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Apple + Cinnamon is truly one of my favorite combinations of flavor for fall! These Apple Cinnamon Bagel Knots are a high-protein, delicious breakfast or snack that you can prep ahead of time for the week. We’re using greek yogurt and collagen (optional) for the protein in this recipe! Plus, making bagels knots is such a fun process! I loved being able to shape them however I wanted and experimenting with different types of knots. It’s for sure going to be a new favorite for anyone who tries it.

Nutritional benefits of this recipe

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. I used Further Food collagen for this!
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.

Ingredients for High-Protein Apple Cinnamon Bagel Knots

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 of course will give 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.

Apple – I used a pink lady apple, but gala, ambrosia, or envy apples should work too!

Greek yogurt – Stonyfield grass-fed greek yogurt works great, as well as Nancy’s grass-fed non-fat greek yogurt, as well as Chobani non-fat (0%) greek yogurt. I definitely recommend a thick, non-fat greek yogurt; if using a yogurt that’s more thin and runny, then you’ll need to add more flour to the recipe.

Coconut sugar

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!

How to make High-Protein Apple Cinnamon Bagel Knots

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 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. Add more flour to your hands and the surface if it’s sticking.
Let it rest for 5-10 minutes.
If you have a kitchen scale, then weigh the dough ball and divide that number by 10, this way you can make bagel knots even in size so that they cook evenly. My dough ball was 650 grams, so I split the dough into 10 portions that weighed 65 grams each.
Split the dough into 10 equal portions, then roll them into logs and form into whatever knot shapes you want. As long as they are all roughly equal in size, they should cook at an even rate.
Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
Bake the bagel knots for 18-21 minutes, or until slightly golden on top, and you can poke them and they should spring back / be fairly firm. If you want them more golden on top, you can broil them for the last 2-3 minutes of the bake time.
Remove from the oven and let them cool on the baking sheet for 10 minutes before eating.
To store: Let the bagel knots cool completely to room temperature first. Then store in an airtight container. You can store them at room temperature for up to a day, or in the refrigerator for up to 5 days, or 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%).

How do I store these Apple Cinnamon Bagel Knots?

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 recipes you’ll love

Pumpkin Spice Protein Bagels (using pumpkin spice collagen)

Pumpkin Protein Bagels (using unflavored collagen)

Cinnamon Apple Bagels

Cinnamon Raisin Bagels

I hope you love these High-Protein Apple Cinnamon Bagel Knots! If you give this recipe a try, then please be sure to leave a comment and rating below. I love hearing from you and would love your opinion!

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