thomas’ NEW high protein bagels Recipe

Thomas’ high protein bagels have become my go-to breakfast when I need sustained energy for busy mornings. There’s something magical about biting into a warm, chewy bagel that delivers 20 grams of protein, just like our Quick Protein Bagels that come together in minutes.

Growing up, Saturday mornings meant fresh bagels from the local bakery, but finding high-protein versions that actually taste good seemed impossible until I discovered Thomas’ plant-based protein blend approach. After countless kitchen experiments, I’ve cracked the code to recreating these protein-packed beauties at home. The secret lies in combining three different protein sources – soy, pea, and fava bean – which creates that complete amino acid profile that makes thomas’ high protein bagels so nutritionally impressive.

Why You’ll Love This Thomas’ High Protein Bagels Recipe

When Thomas’ launches new high protein bagels with plant-based protein blend, home bakers everywhere want to recreate that perfect balance of nutrition and taste. I’ve spent months perfecting this recipe to capture that exact same chewy texture and robust flavor profile.

• Delivers 20 grams of complete protein per bagel – perfect for post-workout fuel or keeping you satisfied until lunch
• Uses accessible ingredients – all protein powders are available at most health food stores or online
• Authentic everything bagel experience – the homemade everything seasoning rivals any store-bought version
• Meal prep friendly – these freeze beautifully for up to 3 months, making busy mornings effortless
• Customizable protein blend – you can adjust the protein ratios based on your dietary preferences
• Budget-friendly – making these at home costs significantly less than buying premium protein bagels

This recipe brings the comfort of traditional bagel-making with the nutritional benefits seen in other options like my Keto High Protein Bagels.

Ingredient Note List

Bread Flour: The foundation of any great bagel, bread flour provides the strong gluten structure needed to support all those added proteins while maintaining that classic chewy texture.

Vital Wheat Gluten: This powerhouse ingredient is absolutely essential when working with protein powders, as it helps bind everything together and prevents the bagels from becoming dense or crumbly.

Soy Protein Isolate: I always recommend unflavored soy protein isolate because it dissolves smoothly and provides a complete amino acid profile without adding any unwanted flavors to your thomas’ high protein bagels.

Pea Protein Isolate: This plant-based protein adds a mild, neutral flavor while boosting the overall protein content and creating that satisfying dense texture that makes these bagels so filling.

Fava Bean Protein: The secret ingredient that completes the amino acid profile, though you can substitute with additional pea protein if fava bean protein isn’t available in your area.

Active Dry Yeast: Fresh, active yeast is crucial for proper rise, especially when working with protein-heavy dough that can be more challenging to leaven.

Everything Seasoning Blend: Making your own everything seasoning with sesame seeds, garlic flakes, and onion flakes ensures maximum freshness and lets you control the salt level perfectly.

Black Sesame Seeds and Chia Seeds: These additions to the everything seasoning provide extra nutrition and a beautiful visual contrast that makes your bagels look professionally made.

How to Cook Thomas’ High Protein Bagels

Step 1. I always start by whisking together all three protein powders in a separate bowl because they can clump together if added directly to the wet ingredients, and nobody wants lumpy bagels.

Step 2. In my experience, dissolving the yeast and sugar in warm water (around 110°F) and waiting for that foamy action is crucial – it tells you the yeast is alive and ready to work with the protein-dense dough.

Step 3. When combining the flour, vital wheat gluten, and protein mixture, I’ve found that mixing these dry ingredients first creates a more even distribution and prevents protein pockets in the final bagels.

Step 4. The kneading process takes patience with Thomas’ high protein bagels, similar to working with doughs like my Greek Yogurt Blueberry Bagel Recipe. – I knead for a full 10-12 minutes until the dough feels smooth and elastic, which is longer than regular bagel dough due to the protein content.

Step 5. My grandmother always said to trust the dough during the first rise, and with protein bagels, I let them rise for up to 1.5 hours in a warm spot since the proteins slow down the yeast activity slightly.

Step 6. When shaping the bagels, I roll each portion into a tight ball first, then poke the hole with my finger and stretch it to about 2 inches – protein dough holds its shape beautifully and won’t shrink back like regular dough.

Step 7. For the boiling step, I always add sugar and salt to the water because this creates that classic bagel skin and helps the everything seasoning stick better to the surface.

Step 8. I’ve discovered that brushing the boiled bagels with water right before adding the everything seasoning is the secret to getting that perfect, evenly distributed topping that stays put during baking.

Step 9. Baking thomas’ high protein bagels takes about 22-25 minutes at 425°F, which is slightly longer than regular bagels – I look for that golden brown color and a hollow sound when tapped on the bottom.

How to Store & Reheat

I usually store any leftover bagels in an airtight container at room temperature for up to 3 days, though they’re definitely best within the first 48 hours when that chewy texture is at its peak. Make sure they’re completely cool before storing to prevent condensation from making them soggy.

For longer storage, I recommend slicing the bagels in half first, then wrapping them individually in plastic wrap before placing in a freezer bag. They keep beautifully for up to 3 months frozen, and pre-slicing makes morning prep so much easier.

When it comes to reheating, I always toast these thomas’ high protein bagels straight from frozen – no thawing needed. The proteins create an amazing crispy exterior when toasted, while the inside stays perfectly chewy. If you prefer the oven method, wrap in foil and heat at 350°F for about 10 minutes.

What to Serve With Thomas’ High Protein Bagels

Cream Cheese and Smoked Salmon: The rich, creamy texture of cream cheese pairs beautifully with the dense, protein-packed bagel. You can also try it with our Vegan Lox Bagels for a plant-based spin.

Avocado and Everything Seasoning: Mashed avocado with a sprinkle of extra everything seasoning creates a nutritious combo that turns your bagel into a full meal, just like our Chopped Pickle Bagel adds a zesty crunch.

Almond Butter and Banana: This pairing adds natural sweetness and additional protein. If you enjoy sweet-savory profiles, don’t miss our Cinnamon Raisin Bagels.

Scrambled Eggs with Chives: The added protein from eggs builds a powerhouse breakfast, much like pairing with our High Protein Bagel Bites for an on-the-go option.

Greek Yogurt and Berries: A dollop of Greek yogurt with fresh berries works beautifully on our Greek Yogurt Bagels (No Boiling) too, which offer a soft, tangy base.l’s hearty texture with creamy smoothness.

Peanut Butter and Jelly: Sometimes you just want that classic comfort combination, and the high protein content of these bagels makes even this nostalgic pairing more nutritionally balanced than traditional versions.

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