# Components:
→ For the Bagels
01 - 2 cups whole wheat flour
02 - 1 cup bread flour
03 - 1 scoop unflavored whey protein powder
04 - 2¼ teaspoons instant yeast
05 - 1¼ cups warm water at 110°F
06 - 2 tablespoons honey
07 - 1 teaspoon fine sea salt
→ For Boiling
08 - 1 tablespoon honey
09 - 2 quarts water
→ For the Fluffy Yogurt Dip
10 - 1 cup Greek yogurt, plain 2% or full fat
11 - 2 tablespoons honey
12 - 1 teaspoon lemon juice
13 - ½ teaspoon vanilla extract
14 - Pinch of sea salt
# Method:
01 - In a large mixing bowl, combine whole wheat flour, bread flour, protein powder, and salt. Mix thoroughly to distribute protein powder evenly.
02 - In a separate bowl, stir honey into warm water until fully dissolved. Sprinkle yeast over the mixture and let sit for 5 minutes until slightly foamy.
03 - Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms. Knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl and cover with a damp cloth. Let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and gently stretch into a bagel shape with a 2-inch hole.
06 - Place shaped bagels on a parchment-lined tray, cover lightly with a cloth, and let rest for 10 minutes.
07 - Preheat oven to 425°F.
08 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in 1 tablespoon honey.
09 - Boil bagels in batches, 1 minute per side. Remove with a slotted spoon and return to the parchment-lined tray.
10 - Bake for 18 to 22 minutes until golden brown. Transfer to a wire rack to cool completely.
11 - Whisk Greek yogurt, honey, lemon juice, vanilla extract, and sea salt in a bowl until light and fluffy. Refrigerate until serving.
12 - Serve cooled bagels alongside the fluffy yogurt dip.
