Protein Bagels With Sesame Crust

Name: Protein Bagels With Sesame Crust
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup protein powder; 1 cup Greek yogurt; 2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon honey; 1/4 cup sesame seeds

Highlighted under: Fresh Kitchen Favorites

I absolutely love making these Protein Bagels With Sesame Crust! They are not only delicious but also packed with protein, making them a perfect snack or breakfast option. The nutty flavor of the sesame seeds adds a unique twist that elevates the traditional bagel. I found that using Greek yogurt in the dough makes them incredibly moist and chewy. They come together quickly and are versatile enough to be paired with sweet or savory toppings, bringing variety to my meals. I'm excited to share this recipe with you!

Created by

Stella Cameron

Last updated on 2026-02-16T09:21:37.024Z

When I first tried making these Protein Bagels With Sesame Crust, I was amazed by how simple the process was. The combination of high-protein ingredients and the nutty sesame crust makes them a satisfying treat. I used a mix of whole wheat flour and protein powder, which not only boosts the nutritional value but also gives the bagels a hearty texture. It’s become a staple in my kitchen!

One of the best tips I discovered is to let the shaped bagels rest before baking. This helps to develop the flavor and gives them a lovely chewy texture. I also experimented with different toppings and discovered that they can be dressed up with seeds or even a drizzle of honey for a sweet version. Each bagel is a canvas for creativity!

Why You'll Love These Bagels
High in protein to keep you full and satisfied
Nutty sesame crust adds a delightful crunch
Versatile enough for sweet or savory cravings

Mastering the Dough

The key to achieving the perfect texture in your Protein Bagels With Sesame Crust lies in your dough preparation. Start by thoroughly mixing the dry ingredients—whole wheat flour, protein powder, baking powder, and salt—to ensure an even distribution of flavors and leavening agents. This helps in achieving a consistent rise. When you add the Greek yogurt and honey, mix just until a dough forms; overmixing can lead to a tougher bagel. The dough should be slightly sticky but manageable, so don’t hesitate to dust your hands with flour if needed.

Kneading is essential for developing gluten, giving your bagels their characteristic chewiness. Knead the dough for about 5–7 minutes on a lightly floured surface until it's smooth and elastic. If you find it too sticky, you can sprinkle a bit more flour as needed. Remember, your goal is to create a dough that's pliable but not dry. Letting the dough rest for 5–10 minutes before shaping can also improve texture by allowing the gluten to relax, making it easier to shape your bagels.

Shaping and Baking

Creating the bagel shape is where the fun begins! After dividing the dough into 8 equal portions, aim for uniformity in size to ensure even baking. Roll each piece into a ball and use your fingers to poke a hole through the center; spinning the dough gently can help create a perfect ring. Make sure the hole is wide enough (about 1-2 inches) since it will shrink during baking. This technique not only gives bagels their iconic shape but also contributes to that delightful chew throughout.

Baking your bagels at the right temperature is crucial for achieving that golden-brown crust. Preheat your oven to 375°F (190°C) and keep an eye on them as they bake. The bagels should puff up and turn golden within about 25 minutes, and the sesame seeds should develop a lovely toasted aroma. If you want extra crunch, consider broiling them for the last minute or so—just monitor closely to prevent burning. Letting them cool on a wire rack afterward will help maintain their chewy texture.

Ingredients

For the Bagels

2 cups whole wheat flour
1 cup protein powder
1 cup Greek yogurt
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey
1/4 cup sesame seeds

Instructions

Prepare the Dough

In a large bowl, combine the whole wheat flour, protein powder, baking powder, and salt. Mix well before adding the Greek yogurt and honey. Stir until a dough forms.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each portion into a ball and then use your fingers to create a hole in the center to form a bagel shape. Place them on a baking tray lined with parchment paper.

Add the Sesame Crust

Preheat your oven to 375°F (190°C). Sprinkle the sesame seeds over the bagels, pressing gently to adhere. Bake for 25 minutes or until golden brown.

Pro Tips

For extra flavor, consider adding spices like garlic powder or onion powder to the dough. These bagels freeze well, so make a double batch for quick breakfasts.

Ingredient Insights

Using whole wheat flour not only boosts the nutritional value but also adds a hearty flavor that complements the sesame seed crust. If you want to experiment, you can substitute half of the whole wheat flour with almond flour for a slightly nutty taste, though this might change the texture slightly. Protein powder is key here; it helps maintain a chewy texture while boosting protein content, and you can use any unflavored variety you prefer, such as whey or plant-based protein.

Greek yogurt is essential for moisture; it binds the dough while adding a tangy flavor that balances the sweetness of honey. If you are looking for a dairy-free alternative, use coconut yogurt or a non-dairy yogurt with a similar texture. Remember that this might alter the flavor a bit but will still yield delicious bagels.

Serving Suggestions

These Protein Bagels With Sesame Crust are incredibly versatile. For a savory option, top them with avocado, smoked salmon, or a poached egg for a filling breakfast. If you’ve got a sweet tooth, try spreading them with almond butter, a drizzle of honey, or even a dollop of Greek yogurt with fresh berries. The nutty flavor of the sesame seeds pairs beautifully with both sweet and savory toppings, making these bagels a customizable delight.

Once baked, these bagels can be stored in an airtight container for up to four days, or you can freeze them individually for longer storage. To reheat, simply toast them straight from the freezer, allowing the insides to warm up without losing that crunchy crust. They also hold up well under the broiler for a quick crisp.

Questions About Recipes

→ Can I use regular flour instead of whole wheat?

Yes, you can use all-purpose flour, but the bagels will be less nutritious.

→ How do I store leftovers?

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

→ Can I add toppings before baking?

Yes, feel free to add seeds, cheese, or herbs before placing them in the oven for extra flavor.

→ What can I serve with these bagels?

They pair wonderfully with cream cheese, avocado, or even nut butter for a delicious snack!