Beet-Infused High-Protein Bagels

Name: Beet-Infused High-Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 bagels
Ingredients: 2 cups whole wheat flour; 1 cup all-purpose flour; 1 cup beet puree; 1/2 cup Greek yogurt; 1/4 cup warm water; 2 tablespoons honey; 1 tablespoon active dry yeast; 1 teaspoon salt; 1 tablespoon olive oil; Sesame seeds for topping

Highlighted under: Low Calorie Recipes

I absolutely love baking, and these Beet-Infused High-Protein Bagels have become one of my favorite recipes. The vibrant color not only brightens up my breakfast plate but also adds a delightful earthy flavor. With every bite, I enjoy the satisfaction of knowing I'm fueling my body with protein, which is key for my active lifestyle. The addition of beets makes these bagels not only healthier but also visually stunning. If you’re looking for a nutritious breakfast option that stands out, these bagels are the perfect choice!

Created by

Emily

Last updated on 2026-01-27T10:54:27.803Z

Throughout the years, I’ve experimented with various bagel recipes, but incorporating beet puree takes them to a whole new level. The natural sweetness of the beets complements the savory elements beautifully, creating a balance that I can’t resist. Plus, the brilliant magenta hue draws in everyone at the breakfast table!

One trick I’ve found crucial is to let the dough rest adequately – it really helps in developing a chewy texture. Scoring the bagels before boiling not only ensures even cooking but also gives them that rustic look we all adore. Try out this method, and you’ll quickly see why these bagels have become a household favorite!

Why You'll Love These Bagels
Stunning color that brightens up any meal
Packed with protein for sustained energy
Unique flavor profile that surprises the taste buds

The Role of Beet Puree

The beet puree in these bagels is not just for color; it plays a vital role in moistening the dough. It adds natural sweetness and an earthy flavor that complements the nuttiness of the whole wheat flour. When using beet puree, make sure it is well-pureed for an even texture, as chunks can create an uneven baking result. You can use store-bought beet puree, or prepare your own by roasting beets until tender, then blending them until smooth.

Using beet puree also provides additional nutrients that support your active lifestyle. Beets are high in vitamins and minerals, which can help with stamina during physical activities. If you wish to experiment, consider using other pureed vegetables, like sweet potatoes or carrots, to create unique flavors and colors in your bagels.

Perfecting the Boiling Process

Boiling the bagels before baking is a crucial step that contributes to their chewy texture. When you drop the bagels into boiling water, you create a crust that helps them hold their shape during baking. Make sure the water is at a rolling boil and gently place the bagels in the water one at a time. Boil them for approximately 1 minute on each side, watching for the bagels to puff slightly, indicating they are ready to come out.

If you're concerned about the bagels losing their shape, you can create a quick baking soda solution to help firm them up further. Just add 1-2 tablespoons of baking soda to the boiling water; this step can enhance the crust's crispiness. Additionally, avoid crowding the pot to ensure each bagel cooks evenly.

Storage and Serving Suggestions

Once baked, these bagels can be enjoyed immediately or stored for later use. To keep them fresh, allow the bagels to cool completely before placing them in an airtight container. They can be stored at room temperature for up to 2 days or frozen for longer storage. If freezing, wrap each bagel tightly in plastic wrap before placing them in a freezer-safe bag. When ready to eat, simply reheat them in the oven at 350°F (175°C) for about 10 minutes to regain their freshness.

For serving, these bagels pair wonderfully with a variety of spreads. I love adding a generous layer of cream cheese mixed with herbs or a simple avocado spread for a nutritious breakfast. You can also cut them in half and toast for a crispy texture, which enhances their flavor profile. Feel free to experiment with toppings, such as smoked salmon or tomato slices, to customize your breakfast experience.

Ingredients

Gather the following ingredients to make your Beet-Infused High-Protein Bagels:

Bagel Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 cup beet puree
1/2 cup Greek yogurt
1/4 cup warm water
2 tablespoons honey
1 tablespoon active dry yeast
1 teaspoon salt
1 tablespoon olive oil
Sesame seeds for topping

Make sure all your ingredients are fresh for the best results!

Instructions

Follow these steps to create delicious beet-infused bagels:

Prepare the Dough

In a bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until frothy. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Add the beet puree, Greek yogurt, yeast mixture, and olive oil. Mix until a dough forms, then knead for 5-7 minutes until smooth.

Shape the Bagels

Divide the dough into 12 equal pieces. Roll each piece into a ball and then poke a hole in the center to shape it into a bagel. Place the formed bagels on a floured surface and let them rest for about 15 minutes.

Boil and Bake

Preheat your oven to 375°F (190°C). Boil a large pot of water and gently drop in the bagels, boiling for 1 minute on each side. Remove and place them on a baking sheet lined with parchment paper. Sprinkle with sesame seeds, then bake for 25 minutes or until golden.

Let the bagels cool slightly before serving them warm.

Pro Tips

For an extra nutritional boost, feel free to add seeds or nuts to the dough.

Scaling the Recipe

If you're looking to make a larger batch of these delightful bagels, scaling up the recipe is straightforward. For every additional dozen bagels, simply increase the quantities of all ingredients by 1.5 times, keeping the proportions consistent. Just make sure to allow enough time for resting and boiling each batch, as overcrowding can lead to uneven cooking and texture.

Alternatively, if you're cooking for a smaller group, you can easily halve the recipe. This approach is perfect for trying the bagels without committing to a full dozen, ensuring you can enjoy fresh bagels without waste. However, remember that mixing and kneading times may remain the same, as the technique is crucial for developing the dough’s gluten.

Troubleshooting Common Issues

Sometimes, bagels can turn out overly dense or doughy. If this happens, it could be due to over-kneading or using too much flour during the shaping process. Aim for a smooth, elastic dough while kneading, and use flour sparingly only when necessary for preventing sticking. To check for proper kneading, the dough should be smooth and slightly tacky but not sticky.

Another common issue can arise with the boiling process. If the bagels seem to lose their shape in the water, make sure the water is at a constant boil and avoid letting them soak too long. Additionally, if they're not browning properly in the oven, consider increasing the oven temperature and rotating the pan halfway through baking to ensure even color and texture.

Flavor Variations to Try

To diversify the flavor profile of your beet-infused bagels, consider adding ingredients such as chopped herbs, garlic powder, or even spices like smoked paprika. These additions can infuse the dough with aromatic qualities, enhancing your experience while maintaining the health benefits of the original recipe.

If you prefer a sweet twist, incorporate dried fruits such as cranberries or raisins into the dough. These will add unexpected bursts of flavor in contrast to the earthy beet puree, making the bagels a delightful breakfast treat. Just be mindful to maintain the balance of wet and dry ingredients when adding new components.

Questions About Recipes

→ Can I use canned beets instead of fresh?

Absolutely! Canned beets can be a great time-saver. Just make sure to drain them well before pureeing.

→ How do I store leftover bagels?

Store them in an airtight container in a cool place for up to 3 days. You can also freeze them for longer storage.

→ Can these bagels be made gluten-free?

Yes! Substitute the whole wheat flour and all-purpose flour with a gluten-free flour blend.

→ What can I serve with these bagels?

These bagels pair wonderfully with cream cheese, avocado, or your favorite deli toppings!