Whole Grain Protein Seed Bagels

Name: Whole Grain Protein Seed Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup bread flour; 1/2 cup protein powder; 1 packet (2 1/4 tsp) active dry yeast; 1 tbsp sugar; 1 tsp salt; 1 1/2 cups warm water; 1/4 cup mixed seeds (sesame, sunflower, poppy); 1 egg (for egg wash); 1/4 cup mixed seeds (sesame, sunflower, poppy)

Highlighted under: Vitality Kitchen

I love starting my day with a freshly baked bagel, and these Whole Grain Protein Seed Bagels have quickly become my go-to recipe. With a perfect blend of wholesome ingredients and a nutty crunch from the seeds, every bite is a delight. They are not only rich in protein but also provide a hearty texture that makes them incredibly satisfying. Whether topped with cream cheese, avocado, or simply enjoyed plain, these bagels are the perfect way to fuel my mornings. Plus, they are easy to make and even more enjoyable to share with family and friends.

Created by

Eliza Thornton

Last updated on 2026-02-16T04:01:35.248Z

When I first experimented with these bagels, I was amazed at how easy it was to incorporate protein-rich ingredients. Using whole grains and seeds not only enhances the flavor but also boosts the nutritional value. I found that allowing the dough to rise for just the right amount of time created a better texture, making them both chewy and satisfying.

I also discovered that switching up the seeds can produce different flavors. My favorite combination includes sesame and sunflower seeds, which add a delightful crunch. These bagels have quickly turned into a household favorite, and I love serving them with a variety of spreads to keep breakfast exciting!

Why You'll Love These Bagels
Packed with protein to keep you energized throughout the day
Wholesome grains provide a satisfying, hearty texture
Versatile toppings to suit any taste preference

Understanding the Ingredients

The choice of flours in these bagels plays a crucial role in achieving the desired texture and flavor. Whole wheat flour contributes a nutty taste and extra fiber, while bread flour gives strength and chew due to its higher gluten content. The addition of protein powder not only enhances the nutritional profile but also helps achieve a chewy bagel, making it filling and satisfying.

Using warm water to activate the yeast is essential. Ensure it is between 100°F to 110°F (37°C to 43°C) to create an optimal environment for yeast activation. If the water is too hot, it can kill the yeast, while water that's too cool may not activate it effectively, leading to dense bagels. I recommend using a thermometer to check the water temperature for best results.

Kneading and Rising Techniques

Kneading your dough properly is vital for developing the gluten structure that gives bagels their characteristic chewiness. Aim to knead for about 10 minutes until the dough feels smooth and elastic. If you find the dough too sticky, a light dusting of flour during kneading can help, but avoid adding too much as it could alter the hydration balance.

The rising process is equally important. Once the dough has doubled during the first rise, punching it down gently before shaping the bagels helps release air pockets formed during fermentation. For the second rise, keep the bagels covered to prevent drying out. About 15 minutes is sufficient for them to puff up slightly, but if they seem to flatten rather than rise, it may be a sign of over-proofing.

Cooking and Storage Tips

Boiling the bagels before baking is a crucial step that contributes to their shiny, chewy crust. Each bagel should be boiled for about 1 minute per side. If you prefer a softer bagel, reduce boiling time slightly. Brushing with egg wash not only adds a glossy finish but helps the seeds stick better, enhancing both flavor and appearance.

For storage, these bagels can be kept at room temperature for up to 2 days in an airtight container. If you’d like to keep them longer, consider freezing them. After baking, let them cool completely, then freeze in a single layer before transferring to a freezer bag. They can be reheated directly from the freezer in the toaster or oven for a delicious, fresh taste.

Ingredients

For the Bagels

2 cups whole wheat flour
1 cup bread flour
1/2 cup protein powder
1 packet (2 1/4 tsp) active dry yeast
1 tbsp sugar
1 tsp salt
1 1/2 cups warm water
1/4 cup mixed seeds (sesame, sunflower, poppy)

For the Topping

1 egg (for egg wash)
1/4 cup mixed seeds (sesame, sunflower, poppy)

Instructions

Prepare the Yeast

In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.

Mix Dry Ingredients

In a large bowl, combine whole wheat flour, bread flour, protein powder, and salt.

Combine Mixtures

Add the yeast mixture to the dry ingredients and stir until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth.

First Rise

Place the dough in a greased bowl, cover, and let it rise for about 30 minutes until doubled in size.

Shape Bagels

Divide the dough into 8 equal pieces, shape each into a ball, and poke a hole in the center to form a bagel.

Second Rise

Place the bagels on a baking sheet, cover, and let rise for another 15 minutes.

Preheat Oven

Preheat your oven to 425°F (220°C).

Boil and Bake

Boil each bagel for 1 minute, brush with egg wash, sprinkle with seeds, then bake for 25 minutes until golden brown.

Pro Tips

For a more pronounced flavor, try adding garlic or onion powder to the dough. Also, ensure the water is not too hot when activating the yeast, or it might kill the yeast and prevent the dough from rising properly.

Customization Ideas

The base recipe for these bagels is versatile. You can easily customize them by adding spices like garlic powder or onion flakes for a savory twist, or incorporate dried fruits and nuts for a sweeter version. If you're looking for a gluten-free option, substitute with a gluten-free flour blend and ensure your protein powder is also gluten-free.

Toppings can also be varied to suit your preferences. In addition to mixed seeds, try using everything bagel seasoning for a flavor-packed crust or sprinkle some coarse sea salt for a contrasting salty bite. Experimenting with different toppings is a fun way to make each batch unique!

Serving Suggestions

These Whole Grain Protein Seed Bagels are perfect for breakfast or as a wholesome snack. Serve them toasted with a smear of cream cheese and fresh veggies for a satisfying meal. For a protein boost, try them with a hard-boiled egg and avocado. They also make for great sandwich bases, offering a hearty alternative to traditional bread.

For a special brunch, consider turning them into bagel sliders. Slice them in half and fill with smoked salmon, cream cheese, and capers for a delightful treat. They can also be served warm with a selection of spreads, creating a fun and interactive dining experience.

Questions About Recipes

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

Yes, you can substitute all-purpose flour, but the bagels will be less hearty.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I make these bagels vegan?

Yes, you can replace the egg wash with a mixture of almond milk and a little maple syrup for a vegan option.

→ What toppings can I use?

Feel free to get creative! Cream cheese, hummus, or avocado are all delicious options.