High-Protein Cinnamon Raisin Bagels (Printable)

Chewy bagels enriched with protein, cinnamon, and raisins, finished with a creamy 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

→ Boiling Bath

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 - Combine warm water, yeast, and honey in a large mixing bowl. Let stand for 5 minutes until foamy.
02 - Stir bread flour, protein powder, cinnamon, and salt into the yeast mixture. 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 additional flour if the dough remains sticky.
04 - Transfer dough to a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm location for 45 minutes until doubled in volume.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down risen dough and divide into 8 equal pieces. Shape each piece into a ball, then create 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. Cool completely on the baking sheet.
10 - Whisk together Greek yogurt, powdered sugar, vanilla extract, and cinnamon until smooth. Drizzle over cooled bagels immediately before serving.

# Expert Suggestions:

01 -
  • You get that chewy, satisfying bagel texture without the guilt, thanks to the protein powder that keeps you full for hours.
  • Homemade means you control the sweetness and can actually taste the cinnamon instead of just a faint whisper of it.
  • The Greek yogurt glaze is tangy enough to balance the sweetness, and it takes about as long as your coffee brews.
02 -
  • Don't skip the boiling step thinking you can just bake them—that's what makes bagels bagels instead of just round bread, and it's the whole point.
  • The dough will feel denser than bread dough, and that's exactly right; bagel dough is supposed to be sturdy enough to hold a hole without falling apart.
03 -
  • If your kitchen is cold, proof the dough in a turned-off oven with the light on—it creates just enough warmth without overheating anything.
  • Don't overwork the dough after adding the raisins or they'll break apart and turn the whole thing pink, which looks cool but tastes slightly different than you'd want.
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