This is what I call a serious bagel makeover. Traditional cinnamon raisin bagels (and bagels in general) are usually a bundle of refined carbs without much nutrition redemption. Delicious? Absolutely. Sustaining with health perks? Not typically.

A sliced Cinnamon Raisin Protein Bagel on a white plate, one half spread with cream cheese. A wooden butter knife rests on the plate. Nearby are whole bagels, a bowl of cinnamon, raisins, and a patterned napkin.

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This recipe is what I needed to get more fiber in my diet plus the bonus 10 grams of protein. The bagels are chewy on the inside and I love them because you can’t eat them fast. All the flavor comes out when you chew slowly which makes them more digestible also.

Gina
(4.91 stars) 10 ratings
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These beauties flip the script.

Each bagel delivers about 10 grams of protein, 4 grams of fiber, and a whole host of vitamins and minerals—thanks to whole grain flour and protein-rich Greek yogurt. You still get that warm cinnamon sweetness and chewy bite you crave… but now it fuels you instead of flattening you. It’s the same bagel shop vibes with a smarter nutrition profile. Total win!

A glass bowl on a light marble surface holds flour, brown sugar, cinnamon, chia seeds, and dried currants—ingredients ready to become a Cinnamon Raisin Protein Bagel blend, all beautifully unmixed.
A glass bowl containing a ball of cookie dough with chocolate chips, being mixed with a wooden spoon, sits on a light-colored marble surface—perfect for pairing with a Cinnamon Raisin Protein Bagel.
A baking tray lined with parchment paper holds eight round, rustic Cinnamon Raisin Protein Bagel cookies with chocolate chips, each with a hole in the center, arranged in two columns on a light marble surface.
A tray of homemade Cinnamon Raisin Protein Bagels rests on parchment paper, with a small bowl of cinnamon and another bowl of raisins in the background. The bagels are golden brown and studded with raisins.

Easy + healthy topping ideas

My pizza bagels are kind of Bauer family–famous (I usually make them with my plain protein bagels). For this sweeter spin, I skip the marinara and go straight for one of these toppings — the fun part!

  • Classic cream cheese + Berry Chia Jam
  • Peanut butter (or pistachio butter!) + sliced banana + sprinkle of cinnamon
  • Thinly sliced apples + melty cheddar cheese
  • Part-skim ricotta + drizzle of honey
  • Greek yogurt + berries
  • Cottage cheese + thin pear slices
  • Whipped cream cheese + crushed toasted nuts (pistachios, almonds, walnuts, cashews)
  • Mashed avocado + pinch of flaky salt (trust me!)
A wooden board with three slices of bread, including a Cinnamon Raisin Protein Bagel topped with cream cheese, raisins, and nuts; another slice with peanut butter, banana, and chia seeds; and one with cheddar cheese and apple. A bowl of raisins and a napkin are nearby.
A Cinnamon Raisin Protein Bagel sandwich on parchment paper, filled with cheddar cheese and apple slices. An apple, a bowl of raisins, and another bagel sit in the background, while a patterned napkin lies in the foreground.
A sliced Cinnamon Raisin Protein Bagel with cream cheese and orange marmalade sits on a white plate, next to whole bagels, a bowl of cinnamon, and a wooden butter knife with cream cheese on a wooden board.

And if you’re looking for more healthy takes on carby faves for breakfast and beyond, definitely try my Hearty Bran Muffins, Blueberry Protein Breakfast Pastries, Cheddar Protein Biscuits, Jumbo Oatmeal Pancake, and Apple Pie Baked Oatmeal.

A stack of four raisin cookies sits on a wooden board, with a single cookie beside them. In the background are a bowl of raisins, a small wooden bowl, and a white cup—perfectly paired with your favorite Cinnamon Raisin Protein Bagel.
A stack of sliced Cinnamon Raisin Protein Bagel sits on a wooden board, surrounded by loose raisins and a decorative napkin, with a small bowl of raisins blurred in the background.

Looking for a cinnamon-y raisin-y dessert? Try my Skillet Oatmeal Raisin Cookie!

A sliced Cinnamon Raisin Protein Bagel on a white plate, one half spread with cream cheese. A wooden butter knife rests on the plate. Nearby are whole bagels, a bowl of cinnamon, raisins, and a patterned napkin.
(4.91 stars) 10 ratings

High-Protein Cinnamon Raisin Bagels (Made with Greek Yogurt)

These better-for-you bagels pack 10 grams of protein, 4 grams of fiber, and a whole host of vitamins and minerals.
Yield: 8 bagels
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
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Ingredients
 

  • 2 cups white whole wheat flour*
  • 1 tablespoon baking powder
  • 3 tablespoons packed brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ to ½ cup raisins
  • 1 teaspoon kosher salt
  • 1 tablespoon chia seeds, optional
  • 2 cups non-fat plain Greek yogurt, thicker brands work best**
  • 1 large egg, lightly beaten
Ingredient Details to Know
* You can also use standard whole wheat flour, whole wheat pastry flour, or all-purpose flour
** Pour off any excess liquid (or mix it in) before measuring for best texture.
 
 

Instructions
 

  • Preheat and prep: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, brown sugar, cinnamon, raisins, and salt. If using chia seeds, stir them in now.
  • Add the yogurt: Add the Greek yogurt and mix until a shaggy dough forms. It will look crumbly at first—that’s normal.
  • Bring the dough together: Using clean hands, press and fold the mixture together. Knead gently for 1–2 minutes until the dough becomes cohesive and slightly elastic. Adjust with a sprinkle of flour if sticky, or a spoonful of yogurt if too dry. Form into one big dough ball.
  • Shape the bagels: Divide the large dough ball into 8 equal pieces—then roll each into a ball (you’ll have 8 smaller balls). Roll/stretch each into a rope about 6–7 inches long and form into a circle. Pinch the ends firmly to seal.
  • Egg wash: Arrange bagels on the prepared baking sheet, leaving space between each bagel. Lightly brush the tops with the beaten egg for that golden finish.
  • Bake and cool: Place the baking sheet on the middle rack of the oven and bake for about 25 minutes, until lightly golden and set. Let cool for 5–10 minutes before transferring to a rack. Cool fully before slicing for best texture.

Notes

• For a classic fresh bagel: Enjoy soft from the oven, or slice and toast for that crispy, golden exterior.
• Make them gluten-free: Use a 1:1 gluten-free flour blend designed for baking. Texture will be slightly softer.
• Make them dairy-free: Swap in a thick dairy-free Greek-style yogurt alternative.
• Storage: Store in an airtight container at room temperature for up to 3 days.
• Freezer-friendly: Freeze whole or pre-sliced in a freezer friendly bag. If they’re pre-sliced, you can toast straight from frozen or thaw briefly and warm in the microwave or oven for a softer chew.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 bagelCalories: 170Carbohydrates: 31gProtein: 10gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0g— Trans Fat: 0gCholesterol: 5mgSodium: 260mgPotassium: 250mgFiber: 4gTotal Sugar: 7g— Natural Sugar: 5g— Added Sugar: 2gCalcium: 100mgIron: 1.8mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!