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–+ servings
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.

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

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.