Beet-Infused High-Protein Bagels

Name: Beet-Infused High-Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 3 cups all-purpose flour; 1 cup whole wheat flour; 2 teaspoons salt; 1 tablespoon sugar; 1 tablespoon instant yeast; 1 cup warm water; 1/2 cup beet purée (cooked and blended beets); 1 tablespoon olive oil

Highlighted under: Wholesome & Clean Eating

Imagine starting your day with a vibrant, nutrient-packed bagel that not only looks stunning but also fuels you with protein. That's exactly what I created with these beet-infused high-protein bagels. Combining the earthy sweetness of beetroot with a hearty protein boost, these bagels are not only delightful in flavor but also perfect for breakfast or a snack. Whether toasted and topped with cream cheese or enjoyed plain, they’re sure to become a favorite in your household.

Created by

Leo

Last updated on 2026-01-27T14:22:27.917Z

When I first experimented with beet-infused dough, I was amazed by how the color and flavor transformed the bagels. I roasted the beets to bring out their sweetness, which balances perfectly with the slightly nutty essence of the whole wheat flour. The method of incorporating the beet purée creates a moist texture, ensuring the bagels are not only visually stunning but also satisfying.

I found that letting the dough rise for just the right amount of time is key; it allows the bagels to develop a airy structure. After boiling them briefly, they became wonderfully chewy — the perfect bagel consistency. Trust me, once you try these, your mornings will never be the same!

Why You'll Love This Recipe
Visually striking with a beautiful deep pink hue
Packed with protein to keep you energized
A perfect blend of earthy sweetness and satisfying chew

Perfecting the Dough

The dough is the foundation of your bagels, and achieving the right texture is crucial. After mixing your dry and wet ingredients, you’ll want the dough to be slightly tacky but manageable. If it’s too sticky, a dusting of flour can help. Kneading for 8–10 minutes develops the gluten, giving the bagels that satisfying chew. You'll know it’s ready when the dough is smooth and elastic, passing the windowpane test—stretching a small piece until translucent without tearing.

Keep an eye on the rise time; it's crucial for flavor and texture. If your kitchen is cool, consider placing the dough in the oven with the light on or near a warm stove. The dough should double in size within an hour. If it has not risen adequately, it could affect the density of your bagels. A well-risen dough will yield bagels that are light and fluffy.

Boiling and Baking Techniques

Boiling the bagels prior to baking is a traditional step that sets them apart from standard bread. This process creates the chewy exterior that’s characteristic of bagels. Boil them for about 1 minute on each side, and don’t overcrowd the pot; doing so can lower the water temperature and result in uneven cooking. If you find your bagels are too dense, your boiling time might need to be adjusted; try reducing the boil to 30 seconds per side for a lighter bagel.

When baking, you'll want to preheat your oven correctly. A temperature of 425°F (220°C) helps achieve that golden-brown color and crispy crust. Keep an eye on them during the last few minutes; bagels can go from perfectly golden to overdone quickly. After baking, let them cool on a wire rack. This ensures that they remain moist and don’t get soggy on the bottom from residual steam.

Ingredients

Ingredients:

Dry Ingredients

3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon instant yeast

Wet Ingredients

1 cup warm water
1/2 cup beet purée (cooked and blended beets)
1 tablespoon olive oil

Instructions:

Instructions

Directions:

Prepare the Dough

In a large bowl, mix together the all-purpose flour, whole wheat flour, salt, sugar, and instant yeast. In another bowl, combine warm water, beet purée, and olive oil. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.

Knead and Rise

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.

Shape and Boil

Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a bagel, creating a hole in the center. Boil a large pot of water and add a tablespoon of sugar. Boil the bagels for about 1 minute on each side, then drain and place on a baking sheet.

Bake the Bagels

Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they're golden brown. Let them cool on a wire rack before enjoying.

Pro Tips

For an extra flavor boost, feel free to sprinkle the boiled bagels with seeds such as sesame or poppy before baking.

Customizing Your Bagels

This beet-infused recipe serves as a fantastic base for creativity. Consider adding seeds or toppings such as sesame, poppy, or everything bagel seasoning right before baking for an extra flavor boost. If you prefer a different vegetable, carrot or spinach purée can be substituted for the beet purée, giving a unique twist while still retaining that vibrant color.

You can also adjust the protein content further by incorporating options like protein powder into the dry ingredients. Just be mindful that adding too much can alter the dough's consistency, so start with a small amount and see how it interacts with the rest of your ingredients.

Storage and Reheating

If you plan to enjoy these bagels over several days, I recommend storing them in an airtight bag at room temperature for optimal freshness. For longer storage, freeze the bagels in a resealable plastic bag. When ready to eat, simply toast them from frozen for a quick breakfast or snack; this will also revive some of their original texture.

For those who prefer a warm bagel, you can reheat them in the oven. Preheat your oven to 350°F (175°C) and bake for about 5–10 minutes. This will re-crisp the crust while keeping the inside soft. Avoid microwaving them, as this can make bagels rubbery and unappetizing.

Questions About Recipes

→ Can I use fresh beets instead of canned?

Absolutely! Just steam or roast the beets until soft, then blend them to create a purée.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

→ Can I add toppings to the bagels?

Yes! Feel free to add toppings like sesame seeds, cheddar cheese, or even herbs before baking.

→ Are these bagels suitable for vegans?

Yes, this recipe is vegan-friendly as it doesn't include any animal products.