High-Protein Cinnamon Raisin Bagels (Printable)

Soft, chewy bagels with cinnamon, raisins, and a tangy yogurt glaze, perfect for a wholesome snack.

# 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

# Directions:

01 - Combine warm water, yeast, and honey in a large mixing bowl. Allow to rest for 5 minutes until foamy surface indicates yeast activation.
02 - Stir bread flour, protein powder, cinnamon, and salt into the yeast mixture. Mix until a shaggy dough forms throughout the bowl.
03 - Add raisins and knead by hand or with a dough hook for 8 to 10 minutes until dough becomes smooth and elastic. Add minimal flour if dough remains sticky.
04 - Transfer dough to a lightly oiled bowl, cover with a cloth, and allow to rise in a warm location for 45 minutes until volume doubles.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper for bagel placement.
06 - Punch down risen dough and divide into 8 equal portions. Shape each portion into a ball, then create a hole in the center and stretch to form a bagel shape with uniform thickness.
07 - Bring 2 quarts of water and 1 tablespoon honey to a gentle boil in a large pot.
08 - Working in batches to avoid overcrowding, carefully place bagels into simmering water and boil for 45 seconds per side. Remove with a slotted spoon and transfer to prepared baking sheet.
09 - Bake bagels for 18 to 20 minutes until exterior achieves golden brown color. Transfer to wire rack and cool completely before glazing.
10 - Whisk Greek yogurt, powdered sugar, vanilla extract, and cinnamon in a small bowl until smooth consistency is reached. Drizzle over completely cooled bagels immediately before serving.

# Expert Tips:

01 -
  • They're genuinely filling—the protein powder transforms a bagel from a quick carb fix into something that actually sustains you through your morning.
  • Homemade bagels taste so much better than store versions, especially that chewy interior and the way cinnamon and raisins taste when they're baked fresh.
  • The Greek yogurt glaze is tangy enough to balance the sweetness, making these feel less like dessert and more like a real meal.
02 -
  • The boiling step isn't optional—it's what separates a real bagel from a bread roll with a hole in it, so don't skip it or rush through it.
  • Cold dough is harder to shape, so if your kitchen is chilly, let the dough rest for a few minutes before shaping or your hands will get tired fighting it.
  • The glaze needs to go on cooled bagels or it'll melt off instantly and make them soggy instead of giving them that nice tangy finish.
03 -
  • Use a slotted spoon when boiling instead of tongs—it's more forgiving and less likely to puncture the bagels.
  • If you don't have a stand mixer, hand-kneading is totally fine and honestly kind of meditative once the dough becomes smooth.
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