Blueberry Protein Bagels Greek Yogurt (Printable)

Soft, protein-packed bagels with juicy blueberries and creamy Greek yogurt frosting, ideal for breakfast 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 (180 ml) warm water (110°F)
07 - 1 cup (150 g) fresh or frozen blueberries
08 - 1 tablespoon (15 ml) neutral oil

→ Water Bath

09 - 6 cups (1.4 L) water
10 - 2 tablespoons (28 g) honey or maple syrup
11 - 1 tablespoon (14 g) baking soda

→ Greek Yogurt Frosting

12 - ¾ cup (180 g) plain Greek yogurt (2% or full-fat)
13 - 2 tablespoons (16 g) powdered sugar
14 - ½ teaspoon vanilla extract

# Method:

01 - In a large bowl, combine bread flour, protein powder, sugar, yeast, and salt. Mix thoroughly until evenly blended.
02 - Make a well in the center 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 to 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, 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.
08 - Bring 6 cups water, honey or maple syrup, and baking soda to a boil in a wide pot.
09 - Boil each bagel for 45 seconds per side using a slotted spoon, then transfer to the prepared baking sheet.
10 - Bake for 20 to 25 minutes or until golden brown. Let bagels cool completely on a wire rack.
11 - Mix Greek yogurt, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
12 - Once bagels are cool, spread or pipe Greek yogurt frosting on top before serving.

# Expert Advice:

01 -
  • You get real blueberries in every bite with none of that artificial flavor, and the protein powder quietly does the heavy lifting without tasting like a gym shake.
  • The frosting is genuinely creamy and tangy without being heavy, so you don't feel sluggish after eating one.
  • They're soft enough to enjoy immediately but sturdy enough to wrap up and eat later, making them perfect for meal prep or those mornings when you're running late.
02 -
  • Don't skip the boiling step thinking you'll just bake them—that's how you end up with dense, brick-like bagels instead of the chewy masterpieces you're after.
  • The water temperature matters more than you'd think; if it's too hot it cooks the outside too fast, and if it's too cool the bagels absorb too much water and become gummy.
  • Frozen blueberries are your friend here—they won't thaw and bleed during kneading like fresh ones do, keeping your dough looking marbled instead of purple.
03 -
  • If your kitchen is cold and dough isn't rising, place the bowl in a warm oven with just the light on for consistent, gentle heat that won't cook the dough.
  • The bagel holes you poke shrink during boiling and baking, so make them bigger than feels right—about the size of a grape, and they'll be perfect when finished.
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