Blueberry Burst Protein Bagels (Print Version)

Soft, protein-enriched blueberry bagels topped with a tangy Greek yogurt frosting. Ideal for a healthy start or snack.

# What You’ll Need:

→ Bagels

01 - 2 cups (240 g) bread flour
02 - 1 cup (130 g) unflavored whey protein powder
03 - 2 tablespoons (25 g) granulated sugar
04 - 2¼ teaspoons (7 g) instant dry yeast
05 - ½ teaspoon salt
06 - ¾ cup (6 fluid ounces) warm water at 110°F
07 - 1 cup (150 g) fresh or frozen blueberries
08 - 1 tablespoon (15 ml) neutral oil such as canola or sunflower

→ Water Bath

09 - 6 cups (48 fluid ounces) water
10 - 2 tablespoons (28 g) honey or maple syrup
11 - 1 tablespoon (14 g) baking soda

→ Greek Yogurt Frosting

12 - ¾ cup (6 ounces) plain Greek yogurt, 2% or full-fat
13 - 2 tablespoons (16 g) powdered sugar, or to taste
14 - ½ teaspoon vanilla extract

# How to Make It:

01 - In a large bowl, combine bread flour, protein powder, sugar, yeast, and salt. Mix thoroughly until evenly distributed.
02 - Make a well in the center of the dry mixture and pour in warm water and oil. Mix with a spoon until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
04 - Gently knead in the blueberries until evenly distributed throughout the dough.
05 - Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 45 minutes or until doubled in size.
06 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
07 - Punch down the dough and divide into 6 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger and stretch into a bagel shape with a 2-inch center hole.
08 - Bring water, honey or maple syrup, and baking soda to a boil in a wide pot.
09 - Carefully place bagels into the boiling water and boil for 45 seconds per side. Transfer to the prepared baking sheet using a slotted spoon.
10 - Bake for 20–25 minutes or until golden brown. Allow bagels to cool completely on a wire rack before frosting.
11 - In a bowl, combine Greek yogurt, powdered sugar, and vanilla extract. Mix until smooth and creamy.
12 - Once bagels are completely cool, spread or pipe Greek yogurt frosting generously on top of each bagel before serving.

# Additional Tips::

01 -
  • One of these keeps you full until lunch, which is rare enough to celebrate.
  • They actually taste indulgent with the frosting, but your body knows you made a good choice.
  • You can make a batch on Sunday and have breakfast sorted for days, no rushed mornings required.
02 -
  • Frozen blueberries are actually better than fresh here because they won't leak their color into the dough; this was a hard lesson learned with purple-tinted bagels the first time.
  • The boiling step is non-negotiable—it's what makes these actually bagels and not just bread rolls, so don't be tempted to skip it or shorten the time.
03 -
  • If your dough feels sticky during kneading, resist the urge to dump in more flour; a slightly tacky dough actually creates a more tender bagel than one that's been over-floured.
  • The water temperature for the boil matters more than you'd think—if it cools too much between bagels, your later ones will absorb too much water and become dense; maintain a rolling boil the whole time.
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