High Protein Cinnamon Raisin

There's something magical about biting into a warm, freshly baked bagel—especially when it's packed with protein, swirled with cinnamon, and studded with sweet raisins. These High-Protein Cinnamon Raisin Bagels combine the chewy, satisfying texture of traditional bagels with the nutritional boost of Greek yogurt and whey protein powder. Whether you're fueling up for a busy morning or enjoying a wholesome afternoon snack, these bagels deliver both flavor and function. The warm spice of cinnamon mingles beautifully with plump raisins, while the Greek yogurt keeps each bagel tender and moist. Perfect for meal prep, freezer-friendly, and endlessly customizable, these bagels prove that healthy eating doesn't mean sacrificing taste.

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The secret to these bagels lies in the combination of bread flour and protein powder, which creates a sturdy yet tender crumb, while the Greek yogurt adds moisture and a subtle tang that balances the sweetness of the raisins. The traditional boiling step before baking is what gives these bagels their signature chewy crust and dense interior. Don't skip this step—it's what transforms ordinary bread into an authentic bagel experience. The addition of cinnamon and raisins makes these bagels feel like a special treat, yet they're wholesome enough to enjoy every day.

Ingredients

• Dry Ingredients: 3 cups (360 g) bread flour, 1 cup (120 g) vanilla or plain whey protein powder, 2 tsp ground cinnamon, 2 tbsp (25 g) granulated sugar, 2 1/4 tsp (1 packet, 7 g) instant dry yeast, 1 tsp salt
• Wet Ingredients: 1 cup (245 g) plain Greek yogurt (not non-fat), 1/2 cup (120 ml) warm water (about 110°F/43°C)
• Mix-ins: 3/4 cup (110 g) raisins
• For Boiling: 2 quarts (2 liters) water, 1 tbsp honey or barley malt syrup (optional, for shine)
• For Topping (optional): 1 egg, beaten (for egg wash), extra cinnamon sugar for sprinkling

Instructions

Step 1: Mix the dry ingredients

In a large bowl, combine bread flour, protein powder, cinnamon, sugar, yeast, and salt. Mix well to ensure even distribution.

Step 2: Add wet ingredients

Add the Greek yogurt and warm water. Mix with a spoon until a shaggy dough forms.

Step 3: Knead the dough

Knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic.

Step 4: Add raisins

Add the raisins and knead briefly until evenly distributed throughout the dough.

Step 5: First rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Step 6: Shape the bagels

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.

Step 7: Rest shaped bagels

Place formed bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.

Step 8: Preheat oven

Preheat oven to 425°F (220°C).

Step 9: Boil the bagels

Bring 2 quarts of water to a gentle boil. Add honey or barley malt syrup, if using. Boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.

Step 10: Apply toppings

Brush tops with beaten egg and sprinkle with cinnamon sugar, if desired.

Step 11: Bake

Bake for 20–25 minutes, or until golden brown and cooked through.

Step 12: Cool

Cool on a wire rack before serving.

Zusatztipps für die Zubereitung

For the best texture, use bread flour rather than all-purpose flour—its higher protein content creates the chewy structure bagels are known for. Make sure your water is warm but not too hot (around 110°F/43°C) to activate the yeast without killing it. When shaping the bagels, don't be afraid to make the center hole larger than you think necessary; it will shrink during boiling and baking. If you don't have a stand mixer, kneading by hand works perfectly—it just takes a bit more time and elbow grease. The dough should feel slightly tacky but not sticky; if it's too wet, add a tablespoon of flour at a time until it reaches the right consistency.

Varianten und Anpassungen

These bagels are wonderfully versatile and easy to customize. For extra flavor, add a pinch of nutmeg or orange zest to the dough for a warm, citrusy note. You can substitute dried cranberries or chopped dates for the raisins if you prefer a different fruit profile. For a more wholesome, hearty bagel, replace up to half of the bread flour with whole wheat flour—just note that this will create a denser texture. If you're looking to reduce sugar, you can omit the granulated sugar entirely, as the raisins provide natural sweetness. For a savory twist, leave out the cinnamon and raisins and add everything bagel seasoning or sesame seeds on top instead.

Serviervorschläge

These high-protein bagels are delicious on their own, but they truly shine when paired with complementary toppings and spreads. Serve them with more Greek yogurt, classic cream cheese, or your favorite nut butter for an extra protein boost. They're perfect toasted and topped with a drizzle of honey or a smear of almond butter and sliced banana. For a more indulgent breakfast, spread with ricotta cheese and a sprinkle of cinnamon. These bagels also work beautifully as a base for breakfast sandwiches—try them with scrambled eggs, turkey bacon, and a slice of cheese. Store leftover bagels in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months and toast straight from the freezer.

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With their perfect balance of nutrition and flavor, these High-Protein Cinnamon Raisin Bagels are destined to become a staple in your breakfast rotation. They're proof that homemade bagels are absolutely worth the effort—and with 14 grams of protein per serving, they'll keep you satisfied and energized throughout your morning. The warm aroma of cinnamon and the sweet bursts of raisins make every bite a delight, while the chewy texture rivals any bakery bagel. Make a batch on the weekend, freeze them, and enjoy fresh-tasting bagels all week long. Your future self will thank you.

Frequently Asked Questions

→ What adds tenderness to these bagels?

The Greek yogurt enriches the dough, making it softer and more tender while enhancing flavor.

→ How are the bagels given a shiny crust?

Boiling the shaped dough briefly before baking creates the classic shiny, chewy crust.

→ Can I substitute raisins in this dish?

Yes, dried cranberries or chopped dates work well as alternative mix-ins.

→ What protein source is included aside from yogurt?

Whey protein powder is added to boost the protein content without compromising texture.

→ Is an egg wash necessary?

It’s optional but recommended for a golden color and extra flavor on the crust.