High Protein Cinnamon Bagels (Printable)

Tender, chewy bagels infused with cinnamon, raisins, and enriched with creamy Greek yogurt for a nutritious bite.

# What You 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 - Cinnamon sugar for sprinkling

# How-To Steps:

01 - In a large bowl, combine bread flour, protein powder, cinnamon, sugar, yeast, and salt. Mix thoroughly until evenly distributed.
02 - Add Greek yogurt and warm water to the 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 the dough is smooth and elastic.
04 - Distribute raisins into the dough and knead briefly until evenly incorporated 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 the baking sheet.
11 - Brush 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 on a wire rack before serving.

# Expert Suggestions:

01 -
  • They actually keep you full past mid-morning, which feels like a small miracle when you're rushing between tasks.
  • The Greek yogurt makes them impossibly chewy inside with just the right amount of chew on the outside.
  • You get that warm cinnamon-raisin bakery smell without the guilt or the weird ingredients.
02 -
  • Don't skip the boiling step thinking you'll save time—bagels boiled are bagels; unboiled shaped dough is just bread.
  • Greek yogurt thickness varies wildly between brands, so if your dough feels soup-like, add a little more flour a tablespoon at a time.
03 -
  • Weigh your ingredients if you have a scale—bagels are sensitive to flour ratios, and measuring by cups can vary wildly depending on how you scoop.
  • If your kitchen is cold, the dough can take closer to 90 minutes for the first rise, and that's completely fine—slow and steady wins the bagel race.
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