Chocolate Chip Protein Bagels (Printable Version)

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

# Ingredient List:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

08 - 1/2 cup semisweet chocolate chips

→ Water Bath

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

→ Peanut Butter Drizzle

11 - 1/4 cup creamy peanut butter
12 - 2 tbsp milk (dairy or plant-based)
13 - 1 tsp maple syrup or honey

# Directions:

01 - In a large bowl, whisk together bread flour, protein powder, sugar, yeast, and salt.
02 - Add warm water and melted butter, mixing until a shaggy dough forms.
03 - Knead by hand or with a dough hook for 6 to 8 minutes until smooth and elastic.
04 - Gently knead in chocolate chips until evenly distributed throughout the dough.
05 - Place dough in a lightly greased bowl, cover, 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, poke a hole in the center, and gently stretch to form a bagel shape.
08 - Bring 2 quarts water and honey or brown sugar to a gentle boil in a wide pot.
09 - Boil bagels in batches for 30 seconds per side. Use a slotted spoon to transfer to the prepared baking sheet.
10 - Lightly brush bagels with melted butter.
11 - Bake for 18 to 20 minutes until golden brown. Cool slightly on a wire rack.
12 - Whisk peanut butter, milk, and maple syrup or honey until smooth and pourable. Drizzle over cooled bagels before serving.

# Expert Advice:

01 -
  • They taste like an indulgent treat but pack serious protein—no guilt required.
  • The boiling step creates that authentic bagel chew you can't fake any other way.
  • One batch feeds you all week and they freeze beautifully.
02 -
  • Skipping the boil step and just baking them will give you bread that looks like a bagel but tastes nothing like one—the water bath is non-negotiable.
  • Over-kneading with the chocolate chips will melt them into the dough and you'll lose those gorgeous pockets of chocolate surprise.
  • Room temperature matters—if your kitchen is cold, give the dough the extra rising time it needs or proof them in an oven with just the light on.
03 -
  • If your dough seems too sticky after mixing, resist the urge to add more flour—let it rest for 10 minutes and it'll firm up naturally as the flour absorbs water.
  • Keep the dough warm but not hot during proofing; placing it in a cold oven with just the light on creates the perfect environment.
  • The peanut butter drizzle should be warm and pourable—if it cools down and thickens, gently heat it for 10 seconds and whisk again.
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