Chocolate Chip Protein Bagels

My gym buddy showed up one morning with these bagels, and I honestly didn't expect much—protein powder in baked goods usually tastes like cardboard mixed with regret. But one bite changed everything; the chocolate chips melted just right, and the peanut butter drizzle made it taste like dessert masquerading as breakfast. I spent the whole drive to work pestering him for the recipe, and now they're my Saturday morning ritual.

I made these for a Sunday brunch with my roommate who'd been skeptical about my whole protein powder phase. Watching her face when she bit into one and realized it was actually delicious—not just edible, but genuinely good—was worth every minute of kneading. Now she texts me asking when I'm making them again.

Ingredients

• Bread flour (2 cups/250g): This gives you that chewy bagel texture that all-purpose flour just can't deliver, and it's worth hunting down if you don't have it on hand.
• Vanilla protein powder (1 cup/100g): Choose one you actually like the taste of, because it's going to be prominent; avoid anything with an artificial aftertaste that lingers.
• Granulated sugar (2 tbsp): This feeds the yeast and helps create that gorgeous golden crust, plus it balances the protein powder's sometimes chalky notes.
• Instant dry yeast (2 tsp): Make sure it's fresh by checking the expiration date, because old yeast means dense, sad bagels that won't rise properly.
• Salt (1/2 tsp): Don't skip this—it controls the yeast and actually makes the chocolate chips taste richer.
• Warm water (3/4 cup/180ml at 110°F/43°C): Water that's too hot kills the yeast, too cold won't activate it, so use a thermometer if you have one or just aim for comfortably warm.
• Melted unsalted butter (1 tbsp plus more for brushing): Unsalted lets the chocolate and peanut flavors shine; salted butter competes with the drizzle.
• Semisweet chocolate chips (1/2 cup/90g): These soften beautifully during baking and don't overwhelm the bagel itself.
• Water for boiling (2 quarts/2 liters): The boiling step is what makes these actual bagels and not just sweet bread, so don't skip it.
• Honey or brown sugar for bath (2 tbsp): This creates a subtle sweetness in the water that affects the crust and helps it brown evenly.
• Creamy peanut butter (1/4 cup/60g): Natural or conventional both work, but stir it well if using natural so the oil's incorporated.
• Milk for drizzle (2 tbsp, dairy or plant-based): This thins the peanut butter to a drizzle consistency without adding heat that would break it.
• Maple syrup or honey (1 tsp): Adds subtle sweetness and helps the drizzle flow smoothly.

Instructions

Mix the dry foundation:

Whisk bread flour, protein powder, sugar, yeast, and salt in a large bowl, making sure everything's evenly distributed so you don't end up with pockets of salty dough or yeast clumps.

Bring the dough together:

Pour in warm water and melted butter, then mix with your hands or a wooden spoon until you have a shaggy, slightly sticky dough that comes together. Don't worry if it looks messy—this is exactly where it should be.

Knead into smoothness:

Using a dough hook on low-medium speed or your hands, knead for 6 to 8 minutes until the dough becomes smooth, elastic, and springs back when you poke it. Your hands should feel slightly sticky but the dough shouldn't stick to the bowl.

Fold in the chocolate:

Gently work in chocolate chips so they're evenly scattered throughout, being careful not to smash them into the dough or you'll get streaks of melted chocolate instead of distinct chips.

Let it rise:

Place dough in a lightly greased bowl, cover with a clean towel, and let it sit in a warm spot for 30 to 40 minutes until nearly doubled—it should look puffy and feel airy when you gently poke it.

Prep your workspace:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper so nothing sticks and you get that even browning on the bottom.

Shape the bagels:

Punch down the dough, divide it into 6 equal pieces, then roll each into a ball. Poke a hole in the center and gently stretch it into a bagel shape about the size of your closed fist—don't make the hole too small or it'll close during boiling.

Boil for the real bagel texture:

Bring 2 quarts of water with honey or brown sugar to a gentle boil in a wide pot, then carefully add bagels in batches, boiling each side for 30 seconds. Use a slotted spoon to transfer them to the prepared baking sheet—they should look slightly puffed and feel tacky on the surface.

Brush and bake:

Lightly brush each bagel with melted butter, then bake for 18 to 20 minutes until the tops are golden brown and the bagels sound hollow when tapped. The kitchen will smell incredible while they bake.

Cool before drizzling:

Let bagels cool slightly on a wire rack so the peanut butter drizzle doesn't melt into streaks, but serve them while they're still warm enough to enjoy.

Make the peanut butter drizzle:

Whisk peanut butter, milk, and maple syrup or honey together until smooth and pourable, then drizzle generously over each cooled bagel just before serving. If the drizzle gets too thick, whisk in a splash more milk.

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My partner surprised me by making these for my birthday breakfast, even though they'd only seen the recipe once. There was flour everywhere, and they'd accidentally made the holes too big on a couple, but tasting something someone else made with this much care made them infinitely better than anything I could create alone.

Choosing Your Protein Powder Wisely

Not all protein powders bake the same—some stay fluffy and integrate beautifully into dough, while others turn everything gritty or leave a bitter aftertaste that no amount of chocolate can mask. Vanilla works best here because it complements the chocolate and peanut butter without fighting for attention. If you're using a new brand, taste a pinch of the dry powder first and imagine it mixed into dough; if you already don't love it plain, you definitely won't love it baked.

Getting the Texture Just Right

The magic happens in how long you knead and how much you let the dough rest—too little kneading and you'll have a dense, crumbly bagel, but over-kneading can make them tough and chewy in the wrong way. I learned this the hard way by watching the dough carefully and feeling how it transforms from rough to smooth; that transition is exactly what you're looking for. The rise time matters too; if your kitchen is cold, give them extra time, but if it's warm, they'll puff up faster than you expect.

Storage and Make-Ahead Tips

These bagels stay fresh in an airtight container for up to three days, and honestly they taste just as good cold as they do warm—grab one from the fridge and you've got instant breakfast. You can also freeze them after baking, and just pop them in the toaster oven to refresh them, which makes weekend meal prep feel less like a chore.

• Make the peanut butter drizzle fresh each time rather than storing it, because it separates and thickens in the fridge.
• Store bagels without the drizzle so they stay chewy and don't get soggy from the moisture in the peanut butter.
• If you're shape-forming ahead, you can refrigerate the bagels for up to 24 hours before boiling, which actually improves the flavor.

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There's something deeply satisfying about biting into a bagel you made yourself, especially when it tastes this good. Keep making them until the process feels second nature, then experiment with different chocolate or add-ins once you've nailed the basics.

Recipe FAQs

→ What makes these bagels chewy and soft?

The combination of bread flour and protein powder creates a dough with great elasticity. The kneading process and water bath also help develop a soft, chewy texture.

→ Can I substitute the chocolate chips with other add-ins?

Yes, you can replace chocolate chips with dark chocolate chunks or dried fruit for variation in flavor and texture.

→ How is the peanut butter drizzle prepared?

The drizzle is made by whisking creamy peanut butter with milk and maple syrup or honey until smooth and pourable, then poured over cooled bagels.

→ Is it possible to make the bagels dairy-free?

Absolutely. Using plant-based protein powder and non-dairy milk in the drizzle ensures a dairy-free version.

→ What is the purpose of boiling the bagels before baking?

Boiling the bagels briefly in water with honey or brown sugar helps develop their characteristic glossy crust and chewy interior.