Chocolate Chip Protein Bagels (Print out)

Soft, chewy bagels packed with chocolate chips and protein, finished with a peanut butter drizzle.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant dry yeast
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup warm water at 110°F
07 - 1 tablespoon melted unsalted butter, plus more for brushing

→ Mix-ins

08 - 1/2 cup semisweet chocolate chips

→ Boiling Water Bath

09 - 2 quarts water
10 - 2 tablespoons honey or brown sugar

→ Peanut Butter Drizzle

11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons milk, dairy or plant-based
13 - 1 teaspoon maple syrup or honey

# How to Make It:

01 - In a large bowl, whisk together bread flour, protein powder, granulated sugar, instant dry yeast, and salt until evenly combined.
02 - Add warm water and melted butter to the dry mixture. Mix until a shaggy dough forms.
03 - Knead by hand or with a dough hook for 6 to 8 minutes until the dough becomes smooth and elastic.
04 - Gently knead in chocolate chips until evenly distributed throughout the dough.
05 - Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 30 to 40 minutes until nearly doubled in volume.
06 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 6 equal pieces. Shape each into a ball, then poke a hole in the center and gently stretch to form a bagel shape with a hole approximately 1.5 inches in diameter.
08 - Bring 2 quarts water and honey or brown sugar to a gentle boil in a wide pot.
09 - Working in batches, carefully place bagels into boiling water and boil for 30 seconds per side. Use a slotted spoon to transfer boiled bagels to the prepared baking sheet.
10 - Lightly brush each bagel with melted butter on top.
11 - Bake for 18 to 20 minutes until golden brown on top. Transfer to a wire rack to cool slightly.
12 - In a small bowl, whisk together creamy peanut butter, milk, and maple syrup or honey until smooth and pourable.
13 - Drizzle peanut butter mixture over cooled bagels in a decorative pattern before serving.

# Expert Advice:

01 -
  • Protein-packed: With vanilla protein powder worked right into the dough, each bagel delivers 15 g of protein to keep you fueled and full.
  • Chewy, authentic texture: The water bath with honey gives these bagels their classic chewy exterior, just like a traditional bagel shop.
  • Chocolate in every bite: Semisweet chocolate chips are kneaded evenly throughout the dough, so no bite is left without a chocolatey moment.
  • That peanut butter drizzle: A quick whisk of creamy peanut butter, milk, and maple syrup creates a luscious, pourable glaze that elevates the whole experience.
  • Versatile and adaptable: Easily made dairy-free, and the mix-ins can be swapped to suit your mood or pantry.
02 -
  • Check your water temperature: Warm water at 110°F (43°C) is the sweet spot for activating instant yeast without killing it. Use a thermometer for precision.
  • Don't skip the water bath: The honey boil is what gives these bagels their authentic chewy crust. Thirty seconds per side is all it takes.
  • Fold in chips gently: Add the chocolate chips after kneading to prevent them from melting too much into the dough and turning it grey.
  • Weigh your dough pieces: For evenly sized bagels that bake at the same rate, use a kitchen scale to divide the dough into 6 equal portions.
  • Drizzle just before serving: The peanut butter glaze is best applied right before eating so it stays glossy and pourable rather than absorbing into the crust.
  • Allergen reminder: This recipe contains wheat (gluten), dairy (butter, milk), peanuts, and soy if using soy-based protein powder or certain chocolate chips. Always check product labels for hidden allergens.
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