Cinnamon Swirl Protein Bagels (Print View)

Soft and chewy bagels with cinnamon swirls and a creamy vanilla Greek yogurt glaze.

# Components:

→ For the Bagels

01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2¼ teaspoons active dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water at 110°F
07 - 1 tablespoon unsalted butter, melted

→ For the Cinnamon Swirl

08 - 2 tablespoons unsalted butter, softened
09 - ¼ cup brown sugar
10 - 2 teaspoons ground cinnamon

→ For Boiling

11 - 2 quarts water
12 - 2 tablespoons honey or maple syrup

→ For the Vanilla Greek Yogurt Glaze

13 - ½ cup Greek yogurt
14 - 2 tablespoons powdered sugar
15 - ½ teaspoon vanilla extract
16 - 1 to 2 teaspoons milk

# Directions:

01 - In a large bowl, combine bread flour, protein powder, sugar, and salt. Mix thoroughly to distribute protein powder evenly throughout the flour mixture.
02 - In a small bowl, dissolve yeast in warm water at 110°F. Allow to sit for 5 minutes until the mixture becomes foamy, indicating yeast activation.
03 - Add the yeast mixture and melted butter to the dry ingredients. Mix until a cohesive dough forms.
04 - Transfer dough to a floured work surface and knead for 6 to 8 minutes until the dough becomes smooth, elastic, and springs back when touched.
05 - Place dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm location for 30 to 40 minutes until doubled in volume.
06 - While dough rises, blend softened butter, brown sugar, and ground cinnamon in a small bowl until evenly combined.
07 - Punch down risen dough and roll into a 10 by 14-inch rectangle. Spread cinnamon mixture evenly over the dough surface.
08 - Roll up dough tightly from the long side. Cut the roll into 8 equal pieces using a sharp knife.
09 - Shape each dough piece into a ball, then poke a hole through the center. Gently stretch the dough to form a bagel shape with an even hole.
10 - Place shaped bagels on a parchment-lined baking sheet, cover with a cloth, and let rest for 10 minutes.
11 - Set oven temperature to 375°F and allow to fully preheat.
12 - Bring 2 quarts of water and honey to a gentle boil. Carefully place bagels in boiling water and boil for 30 seconds on each side. Remove with a slotted spoon and return to baking sheet.
13 - Bake for 18 to 20 minutes until bagels develop a golden brown exterior. Transfer to a wire rack to cool completely.
14 - In a bowl, whisk together Greek yogurt, powdered sugar, vanilla extract, and milk until the glaze reaches a smooth, pourable consistency.
15 - Drizzle vanilla yogurt glaze over cooled bagels immediately before serving.

# Expert Advice:

01 -
  • These bagels pack 12 grams of protein per serving, so you're actually satisfied until lunch instead of hungry again in an hour.
  • The cinnamon swirl tastes indulgent but the whole thing comes together in less time than you'd expect, making weekday mornings feel less rushed.
02 -
  • The boiling step is non-negotiable if you want real bagels—skip it and you'll get bread rolls, no matter what else you do right.
  • Don't overwork the dough during kneading or it becomes tough; stop as soon as it's smooth and elastic, even if it feels slightly tacky.
03 -
  • Water temperature matters more than you'd think—too cold and the yeast won't activate, too hot and you'll kill it, so use a thermometer or test with your inner wrist like you're checking a baby's bath.
  • The dough should be slightly tacky but not wet; if it's sticking aggressively to your hands, dust with a bit more flour, but remember that protein powder can make dough feel slightly wetter than regular bread dough.
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