Protein Bagels With Sesame Seeds

Name: Protein Bagels With Sesame Seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups bread flour; 1/2 cup protein powder (vanilla or unflavored); 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon instant yeast; 3/4 cup warm water; 1 tablespoon olive oil; 3 tablespoons sesame seeds; 1 egg (for egg wash, optional); Coarse sea salt (for sprinkling, optional)

Highlighted under: Easy Meals

I love starting my day with a nutritious twist on a classic favorite, which is why these Protein Bagels with Sesame Seeds have become a staple in my kitchen. They’re incredibly easy to make and packed with protein, making them perfect for a satisfying breakfast or snack. The nuttiness of the sesame seeds adds a lovely crunch, while the high-protein content keeps me full and energized. Whether topped with cream cheese or enjoyed plain, these bagels are a delicious way to fuel my mornings.

Created by

Yvette Harrington

Last updated on 2026-03-24T23:13:46.185Z

Making these Protein Bagels has been a game-changer for my breakfast routine. I decided to experiment with adding protein powder to my dough, and the result was amazing! The bagels turned out chewy and satisfying, just like traditional bagels, but with a nutritional boost that keeps me fuller for longer. I love to bake a batch on Sundays so I can enjoy them throughout the week.

Using sesame seeds not only enhances the flavor but also contributes additional healthy fats and fiber. I found that achieving the perfect texture involved boiling the bagels before baking - this step ensures that they maintain their shape and develop that classic bagel crust. Trust me, this gives them an authentic touch that makes all the difference!

Why You'll Love These Bagels

A protein-packed twist on traditional bagels
Deliciously nutty flavor from toasted sesame seeds
Versatile and perfect for any topping you choose

Mastering the Dough

The key to a perfect bagel lies in the dough. Using bread flour gives these bagels the ideal structure and chewiness. If you only have all-purpose flour, you can substitute it, but the bagels may not have the same delightful texture. Mixing the instant yeast with dry ingredients creates a strong initial rise. Don't skip kneading; about five minutes is usually sufficient to develop gluten, which is crucial for elasticity and bite.

When you let the dough rise, aim for a warm spot—like your oven with only the light on—to help it rise properly. Make sure to cover the bowl with a cloth to retain moisture. Check the dough after 30 minutes; it should have doubled in size, indicating that the yeast is active and working.

Perfectly Shaped Bagels

Shaping the bagels is a vital step often overlooked. When forming the rings, ensure the hole in the center is large enough—about 1-2 inches—since it will shrink during both boiling and baking. You can use your fingers to create a large hole or roll the dough piece into a rope and join the ends, making adjustments as necessary for uniformity.

After boiling, the bagels should look slightly puffed but still firm. This cooking process not only sets the shape but also adds a nice sheen to the crust. Keep an eye on them in the boiling water; if left too long, they may become too soft, which can affect their texture once baked.

Ingredients

Ingredients for Protein Bagels

For the Bagels

2 cups bread flour
1/2 cup protein powder (vanilla or unflavored)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon instant yeast
3/4 cup warm water
1 tablespoon olive oil

For Topping

3 tablespoons sesame seeds
1 egg (for egg wash, optional)
Coarse sea salt (for sprinkling, optional)

Mix all the ingredients well and let the dough rise!

Instructions

Prepare the Dough

In a large bowl, combine bread flour, protein powder, sugar, salt, and yeast. Add warm water and olive oil. Mix until a dough forms, then knead for about 5 minutes until smooth and elastic.

Let the Dough Rise

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 30 minutes, or until doubled in size.

Shape the Bagels

Punch down the dough, divide it into 8 equal pieces, and shape each piece into a bagel by forming a ring. Make sure the hole in the center is quite large, as it will shrink slightly when baking.

Boil the Bagels

Bring a large pot of water to a boil. Gently place each bagel into the boiling water and cook for 1-2 minutes on each side. Remove with a slotted spoon and place on a baking sheet.

Add Toppings and Bake

If using, brush the bagels with egg wash and sprinkle with sesame seeds and coarse salt. Bake in a preheated oven at 425°F (220°C) for 20 minutes until golden brown.

Cool and Enjoy

Remove bagels from the oven and allow to cool on a wire rack. Enjoy them fresh, toasted, or as your favorite sandwich!

Store any leftovers in an airtight container.

Pro Tips

For extra flavor, try adding herbs or garlic powder to the dough. You can also experiment with different toppings, such as poppy seeds or everything bagel seasoning.

Topping Variations

While sesame seeds add a wonderful nutty flavor, feel free to experiment with other toppings. Try poppy seeds, everything bagel seasoning, or a sprinkle of fresh herbs like rosemary. If you prefer a sweeter bagel, consider adding cinnamon and sugar before baking.

For a dairy-free option, you can skip the egg wash. Instead, brush the bagels with a mix of warm water and a touch of oil to help the seeds adhere. This will give them a nice finish without sacrificing flavor.

Storage and Reheating Tips

These protein bagels can be stored at room temperature for about 2 days or in the refrigerator for up to a week. For longer storage, freeze them in a zip-top bag. Freeze individual bagels to make it easy to take out just what you need. They can be thawed at room temperature or popped into a toaster straight from the freezer.

When reheating, toast them until they are warmed through and the exterior is crisp. This will help revive that delightful crunch lost during storage. If you wish to avoid a toasted finish, wrap them in a damp paper towel and microwave for about 20-30 seconds.

Questions About Recipes

→ Can I use whole wheat flour instead of bread flour?

Yes, you can use whole wheat flour, but the bagels may turn out denser. You might want to adjust the water content slightly.

→ How do I store leftover bagels?

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

→ Can I make these bagels gluten-free?

Yes, you can substitute with a gluten-free all-purpose flour blend. Make sure the protein powder is also gluten-free.

→ What can I top these bagels with?

These bagels are versatile! Try cream cheese, avocado, smoked salmon, or simply enjoy them plain.