RecipeCinnamon Raisin Protein Bagel

Nutrition Facts
Amount per Serving
  1. Calories: 180
  2. Protein: 10 g
  3. Total Fat: 1.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  4. Cholesterol: 5 mg
  5. Total Carbohydrate: 35 g
  6. Dietary Fiber: 5 g
  7. Total Sugar: 10 g
    • Natural Sugar: 5.5 g
    • Added Sugar: 4.5 g
  8. Sodium: 280 mg

These bagels are satisfying, delicious and 100% Sunday-brunch approved. Plus, each one comes loaded with 10 grams of protein and 5 grams of fiber…for less than 200 calories. That is one sweet deal!

  • Prep time
  • Total Time
This recipe makes 8 bagels
  • • 2 cups whole wheat flour
  • • 2 cups non-fat plain Greek yogurt (thicker brands work best)
  • • 1 tablespoon chia seeds​
  • • 1 teaspoon Kosher salt
  • • 1 tablespoon baking powder
  • • ¼ to ½ cup raisins
  • • 3 tablespoons packed brown sugar
  • • 1 tablespoon ground cinnamon



Preheat oven to 350°F.

Combine flour, baking powder, chia seeds and salt and mix well. Add the yogurt and mix until all of the flour is incorporated into a dry batter. Knead the dough with clean hands until its dry and elastic (this will take about a minute). In a small bowl, mix the brown sugar and cinnamon until well combined, and knead into dough. Then, knead in raisins until evenly distributed and divide dough into eight balls.

One at a time, roll each ball in your palm and form into one long rope (if it breaks apart, just squish it back together). Lay each on the parchment paper and form into a circular shape, cinching the ends to complete a closed bagel.

Mist tops with oil spray and bake for about 25 minutes. Let cool before slicing.

Note: These freeze wonderfully. When ready to enjoy, simply thaw in the microwave, slice and toast in the toaster oven. Alternatively, you can slice before freezing, and place directly in toaster from the freezer.

If you love bagels for breakfast (without the cinnamon-raisin flavor) whip up a batch of these plain protein bagels! And, if you’re craving pancakes, here’s a simple recipe for protein pancakes.


Nutrition based on ¼ cup raisins