Beet-Infused High-Protein Bagels

Name: Beet-Infused High-Protein Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 bagels
Ingredients: 2 cups bread flour; 1 cup whole wheat flour; 1 packet (2 1/4 tsp) instant yeast; 1/2 cup beet puree (cooked and blended); 1/2 cup warm water; 2 tbsp honey; 1 tsp salt; 1/2 cup Greek yogurt

Highlighted under: Simple Speedy Plates

I love making bagels at home, and this beet-infused version has become a favorite! The vibrant color and earthy flavor give these bagels a delightful twist. High in protein, they pair perfectly with cream cheese or avocado. Plus, the beet puree not only contributes to their stunning hue but also boosts nutritional benefits. Whether you're enjoying them for breakfast or as a snack, these bagels keep you satisfied and energized with every bite. Once you try them, you’ll understand why they’ve become a staple in our kitchen.

Created by

Ella

Last updated on 2026-01-27T10:09:27.387Z

Creating these beet-infused bagels was a delightful experiment in my kitchen. I was inspired by the vivid color of beets and thought, why not incorporate that into a bagel? After trial and error, I discovered that using roasted beet puree provided the perfect texture and flavor. The key is to balance the wet and dry ingredients to achieve that classic chewy bagel consistency.

What I love most is the versatility of these bagels. They're not just visually appealing; they also offer a nutritional punch! Each bagel is packed with protein and makes for an excellent post-workout snack or a healthy breakfast option. I often top mine with seeds or nuts for an extra crunch.

Why You'll Love These Bagels
Vibrant color that brightens your plate
High in protein for lasting energy
Unique flavor that pairs beautifully with various spreads

Understanding Beet Puree

The beet puree is a key component of these bagels, not only contributing to their eye-catching color but also enhancing their flavor profile. By using cooked beets, you are able to maintain sweetness while also adding moisture, which helps create a softer bagel. If you're short on time, canned beets can be a quick substitute, but ensure they're drained well to avoid excess moisture in your dough.

Incorporating beet puree also means these bagels are rich in nutrients and antioxidants, which offer various health benefits. The earthiness of the beets pairs beautifully with the nutty notes from whole wheat flour, creating a well-rounded taste. If you want to experiment with flavors, consider adding spices like caraway or sesame to the dough for additional depth.

Boiling for Perfect Texture

Boiling the bagels before baking is an essential step for achieving that chewy exterior and distinctive shiny crust. When boiling, ensure your water is at a rolling boil; this helps set the bagel shape. You can add a tablespoon of baking soda or honey to the water to enhance the crust's color and flavor, resulting in a more visually appealing and flavorful final product.

Be mindful of boiling times—each bagel should only take about one minute per side. Overboiling can lead to a tough texture, while underboiling may not result in that quintessential chew. After boiling, place the bagels back onto the parchment-lined baking sheet quickly; they should appear slightly puffy and bright in color.

Storage and Serving Suggestions

Once baked, these bagels can last up to a week when stored in an airtight container at room temperature. For longer storage, you can freeze them. Simply allow them to cool completely, then slice them in half and place them in individual freezer bags. They can be toasted directly from the freezer for a quick breakfast treat or snack.

When it comes to serving, these beet-infused bagels are versatile. They hold up beautifully against cream cheese or avocado toppings. To elevate your breakfast, consider adding smoked salmon and capers or a sprinkle of everything bagel seasoning for an extra flavor kick. These bagels also shine as part of a brunch spread—try pairing them with a fresh herb spread for added zest.

Ingredients

Gather these fresh ingredients to create your delicious beet-infused bagels:

Bagel Ingredients

2 cups bread flour
1 cup whole wheat flour
1 packet (2 1/4 tsp) instant yeast
1/2 cup beet puree (cooked and blended)
1/2 cup warm water
2 tbsp honey
1 tsp salt
1/2 cup Greek yogurt

These ingredients will help you create a delicious and colorful high-protein bagel.

Instructions

Follow these steps closely for perfectly baked bagels:

Make the Dough

In a large bowl, combine the bread flour, whole wheat flour, and salt. In a separate bowl, mix the yeast with warm water and honey, then let it sit for 5 minutes. Once bubbly, add the beet puree and Greek yogurt to the yeast mixture. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 30 minutes, or until doubled in size.

Shape the Bagels

Once the dough has risen, punch it down and divide it into 6 even pieces. Roll each piece into a ball, then poke a hole in the center using your thumb to shape the bagel. Stretch the hole slightly and place the shaped bagels on a baking sheet lined with parchment paper.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water, a few at a time, and boil for 1 minute on each side. Remove them with a slotted spoon and place them back on the baking sheet.

Bake the Bagels

Preheat the oven to 425°F (220°C). Bake the bagels for 20 minutes, or until they are golden brown. Allow them to cool on a wire rack before enjoying!

Serve these delightful bagels warm or toasted for the best flavor.

Pro Tips

For an added touch, sprinkle sesame seeds or poppy seeds on top before baking for extra flavor and crunch.

Bagel Variations

Feel free to customize these bagels by incorporating spices or seeds into the dough. Chia or flax seeds not only add a nutty flavor but also enhance the nutritional profile. You can also experiment with different types of flours, like spelt or rye, for a unique taste and texture. However, keep in mind that this may slightly change the hydration requirements of your dough.

Another creative twist could be adding sautéed onions or garlic to the mix for a savory option. This can complement the earthy beets well, resulting in a flavor explosion. Just ensure to chop them finely and sauté them until soft before adding to the dough to avoid excess moisture.

Troubleshooting Common Issues

If your dough isn't rising properly, check the temperature of your warm water; it should be around 110°F (43°C). Too hot can kill the yeast, while too cold will not activate it. If your bagels become too hard after baking, you might have over-kneaded the dough or baked them for too long. Watch them closely during the last few minutes of baking to avoid this.

In case your bagels lose shape while boiling, try reducing the size of the hole when shaping. A larger hole can close up during the boiling process, giving you a more circular bagel. Additionally, ensure they are spaced out adequately on the baking sheet post-boiling to avoid them sticking together during the baking phase.

Questions About Recipes

→ Can I freeze the bagels?

Yes, you can freeze the baked bagels. Just place them in a freezer bag, and they will remain fresh for up to 2 months. To enjoy, simply toast them directly from the freezer.

→ What can I substitute for Greek yogurt?

If you prefer, you can use plain yogurt or buttermilk as a substitute. The texture may vary slightly, but it will still yield delicious bagels.

→ How can I adjust the sweetness?

You can adjust the sweetness by simply adding more or less honey according to your taste preference.

→ Can I use whole wheat flour only?

Yes, you can use whole wheat flour, but your bagels may be denser. A mix of bread flour helps achieve that chewy texture.