High-Protein Cinnamon Bagels

There's something truly special about biting into a warm, freshly baked bagel—especially when it's packed with protein, studded with sweet raisins, and infused with the comforting warmth of cinnamon. These high-protein cinnamon raisin bagels combine the classic chewy texture of traditional bagels with the nutritional boost of Greek yogurt and protein powder, making them perfect for anyone who wants to start their day with both flavor and fuel. Whether you're a fitness enthusiast looking for a post-workout treat or simply someone who appreciates a wholesome, homemade breakfast, these bagels deliver on every level.

Save It

Making bagels at home might seem intimidating, but the process is surprisingly straightforward and incredibly rewarding. The secret to these protein-packed bagels lies in the combination of bread flour for structure, protein powder for nutrition, and Greek yogurt for tenderness. The traditional boiling step before baking is what gives bagels their signature chewy exterior and soft interior—it's a simple technique that makes all the difference. The aroma of cinnamon and raisins baking in your kitchen will fill your home with warmth and make the wait absolutely worthwhile.

Ingredients

• Dry Ingredients: 3 cups (360 g) bread flour, 1 cup (120 g) vanilla or plain whey protein powder, 2 tsp ground cinnamon, 2 tbsp (25 g) granulated sugar, 2 1/4 tsp (1 packet, 7 g) instant dry yeast, 1 tsp salt
• Wet Ingredients: 1 cup (245 g) plain Greek yogurt (not non-fat), 1/2 cup (120 ml) warm water (about 110°F/43°C)
• Mix-ins: 3/4 cup (110 g) raisins
• For Boiling: 2 quarts (2 liters) water, 1 tbsp honey or barley malt syrup (optional, for shine)
• For Topping (optional): 1 egg, beaten (for egg wash), extra cinnamon sugar, for sprinkling

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

Check price on Amazon

Instructions

Step 1: Mix the dry ingredients

In a large bowl, combine bread flour, protein powder, cinnamon, sugar, yeast, and salt. Mix well to ensure even distribution of all ingredients.

Step 2: Form the dough

Add the Greek yogurt and warm water. Mix with a spoon until a shaggy dough forms.

Step 3: Knead the dough

Knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic.

Step 4: Add the raisins

Add the raisins and knead briefly until evenly distributed throughout the dough.

Step 5: First rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Step 6: Shape the bagels

Punch down the 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.

Step 7: Rest the bagels

Place formed bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.

Step 8: Preheat the oven

Preheat oven to 425°F (220°C).

Step 9: Prepare the boiling water

Bring 2 quarts of water to a gentle boil. Add honey or barley malt syrup, if using.

Step 10: Boil the bagels

Boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.

Step 11: Apply toppings

Brush tops with beaten egg and sprinkle with cinnamon sugar, if desired.

Step 12: Bake

Bake for 20–25 minutes, or until golden brown and cooked through.

Step 13: Cool and serve

Cool on a wire rack before serving.

Zusatztipps für die Zubereitung

For the best results, make sure your water is at the right temperature—around 110°F (43°C)—when activating the yeast. Water that's too hot will kill the yeast, while water that's too cool won't activate it properly. When kneading, the dough should be smooth and elastic, not sticky or dry. If it's too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water. The protein powder can make the dough slightly denser than traditional bagels, so don't skip the Greek yogurt—it's essential for keeping them tender. When shaping the bagels, make the center hole larger than you think necessary, as it will shrink during boiling and baking. For even browning, rotate the baking sheet halfway through baking time.

Varianten und Anpassungen

These bagels are wonderfully versatile and can be customized to suit your preferences. For extra flavor, add a pinch of nutmeg or orange zest to the dough to complement the cinnamon. Substitute dried cranberries or chopped dates for raisins if you prefer a different dried fruit. Use whole wheat flour for a denser, more wholesome bagel with added fiber. You can also experiment with different protein powder flavors—vanilla adds a subtle sweetness, while unflavored keeps the focus on the cinnamon and raisins. For a vegan version, replace the Greek yogurt with a plant-based alternative and skip the egg wash, using a simple water or plant milk wash instead.

Serviervorschläge

These cinnamon raisin bagels are delicious on their own, but they're even better when paired with complementary spreads and toppings. Serve with more Greek yogurt for an extra protein boost, or spread with cream cheese for classic bagel enjoyment. Nut butters like almond or peanut butter add healthy fats and make these bagels even more filling. For a sweet breakfast treat, try them with a thin layer of honey or maple syrup. They're also wonderful toasted and topped with ricotta cheese and a drizzle of honey. Pair with fresh fruit, a smoothie, or your favorite morning coffee for a complete and satisfying breakfast. These bagels also make excellent afternoon snacks or post-workout fuel when you need sustained energy.

Save It

Once you've mastered this recipe, you'll never want to go back to store-bought bagels. The combination of high protein content, natural sweetness from raisins, and warming cinnamon creates a bagel that's both nutritious and indulgent. Whether you're meal prepping for the week ahead or baking fresh bagels for a weekend brunch, this recipe delivers consistent, delicious results. Store leftover bagels in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. The satisfaction of pulling a batch of golden, aromatic bagels from your oven is unmatched—and with 14 grams of protein per bagel, you can feel good about enjoying them any time of day.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Recipe FAQs

→ How does Greek yogurt affect the dough?

Greek yogurt adds moisture and tenderness to the dough, helping to create a softer, chewier texture in the finished bagels.

→ Why are the bagels boiled before baking?

Boiling the bagels firms up their exterior, creating a shiny crust and ensuring a chewy bite after baking.

→ Can I substitute the raisins with other dried fruits?

Yes, dried cranberries or chopped dates work well as alternatives, offering different flavors and sweetness.

→ What is the role of cinnamon in these bagels?

Cinnamon provides a warm, aromatic spice that complements the raisins, enhancing the overall flavor profile.

→ Can I make these bagels without whey protein powder?

Omitting the protein powder will alter texture and protein content, but the dough can still be made using bread flour alone.