Protein Bagels With Egg Whites

Name: Protein Bagels With Egg Whites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bagels
Ingredients: 1 cup egg whites; 1 cup whole wheat flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey (optional); Sesame seeds or poppy seeds for topping

Highlighted under: Light Bite Creations

I love starting my day with something both satisfying and nutritious, and these Protein Bagels with Egg Whites are just the ticket. With a hearty dose of protein and a chewy texture that rivals traditional bagels, they’re perfect for breakfast or a midday snack. I love experimenting with different toppings, from avocado to smoked salmon. They keep me energized and full, making mornings much more enjoyable. Plus, they’re easy to whip up, so I can make a batch to last the week!

Created by

Summer Blake

Last updated on 2026-02-01T19:43:36.130Z

When I first made these Protein Bagels with Egg Whites, I was amazed at how easily the flavors combined. The egg whites provide a lightness, while the protein keeps them filling. I’ve tried adding herbs and spices to the dough, which not only elevates the flavor but also makes them versatile enough for any meal of the day.

Every time I bake these bagels, I re-discover my love for warm, fresh bread. My family enjoys them topped with everything from creamy spreads to fresh tomatoes. It's always fun to get creative with how we eat them!

Why You'll Love These Bagels
High protein content to keep you full longer
Customization options for endless flavor combinations
Perfect chewy texture reminiscent of traditional bagels

Understanding the Ingredients

The base of these Protein Bagels is whole wheat flour, which not only adds a nutty flavor but also increases the fiber content, making them more filling. Whole wheat flour supports heart health by keeping cholesterol levels in check. For those with gluten sensitivities, you can substitute the whole wheat flour with a gluten-free blend that contains xantham gum; this will help mimic the chewy texture typical of bagels.

Egg whites play a crucial role in binding the ingredients while providing an impressive protein boost without the fat content of whole eggs. They help create a lighter and airier bagel compared to traditional recipes. If you want to experiment with flavor, you could whisk in some herbs or garlic powder into the egg whites, enriching the overall taste.

Shaping and Baking Techniques

When shaping the bagels, it's important to mold each piece into a smooth ball before creating the hole in the center. I find that using your thumb to push through the center creates a nicely proportioned ring. Ensure that the hole is about an inch wide, as it will close up a bit during baking. If you see unevenness, you can adjust the shape before placing them on the baking sheet.

The baking time is crucial; keep an eye on the bagels as they near the 25-minute mark. You're looking for a golden brown exterior that feels slightly firm to the touch. If they seem pale, give them a few extra minutes in the oven. This not only ensures they are fully cooked but also enhances their texture, achieving that delightful chewiness.

Ingredients

Gather these ingredients to get started:

Ingredients for Protein Bagels

1 cup egg whites
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey (optional)
Sesame seeds or poppy seeds for topping

Mix the ingredients thoroughly to ensure even texture and flavor.

Instructions

Follow these simple steps to bake your bagels:

Preheat Your Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Combine Dry Ingredients

In a large bowl, mix the whole wheat flour, baking powder, and salt.

Add Egg Whites

Pour in the egg whites and honey (if using), then mix until you form a dough.

Shape the Bagels

Divide the dough into four equal parts, shape each part into a round bagel, and create a hole in the center.

Top and Bake

Sprinkle with sesame seeds or poppy seeds, then place on the prepared baking sheet. Bake for 25-30 minutes until golden brown.

Cool and Serve

Allow the bagels to cool slightly before slicing and topping as desired.

Enjoy your homemade protein bagels fresh or store them for later!

Pro Tips

Experiment with different herbs or spices in the dough for added flavor. You can also try adding a bit of cheese for a savory twist.

Storage and Freezing Tips

These Protein Bagels are perfect for meal prep! Once they are completely cool, you can store them in an airtight container at room temperature for up to three days. However, for longer storage, consider freezing them. Wrap each bagel individually in plastic wrap and place them in a freezer-safe bag, where they will keep well for up to three months.

When you're ready to enjoy a bagel from the freezer, simply remove the wrap and reheat it in the oven or toaster. For the best results, toast them straight from the freezer at high heat; this keeps the exterior crisp while warming the interior. They’re a quick fix for a busy morning!

Topping Suggestions

The beauty of these Protein Bagels lies in their versatility. Start with basic spreads like cream cheese or Greek yogurt, then layer on toppings such as sliced avocado, smoked salmon, or fresh tomatoes and cucumbers for a savory bite. Sprinkling fresh herbs like dill or chives can also elevate their flavor profile.

For a sweeter option, consider spreading almond or peanut butter and adding banana slices or a drizzle of honey. The protein content of the bagel pairs beautifully with nut butters, creating a balanced snack or breakfast option that keeps you satisfied for hours.

Questions About Recipes

→ Can I use egg yolks instead of egg whites?

Using egg yolks will alter the texture and increase the fat content. It's best to stick with egg whites for this recipe.

→ How do I store leftover bagels?

Store them in an airtight container in the fridge for up to a week or freeze for up to three months.

→ What toppings go well with these bagels?

Try cream cheese, avocado, smoked salmon, or even a classic tomato and basil topping.

→ Can I make these bagels gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend, but the texture may vary slightly.