Protein Bagels With Egg Whites

Name: Protein Bagels With Egg Whites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 2 cups of bread flour; 1/2 cup of egg whites; 1 teaspoon of yeast; 1 teaspoon of salt; 1 tablespoon of honey; 3/4 cup of warm water; Everything bagel seasoning; Sesame seeds; Poppy seeds

Highlighted under: Fresh Healthy Meals Favorites

I love starting my day with a protein-packed breakfast, and these Protein Bagels with Egg Whites are a game changer! With the perfect blend of wholesome ingredients, they not only satisfy my hunger but also provide the energy I need to kickstart my morning. Baking these bagels is simpler than you might think, and I’ve found that they pair wonderfully with avocado or smoked salmon. They’re a delightful way to ensure I’m fueling my body right from the get-go!

Created by

Serena Whitaker

Last updated on 2026-02-01T22:09:37.675Z

When I first tried making bagels at home, I was amazed at how satisfying it was to bake them from scratch. The addition of egg whites not only boosts the protein content, but it also gives these bagels a wonderfully light texture. I discovered that boiling the bagels briefly before baking is the secret to achieving that chewy crust, so don’t skip this crucial step!

I like to get creative with toppings, too. Whether it's a sprinkle of everything bagel seasoning or a drizzle of honey, these bagels can be customized to suit any craving. Plus, they store well in the fridge or freezer, making them perfect for a quick breakfast throughout the week.

Why You'll Love These Bagels
High in protein to fuel your day
Customizable with your favorite toppings
Perfect texture with a chewy crust

The Importance of Ingredient Quality

Using high-quality bread flour is crucial for achieving the ideal texture in your bagels. Bread flour contains a higher protein content than all-purpose flour, which helps develop gluten, giving your bagels their signature chewiness. I recommend looking for unbleached bread flour to avoid any unnecessary additives that could affect the flavor and texture. Additionally, fresh yeast will help your dough rise more effectively; if your yeast is old, your bagels may turn out dense.

The egg whites in this recipe not only boost the protein content but also contribute to the bagels' structure and moisture. If you're looking to reduce cholesterol or increase the protein even further, strictly using egg whites can be beneficial. Consider separating eggs fresh if possible, as the texture and whipping properties are better with fresh eggs, enhancing the overall dough quality.

Perfecting the Bagel Shape

Shaping your bagels with care can make a significant difference in their appearance and texture. When forming the bagels, you should aim for a consistent thickness of the dough to ensure even baking. After poking a hole through the center, gently stretch the dough while rotating it, which helps create that classic bagel shape—this also ensures the hole remains open during boiling and baking.

One common issue is the bagel holes shrinking during the boiling process. To prevent this, make sure your dough is well-kneaded and adequately risen; a less elastic dough can lead to shrinking. If the holes do shrink, you can gently reshape them before baking. It’s worth taking the extra time to get this step right, as it affects not just the look but also the texture balance of the bagel.

Ingredients

For the Bagels

2 cups of bread flour
1/2 cup of egg whites
1 teaspoon of yeast
1 teaspoon of salt
1 tablespoon of honey
3/4 cup of warm water

For Toppings (Optional)

Everything bagel seasoning
Sesame seeds
Poppy seeds

Instructions

Prepare the Dough

In a large bowl, combine bread flour, yeast, and salt. In a separate bowl, mix warm water, honey, and egg whites. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 30 minutes.

Shape the Bagels

After rising, punch down the dough and divide it into 4 equal pieces. Shape each piece into a bagel by poking a hole in the center and stretching it out.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop each bagel into the water, boiling for about 1 minute on each side. Remove and drain on a clean towel.

Bake

Preheat the oven to 425°F (220°C). Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle with optional toppings, then bake for 20 minutes or until golden brown.

Pro Tips

For extra flavor, consider adding herbs or spices to the dough before shaping the bagels. Additionally, if you're short on time, you can prepare the dough a day in advance and refrigerate it overnight.

Troubleshooting Common Issues

If your bagels turn out too dense, it might be due to under-proofing or not kneading the dough enough. Make sure the dough doubles in size during the rising phase; if it doesn’t, give it extra time in a warm place. Another key factor is how much you knead the dough; aim for 5 minutes until it feels smooth and slightly tacky but not overly sticky.

Conversely, if your bagels are coming out too airy, it might indicate they were over-proofed. To fix this, knock back the dough after the first rise if you notice it's become very puffy. A quick second rise of about 10-15 minutes can help achieve the right texture.

Storage and Serving Suggestions

These protein bagels can be enjoyed fresh but also freeze beautifully. After baking, let them cool completely, then wrap each bagel in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to enjoy, just take one out, toast it directly from the freezer, and it’s good to go.

For serving, get creative with toppings beyond avocado and smoked salmon! Try cream cheese paired with a sprinkle of dill or a layer of almond butter and banana slices for a sweet twist. The versatility of these bagels means you can mix and match toppings to suit your mood and nutritional needs!

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, whole wheat flour will work, but it may alter the texture slightly. You may need to add a little more water.

→ How should I store leftover bagels?

Store them in an airtight container in the fridge for up to 4 days, or freeze them for longer storage.

→ Can I make these bagels gluten-free?

Yes, you can use gluten-free bread flour. Make sure to check that the yeast you use is also gluten-free.

→ What toppings do you recommend?

I love using everything bagel seasoning or a drizzle of honey, but feel free to get creative with your favorite toppings!