Chocolate Chip Protein Bagels (Print-Friendly)

Chewy bagels packed with chocolate chips, protein, and finished with a peanut butter drizzle, perfect for any time.

# 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 - 8 cups 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, protein powder, sugar, yeast, and salt until fully combined.
02 - Add warm water and melted butter to the dry mixture. Mix 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, and let rise in a warm spot 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 dough and divide into 6 equal pieces. Shape each into a ball, then poke a hole in the center and gently stretch to form a bagel shape with a uniform hole.
08 - Bring 8 cups 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. Use a slotted spoon to transfer to the prepared baking sheet.
10 - Lightly brush each bagel with melted butter.
11 - Bake for 18 to 20 minutes until golden brown. Cool slightly on a wire rack.
12 - Whisk peanut butter, milk, and maple syrup or honey in a small bowl until smooth and pourable.
13 - Drizzle the peanut butter mixture over cooled bagels before serving.

# Expert Advice:

01 -
  • You get a proper bagel texture, chewy and substantial, not some dense protein brick masquerading as breakfast.
  • The chocolate chips taste like an actual treat, making something genuinely nutritious feel like you're getting away with something.
  • They stay fresh for days, which means you can make a batch and actually enjoy your mornings instead of scrambling every single day.
02 -
  • Water temperature matters more than you'd think—I once used water that was too hot and killed the yeast, then spent an hour wondering why nothing was rising, so trust a thermometer or the wrist test (it should feel warm but not hot).
  • The boiling step is non-negotiable and not just for show; it's what creates the chewy interior and that thin, slightly tacky exterior that makes a bagel actually feel like a bagel.
03 -
  • Don't skimp on the boiling step thinking you're saving time; it's the difference between a bagel and a sweet bread roll, and the two minutes it takes will change everything about the final texture.
  • If your dough feels sticky during kneading, resist the urge to flour your hands—instead, wet them slightly, which gives you more control without toughening the dough.
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