# What You'll Need:
→ For the Bagels
01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2¼ teaspoons active dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water
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 plain or vanilla Greek yogurt
14 - 2 tablespoons powdered sugar
15 - ½ teaspoon vanilla extract
16 - 1 to 2 teaspoons milk
# How To Make It:
01 - Combine bread flour, protein powder, sugar, and salt in a large mixing bowl.
02 - Dissolve yeast in warm water in a small bowl and allow to sit for 5 minutes until foamy.
03 - Add yeast mixture and melted butter to dry ingredients. Mix until a cohesive dough forms.
04 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm location for 30 to 40 minutes until volume doubles.
06 - Mix softened butter, brown sugar, and cinnamon in a small bowl until combined.
07 - Punch down dough and roll into a 10 by 14 inch rectangle on a floured surface.
08 - Distribute cinnamon mixture evenly across the entire dough surface.
09 - Roll dough tightly from the long side to form a log.
10 - Cut log into 8 equal pieces. Shape each piece into a ball, poke a hole through the center, and gently stretch into a bagel ring.
11 - Place bagels on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
12 - Heat oven to 375 degrees Fahrenheit.
13 - Bring water and honey to a gentle boil. Boil bagels for 30 seconds per side, then return to baking sheet.
14 - Bake for 18 to 20 minutes until golden brown. Transfer to wire rack to cool.
15 - Whisk Greek yogurt, powdered sugar, vanilla extract, and milk until smooth. Add milk as needed for desired consistency.
16 - Drizzle glaze over cooled bagels immediately before serving.
