Quinoa High-Protein Bagels

Name: Quinoa High-Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 1 cup cooked quinoa; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons instant yeast; 1 teaspoon salt; 1 tablespoon honey or agave syrup; 1 cup warm water; Sesame or poppy seeds for topping (optional)

Highlighted under: Nutritious & Delicious Meals

I love making my own bagels, especially when they are packed with nutrition! These Quinoa High-Protein Bagels are not only easy to prepare but they also provide a great boost to my morning routine. I enjoy the chewy texture combined with a nutty flavor from the quinoa, making them a wholesome option for breakfast or a snack. Whether I top them with cream cheese or avocado, these bagels always leave me feeling satisfied and energized for the day ahead.

Created by

Ella

Last updated on 2026-01-27T12:16:58.867Z

Making these bagels was a fun experiment in the kitchen! I was determined to incorporate quinoa into my diet, and what better way than to fuse it into a classic bagel recipe? After some trial and error, I found that the key to a perfect texture is balancing the moisture from the cooked quinoa with the right amount of flour.

I also realized that letting the bagels boil before baking gives them that classic chewy exterior we all love. Adding seeds or herbs on top not only enhances the flavor but also adds an appealing touch. Trust me, once you try these, you won't go back to store-bought!

Why You'll Love These Bagels
Packed with protein and nutrients for lasting energy
Deliciously chewy texture, making them satisfying to eat
Versatile for toppings - sweet or savory, the choice is yours

The Role of Quinoa in Bagels

Quinoa not only elevates the nutritional profile of these bagels but also contributes a unique chewy texture that sets them apart from traditional bagels. The protein content in quinoa helps ensure that these bagels keep you fuller for longer, making them an excellent choice for breakfast or a post-workout snack. I find that using quinoa cooked in vegetable broth adds an extra layer of flavor, which nicely complements both sweet and savory toppings.

Additionally, the nutty flavor of quinoa blends beautifully with the whole wheat flour, creating a wholesome and hearty bagel. It's essential to use cooked quinoa for this recipe; if you use uncooked, the texture will not be right, and the bagels may become dense. Ensure that the quinoa is fluffy and cooled before adding it to the dough for the best results.

Kneading and Shaping Techniques

Kneading the dough properly is crucial for achieving that perfect bagel texture. When kneading, you're encouraging the development of gluten, which will give these bagels their characteristic chewiness. Aim to knead until the dough feels smooth and elastic, which usually takes about 5-7 minutes. If the dough feels too sticky, you can sprinkle a little more all-purpose flour as needed, but be cautious not to add too much, as it can alter the texture.

When shaping the bagels, make sure to poke the hole right through the center to ensure it maintains its shape during boiling and baking. A common mistake is to create a too-small hole, which can result in bagels that puff up excessively as they cook. For an even baking process, practice even thickness while shaping to ensure they bake uniformly.

Serving Suggestions and Storage Tips

These bagels are incredibly versatile, allowing you to pair them with a variety of toppings. Whether you spread a layer of cream cheese, add sliced avocado with a sprinkle of salt and chili flakes, or even use them for a breakfast sandwich with eggs and fresh vegetables, the options are endless. I love to toast mine lightly after baking for that additional crunch before adding my favorite spreads.

For storage, these bagels can be kept in an airtight container at room temperature for up to two days. If you want to make them ahead of time, they freeze excellently! To freeze, allow them to cool completely, then wrap each bagel tightly in plastic wrap followed by aluminum foil. When you're ready to enjoy, simply pop them in the toaster straight from the freezer to warm them up.

Ingredients

Gather the following ingredients before you start making your bagels.

For the Bagels

1 cup cooked quinoa
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons instant yeast
1 teaspoon salt
1 tablespoon honey or agave syrup
1 cup warm water
Sesame or poppy seeds for topping (optional)

Make sure to measure accurately for the best results!

Instructions

Follow these steps carefully to create your bagels.

Prepare the Dough

In a large bowl, combine the cooked quinoa, all-purpose flour, whole wheat flour, instant yeast, salt, honey or agave syrup, and warm water. Mix until a sticky dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for 30 minutes.

Shape the Bagels

Preheat your oven to 375°F (190°C). Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and poke a hole through the center to shape the bagels.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop the shaped bagels into the boiling water, cooking for 1 minute on each side. Remove and place on a baking sheet lined with parchment paper.

Bake the Bagels

Sprinkle sesame or poppy seeds on top of the bagels if desired, then bake in the preheated oven for 25 minutes until golden brown. Let cool slightly before serving.

Enjoy your homemade bagels fresh or toasted!

Pro Tips

For an extra flavor boost, consider adding herbs or spices into the dough. Also, stirring in some chopped sun-dried tomatoes or olives can create unique bagel varieties.

Troubleshooting Common Issues

If your bagels end up too dense, it could be that the dough was over-kneaded or that you added too much flour, resulting in a heavy texture. Ensure you're following the kneading times and using the exact measurements for a light, fluffy bagel. If they come out too flat, check the yeast's freshness and ensure that the dough has adequately risen before shaping. Proper proofing is key to achieving that classic bagel puff.

On the other hand, if your bagels are too chewy, it might indicate that the dough was under-kneaded or that it didn't have enough hydration. To remedy this, give the dough an extra few minutes of kneading, and consider adding a splash more warm water to help unite the ingredients without adding too much flour.

Ingredient Substitutions

If you need a gluten-free option, you can substitute the all-purpose flour and whole wheat flour with a gluten-free flour blend. Make sure to also include a binding agent like xanthan gum to help achieve the right texture. Additionally, if you prefer to avoid honey, maple syrup or agave work as excellent alternatives without sacrificing flavor or texture.

For those looking to reduce carbohydrates, consider using a blend of almond flour and coconut flour instead of the wheat flours. This will change the texture slightly and may require adjustments to the liquid content, so start by reducing the water source while mixing and adjust accordingly for the desired dough consistency.

Creative Flavor Variations

These bagels are a blank canvas for your culinary creativity! You can infuse the dough with various spices or ingredients, such as minced garlic or chopped fresh herbs like rosemary or dill, to enhance the flavor profile. Cheese lovers can even fold in shredded cheese for a savory twist that pairs beautifully with breakfast items.

For a sweeter version, consider adding dried fruits like cranberries or blueberries, along with a sprinkle of cinnamon in the dough. This gives a delightful burst of flavor that works well with cream cheese or even butter and honey. Experimenting with different flavors is part of the fun of making these nutritious bagels!

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute the all-purpose and whole wheat flour with a gluten-free blend. Just ensure it has a binding agent.

→ How long do these bagels last?

They can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.

→ Can I make these bagels ahead of time?

Absolutely! You can prepare the dough the night before and let it rise in the refrigerator. Just remember to bring it back to room temperature before boiling and baking.

→ What toppings work well with these bagels?

Cream cheese, avocado, or even nut butter make fantastic toppings, but feel free to get creative with your favorites!