Honey Whole Wheat Protein Bagels (Print Version)

Wholesome whole wheat bagels enriched with honey and protein, complemented by a light, fluffy yogurt dip.

# Components:

→ For the Bagels

01 - 2 cups whole wheat flour
02 - 1 cup bread flour
03 - 1 scoop unflavored whey protein powder
04 - 2¼ teaspoons instant yeast
05 - 1¼ cups warm water at 110°F
06 - 2 tablespoons honey
07 - 1 teaspoon fine sea salt

→ For Boiling

08 - 1 tablespoon honey
09 - 2 quarts water

→ For the Fluffy Yogurt Dip

10 - 1 cup Greek yogurt plain at 2% or full fat
11 - 2 tablespoons honey
12 - 1 teaspoon lemon juice
13 - ½ teaspoon vanilla extract
14 - Pinch of sea salt

# Directions:

01 - In a large mixing bowl, combine whole wheat flour, bread flour, protein powder, and salt. Mix thoroughly to distribute protein powder evenly.
02 - In a separate bowl, stir honey into warm water until fully dissolved. Sprinkle yeast over the water and let sit for 5 minutes until slightly foamy, indicating yeast viability.
03 - Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms. Knead by hand or with a dough hook for 8 to 10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a lightly oiled bowl and cover with a damp cloth. Let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center with your thumb, and gently stretch into a bagel shape with a 2-inch hole.
06 - Place shaped bagels on a parchment-lined tray, cover lightly with a cloth, and let rest for 10 minutes.
07 - Preheat oven to 425°F.
08 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in 1 tablespoon honey to enhance browning and texture.
09 - Working in batches to avoid overcrowding, carefully place bagels into boiling water and boil for 1 minute per side. Remove with a slotted spoon and return to the parchment-lined tray.
10 - Bake bagels for 18 to 22 minutes until golden brown. Cool on a wire rack for at least 15 minutes before serving.
11 - In a small bowl, whisk together Greek yogurt, honey, lemon juice, vanilla extract, and sea salt until light, fluffy, and well combined.
12 - Serve cooled bagels with the fluffy yogurt dip on the side for dipping or spreading.

# Expert Advice:

01 -
  • They're hearty enough to keep you full through a chaotic morning, but light enough that you don't feel weighed down.
  • Making them yourself means you know exactly what's going into your body, no mystery ingredients or preservatives.
  • The yogurt dip is basically dessert disguised as breakfast, silky and subtly sweet without being over the top.
02 -
  • Water temperature matters tremendously for yeast, so invest in a thermometer if you don't have one, because 110°F feels like nothing but makes all the difference between success and disappointment.
  • The boiling step isn't optional and it isn't just for show, it's what creates that signature bagel exterior and texture that you can't achieve in an oven alone.
03 -
  • Don't skip the wire rack cooling step or your bagels will steam themselves into a chewy bottom crust that's almost gummy, and that's not the kind of chewy you want.
  • The yogurt dip actually whips better when the Greek yogurt is cold, so keep everything refrigerated right up until whisking and you'll get maximum fluff without any extra work.
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