Chocolate Chip Protein Bagels

Imagine biting into a warm, golden bagel that's perfectly chewy on the inside with a satisfying crust on the outside—now add the indulgence of melty chocolate chips and the power of protein to fuel your morning. These Chocolate Chip Protein Bagels transform the classic New York favorite into a high-protein breakfast that doesn't compromise on flavor or texture. Made with wholesome white whole wheat flour, creamy Greek yogurt, and studded with sweet mini chocolate chips, each bagel delivers 10 grams of protein to keep you energized throughout your busy day. Whether you're meal prepping for the week ahead or treating yourself to a post-workout reward, these bagels prove that nutritious eating can be absolutely delicious.

Save

The secret to these protein bagels lies in the combination of Greek yogurt and protein powder, which creates a tender, moist crumb while boosting the nutritional profile. Unlike traditional bagels that require yeast and hours of rising time, this easy recipe comes together quickly with just a few basic steps. The brief boiling process gives these bagels their characteristic chewy exterior and glossy finish, while the baking transforms them into golden, aromatic perfection. Each bite delivers the comforting taste of a bakery-style bagel with the added bonus of protein-packed nutrition that supports your active lifestyle.

Ingredients

• Dry Ingredients: 2 cups (250 g) white whole wheat flour, 1 scoop (30 g) vanilla or unflavored protein powder, 2 tbsp (24 g) granulated sweetener of choice (e.g., coconut sugar, erythritol), 1 ½ tsp baking powder, ½ tsp salt
• Wet Ingredients: 1 cup (240 g) Greek yogurt, plain, non-fat or full-fat, 1 tsp vanilla extract
• Add-ins: ½ cup (90 g) mini chocolate chips (use dairy-free if desired)
• For Boiling: 6 cups (1.5 L) water, 1 tbsp honey or maple syrup (optional, for shine)
• For Topping: 1 egg, beaten (for egg wash; optional)

Instructions

Step 1: Prepare Your Oven and Ingredients

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, protein powder, sweetener, baking powder, and salt.

Step 3: Form the Dough

Add Greek yogurt and vanilla extract. Mix until a sticky dough forms.

Step 4: Add Chocolate Chips

Gently fold in the mini chocolate chips until evenly distributed.

Step 5: Knead the Dough

Lightly dust a work surface with flour. Transfer the dough and knead for 2–3 minutes until smooth.

Step 6: Shape the Bagels

Divide the 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.

Step 7: Boil the Water

Bring water to a gentle boil in a large pot. Add honey or maple syrup if using.

Step 8: Boil the Bagels

Boil bagels, 2–3 at a time, for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.

Step 9: Apply Egg Wash

Brush bagels with beaten egg if desired for shine.

Step 10: Bake and Cool

Bake for 20–25 minutes, or until golden brown. Cool on a wire rack before serving or storing.

Zusatztipps für die Zubereitung

For the best texture, make sure your Greek yogurt is at room temperature before mixing—this helps it incorporate more smoothly into the dry ingredients. When kneading the dough, use just enough flour to prevent sticking, but avoid adding too much, as this can make the bagels dense. If your dough feels too sticky, dust your hands with flour rather than adding it directly to the dough. When shaping the bagels, make the center holes slightly larger than you think necessary, as they will shrink during boiling and baking. For extra flavor, add a pinch of cinnamon to the dough. Use dairy-free yogurt and chocolate chips for a vegan version. Bagels can be stored in an airtight container for up to 4 days or frozen for up to 2 months.

Varianten und Anpassungen

This versatile recipe adapts easily to various dietary needs and flavor preferences. For a vegan version, substitute the Greek yogurt with dairy-free yogurt (such as coconut or almond-based) and use dairy-free chocolate chips, omitting the egg wash or replacing it with a plant-based milk glaze. If you're avoiding gluten, use a certified gluten-free flour blend and ensure your protein powder is also gluten-free. Experiment with different add-ins beyond chocolate chips: try dried cranberries and orange zest for a fruity twist, cinnamon chips for a sweeter version, or even savory options like shredded cheese and herbs. You can also swap the vanilla protein powder for chocolate protein powder to intensify the chocolate flavor, or use unflavored protein powder if you prefer a more neutral base.

Serviervorschläge

These Chocolate Chip Protein Bagels are delicious served warm, straight from the oven, when the chocolate chips are still slightly melty. For a classic breakfast, slice them in half and toast until crispy, then spread with cream cheese, almond butter, or peanut butter for an extra protein boost. They pair beautifully with fresh fruit, a smoothie, or your favorite morning coffee or tea. For a decadent treat, try them with a smear of Nutella or cookie butter. They also work wonderfully as a post-workout snack when topped with Greek yogurt and fresh berries, or as an afternoon pick-me-up with a glass of cold milk. Store cooled bagels in an airtight container at room temperature for up to 4 days, or freeze individually wrapped bagels for up to 2 months—simply toast from frozen for a quick breakfast any day of the week.

Save

With their perfect balance of nutrition and indulgence, these Chocolate Chip Protein Bagels prove that healthy eating doesn't have to be boring or bland. Each golden, chocolate-studded bagel delivers the satisfying chew of a traditional bagel with the added benefits of whole grains and protein to fuel your day. Whether you're an athlete looking for recovery fuel, a busy professional needing a convenient breakfast, or simply someone who loves the combination of chocolate and carbs, this recipe delivers on all fronts. Make a batch this weekend, and you'll have a week's worth of delicious, energizing breakfasts ready to go. Your taste buds and your muscles will thank you!

Recipe FAQ

→ What flour is best for these bagels?

White whole wheat flour provides a hearty yet tender crumb, complementing the protein powder and yogurt.

→ Can I substitute the protein powder?

Yes, vanilla or unflavored protein powders work well, maintaining texture without overpowering flavor.

→ How do I get a shiny crust on the bagels?

Brushing with beaten egg before baking enhances shine and color, but it is optional.

→ Is boiling necessary before baking?

Boiling briefly firms the bagel’s crust and helps achieve a classic chewy texture.

→ Can these bagels be made vegan?

Use dairy-free yogurt and non-dairy chocolate chips, and skip the egg wash to keep them vegan-friendly.