High-Protein Bagels

Adapted from High Protein Bagel Recipe (Vegan) by Plantifully Based — see the original recipe

One bowl, a spoon and five minutes of work, then the oven does the rest. The protein comes entirely from vital wheat gluten, which is also what gives these their chew, and there is no substitute for it here. They freeze well sliced.

Ingredients

  • 1¾ cups vital wheat gluten
  • 1⅔ cups all-purpose or bread flour
  • 1½ tsp salt
  • 2 tbsp baking powder
  • 2 tbsp apple cider vinegar
  • 1½ cups water

Instructions

  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.

  2. Combine the vital wheat gluten, flour, salt and baking powder in a large bowl.

  3. Add the vinegar and the water and mix with a spoon until it comes together into a soft, shaggy dough. This is not a bread dough. It is meant to be wet, sticky and lumpy, and it will not look smooth, so stop as soon as it holds together instead of adding flour to fix the look.

  4. Leave the bowl to sit for 10 minutes. The gluten drinks the water and the dough stiffens up noticeably — it is far easier to handle after this rest, so do not skip it.

  5. Wet your hands and pinch off a sixth of the dough. Re-wet them whenever the dough starts to grab. Shape each piece into a ring — press a hole through the middle with a finger and widen it, or roll a short log and join the ends. Keep the hole generous; it closes as they bake.

  6. Set the rings on the sheet touching each other. They rise better that way and pull apart once they are cool.

  7. Bake for 20–25 minutes, until golden and firm to the touch.

  8. Cool for at least 15 minutes before cutting. They are still setting inside.

Notes

If the consistency is off: stiff dough — work in water a spoonful at a time. Wet, unworkable dough — give it the full 10-minute rest first, then flour a tablespoon at a time, no more than two or three. It should be tacky enough to cling to your hand but clean enough to leave the bowl.

Air fryer: one at a time, 350°F for 17–20 minutes, or 390°F for 13–15. They puff a little more than the oven version.

Storage: airtight on the counter or in the fridge for up to 3 days. Reheat in a toaster or an air fryer rather than the microwave.

Freezing: slice in half first, then freeze. They toast straight from frozen.

Serve with: tofu cream cheese.

Makes: 6 bagels

Nutrition per bagel: 35.4 g protein, 288 calories, 32.2 g carbs, 1.3 g fat.