Everything Bagel You’ll Love, Easy, Homemade & High Protein

I’ve burned toast. I’ve forgotten yeast. And once, I made a bagel so dense my daughter used it as a hockey puck. But that’s what makes this version so satisfying, because I finally got it right. These everything bagels bake up golden and chewy, with a bold mix of sesame, poppy, onion, and garlic in every bite. Want to turn that flavor into fuel? Just a few simple swaps give you a protein-packed version that powers you through your day. Whether you’re craving a cozy Sunday bake or a high protein breakfast that powers your weekday hustle, this recipe bends to your rhythm.

Let’s make a bagel that fits your life, not the other way around.

Everything Bagel You’ll Love, Easy, Homemade & High Protein

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• Author: Betty Thompson
• Total Time: 3 hours
• Yield: 8 bagels 1x
• Diet: Vegetarian

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Description

Here’s a complete recipe and tutorial for hot & fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don’t skip the water bath and egg wash, both provide that chewy texture and golden crust. Includes optional high-protein variations.

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Ingredients

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1 and 1/2 cups (360ml) warm water (100–110°F, 38–43°C)

2 and 3/4 teaspoons instant or active dry yeast

4 cups (520g) bread flour (spooned & leveled)

1 tablespoon packed light or dark brown sugar (or barley malt syrup)

2 teaspoons salt

Nonstick spray or 1 tablespoon olive oil (for coating the bowl)

Water Bath:

2 quarts water

1/4 cup (85g) honey (or barley malt syrup)

Topping:

2 tablespoons poppy seeds

2 tablespoons sesame seeds

1 tablespoon dried minced onion

1 tablespoon dried garlic flakes

1 tablespoon coarse or flaky sea salt

1 egg white beaten with 1 tablespoon water

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Instructions

1. Whisk warm water and yeast together in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes.

2. Add flour, brown sugar, and salt. Beat on low speed for 2 minutes.

3. Knead the dough in mixer or by hand for 6–7 minutes until smooth and slightly tacky.

4. Grease a large bowl, place the dough inside, turn to coat, and cover. Let rise 60–90 minutes until doubled.

5. Punch down dough. Divide into 8 pieces. Shape into balls, then poke holes and stretch into bagels.

6. Preheat oven to 425°F (218°C). Line 2 baking sheets with parchment.

7. Bring water and honey to a boil. Boil bagels 1 minute per side in batches.

8. Brush with egg wash, dip in topping mix, and place on baking sheets.

9. Bake for 20–25 minutes until golden brown, rotating pans halfway through.

10. Cool on sheet 20 minutes, then transfer to wire rack. Enjoy fresh or store/freeze for later.

Notes

Protein Variation: For a high-protein bagel, swap 1 cup bread flour with whey isolate OR add 1/2 cup blended cottage cheese or Greek yogurt while reducing water slightly. Adds approx. 5–7g protein per bagel.

Freezing Tip: Slice before freezing for easier toasting.

Make Ahead: Let dough rise overnight in the fridge for deeper flavor.

• Prep Time: 2 hours 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 260
• Sugar: 2g
• Sodium: 480mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 0mg

The Power of the Custom Everything Bagel: Classic or Protein-Packed

What makes a protein bagel worth it?

Some mornings need more than carbs. That’s when a protein bagel steps in. By default, these bagels use bread flour, which already gives you a better chew and naturally higher protein (13–14% vs. all-purpose’s 8–10%). But if you’re looking for more fuel, something to carry you through workouts, meetings, or kid chaos, you’ve got options.

This recipe lets you keep it classic, or power it up with easy add-ins like:

• Plain whey isolate (for zero-flavor disruption)
• Greek yogurt (for moisture and protein)
• Cottage cheese (as in these cottage cheese bagels)

The result? A chewy, golden bagel you can adapt based on your needs. No more having to choose between functional food and comfort food.

Homemade bagels, your way (yes, even with protein)

I start with a tried-and-true method, yes, we boil and egg wash for that golden, chewy crust. The base gives you that classic New York-style flavor, but if you need more staying power (like I do most mornings), check out Part 2 for protein add-ins that blend right in.

If you’re pairing this with bagel topping ideas or a protein snack like banana protein muffins, you’ll have a high protein breakfast lineup that’s anything but boring.

How to Make Everything Bagels (With Optional Protein Boost)

This is the bagel that brought bakery flavor home, golden, chewy, and perfectly seasoned. It’s your go-to classic, with one optional twist: a protein add-in that fits your lifestyle. Follow the base exactly, or add the swaps below to make it a satisfying high protein bagel without sacrificing flavor.

Ingredients

Dough Base

• 1 and 1/2 cups (360ml) warm water (100–110°F, 38–43°C)
• 2 and 3/4 teaspoons instant or active dry yeast
• 4 cups (520g) bread flour (spooned & leveled)
• 1 tablespoon packed light or dark brown sugar (or barley malt syrup)
• 2 teaspoons salt
• Nonstick spray or 1 tablespoon olive oil (for coating the bowl)

Water Bath

• 2 quarts water
• 1/4 cup (85g) honey (or barley malt syrup)

Topping

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 tablespoon dried minced onion
• 1 tablespoon dried garlic flakes
• 1 tablespoon coarse or flaky sea salt
• Egg wash: 1 egg white beaten with 1 tablespoon water

Optional Protein Add-Ins (Choose One)

Want to give your bagels a boost? With just one ingredient tweak, you can turn the same dough into a protein-packed version that adds 4 to 7 grams of protein per bagel, depending on what you choose. It’s the same cozy bite, just with more staying power.

1. Whey Protein Isolate (Unflavored)
   Remove 1 cup of bread flour and replace with 1 cup whey isolate. No major flavor change, and it blends smoothly. This adds roughly 6–7g protein per bagel.
2. Blended Cottage Cheese
   Add 1/2 cup blended cottage cheese to the dough and reduce the water slightly (start with 1 1/4 cups water instead of 1 1/2). This adds about 4–5g protein per bagel and makes the crumb slightly softer. Similar to the texture in my cottage cheese bagels.
3. Plain Greek Yogurt (2% or Nonfat)
   Add 1/2 cup Greek yogurt and reduce water slightly. Go slow when mixing, yogurt adds creaminess and moisture. You’ll get an additional 5g protein per bagel with a slight tang.

Want to go even bigger? Combine yogurt or cottage cheese with whey for a double protein boost, but only if you’re used to handling higher-hydration doughs. Otherwise, start with one swap to keep the texture ideal.

Step by Step

1. Prepare the dough
   Whisk warm water and yeast in the bowl of a stand mixer fitted with the dough hook. Let it sit for 5 minutes. (No stand mixer? Use a wooden spoon or spatula in a large bowl.)
2. Add the dry ingredients
   Add bread flour (or your protein-flour combo), brown sugar, and salt. Beat on low for 2 minutes. Dough will be stiff and a bit dry.
3. Knead the dough
   Keep mixing on medium speed for 6–7 minutes or knead by hand on a lightly floured surface. If the dough gets sticky, add flour 1 teaspoon at a time. You’re aiming for a soft, slightly tacky texture.
   Test tip: Press your fingertip gently into the dough. If it springs back slowly and leaves just a slight dent, you’re in the sweet spot, it’s ready to rise.
4. Let it rise
   Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let rise for 60–90 minutes at room temperature until doubled in size.
5. Shape the bagels
   Line two baking sheets with parchment. Punch down the dough and divide into 8 roughly equal pieces. Shape into balls. Poke your index finger through the center of each to create a hole 1.5–2 inches wide.
   Cover loosely with a kitchen towel while preparing the water bath.
6. Boil the bagels
   Preheat oven to 425°F (218°C). Bring 2 quarts of water and honey to a boil. Reduce heat to medium-high. Boil 2–4 bagels at a time for 1 minute per side. This helps give bagels their classic chewy crust.
7. Top and prep for baking
   Mix all topping ingredients in a bowl. Brush boiled bagels with egg wash, then dip into the seasoning mix. Place 4 bagels per baking sheet.
8. Bake
   Bake for 20–25 minutes, rotating pans halfway through. Bagels should be deep golden brown.
9. Cool and serve
   Let bagels cool on the sheet for 20 minutes, then transfer to a rack. Serve fresh, toast for breakfast, or store for later.

Estimated Nutrition per Bagel (No toppings):

• Classic version: ~260 calories | ~9g protein
• Protein version (whey or dairy): ~280–290 calories | 14–16g protein depending on swap used

Pair these with a protein smoothie, eggs, or protein banana muffins for a complete high protein breakfast.

Bagel Shaping, Storage & Protein-Powered Toppings That Hit

You’ve made the dough, you’ve boiled it, but how do you shape that perfect everything bagel? And what should you top it with if you’re aiming for a high protein breakfast that still tastes amazing? Don’t worry, I’ve tested it all in my kitchen so you don’t have to.

Let’s talk form, flavor, and fuel.

Shaping Like a Pro (Without Overthinking It)

Here’s a little secret: perfectly round bagels are lovely, but rustic ones taste just as good. The key to shaping is confidence, not perfection.

Best method:
After dividing your dough into 8 pieces, shape each one into a ball, don’t stress about making them perfect. Let them chill for a few minutes so the gluten loosens up. Then, press your finger through the center and gently stretch each one into a bagel shape, about 2 inches across.

Pro tip:
If the dough pulls back or feels tight when you shape it, don’t force it. Give it a 5–10 minute breather, and it’ll be much easier to handle.

This method keeps the bagel sturdy enough to handle toppings but open enough to bake evenly with that classic ring.

How to Store Your Bagels (And Still Enjoy Them Days Later)

Homemade bagels don’t have preservatives, so freshness is key. Here’s how to keep them chewy, not stale:

Short-term:
Keep them in a tightly sealed container or zip-top bag at room temp for up to 2 days.

Midweek:
Refrigerate if needed, but toast them lightly to bring back the texture.

Freezing:
Slice them first, then wrap each half tightly in plastic or a reusable wrap. Store in a freezer bag. They’ll keep for up to 3 months. Just pop one into the toaster straight from frozen. No defrosting needed.

And yes, even the protein bagel version freezes just as well.

Best Protein Bagel Toppings: Flavor Meets Fuel

Here’s where it gets fun, and filling. If you’re building a bagel with protein as the goal, your topping choices matter. You want something that adds satiety without losing the flavor you love.

My go-to high protein toppings:

• Whipped cottage cheese + sliced tomato + black pepper
• Mashed avocado + hemp seeds + chili flakes
• Almond butter + banana slices (sweet and savory)
• Smoked salmon + light cream cheese + capers
• Hummus + egg + microgreens
• Greek yogurt + blueberries + drizzle of honey (yes, on a toasted bagel!)

Want a full flavor guide? Check out this bagel topping list loaded with ideas for both savory and sweet moods.

Looking for a full meal? Pair your protein everything bagel with a kale and white bean salad or a protein muffin for long-lasting energy.

I first fell for this recipe in Sally’s kitchen—here’s her original. I added a protein boost to keep up with my crew.

Why This Everything Bagel Recipe Works (With or Without Protein)

You don’t need a commercial kitchen to make bakery-level bagels. This everything bagel recipe proves that flavor, flexibility, and protein can all live in one simple dough. It starts with real ingredients, nothing fancy, and ends with chewy, golden bagels you can enjoy fresh or stash for later.

Homemade Bagels > Store-Bought Every Time

Let’s be honest: store-bought bagels are convenient but often leave you feeling heavy or hungry an hour later. These homemade versions give you better texture, cleaner ingredients, and room to make it fit your needs.

Craving a high protein breakfast? Swap in a scoop of whey or stir in some blended cottage cheese. Just want a classic flavor and chew? Stick with the base. Either way, you’re getting a bagel that satisfies.

Pair them with toppings from this bagel guide or match with a protein banana muffin for serious fuel.

This Recipe Grows With You

What I love most? This recipe adapts to your season. New to baking? Skip the add-ins and just enjoy learning to shape. Need a portable protein bagel for busy mornings? Use the swaps and batch-freeze them.

Whatever version you choose, you’re not just making breakfast, you’re building a rhythm in your kitchen that works for you. And you’ll never look at store-bought bagels the same way again.

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FAQs: Everything Bagel