Chocolate Chip Protein Bagels (Printable)

Soft, chewy bagels packed with chocolate chips and peanut butter drizzle. Perfect nourishing breakfast or snack.

# 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 at 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

# Method:

01 - In a large bowl, whisk together bread flour, protein powder, sugar, 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 with a dough hook for 6 to 8 minutes until the dough becomes smooth and elastic.
04 - Gently knead in chocolate chips until evenly distributed throughout the dough.
05 - Place dough in a lightly greased bowl, cover with a cloth, and let rise in a warm location for 30 to 40 minutes until nearly doubled in size.
06 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
07 - Punch down the dough and divide into 6 equal pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch to form 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 - Boil bagels in batches for 30 seconds per side, using a slotted spoon to transfer each bagel to the prepared baking sheet.
10 - Lightly brush the boiled bagels with melted butter.
11 - Bake for 18 to 20 minutes until golden brown. Transfer to a wire rack to cool slightly.
12 - Whisk peanut butter, milk, and maple syrup or honey together in a small bowl until smooth and pourable.
13 - Drizzle the peanut butter mixture over cooled bagels before serving.

# Expert Advice:

01 -
  • They taste like a treat but pack 15 grams of protein per bagel, so you're actually fueling your body instead of crashing mid-morning.
  • The texture is that perfect chewy-on-the-inside, slightly crispy-on-the-outside thing that makes carbs worth eating.
  • Once you nail the technique, you can experiment endlessly with chocolate types, nut butters, or mix-ins without starting from scratch.
02 -
  • The boiling step is what makes these bagels instead of just shaped bread—don't skip it or rush it, because it's that brief bath in sugar water that creates the chewy interior and slightly crispy exterior.
  • If your dough feels sticky after mixing, you can let it rest for 10 minutes before kneading, which allows the flour to fully hydrate and makes the whole process less frustrating.
03 -
  • Keep your hands slightly damp when shaping the bagels—it prevents sticking and gives you better control without tearing the dough.
  • If you don't have a slotted spoon, a small spider strainer or even a large slotted spoon works perfectly for fishing bagels out of boiling water without losing them to the depths.
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