Chocolate Chip Protein Bagels (Printable)

Soft, chewy bagels rich in protein and studded with chocolate chips for a tasty breakfast boost.

# Required 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

→ For Boiling

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

→ For Topping

11 - 1 egg, beaten for egg wash

# Preparation Steps:

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 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 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 desired.
08 - Boil bagels 2 to 3 at a time for 45 seconds per side. Remove with a slotted spoon and place on prepared baking sheet.
09 - Brush bagels with beaten egg if desired for a shiny finish.
10 - Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving or storing.

# Expert Suggestions:

01 -
  • They're genuinely chewy without requiring yeast or overnight proofing—ready in under an hour from start to finish.
  • One bagel keeps you satisfied until lunch because of the protein, yet they taste indulgent enough to feel like a treat rather than a health choice.
02 -
  • The boiling step is not optional if you want actual bagels—skipping it leaves you with dense protein rolls that miss the entire chewy, springy texture that makes a bagel a bagel.
  • Don't knead this dough aggressively like bread dough; it's sticky and benefits from a gentle hand, or you'll end up with tough bagels that taste more like hockey pucks than breakfast.
03 -
  • If your dough feels too sticky even after kneading, add just a tablespoon more flour at a time rather than dumping a bunch in—this dough should always feel slightly wetter than regular bread dough.
  • The egg wash is worth the extra step because it creates that bakery-quality shine that makes homemade bagels look intentional rather than accidental.
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