High-Protein Cinnamon Raisin Bagels

I discovered these bagels on a Tuesday morning when my yogurt container was sitting on the counter, nearly full, and I realized I'd been buying it for smoothies I never made. The protein powder was there too, a gift from someone who believed in my fitness goals more than I did. Instead of letting them languish, I wondered what would happen if I baked them into something I'd actually eat, and that's when it clicked: bagels. Chewy, satisfying bagels that taste like cinnamon rolls but pack more protein than a handful of almonds.

I brought these to a work potluck and watched someone take a bite, pause, then ask if I'd bought them from a bagel shop. That moment of doubt before the realization hit—that's when I knew they were worth the effort. Now people ask me to make them, which feels both flattering and slightly ridiculous for something that started as kitchen experimentation.

Ingredients

• Bread flour (3 cups): The backbone of chew—don't use all-purpose here or you'll end up with something closer to a dense roll.
• Vanilla or plain whey protein powder (1 cup): Boosts protein without weird aftertaste if you choose a quality brand, and the vanilla actually complements cinnamon beautifully.
• Ground cinnamon (2 tsp): This isn't just for show; it runs through every bite and wakes up your mouth in the best way.
• Granulated sugar (2 tbsp): Feeds the yeast and adds subtle sweetness that makes them taste indulgent.
• Instant dry yeast (2 1/4 tsp): One packet; measure carefully because too much makes them rise unevenly.
• Salt (1 tsp): Strengthens the gluten and keeps sweetness from becoming cloying.
• Plain Greek yogurt (1 cup): Use full-fat or it'll fight you; the tanginess tempers the sweetness and creates that tender crumb.
• Warm water (1/2 cup): Around 110°F—use a thermometer if you're unsure, since water that's too hot kills yeast.
• Raisins (3/4 cup): Plump them up in warm water for 5 minutes before kneading if you want them extra juicy, though I usually skip this step and they're fine.
• Water for boiling (2 quarts): This step transforms them from bread into proper bagels; don't skip it or rush it.
• Honey or barley malt syrup: Optional but adds a subtle shine and deepens browning.
• Egg wash and cinnamon sugar: For topping; both are optional but make them look bakery-worthy.

Instructions

Combine your dry team:

Whisk together the flour, protein powder, cinnamon, sugar, yeast, and salt in a large bowl until you don't see any streaks of protein powder. This distributes the yeast evenly so you get consistent rise, which matters more than you'd think.

Bring in the wet ingredients:

Pour in the Greek yogurt and warm water, then mix with a wooden spoon until the dough looks shaggy and rough. It'll seem impossible to bring together at first, but trust the process.

Knead until smooth:

By hand or with a stand mixer on medium speed, knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. You'll feel it transform under your hands—that's when you know you're done.

Scatter in the raisins:

Add the raisins and knead just until they're distributed evenly throughout, maybe another minute or so. If you knead too long after this, you'll bruise them and they'll leak color.

First rise:

Pop the dough in a lightly greased bowl, cover it loosely with a kitchen towel or plastic wrap, and let it sit in a warm spot (like a turned-off oven with the light on) for about 1 hour until it doubles. You'll know it's ready when you poke it and the indent doesn't bounce back immediately.

Shape the bagels:

Punch down the dough, divide it into 8 pieces, roll each into a ball, then poke your thumb through the center and stretch until you have a bagel shape with a hole about 1 1/2 inches wide. They'll look rustic at first, which is exactly what you want.

Short rest:

Place them on a parchment-lined baking sheet, cover loosely, and let them sit for 15 minutes while you preheat your oven to 425°F. This resting period prevents them from shrinking when they hit the boiling water.

Boil briefly:

Bring a large pot of water to a gentle boil and add honey if you want that glossy finish. Working in batches of 2–3, drop bagels in and boil for exactly 1 minute per side—the water should stay barely simmering, not rolling. This gelatinizes the starch on the outside and creates that distinctive chew.

Top and bake:

Return the boiled bagels to your baking sheet, brush with beaten egg if desired, and sprinkle with cinnamon sugar. Bake for 20–25 minutes until they're deep golden brown and sound hollow when you tap the bottom.

Cool properly:

Transfer to a wire rack and wait until they've completely cooled before slicing, even though the smell is torturous. Cutting into them while warm will make them gummy inside.

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My neighbor smelled them baking and knocked on my door with the excuse of asking about my garden, which is clearly a seven-by-seven concrete patio that grows nothing. She left with two warm bagels and a recipe card. Food has this quiet way of becoming connection, and these bagels somehow do that better than most things I make.

The Protein Powder Question

The vanilla whey creates a subtle sweetness without making them taste like a protein shake, which was my biggest fear going in. Plain protein powder works too if you prefer less sweetness, though I found it makes the result a bit more austere. The protein powder also affects hydration slightly, so if you switch brands or types, you might need to add a tablespoon more water—bake the first batch and adjust based on how the dough feels.

Storage and Make-Ahead Magic

These keep well for 4–5 days in an airtight container at room temperature, and they actually freeze beautifully for up to 3 months if you wrap them individually in plastic wrap then foil. I've made whole batches on Sunday mornings and sliced them open in the week to toast—they come back to life better than you'd expect. You can even boil and shape them the night before, refrigerate overnight, and bake directly from cold (just add a few extra minutes to the baking time).

Flavor Variations and Swaps

The base recipe is flexible enough that you can play with it without ruining anything, which I appreciate about it. A pinch of nutmeg or orange zest in the dough adds sophistication, dried cranberries or chopped dates swap in for raisins if you want something different, and whole wheat flour can replace up to half the bread flour if you want earthier, denser bagels. If you're not after cinnamon, you can reduce it to 1 teaspoon and add seeds, herbs, or everything bagel seasoning instead—the texture and chew stay the same either way.

• Brush boiled bagels with a little olive oil and za'atar for a savory version that somehow works with Greek yogurt.
• Swap 2 tablespoons of the flour for unsweetened cocoa powder if you're feeling adventurous on a Saturday morning.
• Toast them and spread with almond butter and a drizzle of honey—protein on protein, and it's shockingly good.

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These bagels feel like proof that you don't have to choose between food that's good for you and food that actually tastes good. That's worth making them again and again.

Recipe Questions & Answers

→ What does Greek yogurt do in the dough?

Greek yogurt adds moisture and tenderness to the dough, resulting in a softer, chewier texture while also contributing to the protein content.

→ How does boiling affect the bagels?

Boiling sets the crust quickly, creating a chewy exterior and a shiny finish, especially when honey or malt syrup is added to the water.

→ Can I substitute the raisins with other dried fruits?

Yes, dried cranberries or chopped dates can be used as alternatives to raisins for different flavor profiles.

→ What makes these bagels high in protein?

The addition of whey protein powder and Greek yogurt boosts the protein content significantly compared to traditional dough.

→ How long should the dough rise before shaping?

The dough should rise in a warm place for about 1 hour or until it doubles in size to develop flavor and structure.

→ Is an egg wash necessary for these bagels?

Egg wash is optional; it provides a glossy finish and helps cinnamon sugar adhere but can be omitted for a simpler crust.