Ingredients
For the Dough:
- 3 cups (360g) bread flour, plus more for dusting
- 1 cup (240ml) warm water (105-115°F)
- 2 ¼ teaspoons (7g) active dry yeast
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 1 cup (226g) nonfat Greek yogurt
- 1 scoop (30g) vanilla or unflavored protein powder (whey or plant-based)
- 1 teaspoon salt
For the Boiling Liquid:
- 8 cups water
- 2 tablespoons honey or maple syrup
- 1 tablespoon baking soda
For Topping:
- 1 large egg, beaten
- ¼ cup sesame seeds
Let’s Talk Protein: Why These Bagels Are Awesome
Okay, friend, let’s be real: bagels are delicious, but they often leave us wanting in the protein department. That’s where this recipe shines! We’re sneaking in protein from two sources: Greek yogurt and protein powder. The Greek yogurt adds moisture and tang, while the protein powder provides a boost without drastically altering the texture. Don’t be scared! I’ve tested this recipe a gazillion times, and it works like a charm. You won’t even taste the protein powder – promise! If you are looking for an extra protein boost, try adding some greek yogurt to the Lasagna Soup!
Gear Up: What You’ll Need
Before we dive into the mixing bowl, let’s make sure you’ve got everything ready. You’ll need:- A large mixing bowl (or a stand mixer with a dough hook)
- Measuring cups and spoons
- A clean work surface for kneading
- A large pot for boiling the bagels
- A slotted spoon or spider strainer
- A baking sheet lined with parchment paper
- A pastry brush
- Optional: Kitchen scale (for accuracy)
Step-by-Step Instructions
Part 1: Making the Dough
- Activate the Yeast: In your mixing bowl, combine the warm water, yeast, and honey or maple syrup. Let it sit for 5-10 minutes until foamy. This means the yeast is alive and ready to work its magic!
- Combine Wet Ingredients: Add the olive oil and Greek yogurt to the yeast mixture. Stir well to combine.
- Add Dry Ingredients: In a separate bowl, whisk together the bread flour, protein powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Part 2: Shaping the Bagels
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Divide the Dough: Divide the dough into 8 equal portions. I like to use a kitchen scale to ensure they’re all the same size for even baking.
- Shape the Bagels: Roll each portion into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press down firmly to seal the ends together. You can also create a traditional bagel shape by poking a hole in the center of each dough ball and stretching it out to about 2 inches in diameter.
- Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for another 15-20 minutes while you prepare the boiling liquid.
Part 3: Boiling and Baking
- Prepare the Boiling Liquid: In a large pot, bring the water, honey or maple syrup, and baking soda to a boil. The baking soda helps to give the bagels their characteristic chewy texture.
- Boil the Bagels: Gently drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side. This step is crucial for that signature bagel chew!
- Return to Baking Sheet: Remove the boiled bagels with a slotted spoon or spider strainer and place them back on the prepared baking sheet.
- Egg Wash and Sesame Seeds: Brush the tops of the bagels with the beaten egg. This will give them a beautiful golden-brown color. Then, sprinkle generously with sesame seeds.
- Bake: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Let the bagels cool on a wire rack before slicing and enjoying.
Troubleshooting: Common Issues and How to Fix Them
- Dough Not Rising: Make sure your yeast is fresh and your water is the right temperature (105-115°F). If the water is too hot, it will kill the yeast. Also, ensure your rising environment is warm enough.
- Bagels Too Dense: This could be due to over-kneading or not letting the dough rise enough. Be patient and trust the process!
- Bagels Too Flat: This can happen if the bagels are over-proofed during the second rise. Keep an eye on them and don’t let them rise for too long.
- Sesame Seeds Not Sticking: Make sure you brush the bagels with egg wash right before adding the sesame seeds. The egg wash acts as a glue to help them adhere.
Variations: Spice Things Up!
- Everything Bagels: Mix sesame seeds with poppy seeds, dried minced garlic, dried minced onion, and salt for that classic everything bagel flavor.
- Cinnamon Raisin Bagels: Add 1 teaspoon of cinnamon and ½ cup of raisins to the dough.
- Jalapeño Cheddar Bagels: Add ½ cup of shredded cheddar cheese and 2 tablespoons of finely chopped jalapeños to the dough.
- Sweet Bagels: Consider adding some of this dough to your next batch of Overnight Oats for a carbolicious treat!
Storage: Keeping Your Bagels Fresh
These bagels are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, slice them and freeze them for up to 2 months. To reheat, toast them straight from the freezer.Serving Suggestions: Beyond the Schmear
While a classic smear of cream cheese is always a winner, don’t be afraid to get creative with your bagel toppings!- Savory: Avocado and everything bagel seasoning, smoked salmon and cream cheese, hummus and cucumber, or a breakfast sandwich with eggs and bacon.
- Sweet: Nut butter and banana slices, ricotta cheese and honey, or a sprinkle of cinnamon and sugar.
- Make a bagel sandwich with some chicken breast and a side of Pumpkin Protein Balls!
Nutritional Information (Approximate, per bagel):
- Calories: 280-320
- Protein: 18-22g
- Carbohydrates: 45-50g
- Fat: 5-7g
Final Thoughts: You Did It!
There you have it! Homemade High-Protein Sesame Seed Bagels that are not only delicious but also good for you. Don’t be intimidated by the process; it’s all about practice and having fun. And, hey, even if they don’t turn out perfect the first time, they’ll still taste amazing. Plus, who doesn’t love a slightly misshapen, lovingly made bagel? Happy baking, my friend! Maybe next time, you can try making Cottage Cheese Bagels!What makes these bagels high in protein?
These bagels get their protein boost from two ingredients: nonfat Greek yogurt and protein powder. The Greek yogurt adds moisture and tang, while the protein powder provides additional protein without significantly changing the texture.
What can I do if my bagel dough is too sticky when kneading?
If the dough is too sticky, add flour one tablespoon at a time until it reaches the right consistency. It should be slightly tacky but not sticky.
Why is boiling the bagels important?
Boiling the bagels before baking is crucial for achieving that signature chewy bagel texture.
How should I store these bagels to keep them fresh?
These bagels are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them for up to 2 months, and toast them straight from the freezer to reheat.
Easy Homemade High-Protein Sesame Seed Bagels
Enjoy chewy, delicious, and protein-packed bagels made from scratch. This recipe uses Greek yogurt and protein powder to boost the protein content without sacrificing flavor or texture. Perfect for a satisfying and healthy breakfast or snack.
Ingredients
Equipment
Method
- Activate the Yeast: In your mixing bowl, combine the warm water, yeast, and honey or maple syrup. Let it sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: Add the olive oil and Greek yogurt to the yeast mixture. Stir well to combine.
- Add Dry Ingredients: In a separate bowl, whisk together the bread flour, protein powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Divide the Dough: Divide the dough into 8 equal portions.
- Shape the Bagels: Roll each portion into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press down firmly to seal the ends together. You can also create a traditional bagel shape by poking a hole in the center of each dough ball and stretching it out to about 2 inches in diameter.
- Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for another 15-20 minutes while you prepare the boiling liquid.
- Prepare the Boiling Liquid: In a large pot, bring the water, honey or maple syrup, and baking soda to a boil.
- Boil the Bagels: Gently drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side.
- Return to Baking Sheet: Remove the boiled bagels with a slotted spoon or spider strainer and place them back on the prepared baking sheet.
- Egg Wash and Sesame Seeds: Brush the tops of the bagels with the beaten egg. Then, sprinkle generously with sesame seeds.
- Bake: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Let the bagels cool on a wire rack before slicing and enjoying.
Notes
For Everything Bagels: Mix sesame seeds with poppy seeds, dried minced garlic, dried minced onion, and salt. For Cinnamon Raisin Bagels: Add 1 teaspoon of cinnamon and ½ cup of raisins to the dough. For Jalapeño Cheddar Bagels: Add ½ cup of shredded cheddar cheese and 2 tablespoons of finely chopped jalapeños to the dough. Store bagels in an airtight container at room temperature for up to 2 days, or slice and freeze for up to 2 months. Reheat by toasting straight from the freezer.
