High Protein Homemade Bagels

Nothing beats a fresh, chewy, homemade bagel… except a fresh, chewy, high-protein homemade bagel! Am I right? These delicious homemade bagels will wow your family and friends! No need to go to New York City! If you are new to baking bread, this is a great recipe to start with to get used to using yeast and shaping dough. You really cannot go wrong with this recipe, I promise.

Montreal Bagel VS. New York Bagel

Many people debate over which type of bagel they like best but do you know what the differences are? Generally, Montreal style bagels are boiled in a honey-water solution before they are baked in a wood fire oven. These bagels are usually sweeter, denser, and have a crunchier outer crust. New York style bagels are soft and chewy, with a shiny crust. A New York style bagel is boiled in regular water and then baked in a regular oven. People claim that the specific New York water that’s used to boil the bagels, is what actually makes the difference in terms of the texture. But in my opinion, wherever you live, you can create a delicious New York style bagel. And that’s what we’re making with this recipe!

Are New York Bagels vegan?

Yes! This recipe doesn’t use any animal products, and as long as you choose a vegan protein powder to include, this recipe is vegan. Some bagel recipes call for an egg wash before baking, but it is not necessary & this recipe doesn’t include any egg. This is a very simple bread recipe, so basically it just consists of flour, yeast, salt, sugar and protein powder.

Are New York Bagels gluten-free?

No, this recipe is not gluten-free, since it uses regular all-purpose white flour. If you do not eat gluten, you can definitely substitute the regular flour with a gluten-free version, like almond flour. You will likely have to play around with the moisture levels to ensure that the dough comes together, though. So when you add your flour, I suggest adding it in just a little bit at a time.

What makes this bagel high in protein?

For this recipe, we are adding a non-flavored protein powder into the mixture. But you can also bulk it up with additional protein when you add your toppings! Some of my favorite bagel toppings to increase protein levels include:

  • eggs
  • smoked salmon
  • tuna or any other canned fish
  • vegan tofu cream cheese
  • hummus
  • nut butters

High Protein Homemade Bagels

A delicious New York style bagel with boost of extra protein.

SERVINGS: 8 bagels

CALORIES: 158 Kcal per bagel


  • 1.5 cup lukewarm water
  • 2 tbsp active dry yeast
  • 1 tbsp white sugar
  • 2.5 cups all purpose white flour
  • 1 tbsp protein powder, unflavored
  • 1 tsp salt


  1.  In a large bowl, combine water, yeast and sugar and let bloom for about 10 minutes to activate the yeast.
  2.  Once the yeast blooms (it should be bubbling), add salt, flour and protein powder.
  3.  Mix to form a dough. Depending on your kitchen’s temperature and humidity, you may need to add more water or flour to form the dough properly.
  4.  Let the dough rest for 1 hour in a warm place, or in your oven on the proof setting.
  5.  After 1 hour, divide your dough ball into 8 equal smaller dough balls. Cover and set aside to rise for another 30 minutes.
  6.  Bring a large pot of water to boil.
  7.  Form each dough ball into a round ball first. Poke a hole in the middle of each dough ball and form into a bagel shape. Repeat for the rest of your dough balls.
  8.  Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper
  9.  Boil each bagel in the boiling water for about 2 minutes.
  10.  Place each boiled bagel on the baking sheet, then bake for 20 minutes or until the top of the bagel turns a nice golden brown color.

Pro Tip! : You can also add toppings like sesame seeds, “everything bagel” seasoning, or coarse sea salt, on the top of the bagel before baking.


Serving Size: 1 bagel

Calories: 158kcal

Carbohydrates: 32g

Protein: 6g

Fat: 1g

Saturated Fat: 0.1g

Polyunsaturated Fat: 0.2g

Monounsaturated Fat: 0.1g

Cholesterol: 3mg

Sodium: 297mg

Potassium: 57mg

Fiber: 1g

Sugar: 2g

Vitamin A: 5IU

Vitamin C: 0.003mg

Calcium: 13mg

Iron: 2mg


Have you tried any of these recipes yet? If you have, let us know what you think! Don’t forget to tag and share on social media too!

About the Author:

Joyce Leung

Joyce is the founder of the Joyce of Cooking blog, where she provides recipes, writes about her food adventures, and reviews local eateries. She has worked in the food and beverage industry for over 10 years, in every position from dish washer to general manager. Now retired from the restaurant world, she is a marketing manager for a greenhouse.