High-Protein Cinnamon Raisin Bagels (Printable View)

Chewy bagels rich in protein, cinnamon, and raisins with a tangy Greek yogurt glaze.

# What You’ll Need:

→ Bagel Dough

01 - 3½ cups bread flour
02 - ¾ cup vanilla or unflavored whey protein powder
03 - 2¼ teaspoons instant yeast
04 - 1¼ cups warm water
05 - 2 tablespoons honey or maple syrup
06 - 1 tablespoon ground cinnamon
07 - 1½ teaspoons salt
08 - ¾ cup raisins

→ Bagel Boil

09 - 2 quarts water
10 - 1 tablespoon honey or brown sugar

→ Greek Yogurt Glaze

11 - ½ cup Greek yogurt
12 - 2 tablespoons powdered sugar
13 - ½ teaspoon vanilla extract
14 - Pinch of ground cinnamon

# How To Make It:

01 - In a large mixing bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
02 - Stir in bread flour, protein powder, cinnamon, and salt. Mix until a shaggy dough forms.
03 - Add raisins and knead by hand or with a dough hook for 8 to 10 minutes, until smooth and elastic. Add extra flour if dough is sticky.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45 minutes, or until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and stretch to form a bagel shape.
07 - Bring 2 quarts of water and 1 tablespoon honey to a gentle boil in a large pot.
08 - Carefully boil bagels in batches for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Bake for 18 to 20 minutes, until golden brown. Let cool completely.
10 - Whisk Greek yogurt, powdered sugar, vanilla extract, and cinnamon until smooth. Drizzle over cooled bagels just before serving.

# Best Practices:

01 -
  • These bagels pack 13g of protein per serving, so they actually keep you full until lunch without feeling like you're eating protein bars in disguise.
  • The Greek yogurt glaze is tangy and creamy without being heavy, making every bite taste indulgent while staying surprisingly light.
  • Once you nail the technique, you can make a batch on Sunday and freeze them, which means a restaurant-quality breakfast whenever you want it.
02 -
  • The boiling step is non-negotiable for bagel texture; skipping it or shortening the boil time means you'll get a roll with a hole in it, not an actual bagel.
  • Don't use boiling water for your dough—110°F feels lukewarm to your wrist, not hot, or you'll cook the yeast before it even gets started.
  • Protein powder can absorb extra moisture, so if your dough feels sticky, add flour gradually rather than all at once; every brand behaves slightly differently.
03 -
  • Shape your bagels as soon as the dough finishes rising rather than letting them sit, because a second rise before boiling creates dense, gummy centers.
  • If your Greek yogurt glaze breaks or looks separated, strain it through cheesecloth for an hour and it'll become thick and smooth again.
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