Soft, chewy bagels with cinnamon, raisins, and protein, finished with a tangy Greek yogurt glaze.
# What You’ll Need:
→ Bagel Dough
01 - 3½ cups bread flour
02 - ¾ cup vanilla or unflavored whey protein powder
03 - 2¼ teaspoons instant yeast
04 - 1¼ cups warm water (110°F)
05 - 2 tablespoons honey or maple syrup
06 - 1 tablespoon ground cinnamon
07 - 1½ teaspoons salt
08 - ¾ cup raisins
→ Bagel Boil
09 - 2 quarts water
10 - 1 tablespoon honey or brown sugar
→ Greek Yogurt Glaze
11 - ½ cup Greek yogurt (2% or 5% fat)
12 - 2 tablespoons powdered sugar
13 - ½ teaspoon vanilla extract
14 - Pinch of ground cinnamon
# Step-by-Step Guide:
01 - In a large mixing bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
02 - Stir in bread flour, protein powder, cinnamon, and salt. Mix until a shaggy dough forms.
03 - Add raisins and knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic, adding extra flour if sticky.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45 minutes or until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and stretch to form a bagel shape.
07 - Bring 2 quarts of water and 1 tablespoon honey to a gentle boil in a large pot.
08 - Carefully boil bagels in batches for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Bake for 18 to 20 minutes until golden brown. Cool completely before glazing.
10 - Whisk together Greek yogurt, powdered sugar, vanilla extract, and cinnamon until smooth. Drizzle over cooled bagels just before serving.
