Protein Bagels

I am going to be real with you and say that I cannot take credit for this recipe. Thanks to Vegan Proteins, my bagel game is stronger than ever and I have taken their recipe and have made a few alterations to suit our taste better.

This is a tried and true recipe in our house and we have been enjoying them for close to two years now. These are lighter in texture compared to store-bought bagels and are not as dense. Whether you want to top them with peanut butter or cream cheese topped with avocado, sprouts, sauerkraut, and hot sauce, these are an incredibly rich protein-rich bagel and make for a great blank canvas to suit your appetite.

Makes 16 bagels

Ingredients

• 1 1/2 cups of hot water (110 degrees Fahrenheit)

• 1 Tbsp yeast

• 3 Tbsp sugar

• 2 cups of white flour (350g)

• 2 cups vital wheat gluten (350g)

• 1 tsp salt

• 1 Tbsp olive oil

• 1 tsp baking soda

Directions

1. In a large bowl, combine the water, yeast, and sugar and whisk together. Set the mixture aside for 5 minutes to allow the yeast to activate and foam.

2. In a separate bowl, sift together the white flour, vital wheat gluten, and salt and stir to combine.

3. Add the dry ingredients to the wet ingredients and add the olive oil.

4. Stir the mixture to incorporate.

5. Knead the bagel dough for a solid 8 minutes (do not skip this step) or allow your stand mixer to do the work for you (I have the best results kneading the dough by hand).

6. Once done, cover the dough with a damp cloth and place a towel over the bowl and allow it to rise for 2 hours. The dough should double in size.

7. Line a baking sheet with parchment paper.

8. Once the dough has finished rising, knead it for 5 minutes.

9. Split the dough into 16 even portions.

   1. I like to use my scale when dividing my portions to ensure they are close enough in size. It doesn't have to be perfect.

10. Form the dough into balls and place them on the prepared baking sheet.

11. Cover the balls with cling wrap or a kitchen towel and allow them to rise for 20 minutes.

12. While rising, fill a large pot with water and bring it to a boil with 1 teaspoon of baking soda.

13. Preheat your oven to 350 degrees Fahrenheit.

14. Once the dough has finished rising, knead each dough ball to pop the air bubbles and punch a hole in the middle of the ball and form it into a bagel shape.

    1. NOTE: you want to have a large-sized hole, as when you bake it, the dough will rise.

15. Once done, place your bagels into the boiling water and allow them to boil for 30 seconds on each side.

16. Once done, place it back onto your baking sheet.

17. Lightly glaze the top of the bagels with butter and sprinkle any toppings you would like (e.g., sesame seeds).

18. Place the bagels into the oven and bake for 20 minutes.

19. Allow the bagels to completely cool before biting into them! :)

Nutritional Breakdown per Serving

Calories: 179
Carbs: 22.1 grams 
Fat: 1.4 grams 
Protein: 19 grams