High Protein Cinnamon Bagels (Print Version)

Protein-rich cinnamon bagels with raisins and creamy Greek yogurt offering a chewy, aromatic breakfast or snack.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups bread flour
02 - 1 cup vanilla or plain whey protein powder
03 - 2 teaspoons ground cinnamon
04 - 2 tablespoons granulated sugar
05 - 2 1/4 teaspoons instant dry yeast
06 - 1 teaspoon salt

→ Wet Ingredients

07 - 1 cup plain Greek yogurt
08 - 1/2 cup warm water at 110°F

→ Mix-ins

09 - 3/4 cup raisins

→ For Boiling

10 - 2 quarts water
11 - 1 tablespoon honey or barley malt syrup

→ For Topping

12 - 1 large egg, beaten for egg wash
13 - Cinnamon sugar for sprinkling

# How to Make It:

01 - In a large bowl, whisk together bread flour, protein powder, cinnamon, sugar, yeast, and salt until evenly distributed.
02 - Add Greek yogurt and warm water to the dry mixture. Stir with a spoon until a shaggy dough forms.
03 - Knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes until smooth and elastic.
04 - Distribute raisins throughout the dough and knead briefly until evenly incorporated.
05 - Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in volume.
06 - Punch down dough and divide into 8 equal pieces. Roll each piece into a ball, poke a hole through the center, and stretch into a bagel shape with a 2-inch hole.
07 - Place formed bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
08 - Preheat oven to 425°F.
09 - Bring 2 quarts of water to a gentle boil. Stir in honey or barley malt syrup if using.
10 - Working in batches of 2 to 3, boil bagels for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
11 - Brush bagel tops with beaten egg and sprinkle with cinnamon sugar if desired.
12 - Bake for 20 to 25 minutes until golden brown and cooked through.
13 - Transfer bagels to a wire rack and cool completely before serving.

# Additional Tips::

01 -
  • Fourteen grams of protein per bagel without tasting like a fitness fad, just honest food.
  • The Greek yogurt keeps them impossibly chewy even when they cool, so you can actually pack them for later without regret.
  • You can toast them, top them, or eat them plain—they're versatile enough for whatever your day throws at you.
02 -
  • The boiling step is non-negotiable—it's what separates a chewy bagel from a protein bread roll, so don't skip it no matter how eager you are.
  • Don't use non-fat Greek yogurt; the fat is what keeps the crumb tender, and non-fat versions will leave you with something closer to a hockey puck.
  • If your bagels spread too much during the second rise, your kitchen might be too warm or you might have over-proofed them—watch for them to puff slightly, not double.
03 -
  • Toast these bagels the next day—the cold storage actually helps them firm up, and a quick toast brings back that just-baked warmth and texture.
  • Make the dough the night before, let it rise in the fridge, shape them the next morning, and you'll have fresh bagels ready for breakfast without the early wake-up rush.
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