Chocolate Chip Protein Bagels

There is no yeast and no boiling. Self-rising flour and unflavoured whey protein powder are stirred into Greek yogurt with a spoonful of honey until a shaggy dough forms, then kneaded just until smooth.

Most of the mini chocolate chips go into the dough; the rest are pressed onto the egg-washed rings before they bake to a glossy golden brown.

How to Make It

1. Sheet lined

   Heat oven to 375°F and line a sheet pan with parchment.

2. Dough stirred

   Mix the self-rising flour and protein powder. Add the Greek yogurt and honey and stir until a shaggy dough forms.

3. Chips folded, dough kneaded

   Fold in most of the chocolate chips, then knead lightly on a floured surface just until smooth.

4. Rings shaped

   Divide into 4 pieces, roll each into a rope and pinch the ends together to form rings.

5. Egg wash and chips

   Brush with the beaten egg and press the remaining chocolate chips on top.

6. Baked

   Bake 22 to 25 minutes until puffed, glossy and golden-brown. Cool at least 10 minutes before slicing.

Why This Recipe Works

• Self-rising flour carries its own leavening, so the dough puffs without yeast.
• Greek yogurt supplies the moisture and a slight tang.
• An egg wash gives the shiny crust a boiled bagel would otherwise have.
• Pressing chips on top after the wash keeps them in place.

Ingredient Notes

Unflavored whey protein powder

Half a cup, mixed into the flour before the yogurt goes in.

Plain Greek yogurt

A cup and a half; thick yogurt keeps the dough from being sticky.

Mini chocolate chips

Half a cup, most inside and a few pressed on top.

Success Tips

• Flour your hands lightly; this dough is soft and a little tacky.
• Pinch the ring ends firmly so they do not open in the oven.
• Let them cool before slicing or the crumb will look gummy.

Serving Ideas

Slice and toast, then spread with cream cheese or butter.

Storage and Reheating