# Components:
→ Bagel Dough
01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2¼ teaspoons active dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water
07 - 1 tablespoon unsalted butter, melted
→ Cinnamon Swirl
08 - 2 tablespoons unsalted butter, softened
09 - ¼ cup brown sugar
10 - 2 teaspoons ground cinnamon
→ Boiling Bath
11 - 2 quarts water
12 - 2 tablespoons honey or maple syrup
→ Vanilla Greek Yogurt Glaze
13 - ½ cup Greek yogurt
14 - 2 tablespoons powdered sugar
15 - ½ teaspoon vanilla extract
16 - 1 to 2 teaspoons milk
# Method:
01 - In a large mixing bowl, combine bread flour, vanilla protein powder, granulated sugar, and salt. Whisk to distribute evenly.
02 - In a separate small bowl, dissolve active dry yeast in 1 cup warm water. Let sit undisturbed for 5 minutes until foamy layer forms on surface.
03 - Pour yeast mixture and melted butter into the dry ingredients. Mix with a wooden spoon or dough hook until shaggy dough forms.
04 - Transfer dough to a floured work surface and knead for 6 to 8 minutes, working until dough becomes smooth, elastic, and slightly tacky to the touch.
05 - Place kneaded dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm location for 30 to 40 minutes until volume doubles.
06 - While dough rises, combine softened butter, brown sugar, and ground cinnamon in a small bowl. Mix until uniform paste forms.
07 - Punch down risen dough to release gas. Roll out on floured surface into a 10 by 14 inch rectangle of uniform thickness.
08 - Spread cinnamon mixture evenly across entire surface of dough rectangle, leaving minimal margin at edges.
09 - Starting from the long side, roll dough tightly into a log. Cut completed roll into 8 equal pieces using a sharp knife.
10 - Roll each piece into a tight ball between your palms. Poke a hole through the center with your thumb and gently stretch into a bagel ring, maintaining even thickness throughout.
11 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rest for 10 minutes at room temperature.
12 - Adjust oven rack to middle position and preheat oven to 375 degrees Fahrenheit.
13 - Bring 2 quarts water with honey to a gentle boil in a large saucepan. Working in batches, carefully drop bagels into boiling water and boil for 30 seconds on each side using a slotted spoon. Return boiled bagels to baking sheet.
14 - Transfer baking sheet to preheated oven and bake for 18 to 20 minutes until bagels develop deep golden-brown crust and sound hollow when tapped on bottom.
15 - Remove bagels from oven and transfer immediately to a wire cooling rack. Allow to cool to room temperature before glazing.
16 - In a small bowl, whisk together Greek yogurt, powdered sugar, vanilla extract, and 1 teaspoon milk until smooth and pourable consistency. Add additional milk 1 teaspoon at a time if needed to reach desired thickness.
17 - Drizzle prepared vanilla glaze over cooled bagels in decorative pattern. Serve immediately or store for later consumption.
