Chocolate Chip Protein Bagels (Printer View)

Soft, protein-packed bagels studded with chocolate chips for a satisfying start to your day.

# What you'll 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
07 - 1 teaspoon vanilla extract

→ Add-ins

08 - ½ cup mini chocolate chips

→ For Boiling

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

→ For Topping

11 - 1 egg, beaten for egg wash

# Method:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, protein powder, sweetener, baking powder, and salt until fully incorporated.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Mix until a sticky dough forms.
04 - Gently fold mini chocolate chips into the dough until evenly distributed throughout.
05 - Lightly dust 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, poke a hole in the center, and stretch gently to form bagel shape.
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 2–3, boil bagels for 45 seconds per side. Remove with a slotted spoon and place on prepared baking sheet.
09 - Brush bagels with beaten egg for a glossy finish, if desired.
10 - Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving or storing.

# Expert Advice:

01 -
  • They're legitimately chewy like a real bagel, not dense or crumbly like most protein recipes pretend to be.
  • Greek yogurt keeps them moist for days, so you're not eating rubber by Thursday.
  • Chocolate chips make it feel like dessert for breakfast without the guilt spiral.
02 -
  • The boiling step is non-negotiable if you want actual bagel texture—skipping it leaves you with dense rolls that aren't the same thing.
  • Don't go overboard kneading or these will get tough; you're building just enough structure to hold the chocolate chips, not developing gluten like sourdough.
03 -
  • Use a kitchen scale for the flour and protein powder if you have one—weight is way more reliable than cups, and these are forgiving enough that small variations don't matter, but consistent results matter.
  • The dough should feel sticky but not wet; if it's too wet, add a tablespoon of flour and knead it in—if it's too dry, add a tablespoon of yogurt.
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