Whole Wheat High Protein Bagels

Name: Whole Wheat High Protein Bagels
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup bread flour; 1/4 cup Greek yogurt; 1 packet (2 1/4 teaspoons) active dry yeast; 1 teaspoon salt; 2 tablespoons honey; 3/4 cup warm water; 1 egg (for egg wash); Sesame seeds or poppy seeds (for topping, optional)

Highlighted under: Nourishing Dishes

I love making Whole Wheat High Protein Bagels at home. The unique combination of whole wheat flour and protein-packed ingredients not only fuels my morning but also gives me a sense of accomplishment. Every time I pull a fresh batch from the oven, I'm reminded how easy it is to enjoy an indulgent treat that is nutritious and satisfying. Plus, the chewy texture and nutty flavor stand out, especially when topped with cream cheese or smoked salmon. It's a delightful way to start the day or enjoy a midday snack.

Created by

Gwendolyn Reed

Last updated on 2026-02-15T07:05:36.502Z

When I first decided to experiment with making my own bagels, I tried various recipes but struggled to get the right balance of texture and flavor. After several trials, I discovered that incorporating high-protein ingredients such as Greek yogurt made a substantial difference. It not only enhanced the protein content but also contributed to a delightful chewiness that I truly crave in my bagels.

Another tip I learned through my kitchen journey is to let the dough rest before shaping the bagels. This step allows the gluten to relax, making it much easier to form the delicious, circular shapes. Trust me; these bagels will become a morning staple once you try them!

Why You'll Love These Bagels
Nutritious whole grain goodness packed with protein
Chewy texture that stands up to toppings
Perfect for breakfast or an on-the-go snack

Mastering Bagel Texture

Achieving the perfect chewy texture in your Whole Wheat High Protein Bagels hinges on the kneading process. When you knead the dough for about 5-7 minutes, you’re developing gluten, which gives bagels their signature bounce. Keep an eye on the dough; it should become smooth and elastic as it comes together. If it feels too sticky, you can lightly sprinkle a bit more flour, but avoid adding too much, as it could alter the dough's hydration balance.

The boiling step is crucial as well. Boiling the bagels for 1-2 minutes on each side before baking creates a unique crust that helps maintain their chewy interior. Make sure the water is at a rolling boil; if the water isn’t hot enough, your bagels may end up too puffy rather than dense. This initial cooking sets a foundation for the bagels' texture that baking alone cannot achieve.

Ingredient Insights

The combination of whole wheat flour and bread flour in this recipe plays a significant role in the bagels’ structure and flavor. Whole wheat flour brings fiber and nutrients, while bread flour adds strength due to its higher protein content, resulting in a more robust chew. Together, they create a satisfying balance that supports toppings like cream cheese or smoked salmon beautifully.

Using Greek yogurt introduces moisture and richness directly into the dough, enhancing its nutritional profile. It also contributes to the bagels' tenderness without compromising their structure. If you're looking for a dairy-free option, consider using a plant-based yogurt alternative; just ensure it’s unsweetened to maintain the flavor balance of your bagels.

Ingredients

Gather these ingredients to get started:

Bagel Ingredients

2 cups whole wheat flour
1 cup bread flour
1/4 cup Greek yogurt
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
2 tablespoons honey
3/4 cup warm water
1 egg (for egg wash)
Sesame seeds or poppy seeds (for topping, optional)

Make sure to have everything prepped before starting!

Instructions

Follow these easy steps to make your bagels:

Activate the Yeast

In a small bowl, combine warm water, honey, and yeast. Let it sit for about 5 minutes until frothy.

Mix the Dough

In a large mixing bowl, combine whole wheat flour, bread flour, and salt. Add the yeast mixture and Greek yogurt. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 30 minutes.

Shape the Bagels

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center to shape into a bagel.

Second Rise

Place the shaped bagels on a parchment-lined baking sheet and let rise for another 15 minutes.

Boil the Bagels

Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the bagels, cooking for about 1-2 minutes on each side.

Bake the Bagels

Transfer the boiled bagels back to the baking sheet, brush with beaten egg, and sprinkle with seeds if desired. Bake for 20-25 minutes, or until golden brown.

Let your bagels cool on a wire rack before enjoying!

Pro Tips

For additional flavor, try adding herbs or spices to the dough, or switch up the toppings based on your preferences.

Troubleshooting Tips

If your bagels come out denser than expected, it might be due to over-kneading or using too much flour during shaping. A dough that feels tough indicates excessive gluten development. To prevent this, monitor your kneading time closely and avoid adding flour unless absolutely necessary. A soft, slightly tacky dough is ideal for a light bagel.

In case your bagels don't rise adequately, check the yeast freshness. Old yeast can lead to underwhelming results. Also, ensure your proofing environment is warm but not too hot; an ideal temperature is around 80-90°F (27-32°C). If it's too cold, consider placing the dough near a warm oven or covering it with a towel to create some humidity.

Make-Ahead and Storage

These Whole Wheat High Protein Bagels can be made ahead and stored for later enjoyment. After baking, let them cool completely, then store them in an airtight bag or container at room temperature for up to 3 days. For longer storage, consider freezing them; wrap each bagel tightly to prevent freezer burn, and they’ll last for about 3 months.

To reheat, simply pop them straight from the freezer into a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their chewy texture. You can also slice the bagels beforehand and toast them directly from frozen for a quick breakfast treat.

Serving Variations

These bagels can easily be customized to suit your taste preferences. Try adding different toppings before baking; for example, everything bagel seasoning or sea salt can provide a flavorful twist. You can also incorporate spices or herbs into the dough, such as garlic powder or fresh chopped chives, for added dimension.

For a sweet variation, consider drizzling a bit of cinnamon and maple syrup into the dough or topping the baked bagels with a cream cheese spread mixed with honey and dried fruits. These simple changes can transform your bagels from savory to sweet, making them versatile for any occasion.

Questions About Recipes

→ Can I freeze these bagels?

Yes, these bagels freeze well. Just store them in an airtight container or freezer bag.

→ Can I substitute the Greek yogurt?

Yes, you can use plain yogurt or cottage cheese as a substitute for Greek yogurt.

→ What can I top these bagels with?

They are delicious with cream cheese, avocado, or even smoked salmon and capers.

→ How long do these bagels last?

These bagels can stay fresh for about 3 days at room temperature or up to a month in the freezer.