4-Ingredient Protein Bagel Recipe (No Yeast, No Boiling) (2024)

FAQs

Is it better to boil or not boil bagels? ›

The main difference between boiled and baked bagels is the cooking method used to prepare them. Boiled bagels are first made by shaping the dough into rings and then boiling them in water for a short period of time before being baked. This process helps to give the bagel its signature chewy texture and glossy exterior.

Spreads and dips– Hummus, tzatziki, and avocado all have between 3-5 grams of protein per serving. Eggs– Egg salad, boiled eggs, or a fried egg. Meat, poultry, and seafood- Smoked salmon, grilled chicken, tuna salad, and air fryer turkey bacon.

Traditional bagels were made with very high-protein, spring wheat flour. The flour for bagels is often still between 13% and 16% protein. Spring wheat grown in the northern plains of the United States, Canada, part of Russia, and China produces most of the flour used in baking traditional bagels made today.

These Protein Bagels are so easy to make and are made with a simple 2 ingredient dough! Yep you read right 2! In living up to the name, these easy bagels are made with a base of Greek yogurt and wholemeal self raising flour, providing 11 grams of protein per bagel.

The boiling sets the crust of the bagel to get the signature thin crunchy crust. It also affects the texture of the bread inside. No boil, it's not a bagel, just a roll-with-a-hole!

The reason we boil the dough first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture.

Whether you choose to slice or mash, an avocado is a great way to add healthy fats to your bagel. For an extra boost of protein with your avocado, you can add fried, scrambled or sheet pan eggs. This combination is perfect for a nice savory breakfast your whole family will love.

Here are some reasons why consuming high-protein bagels may be beneficial: Increased satiety: Protein is known to promote feelings of fullness and satisfaction. By incorporating protein-rich ingredients into bagels, such as using protein powder or adding nuts and seeds, you can enhance the satiety factor of the meal.

Besides reducing its nutritional value, making the texture a bit crispier, and slightly dehydrating it, toasting doesn't do anything substantial to whole grain bread. Although some nutrients are lost, the amount of protein contained in whole grain bread remains the same.

First, bagels can have more calories and carbs than bread because the serving size tends to be higher. However, this does not inherently make bagels less healthy, it just means when you eat a bagel you need to pay attention to how much you're eating and what you're pairing with it.

What is the healthiest bagel? ›

The healthiest bagel is one made with whole grains. For a healthy bagel option, look for whole wheat or rye bagels. Sourdough bagels are also a healthy option, since sourdough bread varieties are more nutritious than white bread options.

The protein content of a bagel can vary depending on its size, ingredients, and preparation method. A plain, medium-sized protein bagel contains about 9 grams of protein. Specialty bagels with sesame seeds, poppy seed, or whole wheat, may contain a slightly higher protein content.

On average, a medium-sized bagel contains 190 calories, 9 grams of protein, 55 grams of carbohydrates, 7 grams of sugar, and 1 gram of fat. In contrast, a slice of white bread contains 67 calories, 2 grams of protein, 13 grams of carbohydrates, 1.5 grams of sugar, and 1 gram of fat.

Enjoy bagels a healthier way by making them at home and considering some alterations. Store-bought options are not usually the healthiest. Many are made with more sugar than necessary and unhealthy ingredients. Making bagels at home allows you to see exactly what is being put into your mix.

Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn't actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side.

No boil is No bagel

This prevents the bagel from expanding as much in the oven, making for a firmer, tighter product. It stops the proofing process. Boiling also gelatinizes the starch in the flour.

But there's no boiling of the bagels baked by upstart Noah Alper, who opened Noah's New York Bagels almost two years ago. Steam is injected into Noah's oven to create fluffy, puffed-up bagels.

Traditional New York style bagels are submerged in boiling water for a couple of minutes before they're baked. Sometimes called "water bagels," boiling the dough sets the outside to give them a crispy exterior and chewy texture.