# How to Make It:
01 - In a large mixing bowl, combine whole wheat flour, bread flour, protein powder, and salt. Mix thoroughly to distribute protein evenly throughout.
02 - In a separate bowl, stir honey into warm water until dissolved. Sprinkle yeast over the water and let sit for 5 minutes until slightly foamy.
03 - Add the yeast mixture to the dry ingredients. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8-10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
05 - Punch down the dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and gently stretch into a bagel shape with a 2-inch diameter hole.
06 - Place shaped bagels on a parchment-lined baking tray, cover lightly with a towel, and let rest for 10 minutes.
07 - Preheat oven to 425°F.
08 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in 1 tablespoon honey.
09 - Working in batches to avoid crowding, carefully place bagels in boiling water and boil for 1 minute per side. Remove with a slotted spoon and return to the parchment-lined tray.
10 - Transfer tray to preheated oven and bake for 18-22 minutes until golden brown. Transfer bagels to a wire rack to cool completely.
11 - In a small mixing bowl, whisk Greek yogurt, honey, lemon juice, vanilla extract, and salt until light and fluffy.
12 - Serve cooled bagels alongside the fluffy yogurt dip for breakfast or snacking.
