High-protein bagel
If you love starting your morning with the scent of fresh baking, our high-protein bagel recipe is a must-try. We have filled the dough with fresh spinach and two types of cheese to create a rich, savoury base, while a generous coating of sesame seeds provides that iconic, satisfying crunch. It is a great way to enjoy a homemade twist on a classic bakery favourite.
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Ingredients
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50 g
Fresh spinach, coarsely chopped
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50 g
Grated cheddar cheese
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50 g
Oats
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90 g
Wheat flour
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2 tsp
Baking powder
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½ tsp
Coarse salt
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Topping
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Beaten eggs, for brushing
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2 tbsp
Sesame seeds
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
After washing the spinach, let it drain well, then squeeze out any extra liquid again once it has been chopped. It may seem overly cautious, but it keeps the dough from becoming too wet and soft and helps the bagels bake through nicely.
Shaping the bagels evenly helps them bake at the same speed, so you avoid some turning dark before others are baked through. To avoid this, weigh the dough and divide it into four equal portions before shaping. Now, there are two ways to shape the dough. You can roll each portion into a short rope, bring the ends together, and press them firmly to seal, then stretch the centre opening slightly. Or shape the dough into a round and press a hole through the middle with your fingers. In both cases, lightly wet your hands to make it easier to handle the dough. Remember that the hole should be wider than it looks at first, as it will tighten as the bagels rise in the oven.
Resist the urge to slice the bagels straight from the oven. Let them cool for a few minutes so the crumb sets and the bagels slice cleanly without a sticky centre.
FAQ: Questions about high-protein bagel
Find answers to common questions about baking, storing, and freezing high-protein bagels.
What should I do if the dough is too sticky?
If the dough is too sticky, lightly flour your hands and work in a small amount of extra flour until it feels easier to handle. The dough should feel soft and slightly moist, but still hold its shape without clinging to your fingers.
Can I use an air fryer to bake high-protein bagels?
Of course! You can bake high-protein bagels in an air fryer at 180 °C for about 12–15 minutes. Place them in a single layer with space around each one, and keep an eye on them, as air fryers tend to bake a little faster than ovens.
How do I store leftover high-protein bagels?
Store leftover high-protein bagels in an airtight container at room temperature for up to 2 days. Make sure they have cooled down completely before you tuck them away; this helps preserve their texture and protects the surface from drying out too fast.
Can I freeze high-protein bagels?
Yes, you can freeze high-protein bagels for about 2 months, both before and after baking. Freeze shaped but unbaked bagels on a tray until firm, then transfer them to a freezer bag or container. Bake them straight from frozen at 200 °C, adding 5–7 extra minutes to the baking time. Fully baked bagels need to cool completely before freezing, then thaw them at room temperature and reheat in the oven at 180 °C for 6–8 minutes.
Nutritional values per piece
Energy:
189 Kcal
| Energy distribution % | Nutritional values per piece | |
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| Fibre | - | 1.6 g |
| Protein | 27.3 % | 12.7 g |
| Fat | 28 % | 6 g |
| Carbohydrates | 44.7 % | 20.8 g |
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Try our homemade high-protein bagel
Transform your kitchen into a small bakery with these homemade high-protein bagels. The scent of freshly baked bread filling the kitchen is sure to make your stomach rumble! Enjoy them fresh out of the oven, or keep a few tucked away in the freezer for a quick breakfast or lunch. Simply scale up the recipe and store the bagels so you can quickly reheat them whenever you need them.
Cheese-packed bagels with spinach
The combination of double cheese and spinach makes these bagels especially flavourful. Cheddar brings depth and savoury richness, while Maasdam adds a gentle sweetness that balances it out. The spinach blends right into the dough, giving the bagels a fuller taste, which makes them incredibly scrumptious.
These high-protein bagels with spinach and cheese do not really need any toppings or spreads, but if you still want to add a little extra, you can find some inspiration below.
Fill with your favourite spreads and add-ins
There is no limit to how you can fill your high-protein bagel, and we have some great combinations for you to explore. A classic choice is the New York-style, loaded with cream cheese, cold-smoked salmon, tomatoes, thinly sliced red onion, and capers. If you fancy a breakfast treat, try filling it with scrambled eggs, crispy bacon, and even more Cheddar for a triple-cheese experience!
Alternatively, try an Italian version with pesto, rocket, mozzarella, and prosciutto, or a more filling option with grilled chicken, fresh vegetables, and a creamy garlic dressing. With so many options available, you will never get tired of ways to enjoy your bagel.
Perfect for breakfast, lunch, and dinner
These high-protein bagels work well with almost any filling, making them great for breakfast, lunch, and dinner. They fit neatly into lunch boxes for work and travel well without losing their texture. Bake a batch in the morning, and you already have half your dinner ready. All that is left is to add the fillings when you get home. They really are an all-around option for any time of day.
Looking for more ideas that adapt to your day? Our high-protein chicken wraps, tuna quinoa salad, and egg white omelette with sautéed vegetables are perfect for lunch or dinner.
Experiment with herbs, spices, and toppings
It is easy to mix herbs and spices straight into the dough, where they pair well with the spinach and cheese. Dried garlic or onion powder strengthens the savoury base, while chilli flakes introduce a subtle heat. A little oregano provides an almost peppery note, and thyme contributes a softer, earthy warmth.
On top, you can sprinkle with poppy seeds, pumpkin seeds, or sunflower seeds for a more varied texture. For a cheesier finish, try adding a little grated Cheddar on top of each bagel just before they go into the oven.
High-protein recipes vary enormously, from breakfast, snacks and drinks to lunches and dinners. To make it easier for you to find what you are looking for, we have created different collections: High-protein breakfast, High-protein lunch ideas, High-protein dinner, High-protein snacks and High-protein drinks. You can also explore our high-protein salads or high-protein air fryer recipes.
