High-Protein Cinnamon Raisin Bagels

There's something magical about pulling a tray of golden-brown bagels from the oven—especially when they're studded with plump raisins and infused with the warm embrace of cinnamon. These High-Protein Cinnamon Raisin Bagels transform the classic New York staple into a nutritional powerhouse, thanks to the clever addition of Greek yogurt and whey protein powder. Each bite delivers that signature chewy texture you crave, along with a substantial 14 grams of protein to fuel your morning or sustain you through an afternoon slump. Whether you're a fitness enthusiast looking for a post-workout refuel or simply someone who appreciates a wholesome, delicious breakfast, these bagels prove that eating well doesn't mean sacrificing flavor or satisfaction.

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The secret to these bagels' superior texture lies in the Greek yogurt, which keeps them tender and moist while contributing significantly to their protein profile. Unlike traditional bagels that can become dense or dry, the yogurt creates a softer crumb that stays fresh longer. The protein powder integrates seamlessly into the dough, and when combined with bread flour, creates a structure that's both sturdy enough to hold up to your favorite spreads and tender enough to enjoy on its own. The brief boil before baking—a non-negotiable step in authentic bagel making—sets the crust and gives these beauties their characteristic shiny exterior and satisfying chew.

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
• 1 cup (245 g) plain Greek yogurt (not non-fat)
• 1/2 cup (120 ml) warm water (about 110°F/43°C)
• 3/4 cup (110 g) raisins
• 2 quarts (2 liters) water for boiling
• 1 tbsp honey or barley malt syrup (optional, for shine)
• 1 egg, beaten (for egg wash, optional)
• Extra cinnamon sugar, for sprinkling (optional)

Instructions

Step 1: Prepare the Dry Mixture

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

Cool on a wire rack before serving.

Zusatztipps für die Zubereitung

Working with protein powder in dough requires a gentle touch—over-kneading can make the texture tough, so stop as soon as the dough becomes smooth and elastic. The water temperature for activating yeast is critical; too hot and you'll kill the yeast, too cold and it won't activate properly. Aim for that sweet spot around 110°F, which should feel warm but not hot to the touch. When shaping your bagels, don't be shy about making the center hole larger than you think necessary—it will shrink during boiling and baking. If you notice your dough is too sticky during kneading, resist the urge to add too much extra flour, as this can make the bagels dense. Instead, lightly oil your hands or work surface. For the boiling step, maintain a gentle simmer rather than a rolling boil to prevent the bagels from breaking apart.

Varianten und Anpassungen

These bagels are wonderfully adaptable to your preferences and dietary needs. For extra flavor depth, add a pinch of nutmeg or some fresh orange zest to the dough alongside the cinnamon. If raisins aren't your favorite, swap them out for dried cranberries for a tart twist, or chopped dates for a richer sweetness. Want a more wholesome, earthy flavor? Replace up to half of the bread flour with whole wheat flour, though note that this will create a denser texture. 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, use plant-based protein powder and substitute the Greek yogurt with a thick plant-based yogurt, and skip the egg wash or use a plant-based alternative.

Serviervorschläge

These protein-packed bagels shine with both simple and elaborate toppings. The classic approach—sliced and toasted with a generous smear of cream cheese—lets the cinnamon-raisin flavor take center stage. For an extra protein boost, spread with more Greek yogurt mixed with a drizzle of honey and a sprinkle of granola. Almond butter or peanut butter with sliced banana creates a satisfying breakfast that will keep you full for hours. For a sweet treat, try ricotta cheese with a dash of vanilla extract and a handful of fresh berries. These bagels also work beautifully as the base for breakfast sandwiches—the sweet-savory combination is surprisingly delicious with scrambled eggs and a slice of sharp cheddar. Store leftovers in an airtight container at room temperature for up to 3 days, or slice and freeze them for up to 3 months. Toast frozen bagels straight from the freezer for best results.

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Making bagels from scratch might seem intimidating, but this recipe proves that with a little patience and the right technique, bakery-quality results are absolutely achievable in your home kitchen. The combination of protein powder and Greek yogurt elevates these from occasional indulgence to everyday nourishment, while the sweet raisins and warm cinnamon ensure they're still a treat worth savoring. Whether you're meal-prepping for busy mornings, looking for a post-workout snack, or simply want to fill your kitchen with the irresistible aroma of fresh-baked bagels, this recipe delivers on all fronts. Each golden-brown bagel represents not just sustenance, but the satisfaction of creating something truly special with your own hands.

Recipe Questions & Answers

→ How does Greek yogurt affect the dough texture?

Greek yogurt adds moisture and tenderness to the dough, resulting in chewier, softer bagels with a subtle tangy flavor.

→ Can I substitute raisins with other dried fruits?

Yes, dried cranberries or chopped dates work well to provide sweetness and texture variations.

→ Why is boiling necessary before baking?

Boiling creates the bagels' characteristic chewy crust and helps them hold their shape during baking.

→ What is the role of whey protein in the dough?

Whey protein enhances nutritional value and contributes to a firmer structure without compromising softness.

→ How long should the dough rise before shaping?

Allow the dough to rise in a warm place for about 1 hour, or until it doubles in size for optimum texture.

→ Is the egg wash required, and what does it do?

Egg wash is optional but helps create a glossy, golden crust and can be sprinkled with cinnamon sugar for extra flavor.