CINNAMON RAISIN PROTEIN BAGELS
(MACRO-VERIFIED)
Protein
20G
Calories
180
Prep Time
15M
Bake Time
20M
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. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
8 servings per recipe
Serving size
1 bread
Amount per serving
Calories
180
Total Fat 3g
4%
Total Carbohydrate 20g
7%
Dietary Fiber 3g
11%
Total Sugars 6g
Protein 20g
40%
*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.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 375°F (190°C).
In a bowl, mix together the flour, Greek yogurt, protein powder, baking powder, cinnamon, and salt. Fold in the raisins.
Knead the dough on a floured surface. Divide into 8 pieces and shape into bagels.
Place the bagels on a baking sheet lined with parchment paper and brush with the beaten egg white.
Bake for 15-20 minutes, or until golden brown.
Let the bagels cool on a wire rack.
TROUBLESHOOTING
My breads are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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