Chocolate Chip Protein Bagels (Printable Version)

Chewy bagels enriched with protein and studded with chocolate chips for a delightful breakfast boost.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups white whole wheat flour
02 - 1 scoop vanilla or unflavored protein powder
03 - 2 tablespoons granulated sweetener
04 - 1½ teaspoons baking powder
05 - ½ teaspoon salt

→ Wet Ingredients

06 - 1 cup plain Greek yogurt
07 - 1 teaspoon vanilla extract

→ Mix-ins

08 - ½ cup mini chocolate chips

→ For Boiling

09 - 6 cups water
10 - 1 tablespoon honey or maple syrup

→ For Topping

11 - 1 egg, beaten

# How to Make:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, protein powder, sweetener, baking powder, and salt.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Mix until a sticky dough forms.
04 - Gently fold in mini chocolate chips until evenly distributed throughout the dough.
05 - Lightly dust a work surface with flour. Transfer dough and knead for 2-3 minutes until smooth.
06 - Divide dough into 6 equal portions. Roll each into a ball, then poke a hole in the center and stretch gently to form a bagel shape.
07 - Bring water to a gentle boil in a large pot. Add honey or maple syrup if using. Boil bagels 2-3 at a time for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
08 - Brush bagels with beaten egg for a glossy shine.
09 - Bake for 20-25 minutes until golden brown. Cool on a wire rack before serving or storing.

# Expert Suggestions:

01 -
  • These bagels taste like a chocolate treat but pack 10 grams of protein per bagel, so you actually feel satisfied.
  • They freeze beautifully, which means weekend meal prep becomes a real game-changer for busy mornings.
  • The texture is genuinely chewy and substantial, nothing like the dense protein bricks you might expect.
02 -
  • The boiling step is what makes these actual bagels instead of just dense muffins—don't skip it or rush it, because those 45 seconds per side create the chewy texture.
  • If your dough feels too sticky to work with, resist the urge to add lots of flour; instead, chill it for 10 minutes and your hands will thank you.
  • These bagels will taste fine warm, but they're genuinely better the next day once the crumb has set, so don't judge them straight from the oven.
03 -
  • If your bagels turn out dense, your dough probably needed less flour—next time, add flour a tablespoon at a time until you get that sticky-but-manageable consistency.
  • The egg wash isn't just decoration; it creates a subtle crunch on the exterior that makes the chewy interior feel even more tender by comparison.
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