High Protein Bagels

A high-protein twist on the classic bagel — soft, chewy, and perfectly golden. Replacing 10 % of wheat flour with Lupin Gold Protein boosts protein by 65 %, delivering a satisfying, nourishing bagel that pairs beautifully with both sweet and savoury toppings.

Prep: 2 hours (including proofing)
Cook: 20 mins
Servings: 8 bagels
Difficulty: Intermediate
Protein: 11.6 g per 100 g bagel
High Protein / Vegetarian

Ingredients

450 g bread flour

50 g Lupin Gold protein isolate

300 g water

10 g sugar

3 g dry yeast

7 g salt

1 g bread improver

1 tbsp molasses (for boiling water)

Method

Mix, proof, boil, bake.

Mixing: Combine bread flour, Lupin Gold protein isolate, sugar, yeast, salt, and bread improver in a stand mixer with a dough hook.
Gradually add water while mixing on low speed until a dough forms.
Kneading: Knead on medium speed for 8–10 minutes until smooth, elastic, and slightly tacky.
First Proof: Shape into a ball, place in a lightly oiled bowl, cover, and rest for 60 minutes or until doubled.
Shaping: Punch down, divide into 8 equal portions (100 g each), roll into balls, poke and stretch holes to form rings (4–5 cm).
Second Proof: Place on baking paper, cover with a damp towel, and rest for 20–25 minutes.
Boiling: Bring a large pot of water to a gentle boil with 1 tbsp molasses. Boil each bagel for 30 seconds per side. Drain.
Baking: Bake at 200 °C (fan 180 °C) for 18–20 minutes until golden brown.
Cooling: Cool on a wire rack for 10 minutes before slicing or serving.