High Protein Pumpkin Seed Bagels
Elevate your breakfast game with these High Protein Pumpkin Seed Bagels, a wholesome and nutrient-packed twist on classic bagels! Made with whole wheat flour, raw pumpkin seeds, and a boost of whey protein isolate, these bagels deliver a satisfying combination of flavor and nutrition, perfect for busy mornings or post-workout refueling. The addition of honey provides a subtle natural sweetness, while the egg white glaze gives them a beautiful golden finish. With a chewy texture and nutty richness from freshly ground pumpkin seeds, these bagels are surprisingly simple to make, involving a quick boil-and-bake technique for that authentic bagel feel. Whether topped with cream cheese, avocado, or your favorite spreads, these hearty bagels are a high-protein delight you’ll love to serve and savor!
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 0.5 cup Pumpkin seeds, raw
- 0.5 cup Whey protein isolate
- 2.25 teaspoons Instant yeast
- 2 teaspoons Salt
- 2 tablespoons Honey
- 1.25 cups Warm water
- 1 tablespoon Olive oil
- 1 large Egg white, for brushing
Instructions
Start by grinding the pumpkin seeds in a food processor until they become a coarse flour-like consistency.
In a large mixing bowl, combine whole wheat flour, crushed pumpkin seeds, whey protein isolate, instant yeast, and salt.
Add honey, warm water, and olive oil to the dry ingredients. Mix with a spatula until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger and gently stretch into a bagel shape.
Allow the shaped bagels to rest for 10 minutes. Meanwhile, bring a pot of water to boil.
Once boiled, reduce to a simmer and gently add each bagel into the water, cooking for 1 minute on each side.
Remove boiled bagels with a slotted spoon and place on the prepared baking sheet.
Brush each bagel with egg white for a glossy finish.
Bake for 20-25 minutes or until golden brown and sound hollow when tapped on the bottom.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4910 mg | 213% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 39.5 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2628 mg | 56% | |
*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.
