4-Ingredient Protein Bagel Recipe (No Yeast, No Boiling) (2024)

FAQs

What gives bagels protein? ›

Traditional bagels were made with very high-protein, spring wheat flour. The flour for bagels is often still between 13% and 16% protein. Spring wheat grown in the northern plains of the United States, Canada, part of Russia, and China produces most of the flour used in baking traditional bagels made today.

BOILING. Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

Here are some reasons why consuming high-protein bagels may be beneficial: Increased satiety: Protein is known to promote feelings of fullness and satisfaction. By incorporating protein-rich ingredients into bagels, such as using protein powder or adding nuts and seeds, you can enhance the satiety factor of the meal.

Besides reducing its nutritional value, making the texture a bit crispier, and slightly dehydrating it, toasting doesn't do anything substantial to whole grain bread. Although some nutrients are lost, the amount of protein contained in whole grain bread remains the same.

The main difference between boiled and baked bagels is the cooking method used to prepare them. Boiled bagels are first made by shaping the dough into rings and then boiling them in water for a short period of time before being baked. This process helps to give the bagel its signature chewy texture and glossy exterior.

One of the most important steps in making bagels. is boiling before baking. Baking the dough right away gives a bagel with a matte. finish and an open interior structure. Boiling the bagel pre gelatinizes the crust.

No boil is No bagel

This prevents the bagel from expanding as much in the oven, making for a firmer, tighter product. It stops the proofing process. Boiling also gelatinizes the starch in the flour.

Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste. Use bread flour instead if you want, or any high-gluten flour, this will help create more glen in the dough.

Why do you add sugar to boiling water for bagels? ›

Bread flour is found in most grocery stores near the regular flour. Most bread products need sugar to activate the yeast, but bagels especially benefit from some sort of sweetener. Adding sugar to the dough gives bagels their shiny brown crust, and provides an extra kick of flavor.

Any of these things works perfectly well to boil bagels in so it comes down to preference. To put it simply, lye/baking soda will produce a bagel closer to a pretzel while honey/barley malt syrup/sugars will help the bagel caramelize in the oven.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

Whether you choose to slice or mash, an avocado is a great way to add healthy fats to your bagel. For an extra boost of protein with your avocado, you can add fried, scrambled or sheet pan eggs. This combination is perfect for a nice savory breakfast your whole family will love.

The amount of protein in a bagel can vary depending on the type of flour used. Traditional bagels are made with high-gluten flour, which is a type of wheat flour that's high in protein. However, some bagels are made with lower-protein flours such as all-purpose flour or whole wheat flour.

On average, a medium-sized bagel contains 190 calories, 9 grams of protein, 55 grams of carbohydrates, 7 grams of sugar, and 1 gram of fat. In contrast, a slice of white bread contains 67 calories, 2 grams of protein, 13 grams of carbohydrates, 1.5 grams of sugar, and 1 gram of fat.

First, bagels can have more calories and carbs than bread because the serving size tends to be higher. However, this does not inherently make bagels less healthy, it just means when you eat a bagel you need to pay attention to how much you're eating and what you're pairing with it.