High-Protein Cinnamon Raisin Bagels

Imagine waking up to the warm, inviting aroma of cinnamon and freshly baked bagels wafting through your kitchen. These High-Protein Cinnamon Raisin Bagels combine the classic comfort of a bakery favorite with a nutritious twist—packed with Greek yogurt and whey protein powder to fuel your day. Each bite delivers a perfect balance of chewy texture, sweet raisins, and aromatic cinnamon, making them ideal for a satisfying breakfast or a guilt-free snack that keeps you energized.

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Unlike traditional bagels that can be dense and calorie-heavy, this recipe strikes the perfect balance between nutrition and indulgence. The Greek yogurt adds a subtle tang and incredible tenderness, while the protein powder boosts the nutritional profile without compromising flavor. Whether you're meal-prepping for the week or treating your family to a homemade weekend breakfast, these bagels deliver bakery-quality results right from your own oven.

Ingredients

• Dry Ingredients: 3 cups (360 g) bread flour, 1 cup (120 g) vanilla or plain whey protein powder, 2 tsp ground cinnamon, 2 tbsp (25 g) granulated sugar, 2 1/4 tsp (1 packet, 7 g) instant dry yeast, 1 tsp salt
• Wet Ingredients: 1 cup (245 g) plain Greek yogurt (not non-fat), 1/2 cup (120 ml) warm water (about 110°F/43°C)
• Mix-ins: 3/4 cup (110 g) raisins
• For Boiling: 2 quarts (2 liters) water, 1 tbsp honey or barley malt syrup (optional, for shine)
• For Topping (optional): 1 egg, beaten (for egg wash), extra cinnamon sugar, for sprinkling

Instructions

Step 1: Mix the dry ingredients

In a large bowl, combine bread flour, protein powder, cinnamon, sugar, yeast, and salt. Mix well.

Step 2: Form the dough

Add the Greek yogurt and warm water. Mix with a spoon until a shaggy dough forms.

Step 3: Knead the dough

Knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic.

Step 4: Add raisins

Add the raisins and knead briefly until evenly distributed.

Step 5: First rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Step 6: Shape the bagels

Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and stretch to form a bagel shape.

Step 7: Rest the bagels

Place formed bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.

Step 8: Preheat oven

Preheat oven to 425°F (220°C).

Step 9: Boil the water

Bring 2 quarts of water to a gentle boil. Add honey or barley malt syrup, if using.

Step 10: Boil the bagels

Boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.

Step 11: Add toppings

Brush tops with beaten egg and sprinkle with cinnamon sugar, if desired.

Step 12: Bake

Bake for 20–25 minutes, or until golden brown and cooked through.

Step 13: Cool

Cool on a wire rack before serving.

Zusatztipps für die Zubereitung

For the best texture, use bread flour rather than all-purpose flour—the higher protein content creates that signature chewy bagel structure. Make sure your water temperature is accurate when activating the yeast; too hot will kill it, too cold won't activate it properly. When shaping your bagels, aim for a hole that's slightly larger than you think necessary, as it will shrink during boiling and baking. Don't skip the boiling step—this is what gives bagels their distinctive shiny crust and dense, chewy interior. If you're short on time, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight.

Varianten und Anpassungen

For extra flavor, add a pinch of nutmeg or orange zest to the dough. Substitute dried cranberries or chopped dates for raisins to change up the flavor profile. Use whole wheat flour for a denser, more wholesome bagel with added fiber. You can also experiment with different spice combinations—try cardamom for a Scandinavian twist or pumpkin pie spice for a fall-inspired version. For a vegan option, replace the Greek yogurt with plant-based yogurt and use a flax egg or skip the egg wash entirely, opting for a water or milk brush instead.

Serviervorschläge

Serve with more Greek yogurt, cream cheese, or nut butter for a protein-packed breakfast or snack. These bagels are delicious when toasted and spread with almond butter and sliced bananas, or try them with cream cheese and a drizzle of honey. For a savory-sweet combination, pair with ricotta cheese and fresh berries. They also make an excellent base for breakfast sandwiches—slice, toast, and fill with scrambled eggs and turkey sausage. Store leftovers in an airtight container for up to 3 days, or slice and freeze for up to 3 months.

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These High-Protein Cinnamon Raisin Bagels prove that healthy eating doesn't mean sacrificing flavor or satisfaction. With their golden crust, tender crumb, and perfect balance of sweetness and spice, they're sure to become a staple in your breakfast rotation. Whether you're fueling up for a busy day or enjoying a leisurely weekend brunch, these homemade bagels deliver both nutrition and nostalgic comfort in every bite. So roll up your sleeves, embrace the joy of baking, and treat yourself to bagels that are as nourishing as they are delicious.

Recipe Q&A

→ What makes these bagels chewy?

The combination of bread flour and Greek yogurt creates a moist, elastic dough that results in a chewy texture after baking.

→ Can I substitute the raisins with other dried fruits?

Yes, dried cranberries or chopped dates work well as alternatives and provide a similar sweet, chewy element.

→ Why is boiling necessary before baking?

Boiling the dough balls briefly sets the crust, helping to develop that classic bagel chewiness and a shiny surface.

→ How does cinnamon affect the flavor?

Cinnamon adds a warm, aromatic spice that complements the sweetness of the raisins and enhances overall taste.

→ Is the whey protein powder noticeable in texture or flavor?

The whey protein powder boosts protein content without altering the dough’s texture or flavor significantly, keeping it pleasant and soft.

→ What role does Greek yogurt play in this preparation?

Greek yogurt contributes moisture and tang, making the dough tender and enriching the flavor profile.