Protein Bagels With Egg Wash

Name: Protein Bagels With Egg Wash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 bagels
Ingredients: 2 cups high-protein flour; 1 tablespoon sweetener (may use honey or sugar); 1 teaspoon salt; 1 tablespoon baking powder; 3/4 cup warm water; 1 tablespoon olive oil; 1 egg; 1 tablespoon water

Highlighted under: Rapid Cooking

I love starting my mornings with these protein bagels! They're not only delicious but also packed with nutrients that keep me full throughout the day. The egg wash gives them a beautiful golden color and a slight sheen, making them irresistibly appetizing. I've experimented with different toppings and find that sesame seeds add a delightful crunch. Every bite is satisfying, and the recipe is surprisingly straightforward, allowing even novice bakers to achieve impressive results. If you crave a hearty breakfast or snack, these bagels are a must-try!

Created by

Camille Norwood

Last updated on 2026-02-10T22:53:36.537Z

When I first made these protein bagels, I was pleasantly surprised by how simple it was to create a bakery-style treat at home. The combination of high-protein flour and the egg wash not only enhances the nutritional profile but also makes each bagel beautifully shiny and appealing. I found that allowing the dough to rest helps develop a better texture.

In one of my baking experiments, I decided to toss in a bit of everything seasoning, which elevated the flavor profile significantly. The best part is that these bagels can be stored and toasted later, making them a great meal-prep option. Trust me, once you try these, you won't want to go back to store-bought!

Why You Will Love This Recipe
High in protein to keep you energized
Crispy exterior with a chewy inside
Perfect for toasting and pairing with your favorite spreads
Easily customizable with various toppings

Getting the Right Texture

Achieving the perfect texture for your protein bagels is crucial for an enjoyable bite. Ensuring your dough is properly kneaded is essential; aim for about 5 minutes of kneading on a floured surface. This process develops gluten, which gives the bagels their characteristic chewiness. If the dough feels too sticky, you can gradually dust in a bit more high-protein flour as needed, but be careful not to overdo it, as too much flour can lead to dense bagels.

Another tip for perfect texture is allowing the bagels to rise after shaping. Once you shape them and place them on the baking sheet, let them rest for about 15-20 minutes. This short rise allows the gluten to relax, making them easier to chew while also enhancing their overall texture. Keep an eye on them; if they begin to puff slightly, that's a good sign that they’re ready for the oven.

Customizing Your Bagels

One of the most enjoyable aspects of making these protein bagels is how easily they can be customized to suit your taste. While sesame seeds add a delightful crunch, consider alternatives like poppy seeds, dried herbs, or even everything bagel seasoning for a savory touch. If you're in the mood for something sweet, try sprinkling cinnamon sugar on top before baking. Whatever your topping preference is, just ensure to apply it after the egg wash for maximum adherence and flavor infusion.

For a more nutritious boost, you can enhance the dough with ingredients like chia seeds, flaxseeds, or oats. Incorporate about 2 tablespoons of these into your flour mixture. They’ll add a pleasant texture and additional nutrients without altering the dough's integrity. Experimenting with ingredients gives you the freedom to create variations of bagels that suit your dietary needs and cravings!

Ingredients

For the Bagels

2 cups high-protein flour
1 tablespoon sweetener (may use honey or sugar)
1 teaspoon salt
1 tablespoon baking powder
3/4 cup warm water
1 tablespoon olive oil

For the Egg Wash

1 egg
1 tablespoon water

Instructions

Prepare the Dough

In a large bowl, mix together the flour, sweetener, salt, and baking powder. Stir in the warm water and olive oil until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole in the center to shape it into a bagel. Ensure the hole is wide enough as it will shrink while baking.

Preheat the Oven

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

Prepare the Egg Wash

In a small bowl, beat the egg with a tablespoon of water. Brush the egg wash over each bagel.

Bake the Bagels

Place the bagels on the prepared baking sheet and bake for 20-25 minutes or until golden brown.

Pro Tips

For extra flavor, consider adding toppings like sesame seeds or everything bagel seasoning before baking.

Storage Tips

To maintain the freshness of your protein bagels, store them in an airtight container at room temperature for up to 3 days. If you're planning to keep them longer, consider freezing them. Just ensure they are completely cooled before wrapping them well in plastic wrap or aluminum foil, and then place them in a freezer bag. They can last for up to 3 months in the freezer.

When you're ready to enjoy a frozen bagel, there’s no need to thaw them beforehand. You can simply pop them directly into a toaster or a toaster oven. This method warms them up perfectly while restoring that crispy exterior. Alternatively, you can reheat them in a regular oven at 350°F (175°C) for about 10-15 minutes, wrapped in foil to retain moisture.

Troubleshooting Common Issues

If you find that your bagels aren’t rising as expected, it could be due to the warm water being too hot or too cold. Aim for a temperature around 110°F (43°C). Scalding water can kill the yeast, preventing the dough from rising, while cold water can slow down yeast activity. Use a thermometer for accuracy, ensuring that your water temperature is within this range.

Another common challenge is encountering a dense or overly chewy bagel. This can happen if the dough is over-worked or if too much flour is added during kneading. Always measure your ingredients accurately. If you suspect you’ve added too much flour, a remedy can be to hydrate the dough slightly with a few extra tablespoons of warm water, kneading until it regains a smoother texture.

Questions About Recipes

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

You can, but the protein content will be lower, potentially affecting the bagel's texture.

→ How can I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

→ Can I make these bagels gluten-free?

Yes, use a gluten-free flour blend that includes xanthan gum for the best results.

→ What should I serve with these bagels?

They pair well with cream cheese, smoked salmon, or any favorite spread!