Everything Seed Protein Bagels

Name: Everything Seed Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 1 cup warm water; 2 tablespoons malt syrup; 3 cups bread flour; 1 cup almond flour; 1 teaspoon salt; 1 tablespoon active dry yeast; 1/4 cup mixed seeds (sesame, poppy, sunflower, flax); 2 tablespoons everything bagel seasoning; 1 tablespoon olive oil

Highlighted under: Wholesome Healthy Meals Favorites

I absolutely love making these Everything Seed Protein Bagels at home. Not only are they nutritious, but they're also incredibly easy to prepare. The combination of seeds gives them a satisfying crunch while packing a punch of protein. I've found that letting the dough rest before shaping them enhances the flavor and texture significantly. Whether I'm having them for breakfast or as a snack, they are a delightful addition to my meal prep routine and leave me feeling energized throughout the day.

Created by

Isobel Fairfax

Last updated on 2026-02-16T09:03:37.123Z

When I first experimented with these bagels, I was amazed at how simple it was to combine various seeds to create a delicious and protein-packed snack. While perfecting my recipe, I discovered that toasting the seeds before mixing them in really enhances their flavor, making each bite burst with nutty goodness.

Additionally, I like to add a bit of malt syrup to the dough, which not only aids in browning but also adds a slight sweetness. This little tweak has really made my bagels stand out during my brunch gatherings!

Why You Will Love These Bagels
Nutty flavor from a variety of seeds
High in protein, perfect for a post-workout snack
Crispy on the outside, fluffy on the inside

Understanding the Dough

The key to achieving the perfect texture in these Everything Seed Protein Bagels lies in the dough preparation. When mixing the dough, it's essential to incorporate the warm water and malt syrup thoroughly before adding the yeast. This step not only activates the yeast effectively but also creates a balance of moisture that allows the dough to rise properly. The combination of bread flour and almond flour provides both structure and a satisfying nutty flavor, ensuring your bagels aren't just protein-rich but full of character.

Kneading the dough for about 10 minutes on a floured surface is crucial to develop gluten, which lends the bagels their chewy texture. Properly kneaded dough should feel smooth and slightly elastic—this means you are on the right track. If the dough feels too sticky, a sprinkle of additional flour can help, but be cautious not to add too much, as it can lead to dense bagels.

Perfecting Your Boiling Technique

Boiling the bagels before baking is a pivotal step that enhances their chewy exterior. The process promotes a shiny crust and helps the bagels maintain their shape. Make sure to use a large pot filled with plenty of boiling salted water—this ensures that the bagels cook evenly. Boil each bagel for about 1-2 minutes per side; you'll know they're ready when they float to the surface and feel slightly firmer when you gently press them.

Another tip during the boiling phase is to work in batches. If you overcrowd the pot, the water temperature will drop, and the bagels won't boil properly, leading to an inconsistent texture. Depending on the size of your pot, 2-3 bagels at a time is ideal. Once boiled, transfer them to a baking sheet lined with parchment paper, and don’t forget to brush with a bit of olive oil for that extra layer of flavor.

Storage and Serving Suggestions

After baking, let your bagels cool completely on a wire rack to achieve the perfect texture. Storing them properly will help maintain their freshness. If you plan to enjoy them throughout the week, consider freezing the bagels once completely cooled. Simply wrap each bagel in plastic wrap and place them in a freezer bag. They can be reheated straight from the freezer—just pop them in a toaster or an oven set to 350°F (175°C) for about 10-12 minutes until warmed through.

These Everything Seed Protein Bagels are incredibly versatile. Enjoy them as is, or you can slice them open and toast for added crispness. They pair wonderfully with a variety of toppings, such as cream cheese, hummus, or smashed avocado topped with salt and pepper. For a protein-packed breakfast, try adding a poached egg and some greens for a nutritious start to your day.

Ingredients

For the Bagels

1 cup warm water
2 tablespoons malt syrup
3 cups bread flour
1 cup almond flour
1 teaspoon salt
1 tablespoon active dry yeast
1/4 cup mixed seeds (sesame, poppy, sunflower, flax)

For the Topping

2 tablespoons everything bagel seasoning
1 tablespoon olive oil

Mix the flours for a delightful texture!

Instructions

Prepare the Dough

In a bowl, combine warm water and malt syrup, then add yeast. Let it stand for 5 minutes until frothy. Mix in the bread flour, almond flour, salt, and seeds until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 25 minutes.

Shape the Bagels

Divide the dough into 8 pieces. Roll each into a ball, then poke a hole in the center to form the ring shape. Allow them to rest for another 10 minutes.

Boil and Bake

Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil. Boil each bagel for 1-2 minutes on each side, then transfer to a baking sheet. Brush with olive oil and sprinkle everything bagel seasoning on top.

Finish Baking

Bake in the preheated oven for 20-25 minutes until golden brown. Let cool before serving.

Enjoy your warm, homemade bagels!

Pro Tips

Experiment with different seeds and toppings for variations in flavor! Store bagels in an airtight container to keep them fresh.

Ingredient Substitutions

If you're looking to modify the recipe for dietary preferences, there are several substitutions you can consider. For example, if you're avoiding gluten, feel free to replace the bread flour with a gluten-free all-purpose flour blend. Ensure that your blend contains a binding agent, such as xanthan gum, which will help retain the bagels' texture. Additionally, you can swap the almond flour with sunflower seed flour for a nut-free version that still offers a similar protein boost.

When it comes to the seed mix, feel free to experiment based on your taste preferences or availability. Chia seeds, pumpkin seeds, or even crushed hemp seeds can introduce new flavors and textures. Adjust the quantities, so you have roughly a quarter cup of seeds, while keeping the balance of flavors consistent.

Troubleshooting Common Issues

One common issue when making these bagels is dense texture. If this happens, it could be due to under-kneading the dough or not allowing it to rise properly. Make sure to give the dough sufficient time for the first rise, and knead it until it is smooth and elastic for the best results. If the bagels end up too tough or chewy, try reducing the kneading time slightly on your next batch to ensure they remain fluffy inside.

Another potential mishap is a lack of flavor in the bagels. Enhancing the proofing stage by allowing the shaped bagels to rest longer can develop deeper flavors in the dough. In addition, ensuring that the everything bagel seasoning is generously sprinkled on top before baking will provide a punch of flavor that elevates the overall taste experience.

Scaling the Recipe

If you're planning a gathering or simply wish to stock up on these delicious bagels, scaling the recipe is straightforward. You can easily double or even triple the ingredients while maintaining the same ratios. Just be sure to use a large enough mixing bowl for the increased volume and a sufficiently large pot for boiling.

Keep in mind that when baking larger batches, the baking time might need slight adjustments. Keep an eye on the bagels for the telltale golden brown color, and when baking, it may be necessary to use multiple baking sheets or bake in batches to ensure even cooking. Rotate them in the oven midway through for consistent results.

Questions About Recipes

→ Can I use regular flour instead of bread flour?

Yes, but bread flour gives the bagels a chewier texture. Regular flour will work in a pinch.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I make these bagels gluten-free?

You can substitute with a gluten-free flour blend, but the texture may vary.

→ What are the best toppings for these bagels?

Feel free to add any toppings you like, such as cheese, avocado, or smoked salmon!