High-Protein Veggie Bagels

Name: High-Protein Veggie Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 2 cups whole wheat flour; 1/2 cup Greek yogurt; 1/2 cup cottage cheese; 1/4 cup grated zucchini; 1/4 cup chopped bell pepper; 1/4 cup chopped spinach; 1 egg, beaten; 1 tsp baking powder; 1 tsp garlic powder; 1 tsp salt; Sesame seeds for topping

Highlighted under: Quick Healthy Recipes

I love starting my day with a healthy and hearty breakfast, and these High-Protein Veggie Bagels have become my go-to. They pack a punch with protein while offering a delightful crunch and vibrant flavors from a medley of fresh vegetables. The best part is how versatile they are; I can switch up the toppings based on what I have at home. Whether you enjoy them with cream cheese or a simple avocado spread, they're sure to keep you fueled and satisfied until lunchtime.

Created by

Emily

Last updated on 2026-01-27T13:02:28.505Z

When making these bagels, I experimented with different veggies and seasonings to get the perfect blend of flavors. The trick is using ingredients that complement each other while maintaining a high protein content. I found that incorporating Greek yogurt and cottage cheese not only boosts protein but also gives the bagels a lovely moist texture.

One detail I learned along the way is to let the dough rest for a few minutes before shaping it. This simple step allows gluten to relax, making it easier to shape the bagels and resulting in a better final texture. Trust me, it’s worth the wait!

Why You Will Love These Bagels
Packed with protein to keep you energized throughout the day
Crispy outside with a soft, chewy interior
Versatile toppings let you customize each bagel

Baking Tips for Perfect Bagels

When baking these High-Protein Veggie Bagels, pay close attention to your oven temperature. Using a reliable oven thermometer can help ensure consistent results. Preheat your oven to 375°F (190°C) and be mindful of baking time. Check the bagels after 15 minutes; they should look golden brown and have a firm crust. If they aren’t quite there, continue baking in 2-minute increments until you achieve that delightful color.

One key technique for achieving a chewy bagel texture is the boiling process. Boiling the dough briefly before baking helps form a crust, creating that classic bagel chew. Don’t skip this step; boiling for 2-3 minutes on each side is crucial. This technique also enhances the bagels' protein content by partially cooking the dough, resulting in a satisfying bite that complements the fresh veggies.

Ingredient Spotlight: Why Greek Yogurt Matters

In this recipe, Greek yogurt plays a vital role, providing both moisture and a significant protein boost. Its tangy flavor pairs perfectly with the added vegetables, enhancing the overall taste profile of the bagels. Substituting with regular yogurt can leave your bagels less tangy and may affect the texture; however, if you need a dairy-free option, you could experiment with a thick almond or soy-based yogurt, making sure it has similar protein content.

The cottage cheese is another hero ingredient, adding creaminess and further increasing the protein factor. The curds contribute to the chewy texture, so using low-fat or non-fat versions can still yield delicious results without compromising on flavor. If you're pressed for time, you can even blend the cottage cheese until smooth before adding it, which will integrate seamlessly into the dough.

Customization and Serving Suggestions

One of the best aspects of High-Protein Veggie Bagels is their versatility. You can experiment with various vegetable toppings, such as shredded carrots, sun-dried tomatoes, or even sautéed mushrooms, to mix up the flavors. If you're craving more protein, consider adding chopped cooked chicken or smoked salmon for a hearty brunch option. For a vegetarian twist, mix in some feta cheese to the dough for an added salty punch.

When serving, these bagels are delightful with a spread of cream cheese or a refreshing avocado spread. If you prefer something lighter, try adding a layer of hummus topped with sliced radishes and cucumber for a crunchy texture. These bagels can be enjoyed fresh out of the oven or stored in an airtight container for up to three days. Reheat them in a toaster oven for a quick breakfast option that feels freshly baked!

Ingredients

Gather the following ingredients to prepare your High-Protein Veggie Bagels:

Bagel Ingredients

2 cups whole wheat flour
1/2 cup Greek yogurt
1/2 cup cottage cheese
1/4 cup grated zucchini
1/4 cup chopped bell pepper
1/4 cup chopped spinach
1 egg, beaten
1 tsp baking powder
1 tsp garlic powder
1 tsp salt
Sesame seeds for topping

Ensure all veggies are finely chopped. You can also mix and match different vegetables based on your preferences!

Instructions

Follow these simple steps to create your High-Protein Veggie Bagels:

Prepare the Dough

In a large bowl, combine whole wheat flour, baking powder, garlic powder, and salt. Mix in the Greek yogurt and cottage cheese until a dough forms.

Add Veggies

Fold in the grated zucchini, chopped bell pepper, and spinach. Mix until well incorporated.

Shape Bagels

Flour your hands and divide the dough into four equal portions. Shape each portion into a bagel by rolling it into a ball and creating a hole in the center.

Boil the Bagels

Bring a pot of water to a boil. Carefully drop the bagels into the boiling water and cook for 2-3 minutes on each side.

Bake

Place the bagels on a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until golden brown.

Let the bagels cool for a few minutes before serving. Enjoy with your favorite toppings!

Pro Tips

Experiment by adding different herbs or seeds to the dough for unique flavors. You can also add a pinch of red pepper flakes for some spice!

Storage and Make-Ahead Tips

These High-Protein Veggie Bagels store well, making them a fantastic option for meal prep. After they’ve cooled completely, place them in an airtight container or seal them in a freezer bag. They can be refrigerated for up to three days or frozen for up to three months. If freezing, consider slicing them before freezing, which allows for easier reheating, ensuring your bagels are ready whenever you need a quick and filling meal.

Reheating the bagels is simple. For a soft, warm bagel, microwave for about 20-30 seconds. If you prefer a crispy exterior, pop them in a toaster oven for about 5 minutes at 350°F (175°C). This method restores the bagels' crunchy crust, enhancing the texture and flavor.

Troubleshooting Common Issues

If your bagels come out too dense, it could be due to over-mixing the dough. When adding the vegetables, mix just until everything is incorporated. You want to handle the dough as little as possible to maintain a light texture. Remember to gauge how sticky the dough feels; if it's too wet, add a tablespoon of flour at a time until you achieve a nice, workable consistency.

Another common issue is bagels spreading too much during boiling. Ensure your bagel shapes are tight and firm—this helps them hold their shape. When forming the bagels, make sure the hole in the center is wide enough, as it can shrink during the boiling and baking process. With these tips, your bagels will have that perfect balance of chewy and fluffy!

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat?

Yes, you can substitute all-purpose flour, but the nutritional content and texture may differ.

→ How long do these bagels stay fresh?

They can be stored in an airtight container for up to 3 days at room temperature or in the fridge for up to a week.

→ Can I freeze these bagels?

Absolutely! Freeze them individually by wrapping in plastic wrap, and they will keep well for up to 3 months.

→ What toppings do you recommend?

I love them with avocado and a sprinkle of salt, or a classic cream cheese and smoked salmon combo!