Cinnamon Swirl Protein Bagels (Printable)

Soft bagels with cinnamon swirls and a creamy vanilla Greek yogurt topping, ideal for a wholesome start or snack.

# What Goes In:

→ Bagel Dough

01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2 1/4 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 - 1/4 cup brown sugar
10 - 2 teaspoons ground cinnamon

→ Boiling

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

→ Vanilla Greek Yogurt Glaze

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

# How to Make It:

01 - In a large mixing bowl, combine bread flour, protein powder, granulated sugar, and salt. Mix thoroughly to distribute all components evenly.
02 - In a small bowl, dissolve active dry yeast in 1 cup warm water. Allow the mixture to sit for 5 minutes until foamy and fully activated.
03 - Pour the yeast mixture and melted butter into 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 pulls away from your hands cleanly.
05 - Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth. Let rise in a warm location for 30 to 40 minutes until the dough has doubled in volume.
06 - While dough rises, combine softened butter, brown sugar, and ground cinnamon in a small bowl, stirring until well blended.
07 - Punch down the risen dough and roll it out into a 10 by 14 inch rectangle on a lightly floured surface.
08 - Spread the cinnamon mixture evenly across the entire surface of the dough rectangle.
09 - Tightly roll the dough up from the long side to form a log. Cut the log into 8 equal pieces.
10 - Shape each piece into a ball, then create a hole through the center by pressing your thumb and index finger around the opening. Gently stretch into a bagel shape with a 2 inch diameter hole.
11 - Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 10 minutes.
12 - Heat your oven to 375 degrees Fahrenheit.
13 - Bring 2 quarts of water and 2 tablespoons honey to a gentle boil in a large saucepan. Carefully lower bagels into the boiling water and boil for 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.
14 - Bake for 18 to 20 minutes until the bagels are golden brown. Transfer to a wire rack and allow to cool completely.
15 - In a small bowl, whisk together Greek yogurt, powdered sugar, vanilla extract, and milk until you achieve a smooth, pourable consistency.
16 - Drizzle the vanilla glaze over the cooled bagels immediately before serving.

# Expert Advice:

01 -
  • They taste indulgent but actually keep you full for hours because of the protein boost.
  • The cinnamon swirl is generous enough that every bite feels special, not like an afterthought.
  • The vanilla Greek yogurt glaze is so silky and mild that even people who avoid "healthy" food will ask for seconds.
02 -
  • The boiling step isn't optional—it's what separates these from being dense breakfast bread; it creates that signature bagel texture that makes them worth the effort.
  • Don't let your dough rise longer than 45 minutes or it becomes overproofed and collapses when boiled, turning dense and gummy instead of chewy and light.
03 -
  • Use a instant-read thermometer to nail the water temperature—it takes the guesswork out and guarantees your yeast activates properly every single time.
  • Shape your bagels the night before, refrigerate them overnight, and boil them straight from the fridge in the morning for an even chewier result and a breakfast that feels almost effortless.
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