High-Protein Cinnamon Raisin Bagels (Print Version)

Chewy bagels with cinnamon, raisins, and a tangy Greek yogurt glaze, perfect for a protein-packed start.

# 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

# Steps to Follow:

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 a little extra flour if 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.

# Additional Tips::

01 -
  • They're legitimately packed with protein—no weird chalky taste, just dough that actually fills you up past noon.
  • That Greek yogurt glaze is tangy and subtle enough to let the cinnamon-raisin combo shine without feeling like dessert masquerading as breakfast.
  • Once you nail the shaping, you'll feel like you've unlocked a secret that fancy bagel shops charge five dollars to keep.
02 -
  • The boiling step is not optional—it's what separates a bagel from a dense bread roll, and those forty-five seconds per side are actually critical.
  • Protein powder can be finicky about humidity; if your dough feels too wet, add flour a tablespoon at a time, because a wet dough becomes a sticky nightmare fast.
  • Don't skip cooling the bagels completely before glazing or the heat will make the glaze slide right off and pool at the bottom of the pan.
03 -
  • Invest in a kitchen scale if you don't have one—dividing dough into eight equal pieces makes a huge difference in baking time consistency and prevents some bagels from being done while others need five more minutes.
  • If your kitchen is cold, proof the dough in your oven with just the light on, or near a sunny window—yeast moves slower in cold environments and that's okay, just don't rush it.
  • The glaze tastes better the day after because the flavors settle, so if you have leftovers, glaze them the next morning and taste the difference yourself.
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