Cinnamon Swirl Protein Bagels

There's something magical about biting into a warm, freshly baked bagel—especially when it's swirled with aromatic cinnamon and packed with protein to fuel your day. These Cinnamon Swirl Protein Bagels with Vanilla Greek Yogurt Glaze combine the beloved comfort of classic bakery bagels with the wholesome benefits of high-protein ingredients. Soft, chewy, and beautifully golden, each bagel delivers 12 grams of protein alongside a sweet cinnamon ribbon that spirals through every bite. Topped with a luscious vanilla Greek yogurt glaze that adds both creaminess and extra protein, these bagels transform your morning routine into something truly special.

Pin it

Making homemade bagels might seem intimidating, but this recipe breaks down the process into simple, achievable steps. The addition of protein powder to the traditional bagel dough creates a tender crumb while boosting the nutritional profile significantly. Unlike many protein-packed baked goods that can turn out dense or dry, these bagels maintain the classic chewy texture we all crave. The secret lies in the boiling step—a traditional bagel-making technique that creates that signature shiny crust and perfect chew. Whether you enjoy them fresh from the oven, toasted with a smear of cream cheese, or grabbed on-the-go, these bagels prove that healthy eating never has to be boring.

Ingredients

• 2 cups (250 g) bread flour
• 1 cup (125 g) vanilla protein powder (whey or plant-based)
• 2 ¼ tsp (7 g) active dry yeast
• 2 tbsp (25 g) granulated sugar
• 1 tsp (5 g) salt
• 1 cup (240 ml) warm water (about 110°F/43°C)
• 1 tbsp (14 g) unsalted butter, melted
• 2 tbsp (28 g) unsalted butter, softened
• ¼ cup (50 g) brown sugar
• 2 tsp (6 g) ground cinnamon
• 2 quarts (1.9 L) water
• 2 tbsp (30 g) honey or maple syrup
• ½ cup (120 g) Greek yogurt (plain or vanilla)
• 2 tbsp (15 g) powdered sugar
• ½ tsp (2 ml) vanilla extract
• 1–2 tsp (5–10 ml) milk (to thin, as needed)

Instructions

Step 1

In a large bowl, combine bread flour, protein powder, sugar, and salt.

Step 2

In a small bowl, dissolve yeast in warm water. Let sit 5 minutes until foamy.

Step 3

Add yeast mixture and melted butter to the dry ingredients. Mix until a dough forms.

Step 4

Knead dough on a floured surface for 6–8 minutes, until smooth and elastic.

Step 5

Place in a lightly oiled bowl, cover, and let rise in a warm place for 30–40 minutes, or until doubled in size.

Step 6

Meanwhile, mix softened butter, brown sugar, and cinnamon to make the swirl filling.

Step 7

Punch down dough and roll out into a 10x14-inch (25x36 cm) rectangle.

Step 8

Spread cinnamon mixture evenly over dough.

Step 9

Roll up tightly from the long side. Cut into 8 equal pieces.

Step 10

Shape each piece into a ball, then poke a hole through the center and gently stretch into a bagel shape.

Step 11

Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 10 minutes.

Step 12

Preheat oven to 375°F (190°C).

Step 13

Bring water and honey to a gentle boil. Boil bagels 30 seconds per side; return to baking sheet.

Step 14

Bake for 18–20 minutes, until golden brown. Let cool on a wire rack.

Step 15

For the glaze, whisk Greek yogurt, powdered sugar, vanilla, and milk until smooth.

Step 16

Drizzle glaze over cooled bagels before serving.

Zusatztipps für die Zubereitung

The key to perfect protein bagels is ensuring your yeast is fresh and activated properly—the mixture should become foamy and bubbly within 5 minutes. If it doesn't, your yeast may be expired and you'll need to start with a fresh packet. When kneading, the dough should feel slightly sticky at first but become smooth and elastic after 6-8 minutes of work. Don't be tempted to add too much extra flour, as this can make your bagels dense. The dough is ready when it springs back when poked. During the boiling step, maintain a gentle boil rather than a rolling boil, and use a slotted spoon to carefully turn the bagels so they cook evenly on both sides. For the glaze, adjust the consistency by adding milk one teaspoon at a time until it reaches a drizzle-able texture that's not too thick or too runny.

Varianten und Anpassungen

This recipe is wonderfully versatile and welcomes creative adaptations. For flavor variations, try using chocolate protein powder and adding mini chocolate chips to the cinnamon swirl, or use unflavored protein powder and create an everything bagel version with sesame seeds, poppy seeds, dried onion, and garlic flakes sprinkled on top before baking. Add chopped pecans or walnuts to the cinnamon filling for extra crunch and healthy fats. For a vegan version, use plant-based protein powder, replace butter with coconut oil or vegan butter, and use coconut yogurt for the glaze. You can also make these dairy-free by using non-dairy alternatives throughout. If you prefer a sweeter glaze, increase the powdered sugar to 3 tablespoons. For those following a lower-carb diet, experiment with replacing half the bread flour with almond flour, though note this will change the texture slightly.

Serviervorschläge

These protein bagels shine in numerous serving scenarios. Enjoy them fresh and warm with the vanilla Greek yogurt glaze as a complete breakfast that requires no additional toppings. For a more substantial meal, slice them in half and toast, then spread with cream cheese, almond butter, or your favorite nut butter. They pair beautifully with scrambled eggs and fresh fruit for a balanced, protein-rich breakfast plate. Try them as a post-workout snack alongside a protein shake or smoothie. For a dessert-inspired treat, warm them slightly and serve with additional Greek yogurt mixed with honey and fresh berries. They also make excellent sandwich bases—try them with turkey, spinach, and avocado for lunch. Store leftover bagels in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months. When ready to enjoy frozen bagels, thaw at room temperature or toast directly from frozen, then add the glaze fresh.

Pin it

These Cinnamon Swirl Protein Bagels represent the perfect marriage of indulgence and nutrition. With their tender crumb, beautiful swirls of cinnamon sugar, and protein-packed formula, they prove that you don't have to sacrifice flavor for health. The vanilla Greek yogurt glaze adds the final touch of creamy sweetness that transforms these from simple bagels into a truly special treat. Whether you're meal-prepping for busy weekday mornings, looking for a satisfying post-workout snack, or simply craving something delicious and wholesome, this recipe delivers on all fronts. Once you experience the joy of pulling a batch of these golden, aromatic bagels from your own oven, you'll never look at store-bought the same way again. Happy baking!

Recipe FAQs

→ How do I achieve the perfect cinnamon swirl?

Mix softened butter, brown sugar, and ground cinnamon until smooth. Spread evenly over rolled dough before rolling tightly to create distinct swirls.

→ What is the purpose of boiling bagels before baking?

Boiling bagels briefly in honey or maple syrup water helps develop a chewy crust and enhances overall texture before baking.

→ Can I substitute the protein powder in the dough?

Yes, both whey or plant-based protein powders work well and add subtle flavor and nutrition without affecting texture greatly.

→ How to make the vanilla Greek yogurt glaze smooth?

Whisk Greek yogurt, powdered sugar, vanilla extract, and a small amount of milk until the glaze becomes smooth and pourable for easy drizzling.

→ Are there any tips to keep bagels fresh longer?

Store bagels in an airtight container or freeze them. Apply the glaze only after thawing to preserve texture and flavor.