Chocolate Chip Protein Bagels (Print Version)

High-protein bagels with chocolate chips offering a soft, chewy texture and energizing 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
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

→ For Topping

11 - 1 egg, beaten for egg wash

# Step-by-Step:

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.
06 - Divide dough into 6 equal portions. Roll each into a ball, 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 using.
08 - Working in batches of 2 to 3 bagels, boil 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 golden shine.
10 - Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack before serving or storing.

# Expert Tips:

01 -
  • They taste like a treat but pack 10 grams of protein per bagel, so breakfast actually keeps you full.
  • The boiling step (yes, like real bagels) gives you that chewy interior and slight crust that makes store-bought versions seem sad by comparison.
  • You can make a batch on Sunday and have grab-and-go breakfasts all week without feeling like you're eating the same sad protein shake.
02 -
  • The dough will feel sticky and strange compared to regular bread dough—that's because Greek yogurt adds moisture—so don't panic and dump in extra flour or you'll end up with dense, dry bagels that taste like gym class.
  • Those 45 seconds of boiling per side is non-negotiable; it's what creates the chew that separates bagels from just dense muffins shaped like donuts.
  • If your chocolate chips seem to be melting into the dough during kneading, chill the dough for 10 minutes before shaping—cold chips hold their shape better.
03 -
  • If your dough feels too sticky to shape, refrigerate it for 20 minutes—it becomes dramatically easier to handle without getting heavy.
  • Don't skip the boiling step; this is literally what makes them bagels and not just protein muffins with holes.
  • A slotted spoon is genuinely essential here; a regular spoon will collapse your bagels mid-boil and create a sad, deflated situation.
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