there are two things you need to know about me: i have protein goals i try to hit everyday and i love bread. so, I knew it was time for me to come up with a high protein bagel that was actually high protein, easy to make, and chewy.
For a few months I was on a kick of buying The Better Bagel. While it was pricey for only 4 of them it made hitting my protein goal much easier and it was definitely convenient. However, one day they were no longer in my health food store. I haven’t been able to find them since and I decided to take matter into my own hands. Creating my own high protein bagels that are delicious, soft, chewy, and are better than any store-bought protein bagels I’ve had.
the ingredients
- Vital Wheat Gluten: this will add protein and texture into our high protein bagel. Vital wheat gluten is not just great for making seitan with, it is great for adding into breads and cakes. I do not have a substitute for this, as it is where most of the protein is coming from.
- Bread Flour/All Purpose Flour: to balance out the vital wheat gluten and make sure this actually comes out like bread and not seitan we are going to use all purpose or bread flour. Either work fine for this recipe I just prefer bread flour in general so that is what I use.
- Baking Powder: this will be our leavening agent to give the bagel nice fluff and chew.
- Apple Cider Vinegar: this helps to make the baking powder rise better because acid plus baking powder creates a chemical reaction. You can try using white vinegar or lemon juice in its place if you need to.
- Salt: will add flavor to the bagel.
- Seasonings/Seeds: ultimately you can turn your bagel into any kind you like, sweet or savory. I prefer to use an everything bagel seasoning on mine to give it some extra flavor.
high protein bagels
Now, I am sure you are wondering “Francesca, just how much protein is in this high protein bagel?” Before I tell you I want to make a disclaimer that everyone has a different standard for what high protein means. I lift weights and have muscle building and strength goals so I aim for 25g to 30g plant protein per meal (if not more). So, whenever I used to look up protein bagels they would have 10g or 12g protein, which is a good start but I wanted more. My high protein bagel has 35g plant protein! To say I am excited about that is an understatement. These have become my go to breakfast and makes hitting my protein goal so much easier.
where does the protein come from?
The main contributing source of protein is our vital wheat gluten. I was first introduced to vital wheat gluten when making seitan of course. Prior to that I never made anything with it. However, I have learned that not only is good for making seitan with it is also great for adding into breads and cakes! The crazy thing is that ¼ cup (30g) vital wheat gluten is 23g plant protein and 120 calories. Also, despite having the name gluten in it there are very few carbs as well 4g carbs per serving of vital wheat gluten. My recipe uses 40g of vital wheat gluten giving these bagels 30.7g protein. The additional protein actually comes from the all purpose or bread flour with 4.7g protein. Resulting in 35.4g plant protein without the use of any tofu or protein powder.
how to make high protein bagels
It is very easy to make these high protein bagels. First, in a small bowl combine all the dry ingredients. Then, pour in the apple cider vinegar and ¼ cup (60ml) water. Mix it together until it forms a dough ball, it won’t be smooth but it will hold its shape. Form it into a bagel shape with the hole in the center. You can then add anything you like on top: sesame seeds, everything bagel seasoning, herbs, vegan cheese go crazy! To bake them I pop it right in the air fryer at 390°F for 13 minutes or 350°F for 17 to 20 minutes depending on how hungry I am! Then let the bagel cool for a few minutes and cut it open.
why you’ll love this recipe
I really love this recipe and I know you will too. It has totally changed my breakfasts. It is easy enough to make in the morning if you have time before work or school. However, if you want to make them ahead of time you definitely can too. This recipe is great for anyone whether you are over eggs, just looking for a savory breakfast, or want to try a fun way to get in some extra protein.
more than just for spreads!
I love a bagel with vegan butter or vegan cream cheese just as much as any New Yorker but there are so many other ways to use this recipe. Sometimes, I halve it and then use it with vegan eggs and vegan cheese to make a yummy breakfast sandwich. Use it to make vegan turkey sandwiches with or pizza bagels. It really is a great base for getting creative with. So, just have some fun in the kitchen.
more vital wheat gluten recipes
high protein bagel faq
- Is this recipe soy free? Yes.
- Is this recipe nut free? Yes.
- Is this recipe gluten free? No, and unfortunately there isn’t a substitute for the vital wheat gluten in this recipe.
- How long do these last? Up to 3 days on the counter or in the fridge. You can reheat in an air fryer or toaster.
- Can I freeze them? Yes. I would slice them in half before freezing and then pop in a toaster to warm up again.
- Can I bake them? Yes, please see the recipe notes.
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High Protein Bagels
Equipment
Ingredients
- ¼ cup + 2 teaspoons vital wheat gluten
- ¼ cup + 1 teaspoon all purpose or bread flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- ¼ cup water
- 1 teaspoon everything bagel seasoning for topping
Instructions
- In a small bowl combine all the dry ingredients. If you would like to add in additional seasonings like garlic powder, onion powder, etc add in now as well.
- Then add in the apple cider vinegar and water. Mix together until you get a sticky, dough ball. Use the back of a utensil or your finger to make a hole in the center and carefully spread into a bagel shape. This isn’t a typical bread dough so do not worry if it feels very soft and the shape isn’t smooth.
- Place in air fryer basket and then air fry at 350°F for 17 to 20 minutes. If I am in a rush or just very hungry I will air fry it at 390°F for 13 to 15 minutes. It should be golden brown and on the outside. *Everyones air fryer and oven work differently so you may need to adjust cooking time and temp.
- Once it is done baking allow it to cool for ideally at least 15 minutes to set in the middle. However, if you are hungry or in a rush I have cut it in half 1 to 2 minutes right after it comes out, it may just be a little doughy and steamy (which I personally don’t mind).
- Use however you like and enjoy.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- For this recipe you can use either all purpose flour or bread flour it doesn’t change the macros at all and there isn’t too much of a difference in the end result.
- Since I have started making this recipe I have experimented with a few different things. Sometimes, I have added a little less water about 55ml and kneaded it for 1 to 2 minutes. Sometimes, I let it cook for a little longer or a little shorter depending on how hungry I am. However, be careful and do not add more than 65ml water as then it becomes too wet.
- You can also make these just into a ball or bun style by not making the circle in the center and then you can use it for sandwiches or burgers.
- Baking instructions: 400°F for 30 minutes, it will not come out as golden brown as the air fryer.
Stacy
This looks so amazing. When I get back to my house (and my air fryer) I am making these! I need high protein low fat stuff!
plantifullybased
Hi Stacy!! yay thank you so much I can’t wait to hear what you think of them!!
Anonymous
These turned out incredible! So quick and easy. Fluffy and chewy just like a bagel. I didn’t have baking powder on hand so i subbed out the ACV and water with seltzer water and it turned out great.
plantifullybased
Hi! I am so glad you enjoyed it!! oh very good to know it worked out well with the seltzer water yay!! thank you so much for making them and taking the time to leave a comment and review!
Murielle
ok, so these are AMAZING! I have also been trying to incorporate more protein in my diet and recipes like this one are just a *blessing.* I was worried that the gluten flavor would come through in the baked bagel, but NO! These bagels are so chewy and satisfying and quite neutral. I made 2 my first time around, one for me and one for my husband. I ended up having both hahahha. I will definitely keep making this recipe in the future. Love that you can make the flavor super neutral to be able spread savory and sweet topping onto the bagels. One tip that I would give is not to be afraid to stretch the bagels to make them wider. I didn’t do that and mine puffed up in a way that they resembled more burger buns. It’s not really a problem, but toasting them in the toaster was a little challenging hahah! Thanks beautiful for the recipe!
xo
plantifullybased
Murielle!!! oh my goodness thank you so so much for trying the recipe!!! I love that you loved it so much and thank you for taking the time to leave a review it means so much. Yes it really is such a neutral vessel for anything you want to add on top! haha also yes very true about making them a little bit wider and them pufffing up. yay thank you so much my sweet friend xoxoxo
Carly
Honestly changed the game!! Thank you so much for this recipe – just made them and they’re incredible 🙂
plantifullybased
yay I am so glad you like them Carly!!
K
Can you use vital wheat gluten flour instead of vital wheat gluten and flour?
plantifullybased
Hi vital wheat gluten flour is vital wheat gluten! Bob’s Red Mill calls it vital wheat gluten flour but that is just vital wheat gluten. If you make it only all vital wheat gluten I don’t entirely know how the texture will come out. Unless you are talking about a different product I don’t know about! However, I wouldn’t play around with this recipe too much and just make it as is.
K
Okay thank you so much!
Loren
So good !!! The only thing is when when I spread them out wider the puff up so large in the air fryer that I can’t fit them in my toaster. Any tips to get them to not puff up so much ?
plantifullybased
Hi Loren! so happy you enjoyed them! You can reduce the baking powder to 1/2 teaspoon if you like! You can also spread them out to be a bit thinner and larger before air frying so they don’t get as chubby!
Alea
What can I sub the wheat gluten for? It’s not readily available where I live.
plantifullybased
Hi Alea, unfortunately in this recipe there is no substitute as it is the main ingredient and what gives the bagels their high protein count. sorry!
Keka
These bagels are DELICIOUS and keep me full! It’s perfect for mornings before work. 17 minutes worked perfectly for me in the air fryer at 350 degrees. I did preheat the air fryer. I ended up accidentally adding a lot more everything bagel seasoning when I opened the wrong side and poured. But it’s ok, they taste very yummy. I also added some Lipton onion soup mix to add even more flavor and that worked out well. I’m sure they would taste delicious without it so I probably won’t add next time. Thank you so much for the recipe!
plantifullybased
Hi Keka! I am so so glad you like this recipe yay! ooooh that is a fun idea with the French onion soup mix in there like an onion bagel! thank you for trying this recipe and taking the time to leave a comment/review!!
Christina
This is one of our go-to breakfasts now! Especially post-work out or on recovery days. We have made this several times and have experimented with different flours based on what we had available: all purpose, wheat, and spelt and they all came out great. I like to add tahini on top + everything but bagel seasoning : ) Thanks so much for this recipe!
plantifullybased
hi Christina! I am so happy to hear you like it so much. Thank you so much for trying it and taking the time to comment and review. Ooooh fun with the tahini on top love that!
Abbie
I’m so impressed by this recipe and the protein content. I’m post-bariatric, pregnant, and ideally would like to get a bit leaner once baby comes – and a recipe like this is such a saviour. They’re nice chunky bagels so even if I can only manage half, the protein value is so good it’s well worth the effort. Very quick to make too, I’m not much of a baker so I was a bit reluctant but it’s very simple. It’s actually nice that they’re a bit rough and craggly, makes lovely crunch. Looking forward to trying a few more flavours too!
plantifullybased
Hi Abbie! thank you so much for trying the recipe and I am so so glad you enjoyed it. I am happy to hear it is helpful for you on your journey too! thank you for leaving a comment and review 🙂
Carol
I was going to ask if anyone had tried spelt flour! Thank you! Can’t wait to try!
plantifullybased
Hi Carol, I don’t think I have gotten any feedback that anyone has but if you want to try let me know how it goes!
Emily
I don’t know what kind of witchcraft this is, but these bagels are AMAZING. So easy and absolutely delicious, I start thinking about them the second my feet hit the floor in the morning.
plantifullybased
Hi Emily! hahah oh my goodness I am so so happy you like them. Trust me I feel the same way, can’t wait for them in the morning. Thank you for trying them and leaving a comment and review xo
Kim
Thanks for this recipe! Q: How long should I knead the dough for? I want to get the texture right. Thanks!
plantifullybased
Hi Kim, you don’t need to knead this dough. Just mix it in the bowl until it comes together and forms a dough. I have experimented with kneading it for 1 to 2 minutes just to see if the result is any different but it doesn’t make a noticeable difference in my opinion.
Bekah
This was absolutely delicious and so easy! It is going to most definitely be in my weekly rotation. 🙂
Thank you!!!
plantifullybased
Hi Bekah! yay I am so happy you like them so much. Makes me so happy to hear. Thank you for leaving a comment and review xo
Inks
Can’t wait to try. But would this work with oat flour?
plantifullybased
Hi, I am honestly not sure. I have never tried and do find oat flour to be a bit heavy. If you want try it out and let us know how it goes however, I can’t say for certain how it will work.