Chocolate Chip Protein Bagels (Printable)

Soft, chewy bagels with chocolate chips and a creamy peanut butter topping, great for breakfast or snack time.

# What You 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

→ Mix-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

# Directions:

01 - In a large mixing bowl, whisk together bread flour, vanilla protein powder, granulated sugar, instant dry yeast, and salt until evenly combined.
02 - Add warm water and melted butter to the dry mixture. Mix with a wooden spoon or dough hook until a shaggy dough begins to form.
03 - Knead by hand or with a dough hook attachment for 6 to 8 minutes until the dough becomes smooth, elastic, and slightly tacky.
04 - Gently knead the semisweet chocolate chips into the dough until evenly distributed throughout.
05 - Transfer dough to a lightly greased bowl, cover with plastic wrap or a damp towel, 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 the risen dough and divide into 6 equal portions. Roll each portion into a ball, then poke a hole in the center and gently stretch into a bagel shape with a 2-inch hole.
08 - Bring 2 quarts of water and honey or brown sugar to a gentle boil in a wide pot.
09 - Working in batches, carefully place bagels into boiling water and cook for 30 seconds per side. Use a slotted spoon to transfer boiled bagels to the prepared baking sheet.
10 - Lightly brush the surface of each boiled bagel with melted butter.
11 - Bake in the preheated oven for 18 to 20 minutes until the bagels are golden brown. Transfer to a wire rack and allow to cool slightly.
12 - In a small bowl, whisk together creamy peanut butter, milk, and maple syrup or honey until the mixture reaches a smooth, pourable consistency.
13 - Drizzle the peanut butter mixture over the cooled bagels in a decorative pattern before serving.

# Expert Suggestions:

01 -
  • They're genuinely chewy like a real bagel, not dense or protein-powder-heavy like so many fitness recipes.
  • The chocolate chips plus peanut butter drizzle means you get that indulgent sweet flavor without any guilt.
  • One bagel keeps you full for hours, so it's perfect whether you're heading to the gym or just trying to survive until lunch.
02 -
  • The boiling step is non-negotiable—it's what gives you that chewy, slightly crispy exterior that makes these actual bagels instead of just sweet rolls with holes.
  • Don't let your water get too hot or too cold; if you boil them too long, they become dense and tough, and if you skip boiling altogether, the texture is completely different.
03 -
  • If your dough feels too sticky during kneading, dust your hands with flour rather than adding flour to the bowl, because it's easier to control and you won't accidentally make the bagels dry.
  • The peanut butter drizzle should be thick enough to sit on top of the bagel without running off immediately, but thin enough that you can actually drizzle it with a spoon or whisk—if it's too thick, just add milk a teaspoon at a time.
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