High Protein Bagels

Intro

If you love a chewy, bakery-style bagel but hate the price of store-bought “protein” ones, this recipe will change your mornings.
Made from simple ingredients like all-purpose flour, vital wheat gluten, and soy milk, these bagels deliver that authentic, golden crust with a soft, high-protein bite inside.

They take a little patience — proof, boil, bake — but the payoff is worth it: warm, fresh bagels that taste better than anything you can buy, with over 16 grams of protein each.

Look at the Recipe

Soft and chewy inside, golden crisp outside
Naturally high in protein and lower in fat
Customizable: top them plain, “everything,” or cheesy

Ingredients Needed

For the Bagels

180 g (1½ cups) all-purpose flour
90 g (¾ cup) vital wheat gluten
1 tsp salt
1 cup warm water
1 tbsp sugar
¼ oz (1 packet) instant yeast
¼ cup soy milk (for brushing)

How to Make Our High Protein Bagels

Mix the dry ingredients. In a large bowl, combine flour, vital wheat gluten, and salt.
Activate the yeast. In a smaller bowl, stir sugar, yeast, and very warm water. Let sit 5 minutes until foamy.
Form the dough. Add the yeast mixture to the dry ingredients. Mix until combined, then knead on a clean surface for 5–6 minutes. Add a sprinkle of flour if sticky.
Let it rise. Place dough in a lightly oiled bowl. Cover with a damp towel and let rise for 1 hour.
Punch and divide. After rising, punch down the dough, rest 10 minutes, then divide into 6 even pieces.
Shape the bagels. Roll each piece into a ball, poke a hole in the center, and stretch slightly to about 1½” wide. Cover again with a damp towel and rest 10 minutes.
Boil. Bring a large pot of water to a boil. Boil 2–3 bagels at a time, 1 minute per side. Remove with a slotted spoon.
Bake. Place bagels on a parchment-lined baking sheet. Brush with soy milk, add desired toppings, and bake at 425°F (218°C) for 20–23 minutes until golden brown.
Cool. Let cool on a rack before slicing or storing.

Storage & Serving Suggestions

Keep bagels in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
For longer storage, freeze individually wrapped bagels for up to 2 months — just toast straight from frozen.
Perfect with Greek yogurt cream cheese, smoked salmon, or your favorite protein spread.

Tips & FAQs

Can I skip the boiling step?
Boiling gives that signature chewy crust. Don’t skip it!

What’s the purpose of vital wheat gluten?
It boosts protein and structure, giving bagels that bakery-level chew.

Can I make them dairy-free?
Yes — use soy or almond milk for brushing.

Can I add flavors?
Absolutely. Try cinnamon raisin, cheddar-jalapeño, or everything seasoning.

Why are my bagels dense?
They likely didn’t rise long enough or the yeast wasn’t active. Make sure your yeast blooms and dough doubles in size.