Cinnamon Crunch Bagels – Easy, No-Boil, High-Protein!

Cinnamon Crunch Bagels – Easy, No-Boil, High-Protein!

If you love bagels but don’t love the long process of making them from scratch, these Cinnamon Crunch Bagels are going to be your new favorite treat! They’re incredibly easy to make—no boiling required—and use minimal ingredients, including Greek yogurt, which adds extra protein and makes them soft and chewy.

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Ingredients

For the Bagels:

1 cup plain Greek yogurt
1 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt

For the Cinnamon Crunch Topping:

4 tablespoons brown sugar
4 tablespoons granulated sugar
2 tablespoons flour
2 tablespoons butter melted
2 teaspoons cinnamon

Instructions

Make the Dough

In a large bowl, mix the Greek yogurt, flour, baking powder, and salt. A dough should begin to form. If it feels too sticky, add extra flour one spoonful at a time until it’s easy to handle.

Shape the Bagels

Lightly flour a piece of parchment paper and knead the dough a few times. Divide it into 4 equal portions. Roll each piece into a log and connect the ends to form a bagel shape.

Prepare the Cinnamon Crunch topping

In a small bowl, mix together the brown sugar, granulated sugar, flour, melted butter, and cinnamon until it forms a crumbly mixture.

Top the Bagels

Generously sprinkle the cinnamon crunch mixture over each bagel, pressing it slightly so it sticks.

Bake & Enjoy!

Place the bagels on a lined baking sheet and bake at 400°F for 25 minutes, or until golden brown.
Let them cool slightly before slicing. These are amazing with a little cream cheese or butter!

Notes

Boost the protein – Use whole wheat flour or mix in a scoop of vanilla protein powder.
Try different flavors – Swap the cinnamon crunch for sesame seeds, everything seasoning, or blueberries in the dough.
Make them dairy-free – Use a plant-based yogurt and dairy-free butter for the topping.

Keyword High Protein, Meal Prep