Chocolate Chip Protein Bagels (Printable Version)

Soft, chewy bagels loaded with protein and chocolate chips for a tasty and energizing 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

# Directions:

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 - Dust a work surface lightly 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, then 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 using.
08 - Boil bagels 2 to 3 at a time for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush bagels with beaten egg if desired for a glossy finish.
10 - Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving or storing.

# Expert Hints:

01 -
  • They actually taste like real bagels, not a protein-powder-heavy fitness experiment.
  • One bagel gives you 10 grams of protein without any weird aftertaste or chalky texture.
  • The chocolate chips make breakfast feel indulgent even though you're hitting your macro goals.
  • Batch them on Sunday and you've got grab-and-go breakfasts that don't require guilt.
02 -
  • If your dough feels too sticky to handle, resist the urge to add tons of flour; a tiny dust on your hands and work surface is all you need, and more flour will make them dense.
  • The 45-second boil timing is non-negotiable—I once got distracted and boiled them for a full minute, and they turned into dense, doughy disappointments.
03 -
  • Use mini chocolate chips instead of regular ones; they distribute evenly and you get chocolate in every single bite instead of awkward clumps.
  • Don't skip the boiling step even though it seems fussy—that's what makes them actual bagels with that chewy interior instead of just dense bread with a hole.
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