Chocolate Chip Protein Bagels (Print)

Soft, chewy bagels filled with protein and mini chocolate chips for a tasty, energizing breakfast choice.

# Ingredients:

→ 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

→ Add-ins

08 - ½ cup mini chocolate chips

→ Boiling

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

→ Topping

11 - 1 large egg, beaten for egg wash

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large 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 and cohesive.
06 - Divide dough into 6 equal portions. Roll each into a ball, poke a hole in the center, and stretch gently to form bagel shape.
07 - Bring 6 cups of water to a gentle boil in a large pot. Add honey or maple syrup if using.
08 - Working in batches of 2 to 3, boil bagels for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush bagels with beaten egg for a shiny finish, if desired.
10 - Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving or storing.

# Expert Tips:

01 -
  • They're legitimately meal-prep friendly, staying fresh for days and freezing beautifully for grab-and-go mornings.
  • You actually get 10 grams of protein per bagel without it tasting like a protein bar—just chocolate and chew.
  • The whole process takes less than an hour, so you can make six bagels while your coffee brews.
02 -
  • The boiling step is non-negotiable—that's what creates the bagel's distinctive chewy exterior and dense crumb, so don't skip it no matter how tempting it is.
  • If your bagel dough feels too sticky after mixing, resist adding flour; instead, let it rest for 5 minutes and it'll firm up naturally as the yogurt distributes.
  • The hole shrinks significantly during boiling and baking, so stretch it larger than feels necessary when shaping.
03 -
  • If your kitchen is warm, chill the dough for 15 minutes before shaping—it makes the bagels easier to handle and less sticky without requiring extra flour.
  • The protein powder type matters less than consistency; vanilla and unflavored both work, but avoid ones with added sweeteners since you're already controlling sweetness in the recipe.
  • Toasting these bagels brings them back to life even after a few days—the warmth reactivates that chewy interior and makes the chocolate slightly creamy again.
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