Blueberry Burst Protein Bagels (Printable)

Chewy bagels filled with blueberries and protein, finished with a creamy Greek yogurt topping.

# What You’ll Use:

→ 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

# How-To:

01 - In a large bowl, combine bread flour, protein powder, sugar, yeast, and salt. Mix thoroughly until evenly incorporated.
02 - Create 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 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Gently knead blueberries into the dough until evenly distributed throughout.
05 - Place dough in a lightly greased bowl, cover with a 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 dough and divide into 6 equal pieces. Shape each piece into a ball, 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. Transfer to a wire rack and cool completely.
11 - Mix Greek yogurt, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
12 - Once bagels are completely cool, spread or pipe Greek yogurt frosting on top before serving.

# Expert Advice:

01 -
  • Real bagel texture without sacrificing protein—they're chewy, not dense or cardboard-like.
  • The frosting tastes like dessert but has almost no guilt attached to it.
  • Blueberries burst in your mouth instead of disappearing into the dough.
  • Meal prep dream: make them once, enjoy them all week unfrosted.
02 -
  • Don't thaw frozen blueberries before adding them—they stay intact and won't turn your dough purple when you knead them in.
  • The boiling step is non-negotiable; it's what makes these chewy bagels instead of regular bread rolls, so respect the process.
  • Quality protein powder matters here because bad powder tastes chalky or off—taste a tiny bit before committing it to six bagels.
  • Let bagels cool completely before frosting or the frosting will melt and slide right off.
03 -
  • Divide your dough into pieces while it's still slightly warm from rising—it's more forgiving and shapes more easily than cold dough.
  • If you have a scale, use it for the ingredients; the measurements are more accurate and your bagels will be perfectly consistent every single time.
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