Chocolate Chip Protein Bagels (Printable)

Soft, chewy bagels enriched with protein and dotted with chocolate chips, perfect for a nutritious breakfast.

# What You Need:

→ 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, non-fat or full-fat
07 - 1 teaspoon vanilla extract

→ Mix-ins

08 - ½ cup mini chocolate chips

→ For Boiling

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

→ For Topping

11 - 1 egg, beaten, optional

# How To Make It:

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.
03 - Add Greek yogurt and vanilla extract to the dry mixture and stir until a sticky dough forms.
04 - Gently fold mini chocolate chips into the dough until evenly distributed throughout.
05 - Dust work surface lightly 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 bagel shapes.
07 - Bring 6 cups water to a gentle boil in a large pot. Add honey or maple syrup if using.
08 - Working in batches of 2 to 3, boil bagels for 45 seconds per side. Remove with slotted spoon and place on prepared baking sheet.
09 - Brush bagels with beaten egg for shine if desired.
10 - Bake for 20 to 25 minutes until golden brown. Cool on wire rack before serving or storing.

# Expert Advice:

01 -
  • They're ready in under an hour, which means you can enjoy fresh-baked bagels without the usual overnight fermentation drama.
  • Each bagel packs 10 grams of protein, so you actually feel satisfied instead of hungry again twenty minutes later.
  • The dough is forgiving enough that even if your bagel shapes aren't perfectly symmetrical, they'll still taste incredible.
02 -
  • The boiling step isn't optional—it's what creates that signature chewy exterior; skipping it gives you more of a dense roll texture rather than a true bagel.
  • Don't overwork the dough after adding the chocolate chips, or you'll break them up and end up with chocolate-streaked bagels instead of studded ones.
  • If your bagel holes close up during boiling or baking, that's actually normal and doesn't affect how they taste, though it does change their aesthetic appeal.
03 -
  • Don't boil your bagels for longer than 45 seconds per side, or they'll absorb too much water and become dense and gummy inside instead of light and chewy.
  • If you find your dough is too sticky to shape, chill it in the fridge for 15 minutes before dividing and shaping—this makes handling so much easier and the bagels will turn out even better.
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