Honey whole wheat protein bagels (Printable)

Soft whole wheat bagels enriched with protein and honey, paired with a light, creamy yogurt dip.

# What You'll Need:

→ 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 2% or full fat
11 - 2 tablespoons honey
12 - 1 teaspoon lemon juice
13 - ½ teaspoon vanilla extract
14 - Pinch of sea salt

# Method:

01 - In a large mixing bowl, combine whole wheat flour, bread flour, protein powder, and salt.
02 - In a separate bowl, stir honey into warm water until dissolved. Sprinkle yeast over the water and let sit for 5 minutes until slightly foamy.
03 - Add the yeast mixture to the dry ingredients. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8 to 10 minutes, until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and 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. Shape each into a ball, then poke a hole in the center and gently stretch into a bagel shape.
06 - Place shaped bagels on a parchment-lined tray, cover lightly, 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.
09 - Boil bagels in batches, 1 minute per side. Remove with a slotted spoon and return to the tray.
10 - Bake bagels for 18 to 22 minutes, until golden brown. Cool on a wire rack.
11 - Whisk Greek yogurt, honey, lemon juice, vanilla, and salt in a bowl until light and fluffy.
12 - Serve cooled bagels with the fluffy yogurt dip.

# Expert Pointers:

01 -
  • They stay chewy for days: Unlike store-bought bagels, these don't harden by day two, which means Monday's bagel tastes nearly as good as Sunday's.
  • Actually fills you up: The protein powder isn't a gimmick—it genuinely keeps hunger at bay, making these perfect when you're eating on the go.
  • The yogurt dip is addictive: Fluffy, tangy, and lightly sweet, it turns breakfast into something you look forward to rather than rush through.
02 -
  • Boiling bagels is not optional: This step creates that chewy exterior and tender crumb that makes a bagel a bagel; skipping it gives you a bread roll with an identity crisis.
  • Holes shrink during cooking: Make them bigger than you think feels right, or you'll end up with bagel-shaped bread with barely any hole—which defeats the whole point.
03 -
  • Water temperature is your friend: A thermometer takes the guesswork out of yeast activation—110°F is perfect, not cooler, not hotter, and it guarantees your rise every single time.
  • Make the dip the night before: It actually gets fluffier and more stable if it sits overnight in the fridge, which means one less thing to do on a hectic morning.
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