Alright, flavor adventurers! You know Cuba Queen doesn’t do boring, and these ain’t your grandma’s bagels. I’m talking about chewy protein bagels, the kind that fuels your day and explodes with flavor. Get ready, because this recipe is about to become your new obsession!

These chewy protein bagels aren’t just food; they’re a statement. They scream, “I’m eating something delicious AND crushing my goals!”

My apartment smelled like pure baking bliss. These bagels were the answer. I’m ready to share the recipe that’s been fueling my workouts and making my mornings sing. Get ready for some serious bagel magic! If you love these, be sure to check out my chocolate protein baked oats!

INGREDIENTS You Need for This:

1 1/2 cups vital wheat gluten
1 cup oat fiber
1/2 cup whey protein isolate (unflavored)
1/4 cup golden flaxseed meal
2 teaspoons baking powder
1 teaspoon sea salt
1 1/2 cups warm water (105-115°F)
2 tablespoons honey (or maple syrup)
1 tablespoon olive oil
Everything bagel seasoning, for topping

This chewy protein bagels ingredient list is SHORT but mighty! Every single thing plays a role in getting that perfect texture and flavor.

Now, about that oat fiber. It’s the secret to keeping these chewy protein bagels light and fluffy without adding a ton of carbs. Find it at most health food stores or online – it’s a game-changer. This recipe for cinnamon raisin chewy protein bagels can be a new family favorite!

Don’t skimp on the vital wheat gluten! It’s what gives these chewy protein bagels that irresistible chew.

Splurge on a good quality whey protein isolate. I like unflavored so it doesn’t mess with the overall bagel flavor. Trust me, you’ll taste the difference.

For a flavor boost, add a teaspoon of onion powder or garlic powder to the dry ingredients. It’s subtle, but it adds a layer of savory goodness that will make your taste buds sing.

Make sure your water is warm, not hot. If it’s too hot, it’ll kill the yeast (if you decide to add yeast!). Also, make sure you use all-purpose flour to make this recipe.

You’ll find the best everything bagel seasoning for this chewy protein bagels at Trader Joe’s (if you have one nearby), but any brand will work!

STEP-BY-STEP INSTRUCTIONS:

In a large bowl, whisk together the vital wheat gluten, oat fiber, whey protein isolate, flaxseed meal, baking powder, and salt. Get those dry ingredients fully combined. Don’t skip this step – you want everything evenly distributed.
In a separate bowl, whisk together the warm water, honey, and olive oil. The honey helps activate the yeast, if you’re adding yeast to this recipe.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. It will be a bit sticky. Don’t stress! This dough might feel a little different than traditional dough, but trust the process.
Turn the dough out onto a lightly floured surface (use oat flour or protein powder to keep it low-carb) and knead for 5-7 minutes, until smooth and elastic. This is where the magic happens. The kneading develops the gluten, giving you that signature chewy protein bagels texture.
Divide the dough into 6 equal pieces. Roll each piece into a rope, about 8 inches long. Shape each rope into a bagel by connecting the ends and pinching to seal. Make sure that seal is tight, or you’ll end up with bagel-shaped rolls instead of proper chewy protein bagels.
Bring a large pot of water to a boil. Add the bagels, 2-3 at a time, and boil for 1 minute per side. This boiling step is crucial. It gives the chewy protein bagels that perfect crust and helps them rise properly.
Remove the bagels from the boiling water and place them on a baking sheet lined with parchment paper. Brush the tops with a beaten egg white (optional, but it helps the seasoning stick) and sprinkle generously with everything bagel seasoning.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown. The chewy protein bagels should sound hollow when tapped on the bottom.
Let the chewy protein bagels cool on a wire rack before slicing and enjoying. I know it’s tempting to dive in right away, but trust me, they taste even better once they’ve cooled slightly.

Here’s where most people mess up their chewy protein bagels – they don’t knead the dough long enough! Seriously, those 5-7 minutes of kneading make ALL the difference. For more sanity-saving ideas, check out this recipe for sun-dried tomato basil chewy protein bagels!

While your chewy protein bagels are baking, grab your phone. These are Instagram gold! That golden-brown crust and everything bagel seasoning? Perfection.

PRESENTATION:

Presentation is key! I like to slice these chewy protein bagels in half and toast them until they’re golden brown and crispy.

Slather on some cream cheese (or, for a protein boost, try Greek yogurt mixed with a little honey and vanilla extract). Top with smoked salmon, avocado, everything but the bagel seasoning, or a fried egg. The possibilities are endless!

People absolutely lose their minds when I serve this chewy protein bagels with a brunch spread. Think mimosas, fruit salad, and a platter of different toppings for the bagels. It’s always a hit!

This chewy protein bagels also slays at a post-workout meal. It’s the perfect way to refuel and get those muscles recovering.

For a creative leftover transformation, turn these chewy protein bagels into bagel chips! Slice them thinly, brush with olive oil and sprinkle with salt, then bake until crispy. Perfect for dipping in hummus or guacamole.

During the fall, I love adding a sprinkle of pumpkin pie spice to the dough for a seasonal twist. It’s unexpected and SO delicious.

Want to add more flavor to your healthy protein bagels? Use different seasoning combinations, like sesame seeds and poppy seeds, or everything bagel seasoning.

For more bold flavor adventures, check out these Homemade High Protein Bagels Recipe | Little Spice Jar.

FAQs:

Can I make this chewy protein bagels ahead of time?

Absolutely! These chewy protein bagels are perfect for meal prep. Just bake them, let them cool completely, and then store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

What if I don’t have oat fiber?

While oat fiber is ideal for keeping the chewy protein bagels light, you can substitute it with more vital wheat gluten. Just be aware that the texture might be a little denser.

How do I know when my chewy protein bagels are perfectly done?

The chewy protein bagels should be golden brown and sound hollow when tapped on the bottom. If they’re still doughy inside, bake them for a few more minutes.

Can I make these chewy protein bagels vegan?

To make these chewy protein bagels vegan, substitute the whey protein isolate with a plant-based protein powder (like pea protein or soy protein). Also, use maple syrup instead of honey.

Can I add yeast to this recipe?

You sure can! Add 1 teaspoon of active dry yeast to the warm water and let it sit for 5 minutes until foamy before adding it to the dry ingredients. This will give the chewy protein bagels an even lighter and airier texture.

What if my dough is too sticky?

If your dough is too sticky, add a little more vital wheat gluten, one tablespoon at a time, until it becomes manageable. Remember, it should still be slightly sticky, but not so much that it’s impossible to work with.

Can I air fry these chewy protein bagels?

You bet! Air frying is a great way to get a crispy crust. After boiling the chewy protein bagels, place them in an air fryer basket and cook at 350°F (175°C) for 10-12 minutes, or until golden brown. This recipe for cheddar jalapeño chewy protein bagels would be amazing air fried!

For more chewy bagel ideas, check out this recipe for High Protein Cottage Cheese Bagels (Oven or Air Fryer).

CONCLUSION:

These chewy protein bagels represent everything Cuba Queen stands for: bold flavor, satisfying textures, and recipes that make you feel amazing from the inside out.

My Chewy Protein Bagels Power Tips:

Knead it like you mean it: Seriously, don’t skimp on the kneading time. It’s crucial for that perfect chew.
Boil, baby, boil: Don’t skip the boiling step! It’s what gives the bagels their signature crust and helps them rise properly.
Season generously: Don’t be shy with the everything bagel seasoning. It’s what takes these bagels from good to AMAZING.

I’ve made so many variations of these chewy protein bagels. Cinnamon raisin (add cinnamon and raisins to the dough), cheddar jalapeño (add shredded cheddar cheese and diced jalapeños), and sun-dried tomato basil (add chopped sun-dried tomatoes and fresh basil).

But honestly? The everything bagel version always gets the biggest reactions. It’s a classic for a reason.

I know you can do this, flavor adventurers! You’re about to create some seriously epic chewy protein bagels memories. If you love baking, these healthy protein bagels are sure to be a hit!

Now go forth and conquer your kitchen! Don’t forget to snap a pic of your creations and tag me on social media. I can’t wait to see what you come up with! For another bagel recipe, take a look at Protein Bagels (Greek Yogurt Bagels) – Cooking With Ayeh.

chewy protein bagels

Print Recipe

These chewy protein bagels are a delicious and healthy way to start your day or fuel your workout. They’re packed with protein and have a satisfying texture that will keep you feeling full and energized.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 bagels
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (120g) all-purpose flour
1 cup (90g) vital wheat gluten
1 scoop (30g) vanilla protein powder
1 tsp baking powder
1/2 tsp salt
1 cup (240ml) plain Greek yogurt, nonfat
1 egg, beaten (for egg wash)
Everything bagel seasoning, for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, vital wheat gluten, protein powder, baking powder, and salt.
Add the Greek yogurt and mix until a dough forms. It will be sticky.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Divide the dough into 4 equal pieces. Roll each piece into a long rope and shape it into a bagel. Pinch the ends together to seal.
Place the bagels on the prepared baking sheet. Brush with the beaten egg and sprinkle with everything bagel seasoning.
Bake for 20-25 minutes, or until golden brown.
Let cool on a wire rack before slicing and enjoying.

Notes

For a sweeter bagel, add 1-2 tablespoons of honey or maple syrup to the dough. You can also substitute different flavors of protein powder to customize the taste.