Easy Protein Bagel without Dairy
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This protein bagel without dairy is made using vegan protein powder and only slightly adjusts the typical bagel recipe. You're still left with a chewy and soft bagel, but one that is higher in protein. It's perfect for a breakfast meal prep or easy lunchtime snack and will impress your brunch crowd when you tell them it's a homemade bagel.
If this is your first time making homemade bagels, I suggest reviewing the more detailed instructions within the post. There are pictures which can help each step of the way.
Equipment
- Kitchen Scale
- large bowl
Ingredients
- 7 g (2 teaspoon) yeast , see note 1
- 7 g (2 teaspoon) sugar
- 250 ml (1 cups) warm water, (200ml room temperature, 50ml boiling), see note 2
- 300 g (2 ½ cups) bread flour , see note 3
- 80 g (¾ cups) vegan protein powder, neutral, see note 4
- 3 g (1 teaspoon) salt
- 60 g (½ cups) bread flour , for kneading, see note 3
Instructions
Prepare Liquid
- Combine 7 g (2 teaspoon) yeast , 7 g (2 teaspoon) sugar, 250 ml (1 cups) warm water in a small bowl. Stir and let sit for 5–10 minutes until foamy (this indicates the yeast is active).
Prepare Dry Ingredients
- In a large bowl, whisk together the 300 g (2 ½ cups) bread flour , 80 g (¾ cups) vegan protein powder, and 3 g (1 teaspoon) salt to evenly combine. Gradually pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
Knead Dough
- Add 60 g (½ cups) bread flour to a surface and knead the dough for 8–10 minutes until smooth and elastic, adding small amounts of flour if sticky.
- Form a rough circle and add back to the bowl. Cover with a damp tea towel. Let it rise in a warm spot for 1–1.5 hours until doubled in size (no more).
Form and Boil Bagels
- Punch down the dough, divide it into 8 pieces, and roll each into a ball. Poke a hole in the center and gently stretch into a bagel shape. Place on a parchment-lined baking sheet, cover with a towel, and let rest for 15–20 minutes. In warmer climates, refrigerate for 30 minutes or overnight to make shaping easier.
- Bring a large pot of water to a boil (bubbling). Sprinkle flour lightly over the bagels, then boil them 2–3 at a time for 1 minute on each side to create a chewy texture.
Bake Bagels
- Preheat your oven to 220°C (425°F). Sprinkle the baking sheet with flour (don't skip this), place boiled bagels on it, and add toppings (like my Everything but the Bagel seasoning) if desired. Bake on a low rack for 20 minutes, or until golden and cooked through.
- Let the bagels cool on a wire rack before slicing. Serve plain or with your favourite spreads (like a Scallion Cream Cheese)
Notes
Note 1 - Yeast
In step 1 of the recipe I outline how to tell if the yeast is active. This is essential for the dough to be able to rise properly. I made a batch with yeast that wasn't active and you could really tell in the final texture.
Note 2 - Water
You don't want the water to be too hot, otherwise it kills the yeast, and too cold, it won't activate it properly. I recommend majority room temperature water (provided you aren't in a freezing climate), and just 50ml of boiling water from the kettle.
Note 3 - Bread Flour
Bread flour is ideal as it has a higher protein content compared to all-purpose flour which promotes the development of gluten (giving bagels their characteristic chewy texture). You can use all-purpose flour, however the bagels are less likely to hold their shape.
Note 4 - Protein Powder
Vegan protein powder is used because it most closely resembles flour in texture and interaction with the ingredients. If you don't have plain vegan protein powder, I recommend substituting with equal amounts of flour.
Storing
Room temperature. Store in an airtight container or a resealable bag at room temperature for up to 2 days.
Fridge. Place in an airtight container or wrap them tightly in plastic wrap and store them in the fridge for up to 5 days.
Freezing
Freeze bagels by wrapping each one individually in plastic wrap or parchment paper, then placing them in a freezer-safe bag or container for up to 3 months.
Nutrition
Calories: 202kcalCarbohydrates: 35gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 247mgPotassium: 62mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.003mgCalcium: 25mgIron: 2mg
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