Cinnamon Swirl Protein Bagels (Printable Version)

Soft, chewy bagels infused with cinnamon and protein, glazed with creamy vanilla Greek yogurt.

# What You Need:

→ Bagel Dough

01 - 2 cups (250g) bread flour
02 - 1 cup (125g) vanilla protein powder (whey or plant-based)
03 - 2¼ teaspoons (7g) active dry yeast
04 - 2 tablespoons (25g) granulated sugar
05 - 1 teaspoon (5g) salt
06 - 1 cup (240ml) warm water (110°F/43°C)
07 - 1 tablespoon (14g) unsalted butter, melted

→ Cinnamon Swirl Filling

08 - 2 tablespoons (28g) unsalted butter, softened
09 - ¼ cup (50g) brown sugar
10 - 2 teaspoons (6g) ground cinnamon

→ Boiling Water

11 - 2 quarts (1.9L) water
12 - 2 tablespoons (30g) honey or maple syrup

→ Vanilla Greek Yogurt Glaze

13 - ½ cup (120g) Greek yogurt (plain or vanilla)
14 - 2 tablespoons (15g) powdered sugar
15 - ½ teaspoon (2ml) vanilla extract
16 - 1–2 teaspoons (5–10ml) milk for thinning, as needed

# How To Make:

01 - In a large bowl, combine bread flour, protein powder, sugar, and salt.
02 - In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.
03 - Add yeast mixture and melted butter to the dry ingredients and mix until a dough forms.
04 - Knead dough on a floured surface for 6–8 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 30–40 minutes until doubled in size.
06 - Mix softened butter, brown sugar, and cinnamon to create the swirl filling.
07 - Punch down dough and roll out into a 10×14-inch rectangle.
08 - Spread cinnamon mixture evenly over the dough surface.
09 - Roll up dough tightly from the long side and cut into 8 equal pieces.
10 - Shape each piece into a ball, poke a hole through the center, and gently stretch into a bagel shape.
11 - Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
12 - Preheat oven to 375°F (190°C).
13 - Bring water and honey to a gentle boil. Boil bagels 30 seconds per side and return to baking sheet.
14 - Bake for 18–20 minutes until golden brown and let cool on a wire rack.
15 - Whisk Greek yogurt, powdered sugar, vanilla extract, and milk until smooth.
16 - Drizzle glaze over cooled bagels before serving.

# Expert Tips:

01 -
  • They're chewy and soft like proper bagels, but each one packs 12 grams of protein so you'll actually stay full until lunch.
  • The cinnamon swirl isn't an afterthought—it's baked right through the dough, giving you that flavor in every bite, not just on top.
  • The vanilla Greek yogurt glaze is tangy-sweet without being over the top, and it adds creaminess without the guilt of traditional cream cheese.
02 -
  • Don't skip the boiling step thinking you can just bake them—boiling is what creates that chewy bagel exterior and interior structure that makes them different from regular bread rolls.
  • Your water needs to be at the right temperature from the start; if it's too hot, you'll kill the yeast, and if it's too cold, the dough will take forever to rise and might not rise enough at all.
03 -
  • If you're doubling this recipe, proof the bagels in the fridge overnight instead of at room temperature—it actually improves the flavor and makes them taste more complex.
  • That vanilla glaze is also excellent over toast or as a dip for fresh fruit, so don't think of it as only for bagels.
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