Protein Bagels With Egg Whites

Name: Protein Bagels With Egg Whites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups bread flour; 1 cup egg whites; 1 tablespoon honey; 1 tablespoon yeast; 1 teaspoon salt; 1/2 cup warm water; Everything bagel seasoning; Sesame seeds; Poppy seeds

Highlighted under: Wholesome Cooking

I love making Protein Bagels with Egg Whites because they are a delicious and healthy way to start my day. The balance of protein and carbs gives me the energy I need while keeping me full and satisfied. Plus, these bagels are versatile enough to top with anything from cream cheese to avocado. I’ve experimented with different seasonings, and every time, I discover new flavors that elevate the simple bagel to something special. You won’t believe how easy they are to whip up and bake.

Created by

Camille Norwood

Last updated on 2026-02-01T19:33:37.634Z

When I first decided to make Protein Bagels with Egg Whites, I discovered that using egg whites really enhanced the texture and boosted the protein content significantly. The first batch, I topped with everything bagel seasoning, and the result was a crunchy, savory outer layer that I couldn’t resist. It was a nice surprise to have a healthier version of a beloved breakfast item without sacrificing flavor!

I’ve since made them using different toppings and even infused some with herbs. I love that the base recipe is so adaptable, allowing me to explore various flavors. It's become a staple in my kitchen and the perfect canvas for whatever toppings I can imagine.

Why You Will Love This Recipe
High protein content to fuel your day
Easy to make with simple ingredients
Customizable with a variety of toppings
Perfect for meal prep and on-the-go snacks

Perfecting Your Dough

The key to achieving a perfect bagel dough lies in the balance of your ingredients. Using high-protein bread flour creates that desired structure and chewiness. Make sure to measure your flour carefully—too much can lead to a dry dough. When combining your ingredients, pay close attention to the yeast frothing; this activation step is crucial for a fluffy texture. The dough should be slightly sticky but not tacky to the touch after mixing.

Kneading your dough for the right amount of time—about 5 minutes—develops the gluten, contributing to a denser, chewier bagel. If your dough feels too wet, lightly flour your surface and your hands, but try to avoid adding too much flour. You want it to be malleable yet firm enough to hold its shape as you form the classic bagel shape.

Proper Boiling Techniques

Boiling bagels is an essential step that helps create that iconic crust that you love. Bring your water to a full rolling boil before adding the bagels; this high heat helps set the exterior quickly. Boil each bagel for 1 minute on each side to achieve a chewy texture. Watching the bagels float is a good sign that they’re cooking properly—if they sink, they may need more time to rise during the proofing phase.

After boiling, it's crucial to dry the bagels slightly before baking to allow for better topping adherence. Place them on a cooling rack for a minute if you have one—this prevents the base from becoming soggy. Sprinkling evenly with toppings ensures each bite is packed with flavor; feel free to get creative with your combinations!

Storage and Serving Suggestions

These bagels are best enjoyed fresh out of the oven, but you can easily store them for later. Once cooled, wrap them tightly in plastic wrap or place in an airtight container, which keeps them fresh at room temperature for up to 3 days. For longer storage, freeze the bagels, placing them in a freezer bag. They can be reheated directly from frozen in a toaster—this way, the texture stays delightful.

Experiment with various toppings or fillings to keep your meals exciting. Try a light cream cheese spread paired with cucumber slices or some avocado with a sprinkle of chili flakes. These bagels also make excellent sandwich bases—fill them with smoked salmon and arugula for a protein-packed lunch!

Ingredients

For the Bagels

2 cups bread flour
1 cup egg whites
1 tablespoon honey
1 tablespoon yeast
1 teaspoon salt
1/2 cup warm water

For Topping (optional)

Everything bagel seasoning
Sesame seeds
Poppy seeds

Instructions

Cooking Steps

Prepare the Dough

In a large bowl, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until frothy. Next, add the egg whites and salt, then gradually incorporate the bread flour until a sticky dough forms.

Knead and Shape

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Divide the dough into 8 equal pieces and shape each piece into a bagel by forming a hole in the center.

Proof the Bagels

Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let them rise for about 15-20 minutes.

Boil and Bake

Bring a large pot of water to boil. Carefully drop in each bagel one-by-one and boil for about 1 minute on each side. Remove and place back on the baking sheet, and sprinkle with your desired toppings before baking in a preheated oven at 375°F (190°C) for 20 minutes.

Enjoy Your Bagels!

Pro Tips

For added flavor, try mixing in your favorite herbs or spices into the dough before shaping the bagels.

Ingredient Insights

Egg whites play a crucial role in this recipe by providing a high-quality protein source while keeping the bagels light. They also help achieve a beautiful, glossy finish once baked. If you're looking for an egg-free alternative, aquafaba can work as a substitute, lending a similar structure without the cholesterol.

Honey not only helps activate the yeast but also adds a subtle sweetness, balancing the savory toppings. If you're vegan or allergic to honey, agave syrup or maple syrup can be great substitutes. Just make sure to adjust the amount a bit, as these might be slightly sweeter.

Troubleshooting Tips

If your bagels turn out dense, it could be due to not kneading enough to develop gluten. Ensure you’re giving the dough a good 5 minutes of kneading until it’s smooth and elastic. Also, check that your yeast is active; if it doesn’t froth during the proofing, you may need to start over with fresh yeast.

Another common issue is bagels that are too dry after baking. Monitor the baking time closely and consider placing a small oven-safe dish of water in the oven to create steam. This can help maintain moisture in the bagels as they bake, resulting in a softer texture inside.

Questions About Recipes

→ Can I use regular flour instead of bread flour?

While you can use regular flour, bread flour is preferred for its higher protein content, which helps create a better structure.

→ How do I store leftover bagels?

Store the bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze them for longer storage.

→ Can I make these bagels gluten-free?

Yes, use a 1:1 gluten-free flour blend, keeping in mind that the texture may differ slightly.

→ What are some good toppings for these bagels?

You can get creative! Try cream cheese, avocado, smoked salmon, or even nut butter for a sweet treat.