Cinnamon Sugar Protein Bagels

Name: Cinnamon Sugar Protein Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1/2 cup vanilla protein powder; 1 tablespoon sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup Greek yogurt; 1/4 cup water; 2 tablespoons sugar; 1 tablespoon ground cinnamon

Highlighted under: Simple Everyday Cooking

I absolutely love making these Cinnamon Sugar Protein Bagels on a lazy weekend morning. They not only satisfy my craving for something sweet but also provide a healthy dose of protein to start my day right. The aroma of cinnamon mixed with sugar fills my kitchen, giving it a cozy atmosphere. Plus, these bagels are surprisingly easy to make from scratch, and I can customize them with my favorite toppings. Trust me, once you try this recipe, you won't go back to store-bought bagels!

Created by

Emily

Last updated on 2026-01-27T12:34:28.743Z

I remember the first time I experimented with making my own bagels. It was a delightful discovery! By using protein powder, I’m able to make these bagels not only delicious but also nutritious. The dough comes together quickly, and I love the satisfaction of boiling them before baking, which creates that perfect chewy texture. I like to top them with a sprinkle of cinnamon sugar, which adds the finishing touch.

These bagels are perfect for breakfast or as a post-workout snack. I often make a batch on Sunday and store them in the fridge, so I have a healthy option all week long. You can even try adding nuts or dried fruits into the dough for added flavor. Enjoying them warm, straight out of the oven is truly an indulgence!

        Why You'll Love These Bagels
        Delicious blend of cinnamon and sugar in every bite
Packed with protein to keep you feeling full
Easily customizable with your favorite toppings
Simple recipe with easy-to-find ingredients

      

Mastering the Dough

The foundation of these Cinnamon Sugar Protein Bagels lies in a well-prepared dough. The combination of all-purpose flour and vanilla protein powder not only contributes to the bagels' texture but also enhances their nutritional profile. When mixing your dry ingredients, ensure they are evenly blended to avoid clumps of protein powder, which can affect the final texture. Using a whisk or sifter can help achieve that fluffy consistency you want in the dough.

Once your ingredients are mixed, the incorporation of Greek yogurt adds moisture and a slight tang, resulting in a delicious flavor that pairs beautifully with the cinnamon topping. Aim for a dough that is slightly sticky but manageable. If it feels too wet, sprinkle in a little additional flour—about a tablespoon at a time—until you reach the desired consistency. This balance is key to producing bagels that are soft inside while still having a slight chew on the outside.

Boiling and Baking Techniques

Boiling the bagels is a crucial step that enhances their texture and creates that characteristic chewy exterior. Make sure your water is at a rolling boil before adding the bagels; this helps them set quickly. Boil each bagel for 1-2 minutes on each side, watching for that slight puffiness. If the bagels are boiling unevenly, adjust the heat slightly or gently stir the water to keep everything moving for even cooking.

After boiling, you’ll transition to baking—preheating to 375°F (190°C) is essential for a golden brown finish. Line your baking sheet with parchment paper to prevent sticking and ensure even heat distribution. Keep an eye on them during the last few minutes of baking, as the perfect bagel should have a beautiful, golden surface. If they are still pale after 25 minutes, add an additional 5 minutes of baking and check frequently.

Customizing and Serving

The beauty of these bagels lies in their versatility. While they shine with cinnamon sugar, feel free to customize the toppings to suit your taste. Add a sprinkle of chopped nuts or seeds for texture, or even drizzle a bit of honey or maple syrup after baking for extra sweetness. If you're looking to cut down on sugar, consider using a sugar substitute like erythritol, which can blend seamlessly with cinnamon for a lower-calorie topping.

Once your bagels are cooled slightly, they’re best enjoyed fresh. However, if you find yourself with leftovers, they can be stored in an airtight container for up to 3 days. To reheat, simply pop them in a toaster or warm them in the oven at 350°F (175°C) for about 5-7 minutes. I often freeze extras for a quick breakfast option on busy mornings—just thaw overnight in the fridge and toast when ready to eat!

Ingredients

For the Bagels

2 cups all-purpose flour
1/2 cup vanilla protein powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup Greek yogurt
1/4 cup water

For the Toppings

2 tablespoons sugar
1 tablespoon ground cinnamon

Instructions

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, protein powder, sugar, baking powder, and salt. Stir in the Greek yogurt and water until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Divide the dough into 8 equal pieces and shape them into bagels.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add the bagels, a few at a time, and boil for 1-2 minutes on each side.

Bake the Bagels

Preheat the oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper and bake for 25 minutes or until golden brown.

Prepare the Topping

While the bagels are baking, mix the sugar and cinnamon together in a small bowl.

Finish the Bagels

Once baked, remove the bagels from the oven and immediately sprinkle the cinnamon sugar mixture on top. Allow them to cool slightly before serving.

Pro Tips

For extra flavor, consider adding a handful of raisins or chopped nuts to the dough before shaping the bagels.

Ingredient Insights

The choice of protein powder is essential in this recipe. I recommend using a vanilla-flavored powder, as it complements the cinnamon sugar beautifully. If you're looking for a dairy-free option, plant-based protein powders like pea or rice can work as alternatives, though they may impart different flavors and textures. Just ensure they are unflavored or mildly flavored to preserve the balance of the bagel.

Greek yogurt is another star ingredient in this recipe. Its thickness lends moisture and richness to the dough while also packing in protein. If you’re unable to find Greek yogurt, regular yogurt can be substituted, but it’s usually thinner, so you might need to adjust the water content slightly to maintain the right dough consistency.

Troubleshooting Common Issues

If your dough turns out too dry, it may lead to tough bagels. This can occur if you measure the flour incorrectly, so I recommend using a kitchen scale for precision. Adding a touch more yogurt or water can help, but be careful not to overdo it—aim for a dough that's soft yet holds its shape.

Another common issue is bagels spreading too much during baking, resulting in a flat shape. To combat this, make sure to shape the bagels firmly and consider refrigerating them for about 30 minutes after boiling and before baking. Chilling helps them hold their shape better during the baking process, achieving that perfectly round bagel appearance.

Storage and Freezing Tips

These bagels are best enjoyed fresh, but you can certainly make them ahead. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, consider freezing them. Wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag to prevent freezer burn. They can be frozen for up to 3 months.

When you’re ready to enjoy a frozen bagel, simply thaw it overnight in the fridge and reheat. Alternatively, you can pop a frozen bagel directly into the toaster or a low oven until warmed through, usually around 10-15 minutes at 350°F (175°C). Enjoying a homemade bagel in just minutes is one of my favorite perks!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.

→ How should I store leftover bagels?

Store them in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.

→ Can I make these bagels gluten-free?

You can use a gluten-free flour blend, but make sure it includes a binder like xanthan gum for the best results.

→ How do I know when the bagels are done baking?

They should be golden brown on the outside and sound hollow when tapped on the bottom.