Chocolate Chip Protein Bagels (Printable Version)

Soft, chewy bagels enriched with protein and studded with chocolate chips for a tasty start.

# What You'll Need:

→ 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, non-fat or full-fat
07 - 1 teaspoon vanilla extract

→ Add-ins

08 - ½ cup mini chocolate chips

→ For Boiling

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

→ For Topping

11 - 1 egg, beaten, optional

# Cooking Steps:

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 until evenly combined.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Mix until a sticky dough forms.
04 - Gently fold mini chocolate chips into the dough until evenly distributed throughout.
05 - Lightly dust a work surface with flour. Transfer dough and knead for 2 to 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 6 cups water to a gentle boil in a large pot. Add honey or maple syrup if desired.
08 - Boil bagels 2 to 3 at a time for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush bagels with beaten egg if desired for a glossy finish.
10 - Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack before serving or storing.

# Expert Advice:

01 -
  • They're ready in under an hour—no waiting around for dough to rise while you're half asleep.
  • Each bagel packs 10 grams of protein, which means you're actually full until lunch instead of hunting for snacks by 10 a.m.
  • The chocolate chips soften just enough to be luscious without the bagels tasting like dessert for breakfast.
  • They freeze beautifully, so Sunday prep becomes weekday convenience.
02 -
  • Don't skip the boiling step no matter how strange it feels—that's literally what makes a bagel a bagel instead of just a round roll with a hole.
  • The dough should be noticeably sticky; if you try to make it dry and easy to work with, your bagels will be dense instead of chewy.
  • Check your protein powder flavor before committing—vanilla works beautifully, but chocolate protein in these would be overkill.
03 -
  • If your dough seems dry when you first mix it, add Greek yogurt one tablespoon at a time until it reaches that sticky-but-workable stage—different brands and humidity levels affect this more than you'd expect.
  • Weigh your dough portions if you can; it ensures even bagels that bake at the same rate, which makes your whole batch come out perfectly golden.
  • The 45-second boil per side is the sweet spot—anything shorter and you lose the chew, anything longer and they get waterlogged and doughy in a bad way.
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