Cinnamon Swirl Protein Bagels (Printable)

Soft chewy bagels with cinnamon swirl and creamy vanilla Greek yogurt glaze for a wholesome start or snack.

# What You Need:

→ For the Bagels

01 - 2 cups (250 g) bread flour
02 - 1 cup (125 g) vanilla protein powder (whey or plant-based)
03 - 2¼ teaspoons (7 g) active dry yeast
04 - 2 tablespoons (25 g) granulated sugar
05 - 1 teaspoon (5 g) salt
06 - 1 cup (240 ml) warm water (110°F)
07 - 1 tablespoon (14 g) unsalted butter, melted

→ For the Cinnamon Swirl

08 - 2 tablespoons (28 g) unsalted butter, softened
09 - ¼ cup (50 g) brown sugar
10 - 2 teaspoons (6 g) ground cinnamon

→ For Boiling

11 - 2 quarts (1.9 L) water
12 - 2 tablespoons (30 g) honey or maple syrup

→ For the Vanilla Greek Yogurt Glaze

13 - ½ cup (120 g) Greek yogurt (plain or vanilla)
14 - 2 tablespoons (15 g) powdered sugar
15 - ½ teaspoon (2 ml) vanilla extract
16 - 1 to 2 teaspoons (5 to 10 ml) milk (to thin, as needed)

# 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. Allow to sit for 5 minutes until foamy and activated.
03 - Add yeast mixture and melted butter to the dry ingredients. Mix until a cohesive dough forms.
04 - Knead dough on a floured surface for 6 to 8 minutes, until smooth, elastic, and no longer sticky.
05 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 to 40 minutes, or until doubled in size.
06 - While dough rises, mix softened butter, brown sugar, and ground cinnamon in a small bowl until well combined.
07 - Punch down risen dough and roll out into a 10 by 14-inch rectangle on a lightly floured surface.
08 - Spread cinnamon mixture evenly over the entire dough rectangle, leaving a small border around the edges.
09 - Roll up the dough tightly from the long side. Cut into 8 equal pieces using a sharp knife or bench scraper.
10 - Roll each piece into a ball, then poke a hole through the center with your thumb. Gently stretch into a bagel shape, ensuring even thickness.
11 - Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 10 minutes.
12 - Preheat oven to 375°F (190°C).
13 - Bring water and honey to a gentle boil in a saucepan. Using a slotted spoon, carefully boil bagels 30 seconds per side. Return to baking sheet immediately.
14 - Bake for 18 to 20 minutes, until golden brown and set.
15 - Transfer bagels to a wire rack and allow to cool completely before glazing.
16 - In a small bowl, whisk together Greek yogurt, powdered sugar, vanilla extract, and milk until smooth and pourable.
17 - Drizzle vanilla Greek yogurt glaze over cooled bagels. Serve immediately or store as desired.

# Expert Suggestions:

01 -
  • They're genuinely filling without that dense, heavy feeling you get from store-bought protein snacks.
  • Once you nail the technique, you can make eight at once, which means breakfasts sorted for most of the week.
  • The flavor tastes indulgent but the nutritional profile won't make you feel guilty about eating one (or two).
  • You can experiment with different protein powder flavors and the bagels adapt beautifully each time.
02 -
  • The 30-second boil is non-negotiable—I learned this the hard way when I thought I could skip it and ended up with bread that looked like a bagel but didn't have that characteristic chewy crust that makes bagels special.
  • Don't glaze the bagels while they're still warm or the glaze will melt right off and taste more like yogurt soup than a proper coating; patience here actually pays off.
03 -
  • Your oven temperature matters more than you think—if your bagels are browning too fast on top but staying pale underneath, lower the temperature 25 degrees and add a couple minutes to the baking time.
  • If you want extra shine and a more traditional bagel appearance, brush the bagels with egg wash before baking, though honestly the golden-brown happens naturally if your oven is behaving.
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