High Protein Sesame Bagels

Name: High Protein Sesame Bagels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 bagels
Ingredients: 2 cups all-purpose flour; 1 cup protein powder (unflavored or vanilla); 1 tablespoon active dry yeast; 1 tablespoon sugar; 1 teaspoon salt; 1 cup warm water; 2 tablespoons sesame seeds; 1 tablespoon olive oil; 1 tablespoon sea salt (for boiling water)

Highlighted under: Nourish & Thrive

I’ve always loved bagels, but finding a recipe that incorporates protein without sacrificing flavor was a challenge. After experimenting with different ingredients, I discovered that adding protein powder and sesame seeds creates a deliciously chewy texture while providing a nutritional boost. These bagels are perfect for breakfast or a snack, and the nutty aroma while they bake is irresistible. I guarantee you will enjoy making and devouring these protein-packed delights!

Created by

Ruby Lawson

Last updated on 2026-02-15T00:05:36.051Z

Creating the perfect bagel is an art, and I’ve embraced the process to make a high-protein version that doesn't compromise on taste. My secret? Mixing high-quality protein powder into the dough for a nutritious twist. The first time I took a bite, the combination of the chewy bagel and the nutty sesame seeds blew me away. I love that they are not just satisfying but also fuel my body with what it needs.

To ensure the bagels rise perfectly, I followed a traditional boiling method before baking. This gives them that authentic bagel texture that everyone loves. A little sprinkle of sea salt and more sesame seeds on top before baking adds a gorgeous finish and enhances the flavor. Trust me, these are worth the effort, and they freeze beautifully!

Why You'll Love These Bagels
Packed with protein to keep you energized throughout the day
Deliciously chewy and satisfying texture
Perfect for breakfast sandwiches or toasted with spreads

Understanding the Dough

The combination of all-purpose flour and protein powder is crucial for achieving the right balance in your bagels. The all-purpose flour provides structure and chewiness, while the protein powder contributes to the overall protein content without altering the flavor profile significantly. If you prefer a stronger flavor, consider using a vanilla protein powder for a subtle sweetness that enhances the taste of the bagels.

Kneading the dough for about 10 minutes, until it becomes smooth and elastic, is a vital step. This process helps develop the gluten, which gives the bagels their distinctive chewy texture. If your dough feels too sticky, lightly dust your hands and the work surface with flour—but be cautious not to add too much, as this may alter the final texture.

Perfecting the Boiling Process

Boiling the bagels before baking is necessary for developing their characteristic crust. When you add sea salt to the boiling water, it not only enhances the flavor but also contributes to a firmer outer layer. Keep an eye on the bagels while they boil; they should puff up a bit but not fall apart. Boil them for 2 minutes on each side for an optimal texture—soft inside with a sturdy, slightly chewy exterior.

After boiling, placing the bagels on a baking sheet brushed with olive oil ensures they won't stick and adds a light, crisp finish. The subsequent sprinkling of sesame seeds gives them a delightful nutty flavor and aesthetic appeal. If you're looking for variety, try using poppy seeds, onion flakes, or even a sprinkle of everything bagel seasoning for a fun twist.

Storage and Serving Suggestions

These high protein bagels can be stored in an airtight container for up to three days at room temperature. For longer storage, consider freezing them. Wrap each bagel individually in plastic wrap, then place them in a freezer-safe bag. They can be enjoyed later by simply thawing them at room temperature or toasting them from frozen to crisp them up nicely.

Serving these bagels can be as versatile as your imagination. They are perfect as a base for breakfast sandwiches topped with eggs and avocado, or you can simply toast them and spread with cream cheese or nut butter. Their nutty aroma and chewy texture also make them an excellent pairing for savory spreads like hummus or even as a side for soups!

Ingredients

For the Bagels

2 cups all-purpose flour
1 cup protein powder (unflavored or vanilla)
1 tablespoon active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water
2 tablespoons sesame seeds
1 tablespoon olive oil
1 tablespoon sea salt (for boiling water)

Instructions

Prepare Dough

In a mixing bowl, combine the all-purpose flour, protein powder, yeast, sugar, and salt. Gradually add the warm water while mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.

Let It Rise

Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.

Shape Bagels

Once the dough has risen, punch it down and divide it into six equal pieces. Roll each piece into a ball and poke a hole through the center with your finger to shape it like a bagel. Gently stretch the hole to form a ring.

Boil and Bake

Bring a pot of water with sea salt to a boil. Carefully add the bagels, two at a time, and boil for 2 minutes on each side. Remove with a slotted spoon and place on a baking sheet. Brush with olive oil and sprinkle with sesame seeds. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until golden brown.

Pro Tips

To add variety, try incorporating different seeds or herbs into the dough. You can also experiment with flavored protein powders to enhance the taste even further!

Ingredient Tips

When selecting protein powder, opt for an unflavored variety if you want to keep the bagels versatile for both sweet and savory toppings. Vanilla protein powder can add a slight sweetness, which pairs well with cream cheese or fruit preserves, while chocolate protein powder could work beautifully with nut butters for an indulgent treat.

If you wish to avoid gluten, you can experiment with a gluten-free all-purpose flour blend. Just be aware that the texture may vary; some gluten-free flours absorb more moisture than others, so adjust the water content gradually until you achieve a smooth dough.

Troubleshooting Common Issues

If your bagels do not rise as expected, check the yeast freshness. Old or improperly stored yeast can lead to inadequate leavening, resulting in flat bagels. Always proof your yeast beforehand by dissolving it in warm water with a teaspoon of sugar; it should become foamy in about 5-10 minutes if active.

Over-kneading the dough can lead to tough bagels, so pay attention to the texture. The dough should be elastic and smooth but not overly stiff. If you're unsure, perform a simple 'windowpane test' by stretching a small piece of dough; it should stretch thinly without tearing.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but you may need to adjust the water content as it absorbs more moisture.

→ How do I store leftover bagels?

Store the bagels in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

→ Can I use a bread machine for this recipe?

Yes, you can use a bread machine to knead the dough, then proceed with boiling and baking as directed.

→ Are these bagels gluten-free?

Unfortunately, this specific recipe is not gluten-free. However, you can substitute gluten-free flour blends for a gluten-free option.