Ingredients:
- 2 1/4 teaspoons (7g) Active Dry Yeast
- 1 1/4 cups (300ml) Warm Water (105-115°F/40-46°C)
- 1 tablespoon (21g) Honey
- 1/4 cup (30g) Vital Wheat Gluten
- 3 1/2 cups (420g) All-Purpose Flour, plus more for dusting
- 1/2 cup (50g) Whey Protein Powder (Unflavored)
- 1 teaspoon (6g) Salt
- 8 cups (1.9 liters) Water
- 1 tablespoon (14g) Baking Soda
- 2 tablespoons Everything Bagel Seasoning (Optional)
- 2 tablespoons Sesame Seeds (Optional)
- 2 tablespoons Poppy Seeds (Optional)
- Egg Wash (1 egg beaten with 1 tablespoon water) (Optional)
Instructions:
- Activate the Yeast: Combine warm water, yeast, and honey in a bowl. Let stand until foamy.
- Combine Dry Ingredients: In a large bowl (or the bowl of a stand mixer), whisk together vital wheat gluten, flour, protein powder, and salt.
- Mix the Dough: Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
- Knead the Dough: Knead the dough for 8-10 minutes (using a stand mixer or by hand) until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Shape the Bagels: Punch down the dough and divide it into 6 equal portions. Roll each portion into a rope and form it into a bagel shape, pinching the ends together.
- Second Rise (Proofing): Place the bagels on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat Oven and Prepare Boiling Water: Preheat the oven to 425°F (220°C). Bring the water and baking soda to a boil in a large pot.
- Boil the Bagels: Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side.
- Top and Bake: Remove the bagels from the water with a slotted spoon and place them back on the parchment-lined baking sheet. Brush with egg wash (if using) and sprinkle with your desired toppings. Bake for 20-25 minutes, or until golden brown.
- Cool: Transfer the bagels to a wire rack to cool completely before slicing and serving the Protein Bagels.