Blueberry Protein Bagels (Printable)

Soft, chewy bagels packed with blueberries and a tangy Greek yogurt topping for a protein-rich treat.

# What you need:

→ Bagels

01 - 2 cups bread flour
02 - 1 cup unflavored whey protein powder
03 - 2 tablespoons granulated sugar
04 - 2¼ teaspoons instant dry yeast
05 - ½ teaspoon salt
06 - ¾ cup warm water (110°F)
07 - 1 cup fresh or frozen blueberries
08 - 1 tablespoon neutral oil

→ Water Bath

09 - 6 cups water
10 - 2 tablespoons honey or maple syrup
11 - 1 tablespoon baking soda

→ Greek Yogurt Frosting

12 - ¾ cup plain Greek yogurt (2% or full-fat)
13 - 2 tablespoons powdered sugar
14 - ½ teaspoon vanilla extract

# How to make it:

01 - In a large mixing bowl, combine bread flour, protein powder, granulated sugar, instant dry yeast, and salt. Mix thoroughly until evenly distributed.
02 - Create a well in the center of the dry mixture and pour in warm water and neutral oil. Mix with a spoon until a shaggy dough forms.
03 - Transfer dough to a lightly floured work surface and knead for 8–10 minutes until smooth and elastic in texture.
04 - Gently knead blueberries into the dough until evenly distributed throughout.
05 - Place dough in a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm location for 45 minutes until doubled in volume.
06 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
07 - Punch down risen dough and divide into 6 equal portions. Roll each portion into a ball, poke a hole in the center with your finger, and stretch into a bagel shape with a 2-inch hole.
08 - Bring 6 cups water, honey or maple syrup, and baking soda to a rolling boil in a wide pot.
09 - Carefully place each bagel into the boiling bath and cook for 45 seconds on each side. Remove with a slotted spoon and transfer to the prepared baking sheet.
10 - Bake for 20–25 minutes until golden brown on the exterior. Transfer to a wire rack and cool completely before frosting.
11 - While bagels cool, combine plain Greek yogurt, powdered sugar, and vanilla extract in a bowl. Mix until smooth and creamy, adjusting sweetness to preference.
12 - Once bagels are completely cool, spread or pipe Greek yogurt frosting generously on top of each bagel before serving.

# Helpful Hints:

01 -
  • They taste like a treat but pack 15 grams of protein per bagel—your muscles and your taste buds both win.
  • The blueberries burst during baking, creating sweet pockets that surprise you with every bite.
  • Once you nail the technique, you'll find yourself making these on weekend mornings because homemade always tastes better than store-bought.
02 -
  • The 45-second boil per side is sacred—too long and they become dense and chewy in a bad way, too short and you lose that signature bagel crust.
  • Don't skip cooling the bagels completely before frosting, or the heat will melt the frosting and it'll slide right off.
  • Frozen blueberries work just as well as fresh, and honestly, I prefer them because they're firmer and less likely to burst during kneading.
03 -
  • Use a kitchen scale to divide the dough into 6 equal pieces—even bagels bake evenly, and that matters more than you'd expect.
  • If your kitchen is cold, place the bowl of dough inside a turned-off oven with the light on, or wrap it in a towel and set it in a warm spot; yeast hates cold and loves warmth.
  • The dough will feel different than regular bread dough because of the protein powder, which is totally normal—protein powder slightly dries the dough, so it won't be as sticky as you might expect.
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