Blueberry Protein Bagels Greek Yogurt (Print)

Chewy bagels enriched with blueberries and protein, topped with creamy Greek yogurt frosting for a flavorful bite.

# Ingredients:

→ Bagels

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

→ Water Bath

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

→ Greek Yogurt Frosting

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

# Directions:

01 - In a large bowl, combine bread flour, protein powder, sugar, yeast, and salt. Mix thoroughly until well incorporated.
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 - Transfer dough to a lightly floured surface and knead for 8-10 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, 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.
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, then transfer to the prepared baking sheet using a slotted spoon.
10 - Bake for 20-25 minutes 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 cooled, spread or pipe Greek yogurt frosting on top before serving.

# Expert Tips:

01 -
  • Bagels that are genuinely satisfying, not just another protein snack trying to pretend it's fun.
  • The Greek yogurt frosting hits that sweet-and-tangy spot that makes you want to eat them straight from the cooling rack.
  • You get to feel like a baker without needing a degree in sourdough.
02 -
  • The water temperature matters more than you think—if it's too hot, you'll kill the yeast; if it's too cold, nothing rises and you're left with dense bagels.
  • Do not skip the boiling step thinking you can just bake them; boiling is what separates a bagel from a protein bread roll.
  • Frozen blueberries are actually better than fresh for this because they don't release as much liquid into the dough.
03 -
  • Use a kitchen scale for the flour and protein powder—volume measurements can be off by 20 grams, which changes everything.
  • If your kitchen is cold, let the dough rise in your oven with just the light on, which creates a gentle 75-80°F environment.
  • Make the frosting right before serving; it stays thickest in the first hour after mixing.
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