Blueberry Protein Bagels Greek (Printable)

Soft bagels filled with blueberries and protein, topped with creamy Greek yogurt frosting for a nutritious 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
13 - 2 tablespoons powdered sugar
14 - ½ teaspoon vanilla extract

# Directions:

01 - In a large bowl, combine bread flour, protein powder, sugar, yeast, and salt. Mix thoroughly to distribute yeast evenly.
02 - Make a well in the center of dry ingredients 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 blueberries until evenly distributed throughout the dough.
05 - Place dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 45 minutes 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 hole approximately 1½ inches in diameter.
08 - Bring 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 20–25 minutes until golden brown. Transfer bagels to a wire rack to cool completely.
11 - Mix Greek yogurt, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
12 - Once bagels are completely cooled, spread or pipe Greek yogurt frosting on top before serving.

# Expert Suggestions:

01 -
  • You get a real, satisfying bagel that actually tastes like bread, not a protein bar in disguise.
  • Fifteen grams of protein per bagel means breakfast actually keeps you full until lunch.
  • The creamy frosting is tangy enough to feel indulgent but light enough that you don't feel weighed down.
02 -
  • Don't skip the boiling step thinking you can just bake them—that's what separates real bagels from bread rolls, and the baking soda bath is essential for the texture.
  • Frozen blueberries stay intact better than fresh ones; fresh berries will sometimes bleed color throughout the entire dough and soften too much during kneading.
  • Let the bagels cool completely before frosting or the frosting will melt and slide off.
03 -
  • If your dough feels too sticky, resist the urge to add more flour; instead, wet your hands and continue kneading—protein powder dough needs slightly more moisture than traditional dough.
  • Shape your bagels right after the rise when the dough is still slightly warm, not cold from the fridge; cold dough resists stretching and tears more easily.
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