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These Cinnamon Apple Bagels are a high-protein, delicious breakfast or snack that you can prep ahead of time for the week. There are 19 grams of protein in each bagel, which makes them much more filling and satiating compared to traditional bagels. We’re using greek yogurt and collagen (or other protein powder) for the protein in this recipe! It’s for sure going to be a new favorite for anyone who tries it. The cinnamon + apple mixture takes them to the next level!

Nutritional benefits of these bagels

Collagen accounts for about 30% off your body’s protein. It provides structure, support, and strength to your skin, hair, nails, muscles, joints, connective tissues, bones, and more. It’s super easy to implement in your diet from adding it to coffee, smoothies, oatmeal, and more.
Apples are rich in fiber, vitamin C, antioxidants, and more.
Cinnamon is known keep blood sugar balanced, is rich in antioxidants, is anti-inflammatory and anti-microbial.
Greek yogurt is rich in protein, b-vitamins, calcium, phosphorus, zinc, and more. It’s filling and a great way to add protein to your diet. Be sure to always opt for grass-fed dairy products!
I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are easier to digest and are actually nutrient-dense.

Reasons I love these bagels:

Higher protein – there are 19 grams of protein for each bagel!
They come together super easily, so it’s a great meal-prep for the week.
They get a nice little crispy texture in the toaster still. Then add some grass-fed butter or cream cheese and YUMM.

Ingredients for Cinnamon Apple Bagels

Flour – I used flour by Sunrise Flour Mill (non-GMO, organic, unbleached heritage flour – the best!). The heritage flour and white flour work great for this recipe. The wheat flour will also work well but have more of the classic wheat flavor.

Collagen peptides – This adds a good chunk of the protein in this recipe. And you don’t even taste it!

Cinnamon

Baking powder – Make sure you use fresh baking powder. I definitely recommend replacing baking powder and baking soda every 1-2 months after opening. I know that seems like a chore, but it makes a HUGE difference in baking.

Salt – Helps bring out the flavor.

Apples – I used an Ambrosia apple, but you can use whatever your favorite variety is!

Greek yogurt – Stonyfield grass-fed greek yogurt works great, as well as Chobani non-fat (0%) greek yogurt. I also tried a couple other brands (Nancy’s and Trader Joes), and they didn’t work well because they were thin and runny. I definitely recommend a thick, non-fat greek yogurt like the Stonyfield grass-fed or the Chobani 0% one. If using a yogurt that’s more thin and runny, then you’ll need to add more flour to the recipe.

Coconut sugar – Or you can sub granulated date sugar. I’ve also used maple syrup with lots of success as well, but adding just a bit more flour (1 Tbsp) will help if using maple syrup since it’s liquid. Adding sweetener is optional.

Egg – This will be for an egg wash. It’s essential because it is what makes the tops of the bagels turn golden brown in the oven. I tried it without it and I also tried butter instead, but the egg wash was far superior. If you are allergic to eggs, then I just recommend replacing the egg wash with butter and keep in mind they won’t be as golden brown, but they will still taste the same!

Method for Cinnamon Apple Bagels

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Make the apple mixture: Preheat a small pan to med-high heat. Add the butter, diced apples, coconut sugar, and the cinnamon and sauté for a couple minutes until softened. Set aside to cool.
In a mixing bowl, combine the flour, collagen, baking powder, cinnamon, and salt.
Add the greek yogurt, vanilla paste, and apples and mix with a spatula until it’s a shaggy dough.
Dump the shaggy dough onto a floured surface and knead together with a floured hand until it’s a smooth ball. The dough should not be sticky, so add a bit more flour if needed.
Let it rest for 5-10 minutes.
Divide the dough into 4 equal portions. Roll the cut edges in flour.
Take one portion and roll it between the palm of your hands and until it becomes a long log, about 10″ in length. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion.
Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
If desired, sprinkle with a little bit of cinnamon.
Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool on the baking sheet for a few minutes then transfer to a wired rack. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
To store: Let the bagels cool completely to room temperature first. Then store in an airtight container in the refrigerator and eat within 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.

A note on the yogurt

I tried many different yogurt brands for this recipe, and Stonyfield grass-fed greek yogurt and the 0% Chobani definitely worked the best in my option. The yogurt is super thick, which helped create a dense bagel compared to other brands. For some reason, other brands had a thinner, runny yogurt (even if it was 0%). You are more than welcome to use those brands, but please keep in mind that you will have to add more flour!

You want the dough to be smooth, not sticky. So add flour accordingly if using another brand. Some brands (Like Trader Joes), I added up to 1/3-1/2 cup more flour. So if you want an easy recipe, then just opt to purchase the Stonyfield grass-fed greek yogurt or the Chobani non-fat (0%).

Do these bagels toast well?

Absolutely! I do want you to note, though, that it takes a little longer than traditional bagels to get the nice golden brown look. Normal bagels are usually ready in about 6 minutes in my toaster, but I do 8 minutes for these bagels. Keep in mind that every toaster is different.

How do I store these Cinnamon Apple Bagels?

Let the Cinnamon Apple Bagels cool completely to room temperature then store in an airtight container in the refrigerator for up to 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container.

Other breakfast recipes you’ll love:

Chewy Coconut Granola Bars

Blueberry & Roasted Pecan Granola

Sweet Potato Breakfast Hash

I hope you love these Cinnamon Apple Bagels! Please be sure to leave a comment and review if you try the recipe. It helps me a ton to receive feedback, and I love hearing from each of you!

Cinnamon Apple Bagels (high-protein!)

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Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Category: Breakfast, snack
Method: Oven

Instructions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Make the apple mixture: Preheat a small pan to med-high heat. Add the butter, diced apples, the coconut sugar, and the cinnamon and sauté for a couple minutes until softened. Set aside to cool.
In a mixing bowl, combine the flour, collagen, baking powder, cinnamon, and salt.
Add the greek yogurt, vanilla paste, and apples and mix with a spatula until it’s a shaggy dough.
Dump the shaggy dough onto a floured surface and knead together with a floured hand until it’s a smooth ball. The dough should not be sticky, so add a bit more flour if needed.
Let it rest for 5-10 minutes.
Divide the dough into 4 equal portions. Roll the cut edges in flour.
Take one portion and roll it between the palm of your hands and until it becomes a long log, about 10″ in length. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. Another way to make the bagel shape is rolling the portion into a ball then pressing your thumb all the way through the middle, placing it onto the counter and spinning the bagel around to stretch it out, then adjusting the shape as needed (you’ll want the hole in the middle to be big).
Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
If desired, sprinkle with a little bit of cinnamon.
Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool on the baking sheet for a few minutes then transfer to a wired rack. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
To store: Let the bagels cool completely to room temperature first. Then store in an airtight container in the refrigerator and eat within 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.