CINNAMON RAISIN PROTEIN BAGELS
Indulge in these sweet and chewy cinnamon raisin bagels, each boasting a hearty 20 grams of protein to fuel your day. Packed with wholesome ingredients, they offer a balanced macro profile—perfect for supporting muscle recovery, sustained energy, and overall wellness. The tender, dense texture combines a satisfying chew with bursts of sweet cinnamon and juicy raisins, creating a delightful contrast that makes each bite irresistibly flavorful. Whether enjoyed as a energizing breakfast, post-workout treat, or a nutritious snack, these bagels are versatile and satisfying. They’re especially great for meal prep, allowing you to have a protein-rich option on hand throughout the week. For gluten-free or vegan adaptations, simply swap in gluten-free flours or vegan binders like flaxseed meal—these tweaks will still deliver a delicious, nutrient-dense result. For best results, ensure your dough is well-kneaded for a smooth, elastic consistency, and consider toasting them lightly before serving to enhance their aroma and texture. Enjoy them plain or spread with nut butter or Greek yogurt for added flavor and creaminess.
GET THE PRINTABLE PACK
Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 150g all-purpose flour
- 100g plain non-fat Greek yogurt
- 50g vanilla whey protein powder
- 30g raisins
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg white, beaten
STEP-BY-STEP INSTRUCTIONS
Preheat Oven
Preheat your oven to 375°F (190°C).
Make the Dough
In a bowl, mix together the flour, Greek yogurt, protein powder, baking powder, cinnamon, and salt. Fold in the raisins.
Knead and Shape
Knead the dough on a floured surface. Divide into 8 pieces and shape into bagels.
Prepare for Baking
Place the bagels on a baking sheet lined with parchment paper and brush with the beaten egg white.
Bake
Bake for 15-20 minutes, or until golden brown.
Cool
Let the bagels cool on a wire rack.
TROUBLESHOOTING GUIDE
Slice is too dry
Try reducing baking time by 2-3 minutes, or add an extra tablespoon of Greek yogurt to the batter.
Not rising properly
Check that your baking powder is fresh (less than 6 months old). Also avoid overmixing the batter.
Gummy texture in center
This usually means under-baking. Use a toothpick to test - it should come out with just a few moist crumbs.
Too dense
Make sure you're measuring protein powder correctly. Too much protein powder can make baked goods dense.
SUBSTITUTION MATRIX
| Original | Swap With | Macro Impact |
|---|---|---|
| Whey Protein | Casein or Pea Protein | +10% Liquid Required |
| Greek Yogurt | Cottage Cheese (Blended) | Higher Protein + Sodium |
| Oat Flour | Gluten-Free 1-to-1 Blend | Neutral |
| Liquid Egg Whites | 2 Whole Eggs | +10g Fat / +90 Cal |
NUTRITION FACTS
8 bagels per container
Serving size 1 bagel
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
PRO TIPS
Store in an airtight container at room temperature for up to 5 days.
For best results, use a kitchen scale to measure ingredients in grams.
Let cool completely before storing to prevent sogginess.
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