High-Protein Cinnamon Raisin Bagels (Print)

Soft, chewy bagels infused with cinnamon and raisins, enriched with Greek yogurt and protein for a wholesome bite.

# Components:

→ 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

# Directions:

01 - In a large mixing bowl, combine bread flour, protein powder, ground cinnamon, granulated sugar, instant dry yeast, and salt. Mix thoroughly until well incorporated.
02 - Add plain Greek yogurt and warm water to the dry ingredients. Mix with a spoon until a shaggy dough forms.
03 - Knead by hand or using a stand mixer with dough hook attachment for 8 to 10 minutes until the dough becomes smooth and elastic.
04 - Add raisins to the kneaded dough and knead briefly until evenly distributed throughout.
05 - Transfer dough to a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm location for 1 hour or until doubled in volume.
06 - Punch down the risen dough and divide into 8 equal portions. Shape each portion into a ball, then poke a hole through the center and gently stretch to form a bagel with a uniform hole.
07 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes.
08 - Preheat oven to 425°F.
09 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in honey or barley malt syrup if using.
10 - Working in batches of 2 to 3 bagels, carefully place into boiling water and cook for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
11 - Brush the tops of boiled bagels 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.

# Expert Advice:

01 -
  • Fourteen grams of protein per bagel means you're actually full until lunch, not hungry again in an hour.
  • The Greek yogurt keeps them chewy and soft instead of that dry, dense protein-powder texture that usually haunts healthy bagels.
  • That cinnamon-raisin flavor is so genuine, guests never guess they're eating something packed with nutrition.
02 -
  • Skipping the boil step will give you bread-like results instead of true bagels—the boiling is what creates that chewy crust and distinctive texture that makes bagels worth making at home.
  • The water temperature for mixing must be warm but not hot, because protein powder is sensitive to heat and too-hot water can actually denature it before fermentation even starts.
  • Don't use non-fat Greek yogurt; the fat content is what keeps these bagels tender instead of rubbery, and it's a subtle but essential difference you'll taste immediately.
03 -
  • If your dough seems too sticky after adding yogurt and water, resist the urge to add more flour—it'll firm up as you knead and you need that moisture for tender bagels.
  • Shape your bagels by rolling the dough piece into a rope about 8 inches long, then wrap it around your hand and pinch the seam together instead of making a hole first—it creates a better seal and more even bagels.
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