Chocolate Chip Protein Bagels

There is something deeply satisfying about pulling a fresh batch of bagels from the oven — the golden crust, the chewy crumb, the warm, yeasty aroma that fills your kitchen. Now imagine those bagels studded with melty semisweet chocolate chips, built on a protein-rich dough, and finished with a silky peanut butter drizzle that pools into every nook and cranny. These Chocolate Chip Protein Bagels are exactly that: a nourishing, indulgent, and utterly crave-worthy treat that works as a power-packed breakfast or a satisfying post-workout snack. They are the kind of recipe that makes you feel good about reaching for a second one.

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Bagels have a long and storied history rooted in Eastern European Jewish baking traditions, but this version takes that beloved chewy foundation in a decidedly modern, health-conscious direction. By replacing a portion of the flour with vanilla protein powder, the dough gains not only nutritional depth but also a subtle sweetness that pairs beautifully with the bittersweet chocolate chips. The honey-spiked water bath remains faithful to the classic technique — that brief boil is what gives each bagel its signature chew and glossy sheen before it ever sees the inside of the oven. Once baked to a deep golden brown and drizzled with the peanut butter glaze, these bagels sit at the crossroads of wholesome and indulgent, a place every great recipe aspires to reach.

Ingredients

• Dry Ingredients
• 2 cups (250 g) bread flour
• 1 cup (100 g) vanilla protein powder
• 2 tbsp granulated sugar
• 2 tsp instant dry yeast
• 1/2 tsp salt
• Wet Ingredients
• 3/4 cup (180 ml) warm water (about 110°F/43°C)
• 1 tbsp melted unsalted butter (plus more for brushing)
• Add-ins
• 1/2 cup (90 g) semisweet chocolate chips
• Water Bath
• 2 quarts (2 liters) water
• 2 tbsp honey or brown sugar
• Peanut Butter Drizzle
• 1/4 cup (60 g) creamy peanut butter
• 2 tbsp milk (dairy or plant-based)
• 1 tsp maple syrup or honey

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Instructions

Step 1 – Mix the dry ingredients

In a large bowl, whisk together bread flour, protein powder, sugar, yeast, and salt until evenly combined.

Step 2 – Add wet ingredients

Add warm water and melted butter. Mix until a shaggy dough forms.

Step 3 – Knead the dough

Knead by hand or with a dough hook for 6–8 minutes, until the dough is smooth and elastic.

Step 4 – Incorporate the chocolate chips

Gently knead in the semisweet chocolate chips until evenly distributed throughout the dough.

Step 5 – First rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 30–40 minutes or until nearly doubled in size.

Step 6 – Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 7 – Shape the bagels

Punch down the dough and divide into 6 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape.

Step 8 – Prepare the water bath

Bring 2 quarts of water and the honey or brown sugar to a gentle boil in a wide pot.

Step 9 – Boil the bagels

Boil the bagels in batches for 30 seconds per side. Use a slotted spoon to transfer them to the prepared baking sheet.

Step 10 – Brush with butter

Brush each bagel lightly with melted butter.

Step 11 – Bake

Bake for 18–20 minutes until golden brown. Cool slightly on a wire rack.

Step 12 – Make the peanut butter drizzle

Whisk together the creamy peanut butter, milk, and maple syrup or honey until smooth and pourable. Drizzle generously over the cooled bagels before serving.

Zusatztipps für die Zubereitung

Achte darauf, dass das Wasser für den Teig wirklich die richtige Temperatur hat — etwa 110°F (43°C). Ist das Wasser zu heiß, wird die Hefe abgetötet; ist es zu kalt, geht der Teig nicht richtig auf. Ein Küchenthermometer leistet hier gute Dienste. Beim Einkneten der Schokoladenchips empfiehlt es sich, sanft vorzugehen, damit die Chips nicht zu stark schmelzen und den Teig verfärben. Für einen gleichmäßigen Ofengang sollten alle Bagels möglichst gleich groß geformt sein — eine Küchenwaage hilft beim genauen Portionieren. Das kurze Kochen im Honigwasserbad ist kein optionaler Schritt: Es sorgt für die charakteristische Bagel-Kruste und den unverwechselbaren Biss.

Varianten und Anpassungen

Diese Bagels lassen sich vielfältig abwandeln, ohne das Grundrezept zu verändern. Wer eine milchfreie Version bevorzugt, kann pflanzliches Protein-Pulver und eine pflanzliche Milch wie Hafer- oder Mandelmilch verwenden und die Butter durch geschmolzenes Kokosöl ersetzen. Anstelle von Schokoladenchips lassen sich auch dunkle Schokoladenstücke, getrocknete Cranberries oder Rosinen in den Teig einarbeiten. Für zusätzlichen Crunch können nach dem Beträufeln mit der Erdnussbutter-Glasur gehackte Erdnüsse über die Bagels gestreut werden. Die Glasur selbst kann mit einem Hauch Zimt oder Vanille aromatisiert werden, um dem Geschmacksprofil eine weitere Dimension zu verleihen.

Serviervorschläge

Diese Bagels schmecken frisch aus dem Ofen am besten, wenn die Schokoladenchips noch leicht weich und die Erdnussbutter-Glasur noch glänzend ist. Als Frühstück passen sie hervorragend zu einem Glas kalter Milch, einem cremigen griechischen Joghurt oder einem starken Kaffee. Nach dem Training eignen sie sich als eigenständiger Snack, der Kohlenhydrate und Protein in einem liefert. Wer sie nicht sofort verzehrt, bewahrt sie am besten in einem luftdichten Behälter bei Raumtemperatur auf und drizzelt die Erdnussbutter-Glasur erst unmittelbar vor dem Servieren darüber, damit die Bagels ihre Textur behalten. Sie lassen sich auch kurz in der Mikrowelle oder im Toaster aufwärmen und schmecken auch am nächsten Tag noch wunderbar.

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Whether you bake these on a quiet Sunday morning or prep them ahead for a busy week of workouts, Chocolate Chip Protein Bagels with Peanut Butter Drizzle are the kind of recipe that earns a permanent spot in your rotation. Each bagel offers 15 g of protein and 295 calories of real, satisfying nourishment — proof that eating well and eating deliciously are never mutually exclusive. The process of making them, from kneading the dough to watching the bagels bob in their honey bath to drizzling on that glossy peanut butter finish, is as rewarding as the first bite. Bake a batch, share them with someone you care about, and enjoy every chewy, chocolatey, peanut-buttery moment.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Questions & Answers

→ What gives bagels their chewy texture?

The chewy texture comes from kneading the dough well to develop gluten and boiling the shaped dough briefly before baking, which sets the crust.

→ Can I replace chocolate chips with other add-ins?

Yes, dark chocolate chunks or dried fruit can be used instead to vary the flavor and texture.

→ Why boil bagels before baking?

Boiling the dough helps create a glossy, chewy crust by gelatinizing the starch on the surface before baking.

→ How does the peanut butter drizzle affect the flavor?

The drizzle adds a creamy, slightly sweet contrast that enhances both taste and moisture of the baked bagels.

→ Can this be made dairy-free?

Yes, using plant-based protein powder and milk allows for a dairy-free version without compromising texture.

→ How should I store these bagels?

Store in an airtight container at room temperature for up to 2 days or freeze for longer freshness.