Garlic Herb High-Protein Bagels

Name: Garlic Herb High-Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups high-protein flour; 1 cup Greek yogurt; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Water, for boiling

Highlighted under: Bakery-Style Treat Recipes

I love making these Garlic Herb High-Protein Bagels not only for their delicious taste but also for how satisfying they are! Packed with protein and bursting with aromatic herbs, they are perfect for breakfast, lunch, or even a savory snack. Every time I bake a batch, the kitchen fills with the delightful fragrance of garlic and herbs. I’ve learned that the key to a perfect bagel lies in the boiling step before baking, giving them that chewy crust we all adore. Let’s dive into this protein-packed delight!

Created by

Emily

Last updated on 2026-01-27T10:21:27.759Z

When I first set out to create these Garlic Herb High-Protein Bagels, I wanted a recipe that melded convenience and nutrition without sacrificing flavor. Upon experimenting, I found that using Greek yogurt not only boosts the protein content significantly but also results in a wonderfully moist bagel. The combination of garlic, rosemary, and thyme enhances the aroma, making these bagels truly irresistible.

Another important aspect I discovered was the boiling phase before baking. It may seem trivial, but this step is crucial for achieving that delightful chewy texture on the outside while keeping the inside soft. Having tested several methods, I can confidently say that this approach yields the best results.

Why You Will Love These Bagels
High in protein, making them filling and nutritious.
The aromatic blend of garlic and herbs enhances every bite.
Versatile enough for any meal of the day.

The Role of High-Protein Flour

Using high-protein flour is essential for creating the ideal texture in these bagels. The increased protein content helps develop gluten, which contributes to the chewy structure we crave in a bagel. Look for flours with around 13-15% protein for the best results. If you're unable to find high-protein flour, a combination of all-purpose flour and vital wheat gluten can work as a substitute. Aim for a ratio of about 4 cups of all-purpose flour to 1/4 cup of vital wheat gluten for a similar effect.

Another important aspect of the flour choice is its ability to absorb moisture. High-protein flour can retain moisture better, which means your bagels will be less likely to dry out during baking. This is particularly beneficial if you plan to modify the recipe with added ingredients like cheese or sun-dried tomatoes, as these can impact moisture levels. Just remember to keep an eye on the dough consistency; it should be soft but not sticky.

Mastering the Boiling Technique

The boiling step is often overlooked but is crucial for achieving that iconic bagel crust. When you lower the shaped bagels into the boiling water, the starches on their surface gelatinize, creating a chewy, shiny crust once baked. I recommend boiling each bagel for exactly one minute on each side; this will ensure that they retain their shape while developing the desired texture. Avoid overcrowding the pot; working in batches helps maintain the water's boil and temperature.

Using a generous amount of water is also essential, as it allows the bagels to float freely. I suggest about 3-4 quarts of water for 8 bagels. For added flavor, feel free to add a teaspoon of baking soda or honey to the boiling water. This can enhance the crust's darkness and add a subtle sweetness that complements the garlic and herbs beautifully. Just be cautious to monitor the boiling process and ensure it doesn’t overflow.

Ingredients

Bagel Ingredients

2 cups high-protein flour
1 cup Greek yogurt
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
Water, for boiling

Instructions

Prepare the Dough

In a large bowl, mix the flour, baking powder, salt, garlic powder, rosemary, and thyme. Gradually add the Greek yogurt and mix until combined. Knead the dough for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal portions. Shape each piece into a bagel by rolling it into a ball and then creating a hole in the middle with your finger. Ensure the hole is large enough, as it will shrink during cooking.

Boil the Bagels

Bring a large pot of water to a boil. Once boiling, gently drop the bagels into the water, a few at a time. Boil for about 1 minute on each side, then remove and place on a baking sheet.

Bake the Bagels

Preheat the oven to 375°F (190°C). Bake the boiled bagels for 20-25 minutes until golden brown. Allow cooling on a wire rack before serving.

Pro Tips

Try adding a sprinkle of sesame seeds or poppy seeds on top before baking for added texture and flavor.

Storage and Make-Ahead Tips

These Garlic Herb High-Protein Bagels can be made ahead of time and stored effectively. To keep them fresh, allow the bagels to cool completely before placing them in an airtight container. They can stay at room temperature for up to 2 days, or you can refrigerate them for a week. For longer storage, consider freezing the bagels. Wrap each bagel tightly in plastic wrap, then place them in a freezer-safe bag. They can last for up to 3 months in the freezer.

When you’re ready to enjoy them, there are convenient reheating options available. For best results, thaw the bagels overnight in the fridge and then reheat them in a toaster or a warm oven set to 350°F (175°C) for about 5-10 minutes. This will help restore their chewy texture. If you’re in a hurry, microwaving can be an option; just heat them for 15-20 seconds, but be warned that this method can slightly alter the texture.

Flavor Variations

While the garlic and herb combination is delightful, feel free to experiment with different flavors in your bagels. Adding spices such as sesame seeds, poppy seeds, or even shredded cheese can elevate your bagels to new heights. If you're in the mood for a sweet twist, consider incorporating cinnamon and raisins in place of the herbs. Just remember to adjust the sweetness of the dough if you opt for sweeter ingredients.

For those looking for added nutrition or flavor, incorporating seeds like chia or flaxseed into the dough can enhance both texture and health benefits. Start with 1-2 tablespoons of seeds mixed into the dry ingredients. Just keep in mind that the dough may require slight adjustments in liquid content to maintain the right consistency.

Questions About Recipes

→ Can I use regular flour instead of high-protein flour?

Yes, but the texture and protein content might be different. High-protein flour gives a chewier and denser bagel.

→ Can I freeze these bagels?

Absolutely! Let them cool completely, then wrap tightly in plastic wrap and store in the freezer for up to 2 months.

→ How do I reheat the bagels?

For best results, toast them in a toaster or reheat in the oven at 350°F (175°C) for about 5-10 minutes.

→ What can I serve with these bagels?

They are perfect with cream cheese, avocado, or even as a sandwich base for your favorite fillings.