Chocolate Chip Protein Bagels (Print Version)

Soft, chewy bagels with chocolate chips and protein, finished with a creamy peanut butter drizzle.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant dry yeast
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup warm water (110°F)
07 - 1 tablespoon melted unsalted butter, plus more for brushing

→ Add-ins

08 - 1/2 cup semisweet chocolate chips

→ Water Bath

09 - 2 quarts water
10 - 2 tablespoons honey or brown sugar

→ Peanut Butter Drizzle

11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons milk (dairy or plant-based)
13 - 1 teaspoon maple syrup or honey

# How to Make It:

01 - In a large bowl, whisk together bread flour, vanilla protein powder, granulated sugar, instant dry yeast, and salt until well combined.
02 - Add warm water and melted butter to the dry mixture. Stir until a shaggy dough forms.
03 - Knead by hand or using a dough hook for 6 to 8 minutes until the dough becomes smooth and elastic.
04 - Gently knead chocolate chips into the dough, distributing them evenly throughout.
05 - Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm location for 30 to 40 minutes until nearly doubled in volume.
06 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 6 equal portions. Roll each into a ball, create a hole in the center with your thumb, and gently stretch to form a bagel shape.
08 - Bring 2 quarts of water and honey or brown sugar to a gentle boil in a wide pot.
09 - Working in batches, boil bagels for 30 seconds per side. Transfer to the prepared baking sheet using a slotted spoon.
10 - Lightly brush each boiled bagel with melted butter.
11 - Bake for 18 to 20 minutes until golden brown. Cool slightly on a wire rack.
12 - Whisk together creamy peanut butter, milk, and maple syrup or honey in a small bowl until smooth and pourable.
13 - Drizzle peanut butter mixture over cooled bagels and serve.

# Additional Tips::

01 -
  • They taste like an indulgence but pack 15g of protein per bagel, so you're actually nourishing yourself.
  • The boiling step is quicker than you'd expect, and watching them puff up in the water never gets old.
  • A homemade peanut butter drizzle beats any store-bought version by miles, and it takes literally two minutes.
02 -
  • The boiling step is non-negotiable—it's what separates homemade bagels from bread rolls with holes, so don't skip it thinking you can just bake them.
  • Overworking the dough after you add chocolate chips will break them apart; treat that part like you're being gentle with something precious.
  • The protein powder changes how dough hydrates slightly, so if your mixture feels too dry or wet, adjust water by a tablespoon at a time rather than following the recipe blindly.
03 -
  • Use a kitchen scale for the flour and protein powder—scooping from the bag compacts them and gives you too much, which makes dense bagels.
  • If your bagels spread too much during boiling, your dough is too warm; let it rest in the fridge for 15 minutes before boiling if you're working in a hot kitchen.
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