Cinnamon Swirl Protein Bagels (Print Version)

Soft, chewy bagels swirled with cinnamon and enhanced with protein, finished with a creamy vanilla glaze.

# Components:

→ For the Bagels

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

→ For the Cinnamon Swirl

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

→ For Boiling

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

→ For the Vanilla Greek Yogurt Glaze

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

# Directions:

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 for 5 minutes until foamy.
03 - Add yeast mixture and melted butter to the dry ingredients and mix until a dough forms.
04 - Knead dough on a floured surface for 6–8 minutes, until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 30–40 minutes, or until doubled in size.
06 - Mix softened butter, brown sugar, and cinnamon to make the swirl filling.
07 - Punch down dough and roll out into a 10x14-inch rectangle. Spread cinnamon mixture evenly over dough.
08 - Roll up tightly from the long side and cut into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and gently stretch into a bagel shape.
09 - Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
10 - Preheat oven to 375°F.
11 - Bring water and honey to a gentle boil. Boil bagels 30 seconds per side and return to baking sheet.
12 - Bake for 18–20 minutes, until golden brown. Let cool on a wire rack.
13 - Whisk Greek yogurt, powdered sugar, vanilla, and milk until smooth.
14 - Drizzle glaze over cooled bagels before serving.

# Expert Advice:

01 -
  • You get a legitimate protein boost (12 grams per bagel) without any chalky aftertaste that usually comes with protein-loaded baked goods.
  • The cinnamon swirl means every bite has bursts of warm spice, and the Greek yogurt glaze adds a creamy tang that feels indulgent but keeps things light.
02 -
  • Don't skip the boiling step thinking you'll just bake them; boiling is what separates a bagel from a fancy dinner roll, creating that signature chewy interior and sturdy crust.
  • If your dough feels too sticky to shape, it means you need a bit more flour on your work surface, not in the dough itself—adding flour to the dough will make them tough.
03 -
  • If you want extra crunch, stir chopped pecans or walnuts into the cinnamon swirl mixture before spreading it on the dough.
  • These bagels freeze beautifully for up to two months; freeze them unglazed and add the yogurt glaze after toasting from frozen for the best texture.
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