these high protein vegan bagels have no rise time, yeast, or boiling. they are ready in 30 minutes and will give you 35g protein.
the inspiration
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.
These high protein vegan bagels are made without protein powder, tofu, cottage cheese or yogurt!
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.
why are these 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 best flour for high protein bagels
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.
As of January 2026 I do prefer baking them more now!
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. However, you can check out my gluten free high protein bagel 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.
- Are these high protein bagels healthy? I think the word healthy is subjective. However, I will say compared to a standard bagel yes! It has much more protein, lower in calories, and carbs. It will leave you feeling satisified without crashing.
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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 or alter for the amount you prefer
- 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.
- To air fry: place the bagel in air fryer basket and then air fry at 350°F for 17 to 20 minutes or at 390°F for 13 to 15 minutes for a quicker time. 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.To bake: bake at 425°F for 20 to 25 minutes. Depending on how your oven runs. If it is your first time baking them, check them around the 18 minute mark and see how they look. They should be golden brown on top. If I am making more than 1 bagel I like to have them touching in the baking pan. It helps them to rise better and then you can rip them apart once they are cooled.
- 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.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- This recipe is designed to make 1 bagel. The serving size of this recipe is for 1 bagel. You can scale up the serving size in the recipe card to adjust how many bagels you would like to make. So, if you want to make 4 bagels scale the serving size up to 4.
- 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.
- 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.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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!!
I’m not sure if I left a review already but I love this recipe so much I have to share again!
This recipe was the easiest recipe I’ve ever made, with the best results! I make these almost every day when I have the ingredients! In fact I need to go buy more so I can make more. So so good! Highly suggest!
Hi Denise! Yay I am so glad you like them so much!!! Thank you for leaving a comment!! Yes, you’ve gotta stock up haha! Happy New Year!
My new favorite breakfast! Thank you!
Hi Shelby! yay I am so happy you enjoy it!!
Can I use whole wheat bread flour? ❤️
Yes!
Just made these for the first time. Love them! They are now a weekly staple. Thank you for sharing this recipe and all your recipes, Francesca!
Hi Jeannie! Yay that makes me so happy to hear. Thank you so much for trying them and so happy you love them!
What in the recipe makes them high protein, legit question, not trying to come off as rude.
Please read the blog post. I explicitly explained it.
This was incredible; I’ve been wanting to try this recipe for a long time and now I’m really angry I waited so long!! I’m gonna batch bake these and make sure I always have them in my freezer!!
Hi Saskia, yay I am so glad you finally gave them a chance! thank you so much for trying it out!!!
Love these!! I make 2 at a time. I bake them at 425 for 18 minutes, perfect in my toaster oven. I added 3 tbsp of Nutritional yeast to add 4.5 more grams of protein to each bagel. Tasted great!!
yay! so glad you love them Toni!!! thanks for trying and leaving a comment/review!
These bagels have completely changed the breakfast game for me and I’m hooked. The flavour combinations are endless and I typically sub spelt flour instead of all purpose and they turn out beautifully. I’d highly recommend adding finely chopped pickled jalapeno, sundried tomato and fresh herbs into the dry before adding the water. 10/10 recipe I’ll have on repeat for the foreseeable future.
Hi Scotia! Yay I am so happy to hear how much you enjoy them and how you’ve made them your own! Thank you for trying them and taking the time to leave a comment and review!
I’m glad you mentioned that you use spelt. I was wondering how the bagels would turn out with spelt.
This recipe is amazing. I’ve made the air fryer variety probably 6 times in the last three weeks & they turn out great each time. I made an oven batch today but altered the flavor profile a bit by adding cinnamon & sugar — they’re still outstanding! What a versatile, high protein option! Thanks so much for sharing this recipe!
Hi Christina!!! yay I am so glad you enjoyed it. Love the cinnamon sugar version. So fun. Thank you for trying it and taking the time to leave a comment/review!
Sun-dried Tomatoes sounds like a delicious addition!! I will have to try that!
Do you know if I could make a batch of these and store them for a few days? I’d love to make some for the week and store them after baking or air frying, but I’m not sure if they should be kept at room temperature or refrigerated. Also does baking vs air frying make a big difference?
Hi Jane, sure the most I ever make at a time is 4. Here are the storage instructions from the blog post:
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.
When they are air fried they come out a big puffier and bigger some people have said that it causes them to lose the center hole. I find baking gives it a bit more of the typical bagel shape. Both ways come out great just about what works better for you!
Can we bake these instead of using an air fryer?
yes please see step 3 🙂
These were very yummy and ridiculously simple to make. I ended up using a little more water to have the mixture come together. Definitely making these more often!
This look great! Can I substitute the ACV?
It does help to give it rise and texture. You can use a white vinegar instead
I’ve never left a review in my life but these are so good I had to. I baked in the air fryer and flipped after ten minutes and they came out perfect.
Hi Darian! Yay thank you so much for trying the recipe and taking the time to leave a comment/review it means a lot!!
I finally bought the vital wheat gluten & made these! They’re Great, plus they’re very filing. My kids & husband enjoyed them as well. I’ve made them twice in the last 3 days. Today I added a bit of vanilla powder, maples syrup & pumpkin spice mix (at my daughter’s request) and they were yummy. But the original recipe is Perfect, thank you for sharing, I will be making these a few times a week.
Hi Sheryl, yay I am so glad you and your family enjoyed!!! love it! thank you for the kind words and review/comment!
Can I sub on chickpea flour instead of regular flour? These look fantastic, using your recipe today!!!
Hi Toni, that is one thing I haven’t tried and haven’t had anyone tell me they have used. They may come out a bit dense so as long as you are okay with that! if you try let me know how it goes 🙂
Would almond flour work here?
I personally haven’t tried it and I don’t know anyone else who has from comments. If you would like to try it out definitely let me know how it goes. I really can’t say, the almond flour may be too heavy.
Heather, have you tried it with almond flour yet? I am dabbling in gf flours and I’m unsure if it’s bc of the almond flour or if my cooking time was off and the vwg was undercooked , but the bagel was very chewy. I will remake with ap flour for a control ,lol.
These are such a great recipe for vegans seeking high protein and simple recipes. Thank you!!!
So glad it can help!!!
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 bagels are a GAMECHANGER!!! I use whole wheat flour to boost the fiber and I add sugar free maple syrup in the dough to sweeten. I’ve also experimented with using less flour to increase the protein-to-carb ratio on days when I want less carbs and they still come out great.
Another tip – I like to cut my bagel in half at the end and airfry for an extra minute to get the inside nice and toasty.
Thank you for this recipe!!
Hi J I am so glad you are enjoying them so much! Yay awesome to hear how you are playing around with the recipe 🙂 thank you for trying and taking the time to comment/leave a review!!!
I made 2 high protein bagels for our breakfast this morning. I brushed the tops with soy milk and sprinkled sesame seeds on the tops, baked in the toaster oven at 425F for 25 minutes. They were good, not exactly like yeast raised and boiled bagels, though nicely chewy and flavorful. My bagel loving husband said “these work”
Hi Kare, glad to hear overall it was enjoyed.
Just made mini bagel bites! Really great!
Yay love that so fun!!!!
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!
These bagels are amazing, and packed with protein. They are now added to my breakfast meal prep rotation!
Hi Katie! yay thank you so much. So glad you like them!!
So fast, so easy, so good!!
You could even sweeten a little for a scone type vibe.
Fantastic recipe
Hi Louise! So glad you enjoyed them thank you so much for trying them and taking the time to leave a comment/review!! Yes I made an apple crisp bagel last fall so delicious https://plantifullybasedblog.com/2024/10/09/amazing-high-protein-apple-crisp-bagels-36g/
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 made these today and they’re great! Any idea about if they freeze well?
Hi Meghan! So happy to hear you like them. Yes, you can freeze them. From the FAQ section “Can I freeze them? Yes. I would slice them in half before freezing and then pop in a toaster to warm up again.” thank you for trying them!
Hello! Mine puffed up into a large ball. Any thoughts on how to prevent this?
Hi Janelle, it does seem to happen more with the air frying method vs baking. So, I would recommend baking them instead. But also shaping them as best you can with a larger circle in the middle helps as well.
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
These are SO good and so easy!!! I am such a bagel person but they never have as much protein as I would like and usually lots of excess ingredients. I don’t know how you came up with this but I am so thankful! I enjoy them with cinnamon sugar and raisins but I want to try a few other variations too. Thanks so much. 😊
Hi Kristin!! Oh yay I am so so happy you like them. Yay a cinnamon sugar one is so fun! I recently did a blueberry cinnamon one on my youtube channel that was so good. there are so many fun ways to play around with it. Thank you for making them, and taking the time to comment/review!
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!
When do you put on the topping?
Before baking
Love this recipe! Thanks so much! Just wondering how to adjust the time and temperature for batch cooking?
No need to stays the same for the oven and i wouldn’t recommend doing more than one at a time in the air fryer!
I tried this recipe today and was amazed! I also try to get plenty of protein and these fit the bill along with being chewy and delicious. I am going to experiment with fresh jalapenos and vegan cheddar next. I wonder how adding some nooch would work? I did brush mine with a tiny bit of avocado oil. I’ll be making these a lot!!
Hi Alison! yay i am so so glad you enjoyed them!!! Thank you for trying it. I would do maybe 1/2 tablespoon to 1 tablespoon per bagel! Depending on how “cheesy” you want it to be!
So I know the goal is to make these healthy but I need a high protein snack. You think I can make them with vegan chocolate chips and PB powder? For now I think I will make them with cinnamon:-)
Hi Giovanna! You definitely can. Have fun and experiment with them. When adding PB powder you may need to add a bit more water. Let me know how it works out!
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!!
Wow!! I wondered if people were saying it’s good considering it’s high protein or good compared to vegan recipes- but these are the best bagels I’ve ever had! Just used sesame seeds I quadrupled cuz I wanted freeze them. Then I worried what if I didn’t like them … They’re really really good. Thanks
Hi Abigail, I am so so happy to hear how much you enjoyed them. Thank you so much for trying them 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?
oooohhh I am going to try that. I made them already with cinnamon and I was about to try them with PB powder, but I like your recommendation.
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!
Have made these a few times and absolutely love almost everything about them. I don’t know how I’m messing things up, but consistently the baking powder taste overpowers the bagel. Suggestions on how to remedy this would be appreciated.
Hi, this could be the brand of baking powder you are using. I find some have stronger tastes than other. I also like to use an aluminum free baking powder as the aluminum usually contributes to that metallic flavor. You can also use a little less baking powder to see if that helps as well.
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!!
This recipe is so good! I had mine with tofu scramble which was great but Im also going to try with vegan cream cheese. I made 2 small bagels with this recipe and feel super full from 1. What a great option for extra protein!! Thank you!
Hi Victoria!! I am so glad you liked it. Yay thank you for making it. Oooh yes so fun with the tofu scramble love that. Thank you for trying them and taking the time to leave a comment/review means so much!! xo
I love this recipe!! I’ve made it twice so far. It gets pretty big after cooking and doesn’t fit in my toaster, so I usually toast it in the air fryer. Next time I might divide it into two bagels. So good!
Hi Beth! So happy to hear you enjoyed them! Ah yes they can rise quite a bit. You can try to spread them out more before baking the and if you want to add in an extra 1 tablespoon of water to help make the dough a bit softer and flatter that can help too. Thank you for commenting and reviewing!!
this is an absolute GAME changer. i made this tonight with just the basic recipe. i think i added a litttleee too much baking powder because it turned into a ball after air frying haha. but it’s so soft and tasty with just the right amount of crunch on the crust!!!! i really struggle to get extra protein in because i don’t like protein powder and i don’t really like seitan, so being able to make something like this is amazing. i plan to experiment with different seasonings etc in the dough to add more flavor. truly cannot believe this was actually good. stunned.
Hi Savannah! Oh yay I am so so happy you liked them. Ahhh yes that can happen you can add in slightly less baking powder and a touch more water next time you make them! so happy this can help you out. Thank you for taking the time to leave a comment and review it means so much!
I just made this recipe. It is amazing! Delicious, dense, crispy on the outside and so filling. I can’t believe this is as good as it is and so easy to make. I will make this over and over.
Hi Susan! yay I am so happy to hear how much you like it. Thank you so much for trying them and taking the time to leave a comment and review!!
I would really like to try these bagels, but I do not have an air fryer. Can they be baked in the oven at a higher temperature? Thank you!
Hi Camille, yes baking instructions are in the recipe notes 🙂 Baking instructions: 400°F for 30 minutes, it will not come out as golden brown as the air fryer.
These were so delicious. I made exactly as you instructed and they came out so good. They’ve got a nice chewy bagel texture. So good with some avocado on top.
Hi Stacy, thank you so much I am so glad you enjoyed them!! Sounds yummy with the the avocado!
Fabulous!!! I am hooked after just making one bagel!! So easy and it was just perfect. I am not a precise baker so this was just the thing for a really quick and easy way to make a bagel. Love it!! Thank u Francesca!
Hi Heidi! Oh yay I am so so happy to hear this! thank you so much for trying them and taking the time to leave a comment and review, means a lot!! 🙂 xo
I’ve now made this recipe twice in one week LOL! Shakayla Felice turned me onto you. I’m back in the gym and looking for high protein recipes. NEVER tried my hand at bagels so I was particularly intrigued. I had not ever used gluten free flour but easy enough to find. Followed the recipe to a tee and the bagels came out great. The first time around I made 2, they make for great croutons for Shakayla’s Butter Vean soup and the other was perfect for a delicious peanut butter and banana toast. Today I made again (3), and made avocado toast, YUM! I look forward to trying different flavorings, I like adding the everything seasoning. Thanks so much!
Hi Erin! aww yay I love Shakayla <3 I an so happy to hear how much you like them and so glad you enjoyed it. So fun to use them as croutons too! Thank you for the kind words I appreciate that!
This was so easy and so delicious. Totally exceeded my expectations! Going to be a staple in my house!
Hi Julie yay I am so glad you enjoyed it so much!! thank you for trying them and taking the time to leave a comment/review 🙂
Wow wow wow! I honestly didn’t have high hopes for these but they were super easy and really delicious! I’ll definitely be making these often. Thanks so much for the great recipe.
Hi Carey! So glad you enjoyed them! Thank you so much for trying out the recipe and taking the time to leave a comment and review it means so much!! xo
Can we make this recipe like a regular NY bagel with yeast and letting the gluten develop and using a water bath ? Will I have to change anything ? Just curious to know how it will turn out.
Hi, this dough is too soft for that. I fear it would break apart in the water. It is a great recipe as is, I highly encourage you to try it 🙂
I’m obsessed!
Yay thank you so much Talia xo
Great bagels, tried them out this morning. I air fried mine with rosemary and sea salt as toppings, and then toasted it, adding some kite hill cream cheese for perfection!
Hi Meghan, yay I am so so glad you enjoyed them! thank you for trying them out and taking the time to leave a comment and review means so much xo
This is probably my favorite recipe ever now. So simple, easy to put together, and SO filling! Put this in the air fryer then got in the shower and it was ready to eat by the time I was done getting ready. I love how customizable these are! Made mine with everything bagel seasoning and some Follow Your Heart parmesan. Made a quick tofu cream cheese and it was delicious with some fruit on the side! I’ll probably make these everyday now. Thank you for this perfect recipe!!
Hi Alexus! Yay I am so so happy to hear how much you like them!! Ooh love the idea of some vegan parm on there. Thank you so much for trying them and taking the time to leave a comment and review means so much 🙂
I was wondering if anyone has tried making these using chickpea flour for an even bigger fiber and protein boost? I try to avoid buying or using white flour so don’t have any on hand to try this, so i guess my question is will any other flour work?
Hello, I wouldn’t recommend using chickpea flour for this. It is too earthy of taste and I don’t think it will yield a nice result here. Many have used spelt flour or a whole wheat flour. There are tons of comments here with peoples modifications that may help you find the answer you are looking for 🙂
I really wanted to try this as written for a baseline comparison with other flours, so I hit up my dear neighbor for a cup of AP flour! lol It was really good and so quick and easy! Now I can’t wait to mix and match some of the other whole grain options I’ve accumulated from our local Indian market!
Hi! oh good yay I am so glad you tried it as is! Happy to hear you enjoyed. let me know what variation you make! thank you for trying it and taking the time to leave a comment and review means a lot!
Do these freeze well? These are amazing!!!
Hi Nahshon! So glad you like them. Yes, you can freeze them. From the FAQ section “Can I freeze them? Yes. I would slice them in half before freezing and then pop in a toaster to warm up again.” Thanks for making them and leaving a comment/review!
what a terrific recipe!! I make a seitan bun regularly, which have no regular flour in them, and my husband isn’t a fan of the texture – I love it lol but I get it, not for everyone! THIS bad boy… the texture is *chefskiss* and the crust it got on the outside was perfection. and it’s HUGE! I knew it was going to puff up, from my past seitan bun obsession haha, but it was so dang filling. I am going to be dreaming about how good it was til I make another one (which will be tomorrow haha!). thank you SO much for sharing this recipe! it will absolutely be a regular for me!
Hi Hazel! Yay I am so so happy you enjoyed them. Makes me so happy to hear. Thank you for trying them and taking the time to leave a comment and review it means a lot!
OMG!!! This recipe is soooooo freakin’ good. The only thing is that my bagel turned out to be more of a bun. Lol. I guess I didn’t make the hole big enough. I will definitely make this again. And again. And again
Hi Maya! Oh yay I am so so glad you enjoyed them. Haha yes if you just make the hole bigger than you think it will be better for keeping it more bagel shaped!thank you for trying it and taking the time to leave a comment/review!!
I’ve made these a couple times and I’m obsessed. They really give you the satisfaction of having a real bagel. I’ve had some issues with the measurements though… I’m using AP flour but the dough ends up too dry so I have to add more water. I also noticed that when you adjust the serving size, it changes the cut measurement, but not the teaspoon measurement. I imagine that both should change but since my dough is already too dry, maybe not?
Hi Amanda, thank you so much for trying them and I am so glad you are enjoying them! So, first off thank you for bringing that to my attention about the US customary measurements not changing. They should’ve been so I have fixed that. It sounds to me like you are not using a food scale and using measuring cups for measurement? If that is the case with measuring cups you could be adding in more flour and VWG than the specific gram amounts. I do always encourage when baking to use food scale for the most accurate measurements possible. How much water are you finding you have to add?
I’m so glad this recipe was advertised to me on Facebook lol. Really trying to up my protein intake and this was such an easy way to do so for breakfast without the protein powder or tofu scramble. It was a little chewier than your regular bagel but adding everything but the bagel seasoning and vegan CC from Trader Joe’s satisfied my cravings!!
Hi Sara! So glad you came across my facebook post on there. Thank you for trying it and taking the time to leave a comment/review!!
These were excellent, but to me, they were more like a biscuit and not a bagel. To try and get the bagel texture, I tried boiling them briefly in water … that was a mistake! It didn’t plump up in the air fryer and when I cut it open, it was VERY wet and dense. I had to broil the insides just to make it edible. I also tried steaming them for about 30 seconds on each side, and alas, still more like a biscuit. That being said, I do love biscuits, and I’m delighted that one bagel-biscuit is so high in protein! And savory or sweet works for this, so still a win-win in my book.
Hi, I am glad you enjoyed the overall. Ah yes, other people have asked about boiling in comments and I have advised them not to do it. Sadly, these don’t work like that. Thank you for trying them out!
This may be a crazy question but have you experimented yet with converting this recipe to a bread loaf or something similar with similar macros?
I have used it to make pizza crust! I haven’t done of a loaf of bread but I don’t see why that wouldn’t work!
It worked! I wish I could post the picture in this post!
Yay so glad you enjoyed!!
I am beyond TRILLED with this recipe!!! And what a surprise, my husband actually likes this, too. As a vegan and someone who works out with weights 4 days a week, my goal is to have at least 100 grams of plant based protein a day. This recipe easily helps me meet my goal. I’m going to try making this with whole wheat flour. I’d also like to add some more fiber. Have you tried making this with a teaspoon of psyllium husk? That will be my next test. Once again, thank you for this awesome recipe. I’ve sent this to my coach at The Vegan Gym so he can try this out as well.
Hi Angela, thank you so much for coming to the blog and leaving a review. It really means a lot!! So glad this recipe can help you out. Let me know how it goes with the psyllium husk!
Love these! Make four at a time and eat throughout the week!!
Hi Deanna!! yay I am so glad to hear that! thank you for trying them and taking the time to leave a comment/review!!!
Fantastic. Came here from Reddit after someone posted your link. I’ve made these several times this week and currently have a batch in the air fryer that I’m trying out a Cinnamon Raisin version. Love the macros, the speed to make and how well they store – not that it takes long to eat them. Big hit with me and the wife.
Hi! Oh that is so awesome!! Really cool and glad to hear someone shared it on Reddit. Helps me out a lot. Oh I know that cinnamon raisin is gonna be so delicious. Thank you for trying them and taking the time to leave a comment/review.
So delicious and easy! I used oat flour instead of wheat flour, also used the vital wheat gluten as written and they turned out great.
Hi Dana! yay I am so happy to hear how much you enjoyed them. Thank you so much for trying out the recipe and leaving a comment/review!!
Delicious. What an easy recipe. The bagel turned out great was so satisfying. Thanks!
Hi Dona! yay I am so so happy you enjoyed them. Thank you so much for trying them and taking the time to leave a comment and review it helps a lot!!!
Hello!! I can’t wait to make these! They look so delicious and so easy! I have never attempted to make bagels before. I do have a question though. I do not have an air fryer. I didn’t see any directions for oven baking. Could you help me out please so I can make these soon? Thanks!!!
Hi Shannon. Great can’t wait for you to try them! No worries it is in the notes of the recipe card. I usually do 425F for 25 minutes.
These bagels are awesome. Easy to make and very filling. 100% recommend.
Hi Sara, thank you so much for trying them!! yay!
Hi! Can these be made keto i.e. with almond flour/coconut flour etc??
Hi Abby, it isn’t something I have tried. If you would like to experiment let me know how it goes!
This looks AMAZING! I am trying to reduce my refined flour intake. Have you tried this whole wheat flour? Can’t wait to make these!
Hi Kiki, I have not personally however, if you scroll through the comments you can see all the substitutes people have made within the recipe. Enjoy!
They turn out great with whole wheat flour!
I loved this recipe! I have made it multiple times now. I use whole wheat flour for the flour part and it turns out perfectly. I also subbed white vinegar for the ACV as that’s what I have. Thank you so much! It’s incredible to have a fresh baked good in the morning with very little work, and I love having something a little heartier to satisfy me without having to eat a huge portion.
I pre-mix the dry ingredients in small mason jars so all I have to do is mix in the water and vinegar and bake (air fry). I typically split into 2 small bagels or 4 small breadstick shapes as it’s just easier to make them less lumpy that way.
Also, I generally find recipes tedious and almost never use them so me loving a recipe is a rarity. You have done a public service! I’ll consider buying your cookbook.
Hi Emily! Oh yay I am so so happy to hear how much you enjoy them. Thank you so much for trying them and your kind words. Love the idea of mixing the dry ingredients ahead of tiem so you can just be ready to go and enjoy them. Love that. Thank you for taking the time to leave a comment/review it means so much!!
Made these today and they were amazing! Such a forgiving and versatile recipe. This one is a keeper.
Hi Shelby, thank you so much! So glad you enjoyed them!!
THANK YOU THANK YOU THANK YOU!!! I am so grateful to have found this recipe! It is going to make hitting my protein goals so much easier and it’s so delicious! Thank you for doing what you do! ❤️
Hi Ellie! yay I am so so glad this recipe can help you out. Thank you for trying it and leaving a comment/review xoxo
Fantastic!!! Baked in oven without bagel hole and used as a sandwich roll. I will definitely be making this a lot! Thank you for sharing recipe!
Hi Carrie! Yay I am so happy you enjoyed them. Thank you so much for trying and taking the time to leave a comment/review!! 🙂
These bagels are everything!!! I’ve been on a weightlifting journey and have been trying so hard to get enough protein, which can be tricky on a vegan diet. These protein bagels are delicious and so filling! 35g of protein!? YES PLEASE!! I should also note that these were super easy to make even with two toddlers hanging at my legs. 🙃
Hi Gee!! oh yay i am so so happy to hear how much you enjoyed them. So glad they can help you on your journey yay! thank you for the kind words and taking the time to leave a comment/review!! 🙂
I just made one and it puffed up a lot..like a ball.. did I mix too much ?
Hi Diana, did you air fry it? When they are air fried they can turn a little bit more ball shaped sometimes. I find adding a little extra water 1 to 2 teaspoons and really making a big circle in the middle can help!
Super easy… super delicious.. I made two out of one serving for my Mom .. trying to get her to eat more protein! She is at that stage in her life where she doesn’t feel like eating meat! (I am vegan but she isn’t) These are perfect to go with her salads!
So glad you and your mom enjoyed it!! yay!
Actually fantastic. Beautiful fluffy, chewy, crusty texture, relatively low in calories, SUPER high in protein, and in my opinion a huge improvement on the bagels made with silken tofu I experimented with previously (those are fine but they get really dense and cakey and not at all chewy or fluffy). I wonder if there’s any potential to do the water bath with these before baking the way normal bagels are prepared? Anyway, no complaints. I will be making these every week.
Hi Kaitlyn, I am so glad you enjoyed them!!! thank you for trying them. Because the bagels are too soft they will just fall apart when boiled. Thank you for taking the time to leave a comment and review means so much
I love these. I have been making them every day since I ran across your recipe.
Hi Beatrice! Yay that makes me so happy to hear. Thank you so much for trying them and taking the time to leave a comment/review means a lot! 🙂
Love. Love. Love. Love the single serve. Love the ease and quick bake time. Love the freshness, taste and chew. I see many, many protein bagel sandwiches in my future. As a vegetarian always looking to up my protein intake, thank you so much for this amazing recipe!
Hi Tricia!!!! yay that makes me so happy to hear. I agree bagel sandwiches everyday yay. Thank you for trying the recipe and taking the time to leave a comment/review xoxo
Absolutely love this recipe! I’ve played around with different flours (whole wheat and einkorn) and have settled on the einkorn flour. I also don’t bother adding the extra teaspoons of the flour and gluten…just 1/2 cup each. I didn’t notice any difference in the final product by doing this. I also add 1 tsp. of psyllium husk for extra fiber. Again, no change in the final product. It’s an easy and fast recipe and healthy, too. And I love the high protein content. FYI, today I made your high protein zucchini bread. Delicious. Thank you!
Yay I am so glad you are enjoying them!! Yes, I had originally created this recipe with gram measurements so when I made it into US it was a little more than 1/4 cup but so glad to hear it is working out well for you. Love hearing how you are making it your own. Thank you for the kind words xoxo
these bagels are so easy to throw together and have become a staple in my weekly meals! i have also made them using chickpea flour instead of wheat flour and it changed the flavour a bit (but with the amout of garlic spread i put on top that hasnt been a problem for me :p)
thanks so much for a great recipe
I am so glad you enjoy them! yay! thank you so much for trying them and taking the time to leave a comment/review!!
These are amazing. I always scale them up to 8 bagels and make them in the oven with a light brushing of vegan soy creamer on top. Absolutely delicious and they help me reach my protein goals. These are a staple!
Hi KT! yay I am so glad you like the so much!! Thank you for the kind words and taking the time to leave a comment/review means so much!
I’m so impressed with this simple “bagel” recipe! It has been a go-to recipe ever since I discovered. Thank you for delicious high protein recipes.
Hi Kristy! Yay I am so glad to hear you enjoy them. Thank you so much for the kind words and taking the time to leave a comment/review it means a lot!!
Delicious and easy to make.
Hi Francine! yay I am so glad you like them xoxo
Hello, mine are coming out very dense/tough. Any thoughts as to why?
Thanks so much
Hi Christy, hmm that is odd. I am wondering if you need a little extra liquid?
great recipe! I made it exactly the first time, and the second time with whole wheat flour. Both were great. This will be a staple in my menu.
Hi Dana, yay I am so happy to hear that!! thank you so much!!
Love these! So easy and so good.
I am so glad you like them, Francine!
would this recipe be suited for the pre-baking step of boiling? like with regular bagels
Hi Noah, no the dough is too soft.
Just made these for lunch and they were absolutely delicious!! So soft and filling! I love the fact that it doesn’t contain Greek yogurt as I have a hard time working with that kind of dough. I wonder if it would be possible to boil them?
Anyway I wish I could attach a picture at how good they came out.
Not the first recipe I try from Francesca and they always turn out amazing! Thank you for sharing 💛
Hi Flo, I am so glad you enjoyed them. Thank you so much for trying it out!! There is no need to boil this dough, it is not designed to be boiled and it is too soft. THank you for the kind words xo
Love love love this recipe – seriously the best high protein bagel recipe I’ve tried! I usually add at least 1/2 cup of water to get the consistency right. It’s on weekly repeat in my household – THANK YOU!!!
I am so glad you all enjoy it so much yay!!!
These are now one of my favourite breakfasts. Its very versatile, you use butter and jam to make it sweet or pop some vegan bacon and tofu egg to make a breakfast sandwich.
Yay!! I am so so glad you enjoy the bagels so much! Thank you for taking the time to leave a comment/review means a lot!
I’ve made this recipe probably at least 25 times by now so I feel like I need to finally write a review. This recipe is incredible. I do make a couple tweaks. The first is I halve the salt. The second is that I will usually end up adding more than 1/2 cup of water. Not by a ton though, maybe another couple tablespoons? I’ll be mixing by hand then just get my hands wet over and over until it’s my preferred consistency (sticky, messy). I find the bagels feel less dense tasting when I do this. They aren’t pretty bagels but they’re delicious and wild the amount of protein!
Hi Rachel! Well thank you for trying it so many times that makes me so happy to hear!! I really appreciate you leaving a comment/review. Yes, you can definitely play around with incorporating some extra water if needed. Thank you for the kind words and so happy you enjoy them 🙂
I just tried this recipe and omg absolutely delicious , I was so surprised that the texture was like any ordinary bagel . I used rye flour as I love rye flavoured baked goods. Thank you for this amazing recipe , as a vegetarian on a high protein calorie deficit this is amazing ❤️❤
Hi! I am so so happy you enjoyed them. Thank you so much for trying the recipe and taking the time to leave a comment/review. So glad it can help xoxo
I am SO impressed with this recipe! It was extremely quick and easy to make and the flavour is genuinely fantastic, not to mention how great the macros are. The texture is a bit dense and chewy due to the wheat gluten, but in a very pleasant, satisfying way IMO. The interior still remains fluffy and springy!
For my first attempt, I added a bit of melted vegan butter to the wet ingredients just to make them extra delicious, and I had to add a bit more water to my dough to make it come together (probably because I live in a dry part of Canada). I also brushed the tops with soy milk and sprinkled them generously with sesame seeds. The bagels came out beautifully golden and flavourful. My husband and I will be having these most days for breakfast going forward 🙂 Thank you for this recipe!
Hi Maddie! Yay I am so so glad to hear how much you enjoyed them! Thank you for trying them out, the kind words, and taking the time to leave a comment/review means so much xoxo
These are amazing! I’v already made them twice, an everything bagel and a cheese one! Absolutely delicious! and quick too!
yay!! i am so glad you like them so much! thank you for trying them and taking the time to leave a comment/review it means a lot!!
Easy to make, simple ingredients, and smooth process. The macros are incredible and the bagels turned out amazing! I cooked mine in my air fryer and I love the ease and quickness to this recipe. Honestly I dont know why I would ever buy a bagel again when this recipe exists. So Easy, Love it!
Hi Cam! Aw yay that makes me so happy to hear. Thank you so much for trying it out and taking the time to leave a comment/review. So glad you enjoyed 🙂
Such an easy delicious bagel and an incredible protein source. I love single serve recipes like this.
Yay I am so glad you enjoyed it! thank you so much for trying it Sherrie!!
A quick and easy bagel recipe that packs a protein punch. It’s my go to breakfast to make sure I’m hitting my macros.
yay that makes me so happy to hear Karen!!! woo!
YUMM!! the TEXTURE! had to come here and rave about these protein bagels, and they have made it into my daily rotation. That is not an easy spot to get into.
It’s fuss free, I can buy everything I need in bulk so it’s always on hand, and endlessly customizable. WITH PROTEIN. That tastes and chews amazingly like it’s namesake.
I make these every few days – 4 in the air fryer (but 2 at a time) Like you, I eat one that day and the rest are prep for next few days. Love I can just reach in the fridge after my workout, and I look forward to it every single day because there’s so many fun ways to customize these. So much novelty!! (adhd brain loves hunting for new spices and toppings, too!)
All those random herbs and spices you’ve collected for recipes? Time to put them to use, and I’ve done so many now. Some favourites were trader joe’s pizza mix spice, smoked paprika and dill, cardamom and vanilla, cinnamon and lily’s chips, OHHH and toppings – if you have not tried cinnamon bagel with chocolate or pumpkin hummus… it’s so good! I quite like most with the vegan cream cheese or pB2 fit and sugar free jam.
Bagel hole tip: I like to use my thumb in the bagel “O”, and the other hand on the outside to keep it moving a la cake decorating stand. I then pull away from the hole made in a kind of ‘scrunch while twirling’ motion. Keep experimenting, you’ll figure out a method that works and the hole will stay even in air fryer.
Thank you eternally for discovering and sharing this recipe!!
Hi Katie! Wow what a beautiful comment. I am so so glad you are enjoying it so much. Thank you for the kind words and beautiful comment xoxo
These are awesome and such a good idea!! I’ve made them twice now and I’m loving them, but they’re coming out pretty dry for me to where I need to put extra cream cheese or butter so they go down easier. I’ve tried both baking and air frying, do you have any tips for them to be less dry? Should I up the water content or add in a little bit of vegan yogurt?
Hi Felicia! Glad to hear overall you are enjoying them. Yes, if they are that dry then definitely feel free to add 1 to 2 tablespoons of extra water. Also, when you make them are you using a kitchen scale? I only ask because sometimes when we scoop dry flour or other ingredients we actually scoop more than we realize. So, you may be scooping an extra tablespoon or so of dry ingredients which could be throwing off the recipe
Suuuuper easy to make! I’ve whipped it up 2x now and will probably make it again today. Don’t put this off. 35g of protein For. The. Win!
yay so glad you enjoyed them, thank you so much for trying them!!
These bagels are so easy to make and very tasty. Definitely a game changer to be able to get this much easy vegan protein in for breakfast!
yay that makes me so happy to hear! so happy you enjoyed 🙂 thank you for trying and leaving a comment/review!
I’m so sad I waited so long to try these. What a great recipe to have in the ole arsenal!! Made these this morning for the first time.. just smeared with a bit of butter and sprinkle of garlic salt.. so stinking good. I can’t wait to mess around with different flavor combinations. And to make a bagel sandwich.. I’m thinking a chickpea filling. LOL Thanks so much for the recipe!
Yay so glad you loved them Marlene!!! yessss, I have been doing vegan “egg” salad on them so good and sometimes I do pizza bagels!! thank you for always being filled with love and support.
Do you think I could sub a low carb flour for the all purpose flour? I’d love to try them but I am low carb for health reasons and don’t use regular flour anymore.
Hi Sarah, hmm I mean as long as it substitute as a 1:1 for regular flour should be okay. Obviously, having not tried it myself I cannot speak to how it will turn out or if the end result will be exactly as intended.
This recipe has become my go-to for bagels! So much easier than the traditional bagel making and it tastes just as good, if not better! Just made a batch of 8 in the oven and they look and smell so good!
Yay!!! I am so happy to hear you like it Carrie! xoxoxo
Love this recipe, have made it over and over again! One question-could I use self rising flour instead of all purpose?
So glad you enjoy it! I haven’t tried but it should be okay!!!
Hello, currently in the process of making your protein bagel. It is just at the halfway point and I checked on the bagel and it turned into a big beach ball 😆 can you tell me what I did wrong?
Hi! did you air fry it? for some reason, and to be honest i still haven’t entirely figured out why, it happens in the air fryer sometimes. I had made it so many times in the air fryer and really couldn’t figure out why it would happen when it happened. however, you i have never had that issue when I make it in the oven.
Hello! This recipe is amazing and super easy I can’t believe it tourned out soo good I’m super happy thank you so much for sharing! Greetings from italy ☺️
Ciao Rossella!!! So happy you enjoyed it! Grazie mille xoxoxo
This was the best bagel recipe I have tried, and it came out perfectly the first time! I made it in the morning and it didn’t take long at all. I used a hot sauce in the dough to make it spicy and it worked perfectly. I can’t wait to try different kinds of flavors of this. So happy that it’s high protein!
So glad you enjoyed it! yay thank you so much for trying it!!! love a spicy version yum!
Thank you so much for this recipe. These are so good!
Yay you are so welcome!! so glad you enjoyed!!!
I have seen Francesca make and post about these vegan protein bagels for months and am kicking myself I didn’t make them sooner. Delicious, quick, easy to make. Sure to become a mainstay in our household.
Hi Sarah!! yay I am so so glad you finally tried it out. Thank you so much woo!!
This was such a quick and delicious recipe to make, and it’s fool proof. Plus, all the ingredients are staples in a vegan kitchen. It took hardly any time tk throw together and bake, I was shocked. The result was scrumptious and it made for a filling breakfast!
Hi Anna! Yay I am so happy you enjoyed them! thank you so so much!
so quick and easy and so good!!! great way to get protein in
Hi Makenna, yay I am so so glad you enjoy them. That makes me so happy to hear!! 🙂
Hi, I haven’t made this yet I just have a question about storage. Can you make these ahead of time and keep in fridge or airtight at room temp for a few days? Will it become dense or dry? I couldn’t find any info on this
Hi Bri, from the FAQ section “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.”
Wow! These were delicious! I had been putting off making the recipe thinking it might be difficult, but it was so easy and my whole family loved it – especially my picky 6 year old daughter! This will be on repeat for sure! Thank you!
Hi Brittany! Yay I am so glad the whole family enjoyed!! yes, I definitely wanted this recipe to be easy and minimal work!! thank you for trying it!
These are easy to make and very hearty! I was previously making the viral Greek yogurt protein bagels and was looking for a way to eliminate the dairy. These fit everything I needed and they’re way better! Will definitely have these on repeat and be sharing this recipe with friends & family. Thanks so much!!!
H i Alicia. Yay I am so so glad to hear how much you enjoyed them! Makes me so happy to hear. Thank you for the kind words and taking the time to leave a comment/review xoxox
This recipe is so fun! I made jalapeño cheddar bagels (vegan of course) 😊 I plan to make blueberry bagels next.
Yayyyyy so glad you love them!!! love the flavor ideas so good!
For the last six weeks my husband and I make these bagels on Saturday morning for the following week’s consumption. So far the versions we have made are: apple,cinnamon raisin, italian herb cheddar cheeze, habpanero cheddar cheeze, pumpkin spice (modified your pumpkin bagel recipe, and plain. This recipe is stellar, thankyou!
Hi Linda, I love how many fun flavors you are making!!! yay! thank you so much for the kind words!
I love love love this recipe! So versatile! I make bagels and I make flatbread for sandwiches. So good, thank you! 🙏🏼
Hi Julissa, awww yay I am so so happy to hear that you enjoy them. Thank you so much 🙂
I’m obsessed with these. I’ve been making them every few days, 4 at a time. They’re my new favorite breakfast!
Hi Alee, yay I am so glad to hear how much you enjoy them!!
Ive got a mouthful of bagel as I type this. This is so easy and very flavorful! It has a great chew and texture. It was my first time using vital wheat gluten as a Veteran Vegan because I was intimidated by it. I cant wait to make more and play with the flavors. I made two everything and 1 cinnamon golden raisin. I’m looking forward to my mini pizzas later tonight. Thank you for simplifying a way to get max protein as I’ve been struggling to reach my goal of 30G per meal. This recipe is seriously underrated. First time making one of PB recipes, and it’s an instant hit!
Hi Violet! yay I am so so glad this recipe can help you out. Love it!!! <3
Just made these in the air fryer and they came out awesome!! I followed the recipe exactly and can’t believe how easy and delicious these are. Great way to hit some protein goals first thing in the AM! Thanks so much!
Hi Elana!! Yay I am so glad you enjoyed them!! Thank you for trying it and taking the time to leave a comment/review!!
Love these bagels! Today I used whole wheat flour instead of all-purpose and added a tsp. of minced onions and a tsp. of minced garlic. I ate it with goat cheese. Wonderful!
I am so glad you enjoyed them. Thank you so much for trying it out!!!
I just made this recipe this morning and I was so impressed! I love how simple & easy to follow this recipe is, and I love that all of the ingredients are things that I always have on hand. I immediately sent this link to my protein-obsessed sister because I know she will love it too! Can’t wait to try out different variations!
Yay i am so glad you enjoyed it Abby!!! thank you for trying them out!
Can’t wait to make these! Do you think whole wheat pastry flour would work instead of all purpose or bread flour?
Awesome can’t wait for you to try. It should be fine! A lot of people have left comments saying they used whole wheat flour and it worked out great!
these are tasting but mine came out super tiny. I bought vital wheat gluten from WinCo and used flour I already had.But now I wonder if the recipe is for one bagel and I ried to make 4. Good recipe at any rate and thanks for sharing!
Hi Pamela, I am glad you overall enjoyed but yes this recipe is 1 serving. I have it written in the recipe card as 1 serving, the instructions don’t indicate to separate the dough anywhere, and I have this note as well in the notes “This recipe is designed to make 1 bagel. The serving size of this recipe is for 1 bagel. You can scale up the serving size in the recipe card to adjust how many bagels you would like to make. So, if you want to make 4 bagels scale the serving size up to 4.”
yes it was absolutely my error. I was so excited to make them I didn’t actually read everything. but I did try it again today and I love love this recipe I will be making it as often as I can. I think you so much for sharing it!!
yay so glad to hear that Pamela!!
I’ve been using this recipe for breakfast prep for a while now, with some modifications: I quadruple the recipe, add in a little more vinegar, and put the whole thing in a Dutch oven as a loaf of bread. I cut it into 4 servings with slices, and put peanut butter on top or hummus. its a game changer! Thank you for sharing such a versatile and forgiving recipe.
Yay I love this!!! so happy to hear how you are enjoying it woo!!
This is one of the best high protein recipes I’ve tried! It’s so easy and tastes really good. I’ve been making it on repeat since trying!!
Hi Sam! awesome that makes me so happy to hear I am so glad you enjoy it!! thank you for the kind words
Turned out great! Versatile and simple! Thank you!
Yay so glad you enjoyed them Keilah!! thank you for trying them!