Sesame High-Protein Bagels

Name: Sesame High-Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups high-protein flour; 1 cup all-purpose flour; 2 tablespoons sesame seeds; 1 tablespoon instant yeast; 1 tablespoon honey; 1 teaspoon salt; ¾ cup warm water; 1 tablespoon olive oil; 1 egg (for egg wash)

Highlighted under: Light & Fresh Meals

I absolutely love making these Sesame High-Protein Bagels at home; they are not only delicious but also packed with nutrition. The unique combination of sesame seeds and high-protein ingredients gives these bagels a rich flavor and satisfying texture. Whether I’m enjoying them for breakfast or as a midday snack, I know I’m fueling my body with something wholesome. Plus, the process of making bagels from scratch is surprisingly fun and rewarding, and these bagels are perfect for customizing with your favorite toppings.

Created by

Anna

Last updated on 2026-01-27T14:38:28.194Z

Every time I whip up a batch of these Sesame High-Protein Bagels, I'm reminded of the joy of baking. The smell that fills my kitchen as the bagels bake is simply intoxicating. I often experiment with the toppings, but the sesame seeds are always a must; they add a beautiful crunch and nutty flavor.

I discovered that adding protein powder really elevates the nutritional profile, making these bagels not just a treat but a powerhouse snack. I've tried multiple recipes, but this one consistently gives me the perfect chewy texture. Don't skip the boiling step; it’s essential for that famous bagel chew!

Why You Will Love This Recipe
Nutritious blend of protein and fiber-rich ingredients
Deliciously nutty flavor that pairs well with various spreads
Fun and rewarding process of making bagels at home

Understanding Your Ingredients

The mix of high-protein flour and all-purpose flour is essential for achieving the perfect bagel structure. High-protein flour, often referred to as bread flour, provides the necessary gluten strength for that chewy texture we all love in bagels. On the other hand, the all-purpose flour adds a lightness that balances the chewiness. If you can't find high-protein flour, you can combine 2 cups of all-purpose flour with 1/4 cup of vital wheat gluten to mimic its properties.

Sesame seeds not only enhance the flavor but also bring added nutritional benefits, like healthy fats and some extra protein. Toasting these seeds before adding them into the dough can intensify their nutty flavor even further. If you're looking to experiment, consider swapping the sesame seeds for poppy seeds or even a combination of seeds like flax or chia, which could provide interesting textures and flavors.

Perfecting the Boiling Process

Boiling the bagels is a crucial step that gives them their signature glossy crust and chewy interior. The water should be at a rapid boil—this helps create that outer layer quickly. For added flavor, you can infuse the boiling water with a tablespoon of baking soda or malt syrup to enhance the bagel’s color and taste. Remember, don’t overcrowd the pot; boiling them in batches allows them to cook evenly and avoids sticking together.

Keep an eye on the clock while boiling; about 1-2 minutes per side should suffice. If you notice the bagels start to break apart in the water, it might be a sign that the dough hasn’t been kneaded enough. A good knead ensures the gluten is well-developed, leading to a sturdy bagel that holds its shape during cooking.

Storage and Serving Suggestions

Once cooled, these bagels can be stored in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Just place the completely cooled bagels in freezer bags, and they can last up to three months. When you're ready to enjoy them, simply reheat them in a toaster or oven at 350°F (175°C) for about 10 minutes until warmed through and crispy.

These bagels are incredibly versatile and can be enjoyed in various ways. Top them with cream cheese, avocado, or your favorite nut butter for a filling breakfast. You can also slice them in half, toast them, and create sandwich-style lunches filled with protein-rich ingredients like smoked salmon, turkey, or hummus, bringing even more nutrition to your meal.

Ingredients

Bagel Ingredients

2 cups high-protein flour
1 cup all-purpose flour
2 tablespoons sesame seeds
1 tablespoon instant yeast
1 tablespoon honey
1 teaspoon salt
¾ cup warm water
1 tablespoon olive oil
1 egg (for egg wash)

Instructions

Prepare the Dough

In a large mixing bowl, combine the high-protein flour, all-purpose flour, sesame seeds, instant yeast, and salt. In a separate bowl, mix warm water and honey until dissolved. Gradually pour the water mixture into the dry ingredients, adding olive oil. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 30 minutes or until doubled in size.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole through the center with your finger, gently stretching it to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add the bagels, a few at a time, to the boiling water. Boil for about 1-2 minutes on each side. Remove with a slotted spoon, and place on a baking sheet.

Bake the Bagels

Preheat your oven to 425°F (220°C). Brush the bagels with the egg wash and sprinkle with extra sesame seeds if desired. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

Pro Tips

For an extra flavor boost, try adding spices or herbs into the dough or topping your bagels with different seeds or cheese before baking.

Troubleshooting Common Issues

If your bagels come out denser than expected, it might be due to under-kneading the dough. Make sure to knead the dough until it's smooth and elastic; a good sign is when it bounces back upon poking. Conversely, if they are too tough, avoid over-kneading and consider adjusting your flour ratios, as too much high-protein flour can lead to overly chewy bagels.

Another common issue is bagels sticking to the baking sheet. To prevent this, make sure your baking sheet is well-greased or lined with parchment paper before placing the boiled bagels on it. Additionally, ensure they have enough space between them to prevent sticking during baking.

Scaling the Recipe Up or Down

This recipe can easily be scaled depending on your needs. If you want to make a larger batch for a gathering, simply double the ingredients while keeping the same technique in mind. On the flip side, if you're in the mood for just a couple of bagels, you can halve the ingredient amounts. The process remains the same regardless of the quantity, and the rising time may be slightly shorter if you make a smaller batch.

When scaling down, be cautious with the egg wash for the bagels. Use just a small amount of beaten egg to brush the tops, as leftover egg wash may not store well. Additionally, individual batch sizes can also lead to creative variations; try adding different types of cheese or herbs to a portion of the dough for a unique flavor experience.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute part of the all-purpose flour with whole wheat flour to increase the fiber content.

→ How should I store the bagels?

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer bag.

→ Can I make these bagels without honey?

Absolutely! You can replace honey with maple syrup or agave syrup as a sweetener.

→ How do I customize the toppings?

Feel free to experiment with different seeds, garlic, onion flakes, or even cheese topping before baking for added flavor.