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.
Nutrition
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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!
Hi Stacy!! yay thank you so much I can’t wait to hear what you think of them!!
Just tried and love them. Will make again for sure.
Hi Grace! Yay I am so glad to hear that. thank you so much for trying them and leaving a comment!!
What’s great about these (besides a HUGE protein boost) is the neutral flavor profile. This means that it’s VERY difficult to get tired of them since they adapt to any topping I use. I also enjoy incorporating different flavors into the mix. Sometimes cinnamon, sometimes rosemary and black pepper, whatever I desire! This makes them versatile for any meal.
I make them into more of a bun shape, since that also lets me use them as slider buns. The buns work best when I slightly increase the water content to allow for more steam.
I have been making these almost daily for 4 months now!! It’s gotten to the point where I’ve filled a gallon jar with pre-mixed dry ingredients to make prep easier. I’ve been experimenting with baking multiple at a time, and found that they’re good up to 3 days after making.
These have been excellent at helping me maintain my protein goals!! Thank you for the excellent recipe!!!
Hi Bea! Oh my goodness I am so so happy to hear that you enjoy them as much as I do! Yes, I agree I usually do at most 4 at a time one I will eat that day and then 3 for leftovers if I am meal prepping some! So glad you are experimenting with them for buns too so fun. Also, if you haven’t done this already make pizza bagels!! thank you for the kind words and taking the time to leave a comment and review!!
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.
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!
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
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
Honestly changed the game!! Thank you so much for this recipe – just made them and they’re incredible 🙂
yay I am so glad you like them Carly!!
I am absolutely blown away!! Not only were these SO quick and easy to make but they are freaking delicious too! High protein is such an awesome bonus as well! These bagels will 100% be a regular go to breakfast in my house! Im so excited I found this recipe! Thank you!
Hi Tnisha! I am so so happy you enjoyed them so much. Thank you for taking the time to leave a comment and review I really appreciate it <3
This was so easy and turned out great! I don’t have any particular protein goals but LOVE a carby breakfast and am so glad to have something to whip up that is also high protein.
Hi Kate! oh yay I am so so glad you enjoyed them. Thank you for trying them and taking the time to leave a comment and review it means so much!
Can you use vital wheat gluten flour instead of vital wheat gluten and flour?
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.
Okay thank you so much!
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 ?
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!
What can I sub the wheat gluten for? It’s not readily available where I live.
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!
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!
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!!
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!
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!
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!
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 🙂
I was going to ask if anyone had tried spelt flour! Thank you! Can’t wait to try!
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!
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.
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
Thanks for this recipe! Q: How long should I knead the dough for? I want to get the texture right. Thanks!
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.
I am obsessed with these bagels!!!! I added nutritional yeast to the mix with the other ingredients!! Gives it a cheesy flavor!!
Hi Megan! I am so glad you like them so much. Thank you for trying them!!
What a great idea. How much did you add?
What a great idea. How much did you add?
This was absolutely delicious and so easy! It is going to most definitely be in my weekly rotation. 🙂
Thank you!!!
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
Can’t wait to try. But would this work with oat flour?
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.
OMG… can’t thank you enough for this recipe. Addicted. I love how it’s quick, easy and single serving. It takes no time to whip up every morning (I do prep dry ingredients the night before). I pop it into oven and let it bake while I’m in shower. I do like to toast the cut sides while I prep the rest of my breakfast.
I have used both buckwheat and oat flour and added tapioca starch and psyllium to help bind and a bit more ACV for lift. I also brush it with aquafaba for nice brown crust. It also helps seasoning stick on. It’s not as fluffy as yours which works out for me as I prefer a more dense Montreal style bagel.
Hi Ink I am so so happy to hear you like it! Yes love that such a good idea with prepping them the night before to make it that much quicker in the AM. Awesome good to know about the modifications as well thank you so much for taking the time to leave a comment/review!
These bagels are delicious and easy to make. A great way to add protein to my diet!! I baked mine and brushed just a tiny bit of avocado oil on top before I added the everything bagel seasoning, which helped crisp them up in the oven.
Hi Sarah! Yay I am so happy you made them and enjoyed it!!! Love the idea of brushing avocado oil on top very fun. thank you for taking the time to leave a comment and review!
I usually never comment on anything but I had to leave some feedback for this recipe. I am obsessed with bread, but I do have macro goals to hit. These bagels are an absolute game changer! They are perfectly soft, chewy, and delicious! You’re a genius! Thank you for sharing this recipe! I’m in love 😻 🥯
Hi Licia! I am so so happy you love them so much. Thank you so much for leaving a comment and review it is so helpful for the blog! xoxo
THANK YOU! You have cracked the bagel code! These are so dang good. Might try working in some blueberries next time.
Hi Erin! I am so happy you enjoyed them thank you so much for trying and taking the time to leave a comment/review! Oh my yum that would be so delicious!! xoxo
I just made the bagel. Yumm! I added some poppy seeds 🙂 I’m surprised how filling it is. I think the recipe will stay with me. Thanks for it!
Hi Wer! I am so glad you enjoyed it. thank you so much for trying it and takin the time to leave a comment!
I’ve been trying different combination of flours. I know it defeats purpose of high protein but I’ve been trying to use up all the various flours I’ve amassed. This combination worked really well with vital wheat gluten, teff and buckwheat flour. Next I’ll try without VWG to see if I can do a gluten free version for those who can’t have gluten.
Hi Ink! I am glad to hear you have enjoyed with all the different flavors! Oh yes of course you can make gluten free bagels but the vital wheat gluten it is giving these protein so they just wouldn’t be a protein bagel anymore (which only matters if you that is something you care about) and just a yummy gluten free bagel instead!
I’m always a little weary of high protein baked goods- but this was so good!! Baked mine in the oven, it was fluffy and perfect. I will definitely be making these often!!
Hi Christine! yay I am so glad you enjoyed them! I agree I have had so many over the years that really haven’t been too great so I was so excited to share this recipe 🙂 thank you for leaving a comment and review! xo
I have been loving these for meal prep, so easy and high protein! way *better* than the store bought protein bagels I’ve tried 😉 definitely going to try the apple cinnamon version soon!
Hi Cyn! Yay I am so glad you like them so much. Hehe I am glad they are better than those store-bought ones too because apparently they are no longer available anymore…. some bagel drama. Let me know how the apple ones go for you. Thank you for leaving a comment and review means so much!!
OMG! These are AMAZING! I I am on a weight loss and body recomp journey and eating 130g of protein per day. I found Better Bagels and love them but they are really pricey ($12 for 4 bagels) and always sold out where I live. These are an excellent homemade choice and taste even better than store bought. I opted to skip the everything bagel seasoning and instead mixed in 1/2 tsp of ground cinnamon for a fall flavor bagel. I paired it with kit hill pumpkin cream cheese and it tastes like a dessert! Can we get a version of this recipe that has a higher yield so I can batch cook them to have on hand for the week? 🙂
Hi Allison. I am so glad you enjoy them so much. Yes, that was exactly what prompted me to make this recipe 🙂 I had been buying the better bagels but then they became no longer available (it seems the company may have gone under…) so I made my own! Yes, it is fun to customize the flavors and add in other seasonings and spices. All you need to do is just slide up the amount of servings you would like on the recipe card. So, it is set for 1 serving which makes 1 bagel. So, if you want to make 4 or 5 just slide that up to 5 and it will change the amounts for you. Thank you for leaving a comment and review!
What sweet combinations have people done? I want to try some of those as well!
Hi, you can add in vegan chocolate chip or cinnamon sugar. I also shared this recipe recently for an apple crisp version: https://plantifullybasedblog.com/2024/10/09/amazing-high-protein-apple-crisp-bagels-36g/
Finally got around to trying these, and my husband and I absolutely loved them! Definitely adding into our weekly meal prep. Thank you so much for sharing!
Hi JP oh yay I am so so glad to hear you both enjoyed it. Thank you so much for trying them and taking the time to leave a comment and review I really appreciate it!
This was really good! My bagel puffed up a lot, and it was nice and chewy! Will make it again.
Hi Robin! Yay I am so glad you tried and enjoyed them. Thank you for making them and taking the time to leave a comment/review! 🙂
Do you have any ideas for adding fiber to the recipe? Would adding chia/hemp/flax seeds alter the outcome too much? Thank you.
Hi Allie, hmm sure I mean you can sprinkle them on as a topping! They may alter the outcome if you bake them into the bagel. Of course you can also add fiber by enjoying these bagels with some fruit on the side. I think some people also use oats as a topping for some extra fiber too!
WOW, I was skeptical regarding flavor and texture, but these are delicious. I used bread flour with the VWG and added everything bagel mix to the dough. They are chewy and so flavorful. Thank you for this great recipe.
Hi Diane! Yay I am so glad you tried them out and enjoyed them!!! Thank you for making them and taking the time to leave a comment and review it means so much xo
These are AMAZING!!! My husband and I have been obsessed with these the past couple weeks. The texture is incredible and they are so so easy in the air fryer. Life changing.
Hi Alex! Thank you for coming here and leaving a review! So glad you are both enjoying them yay. I appreciate you making them and taking the time to comment 🙂
I baked this in our traditional oven at 400 for 30mins per the instructions and this bagel was hard to initially cut through the crust and I was worried about it maybe being hard and dry on the inside but this bagel was honestly delicious. Will definitely make again and will play around a little bit with baking time/temp as I would expect with any oven.
Will highly recommend to others also.
Hi Melissa! Oh yay thank you so much. I am so glad you enjoyed it. Yes always important to change things for our own kitchens. Thank you for trying it and taking the time to leave a comment/review. Means a lot!! 🙂
I love these bagels. I’ve made them over a dozen times at this point, often splitting it into 2. You can also sub a little oat fiber in for some of the regular flour to increase the fiber content, you just need to add extra water.
Hi Sarah! So glad you like them so much yay! Fun idea with the oat fiber too. Thank you for taking the time to leave a comment and review means a lot! 🙂
Saw your TikTok video for these this week and immediately ran out to buy the wheat gluten. Just made them and they are so good! And filling! I’m never this satisfied with a bagel shop bagel (thanks, protein!) I topped mine with sesame seeds, baked them in the toaster oven and slathered them in Tofutti cream cheese. Yum! A word of caution: I used sea salt instead of regular table salt and it was overpowering for me. Next time I’ll use regular salt or cut back on the sea salt. Thanks for a wonderful recipe, Francesca!
Hi Christine!!! Oh yay I am so so glad you liked them and enjoyed them! Yum love it with the sesame seeds on top. Thank you for coming over here from tiktok and leaving a comment/review it really means a lot! good note on the sea salt too!!