Protein Seeded Breakfast Bagels

Name: Protein Seeded Breakfast Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup whole wheat flour; 1/4 cup protein powder; 1 tablespoon sugar; 2 teaspoons salt; 2 teaspoons instant yeast; 1 tablespoon olive oil; 1 cup warm water; 1/4 cup mixed seeds (sunflower, chia, sesame)

Highlighted under: Balanced Kitchen

I love starting my morning with a wholesome meal, and these Protein Seeded Breakfast Bagels have become a breakfast staple in my home. Packed with nutritious seeds and a boost of protein, they not only keep me satisfied for hours but also fuel my day. The blend of flavors from the seeds lends these bagels a delightful crunch, making them perfect for toasting and slathering with my favorite spreads. They’re easy to make and an excellent way to incorporate healthy ingredients into my breakfast routine.

Created by

Daphne Collins

Last updated on 2026-02-16T07:25:36.460Z

When I first tried making breakfast bagels from scratch, I was amazed at how simple and rewarding it was. After experimenting with different seed combinations, I found that sunflower and chia seeds gave the bagels a unique texture and a mouthful of flavor. I also added protein powder to boost the nutritional value, which turned out to be a game-changer!

One tip I discovered is to let the dough rest for a while after mixing; this helps the bagels develop a chewier texture. I’ve also found that baking them on a preheated stone gives them that perfect crispy crust. These little tweaks make a significant difference in the final product!

Why You Will Love This Recipe
Packed with protein to kickstart your day
Nutty flavors from mixed seeds that enhance every bite
Perfectly chewy texture that rivals your favorite bagel shop

Mastering the Dough

The key to achieving the perfect bagel texture lies in the kneading process. After mixing your ingredients and forming the dough, you'll want to knead it for about 8-10 minutes. The dough should become smooth and elastic, which indicates that the gluten has developed properly. If your dough feels too sticky, sprinkle a little more flour, but avoid adding too much, as it can make the bagels dense.

Once kneaded, let the dough rest for 15 minutes. This is an important step, as it allows the gluten to relax, making it easier to shape the bagels later. During this time, the dough will also begin to rise slightly, giving you a head start for the bagel's texture and structure.

Seed-Mixing Techniques

The blend of seeds is crucial for both flavor and nutritional value in these bagels. Using a mix of sunflower, chia, and sesame seeds not only adds a delicious nutty flavor but also boosts the protein content significantly. If you're looking for alternatives, pumpkin seeds or flaxseeds can work beautifully, too. Just make sure to maintain a total of 1/4 cup of mixed seeds for balance.

When it comes to adding the seeds on top, consider lightly toasting them beforehand to enhance their flavor. This simple step adds a depth of nuttiness that pairs perfectly with the chewy texture of the bagel. Additionally, pressing the seeds gently into the dough ensures they stick, so each bite is filled with that delightful crunch.

Ingredients

For the Bagels

2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup protein powder
1 tablespoon sugar
2 teaspoons salt
2 teaspoons instant yeast
1 tablespoon olive oil
1 cup warm water
1/4 cup mixed seeds (sunflower, chia, sesame)

Ensure all ingredients are measured accurately for best results.

Instructions

Prepare the Dough

In a large bowl, mix the all-purpose flour, whole wheat flour, protein powder, sugar, salt, and instant yeast. Make a well in the center and add the olive oil and warm water. Stir until a dough forms.

Knead and Rest

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth. Form it into a ball, place it in a greased bowl, cover it, and let it rest for 15 minutes.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and stretch it to form a bagel shape. Place them on a baking sheet lined with parchment paper.

Add the Seeds

Sprinkle the mixed seeds on top of the bagels, pressing gently to adhere. Preheat the oven to 425°F (220°C).

Boil and Bake

Bring a large pot of water to boil. Gently boil each bagel for about 1 minute on each side, then place them back on the baking sheet. Bake for 20-25 minutes or until golden brown.

Cool and Serve

Allow the bagels to cool on a wire rack for at least 10 minutes before slicing. Enjoy plain or top them with your favorite spreads!

Experiment with different toppings to customize your bagels!

Pro Tips

Feel free to add other seeds or herbs to the mix for added flavor. These bagels freeze well, so make a double batch and enjoy them throughout the week.

Storage and Make-Ahead Tips

These Protein Seeded Breakfast Bagels can be made in advance, making them ideal for busy mornings. After baking, allow them to cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. To freeze, place parchment paper between each bagel to prevent sticking, and place them in a resealable freezer bag. Just pop them in the toaster or oven straight from the freezer for a quick breakfast.

If you're planning for a large batch, it's easy to double or triple the recipe. Just remember to scale up your rising time slightly, as more dough will take a bit longer to proof. Keep an eye on it; you'll want it to rise to about double its size before shaping.

Serving Suggestions

Once your bagels are baked and cooled, the serving possibilities are endless. For a classic touch, try spreading cream cheese paired with fresh vegetables like cucumber or radishes. If you're in the mood for something heartier, a layer of avocado with a sprinkle of salt and pepper works wonders. My personal favorite is a touch of peanut butter topped with banana slices for a sweet twist.

These bagels are also fantastic as bases for sandwiches. Load one up with smoked salmon, capers, and a smear of dill cream cheese for a gourmet brunch option. The chewy, protein-rich bagel holds up well against fillings, making it a satisfying choice for any meal of the day.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use bread flour for a chewier texture or gluten-free flour if needed, but the results may vary.

→ How can I store the bagels?

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

→ Can I make these bagels vegan?

Absolutely! Just substitute the protein powder with a plant-based version and use a vegan option for the sugar.

→ What can I top these bagels with?

These bagels are delicious with cream cheese, avocado, or even nut butter. Get creative!