Chocolate Chip Protein Bagels (Printable)

Soft bagels with protein and chocolate chips, perfect for a flavorful, energizing breakfast option.

# 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, 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

→ 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 bowl, whisk together flour, protein powder, sweetener, baking powder, and salt.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Mix until a sticky dough forms.
04 - Gently fold in mini chocolate chips until evenly distributed throughout the dough.
05 - Lightly dust a work surface 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 a bagel shape.
07 - Bring 6 cups of water to a gentle boil in a large pot. Add honey or maple syrup if desired.
08 - Working in batches of 2 to 3 bagels, boil for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush bagels with beaten egg for a glossy finish, if desired.
10 - Bake for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool before serving.

# Expert Pointers:

01 -
  • You get actual bagels in under 45 minutes without yeast drama or overnight rises.
  • They're loaded with protein, so you stay full through morning meetings and gym sessions.
  • The chocolate chips create these delicious little pockets of joy that make breakfast feel intentional, not rushed.
02 -
  • The boiling step isn't optional—it's what creates that chewy exterior that makes these actual bagels instead of just round bread with a hole.
  • Don't skip kneading; it takes just minutes but transforms the texture from crumbly to cohesive, and you'll feel the difference immediately in how the dough responds under your hands.
  • If your bagels spread too much during baking, your dough was too warm or you needed slightly more kneading—remember this for next time.
03 -
  • If you want extra flavor depth, add a pinch of ground cinnamon to your dry ingredients—it plays beautifully with chocolate without being obvious about it.
  • For a completely vegan version, swap Greek yogurt for non-dairy yogurt and use dairy-free chocolate chips, and skip the egg wash or use aquafaba instead.
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