High Protein Cinnamon Raisins (Printable)

Chewy bagels rich in protein, raisins, and cinnamon, enhanced with Greek yogurt for a tender bite.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups bread flour
02 - 1 cup vanilla or plain whey protein powder
03 - 2 teaspoons ground cinnamon
04 - 2 tablespoons granulated sugar
05 - 2 1/4 teaspoons instant dry yeast
06 - 1 teaspoon salt

→ Wet Ingredients

07 - 1 cup plain Greek yogurt
08 - 1/2 cup warm water at 110°F

→ Mix-ins

09 - 3/4 cup raisins

→ For Boiling

10 - 2 quarts water
11 - 1 tablespoon honey or barley malt syrup

→ For Topping

12 - 1 egg, beaten for egg wash
13 - Extra cinnamon sugar for sprinkling

# Directions:

01 - In a large bowl, combine bread flour, protein powder, cinnamon, sugar, yeast, and salt. Mix until well incorporated.
02 - Add Greek yogurt and warm water to the dry ingredients. Mix with a spoon until a shaggy dough forms.
03 - Knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes until the dough is smooth and elastic.
04 - Add the raisins and knead briefly until evenly distributed throughout the dough.
05 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
06 - Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and stretch to form a bagel shape with a 2-inch hole.
07 - Place formed bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
08 - Preheat oven to 425°F.
09 - Bring 2 quarts of water to a gentle boil. Add honey or barley malt syrup if using for added shine and flavor.
10 - Boil bagels 2 to 3 at a time for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
11 - Brush bagel tops with beaten egg and sprinkle with cinnamon sugar if desired.
12 - Bake for 20 to 25 minutes or until golden brown and cooked through.
13 - Cool on a wire rack before serving.

# Expert Advice:

01 -
  • You get genuine chewiness and that satisfying bagel texture without any mysterious additives, just real ingredients doing their job.
  • At 14g of protein per bagel, these keep you full through the morning rush without tasting like a gym smoothie.
  • The cinnamon and raisin combination feels indulgent, like a treat, but it's actually wholesome and homemade.
02 -
  • The water temperature matters more than you'd think—too hot kills the yeast, too cool and they won't rise properly, so use a thermometer if you have doubt.
  • Those 60 seconds of boiling per side isn't arbitrary; it's what transforms regular bread into actual bagels with that specific chew that makes them special.
  • Greek yogurt quality directly affects your result; cheap or watered-down versions won't give you the tenderness you're after, so choose one you'd eat on its own.
03 -
  • If your bagels come out dense, either your yeast was old or your water was the wrong temperature; fresh yeast and a thermometer solve this forever.
  • The winning move is to make a double batch and freeze half—you'll thank yourself on mornings when you want something that tastes homemade but didn't require effort.
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