High Protein Bagels With Egg Wash Shine

Name: High Protein Bagels With Egg Wash Shine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 3 cups high-protein flour; 1 packet dry yeast; 1 teaspoon sugar; 1 teaspoon salt; 1 cup warm water; 2 tablespoons olive oil; 1 large egg; 1 tablespoon water

Highlighted under: Dessert Delights Co.

I absolutely love making these high protein bagels with egg wash shine because they offer a simple yet satisfying way to incorporate more protein into my diet. The combination of high-protein flour and the rich, golden egg wash not only makes them beautiful to look at but also provides a delightful texture that pairs perfectly with various toppings. Every time I make these bagels, I find myself experimenting with different flavors, and they have quickly become a weekly staple in my kitchen!

Created by

Arabella Scott

Last updated on 2026-01-22T10:31:16.993Z

When I first tried making these bagels, I was amazed at how simple it was to incorporate protein into something so classic. The use of high-protein flour not only enhances the nutritional content but also gives the bagels a delightful chewiness that I just can't resist. I also learned that the key to a perfect egg wash is the right blend of egg and water, which gives the bagels that lovely golden shine when baked.

Another tip I picked up is to pre-boil the bagels before baking; this step ensures a nice crust while keeping the inside fluffy! Since discovering this method, I can't help but customize them with different toppings like sesame seeds or everything bagel seasoning. Each bite is a delicious reminder of my homemade adventure!

        Why You'll Love These Bagels
        High in protein, perfect for a filling breakfast
The egg wash gives them a stunning golden color and rich flavor
They're fun to customize with your favorite toppings

      

Perfecting Your Bagel Technique

The process of boiling bagels before baking is what gives them that chewy texture on the outside while remaining soft inside. When boiling, it’s important to maintain a rolling boil; if the water stops bubbling while adding the bagels, the texture can suffer. Boiling for exactly 30 seconds on each side allows a thin crust to form, which will then brown beautifully in the oven. You can also add a pinch of baking soda to the boiling water for added flavor and a slightly darker crust.

For shaping the bagels, ensure your hands are lightly floured to prevent sticking. After dividing the dough into eight equal pieces, roll each piece into a tight ball, then use your index finger to poke a hole in the center. Gently stretch the hole as you work to form a ring; this ensures that the hole doesn't close while boiling. A well-formed bagel can help achieve that professional bakery look.

Exploring Flavor Variations

The beauty of these bagels lies not just in their high protein content but also in their versatility. To customize the flavors, consider adding ingredients like garlic powder or onion flakes to the dough for savory options. For a sweeter twist, you can fold in dried fruits or nuts—like cranberries or walnuts—before shaping. These additions not only enhance the taste but also boost nutritional value, making your breakfast even more satisfying.

Toppings can take your bagels to another level. After applying the egg wash, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top to add crunch and flavor. If you prefer a more gourmet touch, try incorporating fresh herbs or even a layer of your favorite cheese before baking. The egg wash not only helps the toppings stick but also creates a beautiful golden sheen once baked.

Ingredients

Ingredients:

For the Bagels

3 cups high-protein flour
1 packet dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil

For the Egg Wash

1 large egg
1 tablespoon water

Instructions:

Instructions

How to Make High Protein Bagels:

Prepare the Dough

In a large bowl, mix the warm water, sugar, and yeast, then let it sit for 5 minutes until frothy. Add the flour, salt, and olive oil, and mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and poke a hole in the center to form bagels.

Boil

Bring a pot of water to a boil. Boil each bagel for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.

Apply Egg Wash and Bake

Preheat your oven to 425°F (220°C). Mix the egg and water for the wash, then brush it onto each bagel. Bake for 20-25 minutes, or until golden brown.

Enjoy Your Bagels!

Pro Tips

Experiment with different toppings such as sesame seeds, poppy seeds, or even cheese for added flavor and texture!

Storage and Reheating

These high protein bagels store remarkably well. Once cooled, you can keep them in an airtight container at room temperature for up to 3 days. If you'd like to extend their freshness, consider freezing them. Place them in a plastic freezer bag, ensuring to squeeze out as much air as possible, and they will be good for about 3 months. To reheat, simply pop them in a toaster from frozen, or warm them up in a 350°F (175°C) oven wrapped in foil for 10-15 minutes.

To enjoy your bagels at their best, I recommend slicing and toasting them for serving. This not only revitalizes the bagel but enhances the texture by giving it a crunchy exterior. If you’re planning to enjoy them throughout the week, you might want to slice them before freezing to make toast prep easier.

Troubleshooting Common Issues

If your dough doesn’t rise, it could be due to inactive yeast. Always check the expiration date of your yeast before using it. To test if the yeast is good, mix it with warm water and sugar and observe if it becomes frothy within 5-10 minutes. If there’s no activity, it’s best to start over with fresh yeast.

Another common issue can be dense bagels. Ensure you are not over-flouring your dough when kneading. It should be tacky but not overly sticky. If it becomes too dry, adding a tablespoon of water can help. Equally, avoid over-kneading as this can toughen the dough—10 minutes on a floured surface should be sufficient for achieving the right texture.

Questions About Recipes

→ Can I use regular flour instead of high-protein flour?

You can, but the texture and protein content will be quite different. High-protein flour results in chewier and more substantial bagels.

→ How should 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 the dough ahead of time?

Yes, you can refrigerate the dough after mixing, just allow it to come to room temperature before shaping and boiling.

→ What can I pair these bagels with?

They pair well with cream cheese, smoked salmon, avocado, or even as a sandwich base!