Chocolate Protein Bagels

These chocolate bagels are deliciously soft and chewy with a secret protein boost, no protein powder required. Because sometimes you want a bagel…and sometimes you want chocolate.

These high protein bagels are one of my most popular recipes, so much so that I’ve dedication a whole YouTube video to them and written a separate post with 4 different flavor variations – be sure to check them out if you haven’t yet! Today, I experimented with a chocolate version and they are just as amazing and easy to make.

What You’ll Need

Equipment

• Sheet pan: I love this quarter sheet pan with lid for easy storing.
• Parchment

Ingredients

• Bread flour: Bread flour has a higher protein content which helps with gluten development and overall structure of your bagels.
• Dutch cocoa powder: Dutch-process cocoa is darker and less acidic which gives these a smooth, rich chocolatey flavor.
• Espresso powder: Optional, but highly recommended to enhance flavor! I use this Nescafé espresso powder.
• Baking powder
• Salt
• Fage non-fat plain greek yogurt: Fage is hands down the best yogurt for these bagels since it’s the thickest – makes the dough less sticky and much easier to work with.
• Sweetener: I use truvia. Can sub sweetener of choice.
• Vanilla
• Chocolate chips: Lily’s are my go to.
• Egg

How To Make Them

1. Preheat oven and prep pan: Preheat oven to 375 F and line your baking sheet with parchment. If you don’t have parchment, grease pan well so these don’t stick!
2. Mix dry ingredients: In a mixing bowl, whisk together flour, cocoa powder, espresso powder, baking powder and salt.
3. Add yogurt: To evenly distribute sweetness, mix yogurt, sweetener and vanilla before adding to the flour. Begin stirring, adding chocolate chips in halfway, and keep stirring until a dough begins to form.
4. Knead/form bagels: Lightly grease or dust your counter surface with flour and knead dough for 1-2 min, until well combined. Divide dough into 4 pieces, roll each piece out into a rope and connect the ends, gently pinching together. Transfer to the baking pan.
5. Egg wash & bake: Beat 1 egg and brush onto the bagels. Bake for 27-30 minutes, or until risen and smelling delicious. Let cool completely.

Tips

• Parchment: DON’T FORGET to line your pan with parchment (or grease the pan well). The bagels will stick if you don’t.
• Weigh ingredients: For the most accurate measurements, I weigh the flour and yogurt. This is my favorite kitchen scale.
• Use a little water: Using a tiny bit of water or grease on you fingers can help them to not stick as much when you’re forming the bagels.
• Cool completely: I know you’ll be tempted, but DO NOT cut into these right away. Let them cool completely to avoid sticky or doughy bagels.

FAQs

• How do I store them?: Store leftover bagels in an airtight bag/container at room temp up to 3 days, in the fridge around a week, or in the freezer up to 3 months. If freezing, pre-slice each bagel, individually wrap in plastic or parchment, and store in a freezer ziploc bag.
• Do they taste like yogurt?: These have a slight tang (similar to sourdough), but with toppings, it’s pretty undetectable.
• Can I use all purpose flour or self rising flour?: Yes, either works fine (but I still recommend bread flour for best results). Skip the baking powder if you use self-rising.
• Do I have to use Fage yogurt?: Fage greek yogurt is the thickest I’ve found – it will make these less sticky and much easier to work with so I highly recommend. Technically, any plain greek yogurt will work.
• What can I sub for the egg wash?: Oil or butter works too.
• Can I make them gluten free?: Yes! I like the Pillsbury gluten free flour and use the same amount (1 cup).

You’ll Also Love

• High protein bagels
• Protein bagels 4 ways
• Bacon egg and cheese breakfast bagels

Lastly, be sure to a leave a rating and review down below if you make these chocolate protein bagels! And don’t forget to tag me on Instagram – I always love to hear from you guys and see see what you’re cooking up. ♡

Chocolate Protein Bagels

5 from 1 vote

These chocolate bagels are deliciously soft and chewy with a secret protein boost, no protein powder required.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:27 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 205kcal

Equipment

• Quarter sheet pan
• Parchment

Ingredients

• 1 cup bread flour (124 g)
• 3 tbsp dutched cocoa powder (18 g)
• 1/2 tsp espresso powder optional, but highly recommended
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup + 3 tbsp Fage non fat plain greek yogurt (270 g)
• 2 tbsp sweetener I use truvia
• 1 tsp vanilla
• 3 tbsp chocolate chips (42 g) I use Lily's dark chocolate
• 1 egg beaten, for egg wash

Instructions

• Preheat oven to 375 F and line baking sheet with parchment.
• Whisk together flour, cocoa powder, espresso powder, baking powder and salt. In a separate bowl, mix greek yogurt, sweetener and vanilla until smooth.
• Add yogurt to the flour mixture, briefly stir, the add chocolate chips and keep stirring until a dough begins to form.
• Lightly grease counter surface and knead dough for 1-2 minutes until well combined. To form the bagels, divide into 4 pieces, roll each into a rope and connect the ends, gently pinching together.
• Place onto parchment lined baking sheet and brush with egg wash. Bake for 27-30 minutes, until risen. Let cool completely.

Notes

• To store: Once cooled, store in an airtight bag/container at room temp up to 3 days, in the fridge up to a week, or freezer up to 3 months. If freezing, pre-slice each bagel, individually wrap in plastic or parchment, and store in a freezer ziploc. 

Nutrition

Serving: 1bagel | Calories: 205kcal | Carbohydrates: 38.9g | Protein: 13.5g | Fat: 5g | Fiber: 4.4g

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