Ingredients
Equipment
Method
- In a small bowl, combine the warm water and yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes frothy. This indicates the yeast is active and ready. If it doesn't froth, your yeast might be old, and you'll need to start over with new yeast.1 cup warm water, 1 tablespoon active dry yeast
- In a large mixing bowl, whisk together the whole wheat flour, vital wheat gluten flour, protein powder, baking powder, salt, and sugar (if using). Ensure everything is thoroughly combined.1 cup whole wheat flour, 1 cup vital wheat gluten flour, 1/2 cup unflavored protein powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon granulated sugar
- Pour the activated yeast mixture into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. You want to develop that classic chewy bagel texture, and kneading is crucial for this. If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time.
- Lightly oil the mixing bowl. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size.
- Once doubled, gently punch down the dough to release the air. Divide the dough into 4 equal portions. For each portion, roll it into a log about 6-8 inches long. Pinch the ends together to form a ring, creating your bagel shape. You can also make a small hole in the center of each log and gently stretch it wider to form the ring.
- Place the shaped bagels on a baking sheet lined with parchment paper. Give them a little space as they will puff up slightly. Cover loosely with plastic wrap. Let them rest for another 20-30 minutes while you preheat your oven.
- Preheat your oven to 400°F (200°C). While the oven preheats, bring a large pot of water to a rolling boil. Add 1 tablespoon of sugar or baking soda to the boiling water if desired – this can contribute to a chewier crust.1 tablespoon sugar or baking soda
- Carefully place 2-3 bagels at a time into the boiling water. Boil for about 30-60 seconds per side. This step is crucial for achieving that signature bagel texture and glossy finish. Use a slotted spoon to remove the bagels from the water and place them back onto the parchment-lined baking sheet.
- Brush the tops of each boiled bagel with the beaten egg. Immediately sprinkle with your chosen toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning.1 egg beaten egg, sesame seeds, poppy seeds, everything bagel seasoning, or your favorite toppings
- Bake the bagels in the preheated oven for 18-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Transfer the baked homemade high protein bagels to a wire rack to cool completely before slicing and enjoying.
Notes
These bagels can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.