This 20g protein bagel will change your breakfast forever.

Bloom the active dry yeast in a mixture of warm water and honey.

In a separate bowl, combine bread flour, vital wheat gluten, dough conditioner, and salt; mix slightly.

Add white vinegar to the dry ingredients and mix.

Gradually add the yeast mixture to the dry ingredients until the dough is shaggy and cannot be mixed with a utensil.

Dump the dough onto a clean surface and knead for 3 to 5 minutes until it forms a cohesive ball and is smooth.

Place the dough back in the bowl, cover with plastic wrap, and let it prove for about 1 hour until doubled in size.

Weigh and portion out the dough into 4 pieces, each weighing about 100g.

Shape each piece into a bagel by flattening, tucking in edges, pinching the top, and rolling to create tension; poke a hole in the center and stretch it wider than expected.

Cover the shaped bagels with plastic wrap and let them rest for 30 minutes.

Preheat the oven to 425°F.

Prepare any toppings, such as shredding pepperjack cheese (optional).

Boil a pot of water and boil each bagel for 1 minute, flipping halfway at the 30-second mark.

Transfer boiled bagels onto a baking sheet lined with parchment paper, ensuring adequate spacing and that they are facing right side up.

Add toppings to the bagels, if using, and bake in the oven at 425°F for 20 to 25 minutes, aiming for about 22 minutes for a golden brown shade.

Let the bagels cool completely before cutting into them to maintain their shape.

Equipment Needed

Spice Level:

Dietary