High Protein Bagels With Egg Wash Shine

Name: High Protein Bagels With Egg Wash Shine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 bagels
Ingredients: 2 cups all-purpose flour; 1 cup high-protein flour; 1 tablespoon sugar; 1 teaspoon salt; 1 packet (2¼ teaspoons) active dry yeast; 1 cup warm water; 2 tablespoons olive oil; 1 egg (for wash); Sesame seeds (for topping, optional)

Highlighted under: Wholesome Food Stories

I love starting my mornings with a warm, homemade bagel, especially when they are packed with protein. These High Protein Bagels With Egg Wash Shine not only have a delightful texture but also a beautiful, shiny crust thanks to the egg wash. I find that the added protein keeps me satisfied throughout my busy morning, making them a perfect breakfast option. Plus, they're surprisingly easy to make and can be customized with your favorite toppings. Once you try them, you’ll never want store-bought again!

Created by

Keira Thompson

Last updated on 2026-01-22T08:16:18.383Z

When I first experimented with these High Protein Bagels, I was amazed at how easy it was to make a healthier version of traditional bagels. I tried different protein powders and settled on a flavor that complemented the dough without overpowering it. The key is to balance the ingredients so that you maintain that classic bagel chewiness while boosting the protein content.

One tip that has become a game-changer for me is the use of an egg wash before baking. It not only gives the bagels a shiny, golden finish, but it also adds a touch of richness that enhances the flavor. I often sprinkle some sesame seeds on top for an extra crunch, and they never last long in our house!

Why You Will Love This Recipe
Boosts your protein intake while enjoying a classic bagel
Egg wash provides a shiny, professional look and taste
Customizable with various toppings to suit your cravings

The Importance of Protein in Your Bagels

Incorporating high-protein flour into your bagels not only enhances their nutritional value but also improves their texture. High-protein flour, with a gluten content of over 12%, contributes to a chewier and sturdier bagel. This is key for achieving that classic bagel bite, preventing them from becoming too soft or fluffy. For those looking to boost the protein even further, consider adding a tablespoon of protein powder to the dough—just remember to adjust your liquid slightly to maintain the right consistency.

The balance of different flours in this recipe is essential to the final outcome. The all-purpose flour lends a light and airy structure, while the high-protein flour adds density and chewiness. If you are looking to make a gluten-free version, substitute with a gluten-free all-purpose blend complemented by a tablespoon of vital wheat gluten, if tolerated, to help mimic the structure provided by the protein-rich flour.

Mastering the Boiling Process

Boiling your bagels before baking is a critical step that improves their texture and flavor. This process gelatinizes the starches on the bagel's surface, creating a crust that’s chewy yet tender. When boiling, it’s essential to keep the water at a steady simmer—too vigorous of a boil can cause the bagels to distort. A light to moderate rolling boil should be the goal, ensuring that each bagel cooks for about 1-2 minutes per side for optimal results.

Using additives in your boiling water can elevate your bagels even further. Adding a tablespoon of baking soda or malt syrup to the water can deepen the color and improve the flavor of the crust. However, be cautious with the amount you add; too much can alter the taste and make the bagels overly alkaline, leading to an unbalanced flavor profile.

Toppings and Variations

The real fun with bagels comes during the customization phase. While sesame seeds are a classic choice, consider exploring toppings like everything bagel seasoning, poppy seeds, or even everything spice mixes for a different flavor profile. If you prefer sweet bagels, try adding cinnamon sugar or even a sprinkle of everything bagel seasoning after applying the egg wash. Just remember to apply the toppings before baking to ensure they stick well to the crust.

For those looking to incorporate more flavor into the dough itself, feel free to introduce chopped herbs, garlic powder, or onion powder directly into the mix. These ingredients can create herb-infused bagels that pair perfectly with cream cheese or avocado toppings. Just make sure to watch the hydration level—adding more moist ingredients may require a slight reduction in the added water.

Ingredients

Bagel Dough

2 cups all-purpose flour
1 cup high-protein flour
1 tablespoon sugar
1 teaspoon salt
1 packet (2¼ teaspoons) active dry yeast
1 cup warm water
2 tablespoons olive oil
1 egg (for wash)
Sesame seeds (for topping, optional)

Instructions

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, high-protein flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy. Pour the yeast mixture and olive oil into the flour mixture, combining until a dough forms. Knead for about 8 minutes until smooth.

First Rise

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

Shape the Bagels

Once risen, punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then poke a hole through the center using your finger to shape into a bagel. Pinch to seal the hole if needed.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop the bagels into the water, cooking for 1-2 minutes on each side. Remove and drain on a paper towel.

Apply Egg Wash and Bake

Preheat your oven to 425°F (220°C). Beat the egg and brush it over each bagel. Sprinkle sesame seeds on top if desired. Place bagels on a baking sheet lined with parchment paper and bake for 20 minutes, until golden brown.

Pro Tips

For a different flavor profile, try adding herbs or spices to the dough, such as garlic powder or onion flakes. Store any leftovers in an airtight container for up to 3 days, or freeze them for longer freshness.

Make-Ahead and Storage Tips

These high-protein bagels can be prepared in advance with ease. Once you've shaped them, you can refrigerate them for up to 24 hours before boiling and baking. Just remember to let the dough rise fully at room temperature before refrigerating to avoid underdeveloped flavors and texture. If you’re preparing them for a busy morning, consider boiling and baking them the night before—this way, you can enjoy warm, fresh bagels with minimal morning effort.

For longer storage, freeze your bagels after they’ve cooled completely. Wrap each one in plastic wrap followed by aluminum foil to prevent freezer burn. They can last up to 3 months in the freezer. When you're ready to enjoy them, simply reheat them in a toaster or oven at 375°F (190°C) for about 8-10 minutes directly from frozen for a fresh-baked taste.

Troubleshooting Common Issues

If your bagels come out too dense, it could be a sign that the dough was over-kneaded or insufficiently risen. Make sure to knead just until smooth, which helps retain a light texture, and be diligent about the rising times; they should double in size during the first rise. Also, ensure that your yeast is fresh and active—if the yeast doesn’t froth in warm water, it may be dead and could compromise the rise.

On the flip side, if your bagels expand too much during boiling or baking, this could indicate that they were too soft or weren’t boiled long enough. Ensure that your dough has enough strength and elasticity prior to boiling, and don’t skip the boiling step, as this is crucial for shaping. If necessary, add a few extra minutes to the first rise to develop the gluten structure better.

Questions About Recipes

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

Yes, you can substitute whole wheat flour, but the texture may be denser. You may also need to adjust the amount of water.

→ How do I know when my bagels are properly boiled?

The bagels should float to the surface after about 1 minute of boiling, indicating they are ready to be baked.

→ Can these bagels be frozen?

Absolutely! You can freeze the bagels after baking. Just let them cool completely, then wrap them tightly before placing them in a freezer bag.

→ What can I add to the dough for extra flavor?

Feel free to mix in ingredients like finely chopped herbs, cheese, or onion for added flavor. Just ensure it doesn't affect the dough's hydration.