Chocolate Chip Protein Bagels (Print Version)

Soft, chewy bagels rich in protein and chocolate chips, great for energizing breakfasts or meal prep.

# 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

→ Mix-Ins

08 - ½ cup mini chocolate chips

→ Boiling

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

→ Topping

11 - 1 egg beaten for egg wash

# How to Make:

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 dry mixture. Mix until a sticky dough forms.
04 - Gently fold mini chocolate chips into dough until evenly distributed throughout.
05 - Lightly dust work surface with flour. Transfer dough and knead for 2 to 3 minutes until smooth and cohesive.
06 - Divide dough into 6 equal portions. Roll each into a ball, poke a hole in center, and stretch gently to form bagel shape with 2-inch opening.
07 - Bring 6 cups water to gentle boil in large pot. Add honey or maple syrup if using for enhanced finish.
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 if desired for glossy golden finish.
10 - Bake for 20 to 25 minutes until golden brown. Cool on wire rack before serving or storing.

# Expert Advice:

01 -
  • They taste like a treat but deliver 10 grams of protein per bagel, so your breakfast actually keeps you full.
  • No kneading stress or overnight rising—these come together in under an hour, which means breakfast on your terms.
  • Chocolate chips folded right into the dough create pockets of sweetness that make mornings feel intentional, not rushed.
02 -
  • Don't skip the boiling step thinking you'll just bake these like bread—that 45 seconds per side is what creates the chewy texture that makes bagels bagels instead of just protein muffins.
  • If your dough feels too sticky after mixing, resist adding more flour; let it sit for two minutes and it'll come together on its own because the yogurt keeps releasing moisture.
03 -
  • If you want extra flavor depth, add a pinch of cinnamon to the dry ingredients—it makes everything taste more developed without being obvious.
  • Don't rush the boiling step by using a full rolling boil; a gentle boil cooks them evenly and prevents the outside from cooking too fast while the inside stays dense.
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