High Protein Bagels

Soy-free Option

• Replace the soy milk with a different plant-based milk.

So I used to really love Better Bagels! They were a high protein vegan bagel, albeit a very expensive high protein bagel, that you could buy at some stores. It looks like they went out of business though, maybe because they were super expensive. Either way, it left a hole in my heart (similar to the hole that rests in the middle of a delicious bagel) that only a high protein bagel could fill. Long story long-ish, after a few iterations and kitchen experiments, I present you with my high protein bagel recipe!

This bagel is made with a 2:1 ratio of all-purpose flour to vital wheat gluten, but I personally can’t tell a difference in the flavor or texture when compared to a standard bagel. Since this recipe makes 6 bagels, I will typically make 2 plain, 2 everything, and 2 with toasted vegan parmesan, but you can do whatever makes you happy!

Though this recipe does take some time, it’s mostly waiting around for things to happen time, which is why I think it’s the perfect recipe to make when you have a day off work. It’s pretty good for meal prepping since it makes 6 bagels and they can keep in the fridge for up to a week.

If you’re interested in more high protein vegan breakfast ideas, be sure to check out my lemon blueberry muffins, cinnamon sugar donut holes, and overnight oats recipes!

Ingredients

• All-Purpose Flour – I used all-purpose flour instead of bread flour since we are already adding in a bunch of gluten with our vital wheat gluten (it’s also cheaper than bread flour).
• Vital Wheat Gluten – while vital wheat gluten is typically used to make vegan meat substitutes like seitan, I find that it works great in baked goods and bread-y foods as well. You can find it at most grocery stores, and since it’s shelf-stable, you can also buy it online.
• Salt – controls yeast fermentation, strengthens the gluten network for a better and stronger structure, and also helps with the crust color!
• Water – we will be using very warm water. Unless you have overridden the safety controls on your house’s water heater, you should be able to use the warmest water your sink can produce. This should be around 115 F (46 C).
• Sugar – used to activate and feed the yeast, which helps the bagel dough rise.
• Instant Yeast – really the star of the show! I personally think yeast are super freaking cool; I even have a little yeast stuffed animal my friend and coworker passed on to me when he retired (we worked at an Ethanol Plant together, so lots of yeast-y good times)! Anyways, yeast is what leavens the bagel dough. It causes it to rise by producing carbon dioxide (CO2) gas during fermentation!
• Soy Milk – this is my preferred plant-based milk to baste the bagels with, because it results in a really nice golden brown color. But if you’re soy-free, it can definitely be swapped with a different plant based milk like almond milk or even chickpea liquid (aquafaba).

Instructions

• In a large bowl, whisk together the all-purpose flour, vital wheat gluten and salt.
  • Please, please, please weigh your ingredients on this step, especially the vital wheat gluten which is very dense.

• In a small bowl, add the sugar, instant yeast, and very warm water (~115 F, 46 C).
  • Allow this to sit for about 5 minutes and you should start seeing the yeast go to work (see picture below).
  • Even though we are using instant yeast, which are already active, I like to do this step to make sure the yeast aren’t bad. I had a batch of bad yeast that messed up a few of my doughs, so now I’m paranoid and like to verify!

• Add the water mixture to the flour mixture and mix together with a spatula until you have a dough that looks like this.
  • If you can’t get all of the flour to incorporate, you may need to add a teeny amount of water until the dough looks like the one below.
  • If your dough still looks wet, add a bit more flour until your dough matches this one.

• Now we knead the dough for 5 – 6 minutes. I set a timer because wow, this feels like a lifetime and every time I think I’m done, there are actually 4 minutes and 17 seconds left of kneading 🙁
  • You may need to add a little flour to the surface you’re kneading on if the dough is sticking badly to the surface and/or your hands.
  • To knead the dough, use the heels of your hands to push the dough away from your body while stretching it out. Fold the dough in half, turn it 90 degrees, and repeat over and over and over again 🙂
• Your dough should look like the one pictured below when you’ve kneaded the shit out of it.

• Place the dough in a lightly oiled bowl.
• Add a damp towel on top. This keeps the dough moist, which will result in a better rise and easier shaping later.
  • I like to get some paper towels wet and then wring them out so that they’re not dripping wet, but still pretty damp.
  • I also add a kitchen towel on top of the paper towel as well.

• Allow to rest for 1 hour.
• After an hour, the dough should look like this.

• Punch it (lightly).
• Allow it to rest for 10 minutes.
• After 10 minutes, divide the dough into 6 even pieces. I like to use a pizza cutter to do this.

• Roll into balls. I roll them on the counter until they’re as round and ball-shaped as I can get them.

• Cover with the damp paper towel and let rest for 10 minutes.
• While you’re waiting, bring a large pot of water to a boil.
• Pre-heat the oven to 425 F (218 C).
• Pop a hole in the middle of each dough ball. Stretch out the hole to about 1 – 1 1/2″ in diameter.
  • I put mine on a donut tray in order to keep the hole from closing, but you can also just set them on a plate/baking tray.

• Let rest for 10 minutes.
• Once the water has started to boil, toss 2 – 3 bagels in. Boil for 1 minute, flip over the bagels and boil for an additional 1 minute on the other side.
• Lift the bagels out of the pot and place them on a parchment paper lined baking sheet. I like to use a wide slotted spoon to avoid dumping a bunch of water on the baking sheet.
• Use a silicone basting brush and brush the soy milk (or whatever you’re using) on the top and outside edges of the bagels.

• At this point, you can add any toppings you’d like.

• Toss in the oven for 20 – 23 minutes, or until a nice golden brown.

• If you can’t eat these all in one sitting (try harder), place them in a tightly sealed container. They will keep at room temperature for 3-4 days. They will keep in the fridge for 6 – 7 days.
• Here’s a picture of the bagels innards if you were curious.

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Vital Wheat Gluten

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