High-Protein Cinnamon Raisin Bagels

I discovered these bagels by accident on a Saturday morning when my gym buddy mentioned she was tired of protein shakes for breakfast. Something clicked—why not build that same nutritional punch into actual food that tastes like a treat? I pulled out my bagel recipe and started experimenting with protein powder and cinnamon swirls, and three batches later, these chewy, satisfying bagels were born. My kitchen smelled like a bakery mixed with a coffee shop, and suddenly breakfast felt intentional again.

I made these for my sister's book club meeting, and honestly, I was nervous—homemade bagels feel intimidating to serve. But when everyone bit into them and realized they were actually fluffy and chewy inside, not dense like my first attempt, the whole room went quiet for a second. That moment taught me that bagels aren't about perfection; they're about that exact texture where you can sink your teeth in and feel something real.

Ingredients

• Bread flour (3 ½ cups): This is the secret to chewy bagels—it has more gluten than all-purpose, which gives you that signature bite and bounce.
• Vanilla or unflavored whey protein powder (¾ cup): Vanilla adds warmth to the cinnamon; unflavored stays neutral if you prefer the spices to shine.
• Instant yeast (2 ¼ tsp): Make sure it's fresh and stored in the fridge after opening, or your dough won't rise properly.
• Warm water (1 ¼ cups): Too hot kills the yeast; too cold and nothing happens—aim for that perfect 110°F where it feels comfortably warm to your wrist.
• Honey or maple syrup (2 tbsp): This feeds the yeast and adds subtle sweetness without making the bagels cake-like.
• Ground cinnamon (1 tbsp): Measure generously here—cinnamon is what makes these feel like breakfast comfort food.
• Salt (1 ½ tsp): Essential for flavor and dough structure; don't skip it.
• Raisins (¾ cup): Soak them in warm water for 5 minutes before adding if you like them plump and juicy, or add them dry if you prefer a subtle texture.
• Water and honey for boiling: The honey creates a slight caramelization on the bagel surface, giving it that glossy finish.
• Greek yogurt (½ cup): Use 2% or 5% fat for the best glaze consistency; nonfat can be watery.
• Powdered sugar, vanilla, and cinnamon for glaze: These keep the glaze bright and tangy while balancing the bagel's sweetness.

Instructions

Activate your yeast:

Combine warm water, yeast, and honey in a large bowl and let it sit for 5 minutes until foamy. You'll see bubbles rising and smell that distinctive yeasty aroma—that's how you know everything is alive and ready to work.

Build the dough:

Stir in bread flour, protein powder, cinnamon, and salt until a shaggy dough comes together. It'll look rough and uncooperative, but that's exactly right.

Knead in the raisins:

Knead by hand or with a dough hook for 8–10 minutes until the dough becomes smooth, elastic, and passes the windowpane test—stretch a small piece and it should be translucent without tearing. Add raisins toward the end so they stay whole rather than getting smashed into paste.

First rise:

Oil a bowl lightly, place the dough inside, cover it with a clean kitchen towel, and let it sit in a warm spot (ideally 75–80°F) for 45 minutes until doubled. If your kitchen is cold, turn on the oven to the lowest setting for a minute, then turn it off and use that warmth as your rising chamber.

Preheat and shape:

Set your oven to 425°F and line a baking sheet with parchment paper. Punch down the risen dough with your fist—there's something satisfying about that deflation—then divide it into 8 equal pieces using a bench scraper or knife.

Form the bagels:

Roll each piece into a ball, poke a hole in the center with your thumb, and gently stretch it to form a bagel ring. The hole should be about the size of a golf ball opening; it'll shrink slightly during boiling and baking.

Prepare the boiling liquid:

Bring 2 quarts of water and 1 tbsp honey to a gentle boil in a large pot. The honey adds subtle sweetness and helps with browning, but too vigorous a boil will make your bagels tough.

Boil the bagels:

Working in batches so you don't crowd the pot, gently lower bagels into the water and boil for 45 seconds per side. You'll see them sink, float back up, and develop a slightly translucent shine—that's the moment they're done.

Bake until golden:

Transfer boiled bagels to the parchment-lined sheet and bake for 18–20 minutes until they're deep golden brown and feel firm when you tap them. The cinnamon and protein will caramelize slightly, giving you those beautiful darker spots.

Make the glaze:

While bagels cool, whisk together Greek yogurt, powdered sugar, vanilla, and cinnamon until completely smooth. A few whisks extra ensure no lumps hide in the glaze.

Finish with glaze:

Once the bagels are completely cool, drizzle the glaze over the top in a thin zigzag pattern. The coolness of the bagel sets the glaze quickly.

Save

There was a Tuesday morning when I grabbed one of these bagels from the freezer, toasted it, and realized my whole day felt different—steadier, more focused. That's when I understood these weren't just breakfast; they were a way of caring for myself before the chaos started.

Freezing and Reheating

Once completely cool, wrap each bagel in plastic wrap and freeze for up to three weeks. To reheat, toast directly from frozen on a medium setting, or thaw at room temperature for 30 minutes and then toast. The cinnamon-protein combination actually seems to taste better after freezing—the flavors deepen slightly, and the crumb stays chewy even days later.

Customizing Your Bagels

I've played with swapping raisins for chopped dates, dried cranberries, or even fresh blueberries folded in during the last minute of kneading. Each version changes the flavor profile completely—dates make them deeper and more indulgent, while cranberries add a tart brightness that balances the cinnamon beautifully. You can also reduce the cinnamon to 1 teaspoon if you want the protein flavor more prominent, or add ½ teaspoon of cardamom for something entirely different.

What Pairs Well

These bagels are built for breakfast intentionality, not quick grabs. I love them with a soft scrambled egg and a drizzle of everything bagel seasoning, or simply sliced and topped with the Greek yogurt glaze and a handful of fresh berries. They also pair beautifully with a protein smoothie as a companion breakfast, turning your morning into something substantial enough to carry you through to lunch.

• For a protein-packed combo, pair with a Greek yogurt bowl and granola.
• Serve the glaze on the side for dunking if you like extra tanginess.
• A fresh fruit salad on the plate makes the meal feel intentional and complete.

Save

These bagels transformed how I think about protein—not as a chore but as something that tastes genuinely good. They're the kind of breakfast that makes you feel like you're taking care of yourself without sacrifice.

Recipe FAQs

→ What makes these bagels high-protein?

The dough includes whey protein powder, which boosts the protein content while maintaining a soft, chewy texture.

→ Why are the bagels boiled before baking?

Boiling the bagels briefly sets the crust, creating the characteristic chewy exterior before baking.

→ Can I substitute the raisins with other ingredients?

Yes, dried cranberries or chopped dates work well as alternatives to raisins for similar sweetness and texture.

→ What is the role of the Greek yogurt glaze?

The glaze adds a tangy sweetness and moisture, enhancing the overall flavor and finish of the bagels.

→ Is it possible to make these bagels dairy-free?

Using coconut yogurt in place of Greek yogurt can create a dairy-free glaze option without sacrificing taste.

→ How long do the bagels stay fresh?

Stored in an airtight container, these bagels remain fresh for up to 2 days at room temperature or longer when refrigerated.