Protein Bagels With Poppy Seeds

Name: Protein Bagels With Poppy Seeds
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 2 cups high-protein flour; 1 cup plain Greek yogurt; 2 tablespoons poppy seeds; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey (optional); 1 egg (for egg wash)

Highlighted under: Easy Food Favorites

I absolutely love making Protein Bagels with Poppy Seeds as they serve as not only a delicious breakfast option but also a fulfilling snack anytime during the day. The unique texture and nutty flavor pair perfectly with cream cheese or avocado spread. By incorporating protein into the traditional bagel recipe, I find they keep me energized and satisfied throughout busy mornings. Plus, these bagels are quick and easy to prepare, making them a go-to in my kitchen!

Created by

Marina Lowe

Last updated on 2026-02-16T07:02:36.172Z

When experimenting with different breakfast recipes, I discovered that adding protein to bagels made them both nutritious and satisfying. This protein bagel recipe was born from a need for a quick yet healthy meal. Using high-protein flour not only enhances the nutritional value but also gives the bagels a wonderfully chewy texture that regular bagels lack.

One of my favorite tips is to let the dough rest for a few minutes before shaping the bagels. This brief resting period allows the gluten to relax, making the bagels easier to shape and resulting in a better texture after baking. When served warm, topped with your favorite spread, they become irresistible!

Why You Will Love This Recipe
Packed with protein to fuel your day
Chewy texture with a nutty crunch from poppy seeds
Perfectly customizable with various toppings

Understanding Protein Flour

Using high-protein flour is essential for achieving the chewy and satisfying texture characteristic of these bagels. This type of flour, enriched with more protein than all-purpose flour, helps create a stronger gluten structure, which is crucial for holding the shape of bagels during baking. If you can't find high-protein flour, you can blend equal parts of whole wheat flour and regular all-purpose flour to mimic the effects, but be aware that the texture may be slightly less chewy.

Additionally, the protein content not only enhances the bagels' structure but also boosts their nutritional value, making these bagels a great choice for sustaining energy levels throughout the day. The combination of protein and carbohydrates in your breakfast can be incredibly filling, ensuring you feel satisfied until your next meal.

Mastering the Bagel Shape

Shaping the bagels correctly is a crucial step in this recipe. After dividing your dough into equal portions, rolling each piece into a ball and then using your thumb to poke a hole through the center will allow for even baking and a classic bagel shape. Make sure to stretch the hole a bit; it should be about 1.5 inches wide, as the bagels will rise and the hole might close during baking. If not shaped correctly, you may end up with less-than-ideal bagels that are too thick or unevenly cooked.

I recommend using a light, even pressure when shaping to maintain the dough's integrity. Avoid overworking the dough, which can lead to a denser texture. If you find the dough too sticky, adding a little high-protein flour to your hands while shaping can help prevent it from sticking.

Topping and Serving Suggestions

While poppy seeds add a delightful nutty crunch to your bagels, consider other toppings to customize your bagels to different tastes and occasions. Experiment with sesame seeds, everything bagel seasoning, or even a drizzle of olive oil before baking for added flavor. If you're feeling adventurous, try adding shredded cheese, dried herbs, or finely chopped jalapeños directly into the dough for a savory twist.

These protein bagels also pair beautifully with a range of spreads; cream cheese remains a classic choice, but consider avocado with a sprinkle of salt or cottage cheese for an extra protein boost. They can also be sliced and toasted for a crispier texture, making them great for sandwiches or as a base for a hearty breakfast stack with eggs and greens.

Ingredients

Gather the following ingredients to start making your Protein Bagels with Poppy Seeds:

Ingredients

2 cups high-protein flour
1 cup plain Greek yogurt
2 tablespoons poppy seeds
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey (optional)
1 egg (for egg wash)

Make sure you have everything ready before you start mixing the dough!

Instructions

Follow these steps to create your delicious Protein Bagels:

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix Ingredients

In a large mixing bowl, combine the high-protein flour, baking powder, and salt. Gradually mix in the Greek yogurt and honey until a cohesive dough forms.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each portion into a ball, then poke a hole through the center to shape it into a bagel.

Add Poppy Seeds

Place the bagels on the prepared baking sheet. Brush each bagel with beaten egg and sprinkle poppy seeds on top.

Bake

Bake in the preheated oven for 20 minutes or until the bagels turn golden brown.

Cool and Serve

Let the bagels cool for a few minutes on a wire rack before serving. Enjoy them fresh with your favorite toppings!

These protein-packed bagels are ready to be enjoyed!

Pro Tips

Feel free to experiment with different toppings like sesame seeds or everything bagel seasoning for added flavor.

Storage and Freshness

Once your bagels have cooled, store them in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, consider freezing them. Just slice each bagel in half before freezing, so they can be easily toasted directly from the freezer. Make sure to wrap them tightly in plastic wrap or a freezer bag to prevent freezer burn. They will remain good in the freezer for up to three months.

When you're ready to enjoy a bagel, you can simply toast it straight from the freezer or let it thaw at room temperature for about 30 minutes before toasting or baking. This helps to maintain their chewy texture while ensuring they are heated through evenly.

Troubleshooting Common Issues

If your bagels come out too dense or gummy, you may have over-mixed the dough or used too much yogurt. For future batches, strive for a cohesive dough without overworking it, and be precise with your measurements. Remember, the right amount of liquid is key; the dough should feel slightly tacky but manageable.

On the other hand, if your bagels are too dry, consider adjusting down the flour or increasing the yogurt slightly. Also, keep an eye on your baking time; every oven is different, and slight variations in temperature can affect the bagels. Look for that perfect golden brown crust as a sign they are done.

Scaling the Recipe

This recipe can easily be scaled up or down based on your needs. To double the recipe, simply multiply the ingredients accordingly, but keep in mind the size of your mixing bowl and baking sheet; it might be necessary to bake in batches. If you prefer to make fewer bagels, you can halve the ingredient measurements, although I recommend making a full batch since these bagels freeze so well.

For variations in serving size, consider using smaller amounts of dough per bagel for miniature versions, perfect for bite-sized snacks or appetizing platters. Just adjust the baking time slightly, checking for doneness a few minutes earlier to ensure they don’t overbake.

Questions About Recipes

→ Can I use regular flour instead of high-protein flour?

Yes, but using high-protein flour will give the bagels a better texture and keep them more filling.

→ How should I store the leftover bagels?

Store them in an airtight container in the fridge for up to 3 days or freeze them for longer shelf life.

→ Can I add other ingredients like cheese or herbs?

Absolutely! You can incorporate shredded cheese or herbs into the dough for added flavor.

→ How do I reheat the bagels?

You can reheat them in the microwave for a few seconds or toast them to restore their crispiness.