# What You'll 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 - Extra 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 evenly distributed.
02 - Add plain 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 becomes smooth and elastic.
04 - Incorporate raisins into the dough and knead briefly until evenly distributed throughout.
05 - Place the 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 the risen 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 with a hole approximately 2 inches in diameter.
07 - Place formed 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. Add honey or barley malt syrup if using.
10 - Boil bagels in batches of 2 to 3 for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
11 - Brush tops of boiled bagels 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 - Transfer bagels to a wire rack and allow to cool completely before serving.
