# What You'll Need:
→ For the Bagels
01 - 2 cups bread flour
02 - 1 cup vanilla protein powder (whey or plant-based)
03 - 2¼ teaspoons active dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water (110°F)
07 - 1 tablespoon unsalted butter, melted
→ For the Cinnamon Swirl
08 - 2 tablespoons unsalted butter, softened
09 - ¼ cup brown sugar
10 - 2 teaspoons ground cinnamon
→ For Boiling
11 - 2 quarts water
12 - 2 tablespoons honey or maple syrup
→ For the Vanilla Greek Yogurt Glaze
13 - ½ cup Greek yogurt (plain or vanilla)
14 - 2 tablespoons powdered sugar
15 - ½ teaspoon vanilla extract
16 - 1-2 teaspoons milk (to thin, as needed)
# How To Make It:
01 - In a large bowl, whisk together bread flour, protein powder, granulated sugar, and salt until evenly distributed.
02 - Dissolve active dry yeast in warm water in a small bowl. Allow to sit for 5 minutes until foamy and activated.
03 - Add yeast mixture and melted butter to dry ingredients. Mix on low speed until a cohesive dough forms.
04 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth, elastic, and tacky to touch.
05 - Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and allow to rise in a warm place for 30-40 minutes until doubled in volume.
06 - While dough rises, combine softened butter, brown sugar, and ground cinnamon in a small bowl, stirring until well blended.
07 - Punch down risen dough and roll out on a floured surface into a 10x14-inch rectangle approximately ¼-inch thick.
08 - Spread cinnamon-butter mixture evenly across the dough rectangle, leaving a ½-inch border on all sides.
09 - Roll dough tightly from the long side into a log. Cut the log into 8 equal pieces using a sharp knife or kitchen twine.
10 - Roll each piece into a tight ball, then poke a hole through the center with your thumb. Gently stretch and rotate to form a bagel shape with a 2-inch center opening.
11 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rest for 10 minutes.
12 - Preheat oven to 375°F and position rack in the center of the oven.
13 - Bring 2 quarts of water with honey to a gentle boil in a large saucepan. Working in batches to avoid crowding, boil bagels for 30 seconds per side using a slotted spoon. Return boiled bagels to baking sheet.
14 - Bake for 18-20 minutes until golden brown with a slight crust. Transfer to a wire rack to cool completely.
15 - Whisk together Greek yogurt, powdered sugar, vanilla extract, and milk until smooth and pourable, adjusting consistency with additional milk as needed.
16 - Drizzle vanilla Greek yogurt glaze over cooled bagels. Serve immediately or store for later.
