# What You'll Need:
→ Dry Ingredients
01 - 2 cups bread flour
02 - 1 cup vanilla protein powder
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant dry yeast
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup warm water (110°F)
07 - 1 tablespoon melted unsalted butter, plus additional for brushing
→ Add-ins
08 - 1/2 cup semisweet chocolate chips
→ Water Bath
09 - 8 cups water
10 - 2 tablespoons honey or brown sugar
→ Peanut Butter Drizzle
11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons milk (dairy or plant-based)
13 - 1 teaspoon maple syrup or honey
# Directions:
01 - In a large bowl, whisk together bread flour, protein powder, sugar, yeast, and salt until thoroughly combined.
02 - Add warm water and melted butter to the dry mixture. Stir until a shaggy dough forms.
03 - Knead by hand or with a dough hook for 6 to 8 minutes until the dough becomes smooth and elastic.
04 - Gently knead chocolate chips into the dough until evenly distributed throughout.
05 - Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm location for 30 to 40 minutes until nearly doubled in volume.
06 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 6 equal pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch to form a bagel ring.
08 - Bring 8 cups water and honey or brown sugar to a gentle boil in a wide pot.
09 - Working in batches, boil bagels for 30 seconds per side using a slotted spoon. Transfer boiled bagels to the prepared baking sheet.
10 - Brush each bagel lightly with melted butter.
11 - Bake for 18 to 20 minutes until golden brown. Transfer to a wire rack to cool slightly.
12 - In a small bowl, whisk peanut butter, milk, and maple syrup or honey until smooth and pourable in consistency.
13 - Drizzle peanut butter mixture over cooled bagels immediately before serving.
