High Protein Onion Bagels

Name: High Protein Onion Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups bread flour; 1 cup whole wheat flour; 1/2 cup protein powder; 1 cup Greek yogurt; 1 packet active dry yeast; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon olive oil; 1 cup diced onions, sautéed

Highlighted under: Wholesome Healthy Meals Favorites

I absolutely love making my own bagels, and these High Protein Onion Bagels have become a go-to in my kitchen. The combination of protein-packed ingredients and freshly sautéed onions creates a bagel that's not only delicious but also satisfying. I appreciate how they can be toasted for breakfast or enjoyed as a base for sandwiches throughout the week. Plus, the joy of pulling a perfectly baked bagel from the oven is unmatched. Each bite is a delightful experience I can't resist!

Created by

Isobel Fairfax

Last updated on 2026-02-10T22:57:36.677Z

After experimenting with various bagel recipes, I decided to boost the protein content without sacrificing flavor. By incorporating protein powder and Greek yogurt into the dough, I found that the bagels not only had a satisfying texture but also provided a healthy punch for my mornings. The addition of sautéed onions adds a rich, savory depth that keeps me coming back for more.

One tip I discovered during my bake-offs is to let the dough rest in the refrigerator overnight. This slow fermentation enhances the flavor and creates a chewier texture that bagel aficionados will appreciate. It’s worth the wait, and I promise you’ll notice the difference!

Why You'll Love These Bagels
Packed with protein for a filling start to your day
Savory onion flavor that elevates your breakfast game
Homemade goodness that beats store-bought any day

Mastering the Dough

Creating the perfect dough is crucial for achieving a chewy texture in your bagels. The blend of bread flour and whole wheat flour provides structure, while the protein powder contributes to the bagels' overall density and nutritional value. When combining the dry ingredients, ensure they are well-integrated to avoid clumps, which can lead to uneven baking. Kneading the dough for 8-10 minutes until it's smooth and elastic helps develop gluten, which is key for that authentic bagel bite.

When activating the yeast, using warm water (around 110°F or 43°C) can work wonders. If the water is too hot, it may kill the yeast, resulting in a dense bagel; too cold, and the yeast won't activate. Look for the yeast mixture to become frothy and bubbly, indicating that it's ready to be incorporated into the dough. This step is vital for ensuring your bagels rise properly during the proving stage.

The Boiling Process

Boiling the bagels is a defining characteristic that sets them apart from other breads. This step not only creates a shiny crust but also influences the interior texture. When you drop the shaped bagels into boiling water, ensure they have enough space to float freely. Boil them for 1 minute on each side to achieve that chewy exterior; less time may result in a softer texture that’s not quite right. Remember to return the bagels to the baking sheet promptly to prevent them from becoming soggy.

If you're looking to enhance the flavor, consider adding a tablespoon of honey or malt syrup to the boiling water. This not only adds a subtle sweetness but also contributes to a deeper color and richer taste in the final product. Just be careful to maintain a rolling boil, as introducing variations in temperature can lead to uneven cooking.

Ingredients

For the Bagels

2 cups bread flour
1 cup whole wheat flour
1/2 cup protein powder
1 cup Greek yogurt
1 packet active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 cup diced onions, sautéed

Instructions

Steps

Prepare the Dough

In a large bowl, combine the bread flour, whole wheat flour, protein powder, and salt. In a separate bowl, mix the yeast, sugar, and warm water, letting it sit until frothy. Add the yogurt and olive oil to the flour mixture, then gradually add the yeast mixture. Knead the dough for about 8-10 minutes until smooth. Incorporate the sautéed onions and knead until evenly distributed.

Form the Bagels

Once the dough is prepared, cover it and let it rest for about 30 minutes. Preheat your oven to 425°F (220°C). Divide the dough into 8 equal portions and shape each into a bagel form. Let them proof for an additional 15 minutes.

Boil and Bake

Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water, cooking them for about 1 minute on each side. Remove with a slotted spoon and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until golden brown.

Enjoy!

Pro Tips

For an extra crunch, sprinkle sesame or poppy seeds on top of the bagels before baking. Additionally, using fresh herbs in the dough can give them a delightful flavor twist!

Storage and Freezing

These High Protein Onion Bagels can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh, consider wrapping them tightly in plastic wrap and placing them in a zip-top bag. For longer storage, bagels freeze beautifully. I like to freeze them individually and then store them together. This way, you can pull out one or two at a time and toast them directly from the freezer, making breakfast a breeze.

To reheat frozen bagels, preheat your oven to 350°F (175°C) and bake for about 10-12 minutes or until heated through. Alternatively, you can toast them straight from the freezer for a quick and satisfying option. Just be mindful that they might take a minute or two longer in the toaster, depending on your appliance.

Serving Suggestions

These bagels pair wonderfully with a variety of toppings. For a protein-packed breakfast, I love spreading them with cream cheese or Greek yogurt and adding slices of smoked salmon or turkey. You could also use avocado, sliced tomatoes, or a sprinkle of everything bagel seasoning for an added crunch. The savory onion flavor complements both sweet and savory toppings, making them versatile for any meal.

If you're feeling adventurous, try using these bagels as a base for mini pizzas. Top them with a layer of marinara sauce, cheese, and your favorite toppings, then bake until the cheese is bubbly. They make a fantastic, protein-rich alternative to traditional pizza crust and are perfect for quick lunches or snacks.

Questions About Recipes

→ Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture may be slightly less chewy.

→ 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 add toppings to the bagels?

Absolutely! Feel free to experiment with toppings like garlic powder or everything bagel seasoning before baking.

→ Is it necessary to boil the bagels?

Boiling is a crucial step that gives bagels their unique texture, so it's best not to skip it.