The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity than that from fresh dough, and the addition of enzymatic hydrolysates and collagen peptides not only alleviated the defect of frozen dough, but also improved the bread color. These results demonstrated that the enzymatic hydrolysates and fish collagen peptides have good cryoprotective activity, which provided an experimental reference for improving the quality of frozen dough.