Protein Bagels With Poppy Seeds

Name: Protein Bagels With Poppy Seeds
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 2 cups whole wheat flour; 1 cup Greek yogurt; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons poppy seeds; 1 tablespoon honey or sugar (optional); Water (for boiling)

Highlighted under: Healthy Inspirations

I absolutely love making these Protein Bagels With Poppy Seeds for breakfast or a healthy snack. They offer a delightful crunch and a boost of protein to kick-start my day. The combination of poppy seeds paired with a chewy bagel texture makes every bite satisfying. Plus, they are incredibly easy to prepare, which means I can whip them up on busy weekday mornings. Not to mention, these bagels are perfect for toasting, and they pair perfectly with cream cheese or avocado!

Created by

Heidi Lawson

Last updated on 2026-02-16T11:39:37.461Z

When I first experimented with homemade bagels, I was amazed at how versatile they could be. My journey led me to these Protein Bagels With Poppy Seeds, and now they have become a staple in my kitchen. I found that adding Greek yogurt gives them an excellent texture while boosting the protein content. A simple dough, mixed and paired with poppy seeds, creates a delightful flavor profile.

To ensure they become chewy yet fluffy, I learned to boil them briefly before baking. This technique creates that authentic bagel chew that keeps you coming back for more. Trust me, if you've ever thought homemade bagels were out of reach, this recipe will change your mind!

Why You'll Love These Bagels
High in protein to fuel your day
Deliciously chewy texture with a crunchy topping
Customizable with your favorite spreads

Perfecting Your Bagel Technique

When shaping your bagels, it's important to create a well-defined hole in the center, ensuring it's wide enough to prevent it from closing during boiling and baking. Aim for a hole about 1-2 inches in diameter. This not only affects the bagel’s final appearance but also allows for even cooking and better texture. Practice makes perfect; don’t worry if they don’t look perfect initially.

Boiling the bagels is a crucial step that gives them their distinctive chewy texture. Make sure your water is at a rolling boil when you add the bagels, and do this in batches if necessary to prevent overcrowding. Boil for 1-2 minutes on each side—this is when they develop a slight gloss and a firmer surface, ensuring they hold up well when baked.

Ingredient Insights and Substitutions

Whole wheat flour is used for its nutty flavor and added nutrients, but feel free to experiment with bread flour for a lighter texture or a 50-50 blend for a balance. If gluten is a concern, almond flour can be substituted, though you may need to adjust the liquid content since it absorbs moisture differently.

Greek yogurt is key in this recipe for adding moisture and protein. If you're looking for dairy-free options, consider using a plant-based yogurt. However, the texture may be slightly altered, so aim for a thicker consistency to maintain the dough structure.

Ingredients

For the Bagels

2 cups whole wheat flour
1 cup Greek yogurt
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon honey or sugar (optional)
Water (for boiling)

Mix everything in a bowl and get ready to bake!

Instructions

Prepare the Dough

In a large mixing bowl, combine the whole wheat flour, Greek yogurt, baking powder, salt, and honey (if using). Mix until a dough forms. Knead the dough on a floured surface until smooth.

Shape the Bagels

Divide the dough into four equal portions. Roll each section into a ball and then create a hole in the center using your fingers to shape it into a bagel.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop each bagel into the water and boil for about 1-2 minutes on each side. Remove and drain on paper towels.

Add Toppings and Bake

Place boiled bagels on a baking sheet lined with parchment paper. Brush with water and sprinkle poppy seeds on top. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until golden brown.

Let your bagels cool before slicing.

Pro Tips

These bagels can be stored in an airtight container for up to three days or frozen for longer freshness. Toast before serving for an extra crunch.

Storage and Make-Ahead Tips

These Protein Bagels can be made in advance and stored in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. Place cooled bagels in a single layer in a freezer-safe bag or container, separated by parchment paper to prevent sticking, and they can last up to three months.

To reheat, simply toast from frozen or thaw at room temperature. If you prefer a softer texture, wrap them in a damp paper towel and microwave for about 30 seconds. This method helps retain moisture while ensuring they are hot and ready to enjoy.

Serving Suggestions

These bagels are highly versatile and can complement a variety of toppings. For a traditional approach, spread cream cheese on warm bagels topped with fresh herbs or smoked salmon for an instant brunch upgrade. If you're leaning towards something lighter, smashed avocado sprinkled with chili flakes offers a fresh, nutritious option.

Alternatively, you can enjoy them as a base for breakfast sandwiches. Fill your bagel with scrambled eggs, spinach, and feta for a filling breakfast, or use nut butter and banana slices for a quick and energizing snack that keeps you going throughout the day.

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat?

Yes, but it may alter the nutritional content slightly and the texture may differ.

→ Can I add other seeds or toppings?

Absolutely! Feel free to customize with sesame seeds or everything bagel seasoning.

→ What is the best way to store these bagels?

Store in an airtight container at room temperature for up to three days or freeze for longer storage.

→ How can I make these bagels vegan?

Replace Greek yogurt with a plant-based yogurt alternative and use a flax egg instead of honey.