# What You Need:
→ Dry Ingredients
01 - 3 cups bread flour
02 - 1 cup vanilla or plain whey protein powder
03 - 2 teaspoons ground cinnamon
04 - 2 tablespoons granulated sugar
05 - 2 1/4 teaspoons instant dry yeast
06 - 1 teaspoon salt
→ Wet Ingredients
07 - 1 cup plain Greek yogurt
08 - 1/2 cup warm water, 110°F
→ Mix-ins
09 - 3/4 cup raisins
→ For Boiling
10 - 2 quarts water
11 - 1 tablespoon honey or barley malt syrup
→ For Topping
12 - 1 egg, beaten
13 - Cinnamon sugar for sprinkling
# How To Make It:
01 - In a large mixing bowl, whisk together bread flour, whey protein powder, ground cinnamon, granulated sugar, instant dry yeast, and salt until evenly combined.
02 - Add plain Greek yogurt and warm water to the dry mixture. Stir with a spoon until a shaggy dough mass forms.
03 - Knead by hand or using a stand mixer with dough hook attachment for 8 to 10 minutes until the dough becomes smooth and elastic.
04 - Add raisins to the dough and knead briefly until evenly distributed throughout.
05 - Transfer dough to a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm environment for 1 hour until doubled in volume.
06 - Deflate the risen dough and divide into 8 equal portions. Roll each portion into a ball, then create a hole through the center and gently stretch into a bagel shape with even thickness.
07 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes.
08 - Heat oven to 425°F.
09 - Bring 2 quarts of water to a gentle boil. Stir in honey or barley malt syrup if using.
10 - Working in batches of 2 to 3 bagels, carefully place them in the simmering water and boil for 1 minute on each side. Remove with a slotted spoon and return to the baking sheet.
11 - Brush the tops of boiled bagels with beaten egg wash and sprinkle with cinnamon sugar if desired.
12 - Bake for 20 to 25 minutes until golden brown and cooked through.
13 - Transfer bagels to a wire rack and allow to cool completely before serving.
