Protein Bagels With Egg Wash

Name: Protein Bagels With Egg Wash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup protein powder (vanilla or unflavored); 1 tablespoon baking powder; 1 teaspoon salt; 1 cup Greek yogurt; 1/4 cup warm water; 1 large egg (for egg wash); Optional toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Light Living Kitchen

I absolutely love making these delicious protein bagels with an egg wash that not only taste fantastic but are a healthier option for breakfast or a snack. The egg wash gives them a beautiful sheen and a slightly crispy texture that's just irresistible. With protein-rich ingredients, these bagels are filling and provide a great boost for my day. I enjoy customizing them with different toppings, and they are perfect for meal prep, making them a go-to for any busy week ahead.

Created by

Jasmine Porter

Last updated on 2026-02-10T17:29:35.800Z

When I first decided to make protein bagels, I was unsure if they would come out as good as traditional ones. To my delight, they turned out even better! The combination of protein powder and flour provides a unique texture that still holds that classic bagel chewiness. Plus, brushing them with an egg wash before baking gives them a delicious, golden crust that I can't resist.

I experimented with adding various seeds and spices to the dough, discovering that a sprinkle of garlic powder elevates the flavor remarkably. If you want to switch things up, try adding everything bagel seasoning—it takes them to a whole new level!

Why You'll Love These Protein Bagels
High-protein, low-carb breakfast option
Beautifully golden and crispy crust
Customizable with your favorite toppings

Mastering the Dough

The key to achieving the perfect protein bagel lies in the dough's consistency. When combining the dry ingredients—flour, protein powder, baking powder, and salt—ensure they're mixed well to avoid any clumps. The Greek yogurt is essential as it not only hydrates the dough but also contributes to its protein content and adds richness. If the dough feels too sticky when kneading, sprinkle a little extra flour to help with handling, but be careful not to add too much, as it can dry out your bagels.

Kneading is crucial for developing the gluten structure, which gives the bagels their chewy texture. Knead for about 5 minutes until the dough is smooth and elastic. If you're new to kneading, look for a texture that is slightly tacky but holds its shape well. This step can make all the difference in how your bagels turn out. If you have a stand mixer with a dough hook, you can use it to save time and effort.

Shaping and Toppings

When shaping the bagels, it’s important to work gently to retain the air bubbles formed during kneading. This air gives your bagels a light texture. After rolling each piece into a ball, make sure to create a hole in the center that is at least 1-2 inches wide, as they will expand during baking. A technique I find helpful is to stretch the dough while rotating it to ensure even thickness around the edges.

Customizing your bagels with toppings adds a flavorful kick, and this is where creativity shines. Sesame seeds and poppy seeds are traditional favorites, but you could also try everything bagel seasoning or even finely grated cheese. For an extra glossy finish, brush the bagels twice with egg wash—once just before baking and again halfway through. It enhances the color and adds a slight crunch to the surface.

Ingredients

Gather the following ingredients to make your protein bagels:

Bagel Ingredients

2 cups all-purpose flour
1 cup protein powder (vanilla or unflavored)
1 tablespoon baking powder
1 teaspoon salt
1 cup Greek yogurt
1/4 cup warm water
1 large egg (for egg wash)
Optional toppings (sesame seeds, poppy seeds, etc.)

Make sure to have all the ingredients ready before you start.

Instructions

Follow these steps to create your protein bagels:

Prepare the Dough

In a large bowl, combine the flour, protein powder, baking powder, and salt. Mix thoroughly. Then, add in the Greek yogurt and warm water, stirring until a dough forms. Knead on a floured surface for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal parts. Roll each portion into a ball and then poke a hole in the center with your finger, stretching it to form a bagel shape.

Prepare for Baking

Preheat your oven to 375°F (190°C). Place the bagels on a baking sheet lined with parchment paper. Beat the egg in a small bowl and brush the egg wash over the bagels.

Bake

Bake in the preheated oven for 20 minutes or until golden brown. Enjoy warm or let them cool for later!

Enjoy your freshly baked protein bagels!

Pro Tips

Experiment with different toppings, like cheese or herbs, to elevate your bagels. Also, try incorporating vegetables into the dough for added nutrition.

Storage and Meal Prep Tips

These protein bagels are fantastic for meal prep! After baking, let them cool completely on a wire rack. Once cooled, you can store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just make sure to separate them with parchment paper if stacking in a container to prevent sticking. To reheat, pop them in the toaster or microwave for about 10-15 seconds until warmed through.

For even quicker breakfast options, you can slice the bagels in half before freezing. This way, they can go straight into the toaster, saving you time during busy mornings. I often make a batch of these bagels on Sunday, and they last me throughout the week, making breakfast a breeze.

Variations and Troubleshooting

Feel free to experiment with the flavor profile of your bagels. Adding spices such as garlic powder, onion powder, or even finely chopped herbs like chives or dill can enhance the flavor significantly. If you prefer a sweeter version, try adding a bit of honey or cinnamon into the dough. Just remember to adjust the liquid accordingly if you add dry ingredients like cinnamon to maintain the right consistency.

If your bagels don't rise as expected, it could be due to several factors. Ensure your baking powder is fresh; old leavening agents won’t provide the necessary lift. Also, make sure your oven is appropriately preheated—an oven thermometer is a great investment if you’re facing concerns about heat accuracy. A temperature that’s too low can lead to dense bagels, while too high can cause them to brown too quickly without cooking through.

Questions About Recipes

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

Yes, whole wheat flour can be used, but it may affect the texture slightly.

→ How do I store leftover bagels?

Store them in an airtight container in the refrigerator for up to a week.

→ Can I freeze these bagels?

Absolutely! Once cooled, wrap them tightly in plastic wrap and freeze for up to 3 months.

→ What can I use instead of Greek yogurt?

You can substitute with cottage cheese or a dairy-free yogurt alternative.