Chocolate Chip Protein Bagels (Printable Version)

Soft, chewy bagels with protein and chocolate chips, ideal for a tasty and nourishing breakfast.

# The Ingredients You'll Need:

→ Dry Ingredients

01 - 2 cups white whole wheat flour
02 - 1 scoop vanilla or unflavored protein powder
03 - 2 tbsp granulated sweetener of choice
04 - 1½ tsp baking powder
05 - ½ tsp salt

→ Wet Ingredients

06 - 1 cup plain Greek yogurt, non-fat or full-fat
07 - 1 tsp vanilla extract

→ Add-ins

08 - ½ cup mini chocolate chips

→ For Boiling

09 - 6 cups water
10 - 1 tbsp honey or maple syrup, optional

→ For Topping

11 - 1 egg, beaten, for egg wash

# Step-by-Step Instructions:

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 well combined.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Mix until a sticky dough forms.
04 - Gently fold in mini chocolate chips until evenly distributed throughout the dough.
05 - Lightly dust a work surface with flour. Transfer dough and knead for 2–3 minutes until smooth and cohesive.
06 - Divide dough into 6 equal portions. Roll each into a ball, then poke a hole in the center and stretch gently to form a bagel shape with a uniform hole.
07 - Bring 6 cups of water to a gentle boil in a large pot. Add honey or maple syrup if using for enhanced shine.
08 - Boil bagels 2–3 at a time 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, shiny finish.
10 - Bake for 20–25 minutes, or until golden brown. Cool on a wire rack before serving or storing.

# Additional Tips::

01 -
  • They're legitimately high-protein without tasting like a fitness bar, which is honestly a miracle.
  • One batch lasts all week in the fridge, so Monday mornings suddenly become manageable.
  • The chocolate chips create little bursts of joy in every bite, turning breakfast into something you actually crave.
02 -
  • The boiling step is non-negotiable if you want actual bagels and not just dough rolls—those 45 seconds per side create the chewy texture that makes them worth the effort.
  • If your dough feels too sticky to handle, a light dusting of flour helps tremendously, but resist the urge to add flour to the mixture itself or they'll turn dense.
  • The bagels will firm up as they cool, so don't panic if they feel soft right out of the oven.
03 -
  • If you don't have a slotted spoon, a spider skimmer or even a regular spoon works—just be gentle lifting the bagels from the water.
  • The honey in the boiling water isn't just for shine; it subtly sweetens the exterior and helps browning, so it's worth the small step of stirring it in.
  • Overworking the dough before boiling makes them tough, so if it comes together quickly, that's actually a good sign—stop kneading as soon as it feels unified.
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