Protein Bagels With Flaxseed

Name: Protein Bagels With Flaxseed
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup protein powder; 1/4 cup ground flaxseed; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon instant yeast; 1 tablespoon olive oil; 1 cup warm water; Sea salt; Sesame seeds; Everything bagel seasoning

Highlighted under: Everyday Healthy Meals Collection

I absolutely love starting my mornings with a homemade bagel that packs a nutritional punch. These Protein Bagels With Flaxseed are not only deliciously chewy and satisfying, but they also provide an excellent source of protein and healthy fats. I often experiment with different toppings, but there's something special about the nutty flavor of flaxseed that complements the bagel perfectly. Whether I enjoy them plain or with cream cheese, these bagels have become a staple in my breakfast routine.

Created by

Natalie Evans

Last updated on 2026-02-01T23:33:36.088Z

When I first tried making my own bagels, I was completely amazed at how simple the process is! After some trial and error, I discovered that adding flaxseed to the dough not only enhances the nutrition but also gives a wonderful texture. I started with a basic bagel recipe and gradually modified it until I hit the jackpot.

Once I perfected the proportions, I couldn’t stop baking these bagels. They have become my go-to snack option, especially after workouts. A sprinkle of sea salt on top before baking brings out the flavor, and trust me, you won't be able to eat just one!

Why You'll Love This Recipe
High in protein to fuel your day
Nutty flavor from flaxseed complements any topping
Homemade freshness that store-bought can't match

The Role of Flaxseed

Flaxseed is not just a delicious addition to your Protein Bagels; it serves several crucial roles in the recipe. This superfood is rich in omega-3 fatty acids, which contribute to heart health and help reduce inflammation. Additionally, the ground flaxseed acts as a binding agent, giving the bagels structure while enhancing their chewiness. By incorporating flaxseed, you’re not only boosting the nutritional value but also adding a subtle, nutty flavor that perfectly pairs with various toppings.

In this recipe, using ground flaxseed is essential. Whole flaxseeds won't provide the same texture or absorption of liquid. If you're out of flaxseed, chia seeds can be used as a substitute, following a 1:1 ratio. Just like flaxseeds, chia seeds will absorb moisture and help bind the dough. I recommend grinding seeds in a coffee grinder if you only have whole seeds; this keeps the bagels tender and promotes better digestion.

Perfecting Your Bagel Shape

Shaping the bagels correctly is crucial to achieving that authentic New York-style look and feel. After dividing the dough into pieces, remember that gently stretching the dough after poking a hole will prevent it from shrinking back during baking. Aim for a hole size of about 1 inch in diameter; this allows the bagels to rise correctly while preventing them from closing up in the oven. An extra tip is to use floured fingers to help manipulate the dough without sticking.

If you want a more uniform shape, consider using a baking bagel mold or a ring cutter. These tools not only help maintain consistent shapes but can also give your bagels a professional finish. Once shaped, the resting period is essential for the bagels to relax and maintain their structure when moved to the baking sheet. After 10 minutes of resting, keep an eye on the bagels—they should still retain their form but be slightly puffed.

Baking and Storage Tips

Baking the bagels at 400°F (200°C) ensures a beautiful golden crust while keeping the insides perfectly chewy. Keep an eye on them during the last few minutes of baking; they are ready when they have a rich golden color on the edges and sound hollow when tapped on the bottom. For added flavor, you can briefly broil the tops for an extra layer of crispiness during the last minute of baking. Just watch closely to avoid burning!

Once baked, let the bagels cool completely on a wire rack before storing—they should not be stored while warm, as moisture can make them soggy. For optimal freshness, bagels can be kept in an airtight container at room temperature for up to three days. To freeze, slice them beforehand and layer with parchment paper to prevent sticking. They can be toasted directly from the freezer for an easy, warm breakfast any day of the week.

Ingredients

For the Bagels

2 cups whole wheat flour
1 cup protein powder
1/4 cup ground flaxseed
1 tablespoon sugar
1 teaspoon salt
1 tablespoon instant yeast
1 tablespoon olive oil
1 cup warm water

For Topping (optional)

Sea salt
Sesame seeds
Everything bagel seasoning

Mix all ingredients thoroughly for the best texture.

Instructions

Prepare the Dough

In a large bowl, mix whole wheat flour, protein powder, ground flaxseed, sugar, salt, and instant yeast. Make a well in the center and add the warm water and olive oil. Mix until it forms a dough.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until it's smooth and elastic. Shape it into a ball.

Let It Rise

Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 30 minutes, or until it doubles in size.

Shape the Bagels

Preheat your oven to 400°F (200°C). Divide the dough into 8 equal pieces and shape each piece into a bagel by poking a hole through the center and gently stretching.

Prepare for Baking

Place the shaped bagels on a baking sheet lined with parchment paper. Let them rest for 10 minutes, then optionally sprinkle with sea salt or sesame seeds.

Bake

Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Let them cool on a wire rack.

Enjoy these bagels fresh, toasted, or as a base for your favorite spreads!

Pro Tips

Experiment with adding herbs or spices to the dough for an extra flavor boost!

Serving Suggestions

There's no limit to how you can enjoy these Protein Bagels With Flaxseed! For a classic treat, spread some cream cheese on top and add slices of smoked salmon and capers. Alternatively, try a sweet approach by topping them with almond butter and banana slices for a nutritious twist. These bagels also pair wonderfully with avocado smash, topped with chili flakes for a spicy kick.

To cater to different dietary preferences, consider making mini bagels or bagel sliders. They can be stuffed with your choice of fillings like turkey, cheese, or veggies, making them perfect for meal prep or gatherings. My family loves having a variety to choose from, ensuring there's something for everyone at breakfast or brunch.

Storage and Reheating

Properly storing your bagels is key to preserving their flavor and texture. If you plan to eat them within a few days, an airtight container at room temperature is sufficient. For longer storage, freeze right after cooling to maintain their chewy consistency. When you're ready to enjoy a bagel, simply toast it directly from the freezer for that fresh-baked taste, which brings back the original chewy texture you love.

To reheat bagels, a toaster oven works wonders, providing a crispy exterior while keeping the inside soft. Alternatively, wrap them in foil and reheat in a conventional oven at 350°F (175°C) for about 10 minutes. This method ensures that your bagels retain moisture instead of becoming dry. By following these tips, you can enjoy your Protein Bagels With Flaxseed anytime without sacrificing quality.

Questions About Recipes

→ Can I use regular flour instead of whole wheat flour?

Yes, you can use all-purpose flour, but the nutritional content will change.

→ How should I store these bagels?

Store them in an airtight container in a cool, dry place. They can also be frozen for longer storage.

→ Can I make these bagels without protein powder?

Yes, you can omit the protein powder, but consider replacing it with more flour for the right consistency.

→ What toppings can I use?

You can use any toppings you like! Popular choices include cream cheese, avocado, or smoked salmon.