High Protein Cinnamon Bagels (Printable Version)

Chewy bagels enriched with protein, raisins, and cinnamon, softened with Greek yogurt for a nutritious start 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 egg, beaten for egg wash
13 - Extra cinnamon sugar for sprinkling

# How To Make It:

01 - In a large bowl, combine bread flour, protein powder, cinnamon, sugar, yeast, and salt. Mix thoroughly to distribute yeast evenly.
02 - Add Greek yogurt and warm water to dry mixture. Mix 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 dough is smooth and elastic.
04 - Add raisins to dough and knead briefly until evenly distributed throughout.
05 - Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
06 - Punch down dough and divide into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and stretch to form a bagel shape.
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. Add honey or barley malt syrup if using.
10 - Boil bagels 2 to 3 at a time for 1 minute per side. Remove with a slotted spoon and return to baking sheet.
11 - Brush bagel tops with beaten egg and sprinkle with cinnamon sugar if desired.
12 - Bake for 20 to 25 minutes or until golden brown and cooked through.
13 - Cool bagels on a wire rack before serving.

# Expert Advice:

01 -
  • They're genuinely chewy like a real bagel, not dense or crumbly like most homemade attempts.
  • Fourteen grams of protein per bagel means you can actually feel full, not just satisfied for twenty minutes.
  • The Greek yogurt keeps them tender for days—they don't dry out like store-bought bagels.
  • You can customize the mix-ins or toppings based on your mood that morning.
02 -
  • The boiling step is non-negotiable—it's what separates a chewy bagel from a dense bread roll, so don't skip it or cut the time short.
  • Your dough temperature matters more than ambient temperature; if the dough feels cold to the touch, it won't rise properly even in a warm spot.
  • Overworking the dough after adding raisins will crush them and turn your bagels speckled instead of studded with raisins.
03 -
  • Don't skip the boiling step or reduce the time—it's what gives you that chewy crust and tender interior that sets these apart from bread rolls.
  • If your kitchen is cold, proofing times will be longer, so look for the dough to double in size rather than watching the clock.
  • Use a kitchen scale for the flour and protein powder if you have one, as volume measurements can be unpredictable depending on how you scoop.
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