High Protein Classic New York Bagels
Elevate your breakfast game with these High Protein Classic New York Bagels, a modern twist on the iconic bakery favorite. Crafted with a blend of bread flour and whey protein isolate, these bagels pack extra protein alongside their signature chewy texture and golden crust. Perfectly boiled with a touch of barley malt syrup for authentic flavor, these bagels are baked to perfection and feature the classic shine of egg white glaze. Whether enjoyed fresh out of the oven or toasted later, they’re a protein-rich indulgence that’s perfect for starting your day or fueling your post-workout cravings. Try these homemade bagels for a delicious and nutritious upgrade to your breakfast routine!
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Recipe Information
Ingredients
- 450 grams Bread flour
- 50 grams Whey protein isolate
- 7 grams Instant yeast
- 15 grams Sugar
- 10 grams Salt
- 280 milliliters Warm water
- 2 tablespoons Barley malt syrup
- 1 Egg white
- 2 liters Water
- 1 tablespoon Salt (for boiling)
Instructions
In a large bowl, combine bread flour, whey protein isolate, instant yeast, sugar, and salt. Mix well.
Create a well in the center and add warm water and 1 tablespoon of barley malt syrup.
Mix the ingredients until a dough begins to form. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball.
Press and lightly flatten each ball. Use your thumb to create a hole in the center of each disk to form the bagel shape.
Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
Bring 2 liters of water and 1 tablespoon of salt to a gentle boil in a large pot. Add the remaining 1 tablespoon of barley malt syrup to the boiling water.
Boil the bagels in batches for about 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place on the prepared baking sheet.
Brush each bagel with egg white for a shiny finish if desired.
Bake in the preheated oven for 20-25 minutes until golden brown.
Allow the bagels to cool on a wire rack before serving. Enjoy your high-protein classic New York bagels!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 10757 mg | 468% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 33.2 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
