Cinnamon Swirl Protein Bagels (Printable version)

Soft, protein-enhanced cinnamon swirled bagels with creamy vanilla yogurt glaze, perfect for breakfast or snack.

# Ingredient List:

→ Bagel Dough

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
07 - 1 tablespoon unsalted butter, melted

→ Cinnamon Swirl

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

→ Boiling Liquid

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

→ 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

# How-To Steps:

01 - In a large bowl, combine bread flour, protein powder, sugar, and salt.
02 - In a small bowl, dissolve yeast in warm water and let sit 5 minutes until foamy.
03 - Add yeast mixture and melted butter to dry ingredients and mix until dough forms.
04 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 to 40 minutes until doubled in size.
06 - Mix softened butter, brown sugar, and cinnamon to create the swirl filling.
07 - Punch down dough and roll out into a 10 by 14 inch rectangle.
08 - Spread cinnamon mixture evenly over dough surface.
09 - Roll up dough tightly from the long side and cut into 8 equal pieces.
10 - Shape each piece into a ball, then poke a hole through the center and gently stretch into bagel shape.
11 - Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
12 - Preheat oven to 375 degrees Fahrenheit.
13 - Bring water and honey to a gentle boil. Boil bagels 30 seconds per side and return to baking sheet.
14 - Bake for 18 to 20 minutes until golden brown. Let cool on a wire rack.
15 - Whisk Greek yogurt, powdered sugar, vanilla extract, and milk until smooth.
16 - Drizzle glaze over cooled bagels before serving.

# Expert Advice:

01 -
  • Twelve grams of protein per bagel makes this actually fill you up, unlike those bagels that leave you hungry an hour later.
  • The cinnamon swirl means every bite tastes like a treat, but you're not sabotaging your nutrition.
  • They freeze beautifully, so you can make a batch and have breakfast sorted for weeks.
02 -
  • Don't skip the boiling step thinking you can just bake them—that water bath is what separates real bagels from bread rolls with holes.
  • If your dough feels too sticky after mixing, add flour one tablespoon at a time, but resist the urge to make it stiff or your bagels will be dense.
03 -
  • Add chopped pecans or walnuts to your cinnamon mixture for unexpected crunch that elevates the whole experience.
  • If you want extra shine, brush bagels with egg wash before baking, though they're beautiful even without it.
Go back