introduction
This recipe makes soft, high-protein blueberry bagels that are easy to make at home. If you like blueberry treats, try the blueberry cheesecake protein balls for another high-protein snack. These bagels use Greek yogurt to add protein and keep the dough moist.
why make this recipe
- High in protein from Greek yogurt.
- Uses simple, common ingredients.
- Quick to mix and bake.
- Great for breakfast, snacks, or on-the-go meals.
how to make High-Protein Blueberry Bagels
Follow the steps below to make the bagels. Work simply and in order. Do not rush the baking time so they cook through.
Ingredients :
1/3 cup blueberries (frozen or fresh, I used frozen), 200g white flour (1 1/3 cups), plus more for kneading, 2 tsp baking powder, make sure it’s fresh so they rise well, 1/2 tsp pink himalayan or sea salt, 240g (1 cup) thick, non-fat greek yogurt such as Stonyfield grass-fed 0% or Chobani 0%, 1 egg, whisked and set aside
Directions :
Put 1/3 cup of blueberries (preferably small ones) into a small saucepan over low-med heat. Heat and occasionally stir until the blueberries become soft and release their juices. Remove from heat and let them cool down completely., Preheat the oven to 350ºF. Line a large baking sheet with parchment paper., In a mixing bowl, combine the flour (200g / 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp)., Add the yogurt (240g / 1 cup) and cooked blueberries and mix with a spatula until it’s a shaggy dough., It should not be sticky, so add flour if needed, 1-2 Tbsp at a time until no longer sticky., Transfer the dough onto a floured surface., Switching to a hand, knead together until smooth. You can mash some of the blueberries if desired – this will release juice and add blue streaks to the bagels. Just be careful about the juice, keep a little bit of distance from the bowl haha!, Let the dough ball rest for 5-10 minutes., Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion., Place them on the lined baking sheet and lightly brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be., Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools., Please leave a comment and rating if you try this recipe! It helps my website so much, and I appreciate it more than you know <3
how to serve High-Protein Blueberry Bagels
- Slice and toast lightly for a warm bite.
- Spread low-fat cream cheese, nut butter, or plain Greek yogurt.
- Add sliced banana or a drizzle of honey for extra taste.
- Serve with a cup of coffee or milk for breakfast.
how to store High-Protein Blueberry Bagels
- Cool completely before storing.
- Room temperature: keep in an airtight container for 1-2 days.
- Fridge: store in a sealed bag for up to 5 days.
- Freezer: wrap each bagel and freeze up to 2 months. Thaw and warm before eating.
tips to make High-Protein Blueberry Bagels
- Use thick Greek yogurt to get the right dough texture.
- If dough is sticky, add 1-2 Tbsp flour at a time.
- Small blueberries work best; if large, cut them or mash gently.
- Let bagels cool before slicing to keep texture firm.
- Use fresh baking powder for best rise.
variation (if any)
- Add 1 tsp lemon zest to the dough for a bright flavor.
- Fold in 1/4 cup oats for a chewier texture.
- Use frozen blueberries straight from the freezer but thaw slightly so they release juice when cooked.
FAQs
Q: Can I use full-fat Greek yogurt instead of non-fat?
A: Yes. Full-fat yogurt will work and make the bagels richer. Adjust nothing else.
Q: Can I skip the egg wash?
A: Yes. The egg wash makes them browner. You can brush with milk or skip it.
Q: How do I stop blueberries from bleeding into the dough?
A: Use frozen blueberries and cook them first as the recipe says. Mash only a few if you want streaks. Work gently.
Q: Can I make more than four smaller bagels?
A: Yes. Divide the dough into smaller portions and reduce bake time slightly. Check color and firmness.
Q: Are these bagels good for meal prep?
A: Yes. They freeze well and reheat quickly, making them a good meal-prep option.
High-Protein Blueberry Bagels
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and high-protein blueberry bagels made with Greek yogurt, perfect for breakfast or snacks.
Ingredients
- 1/3 cup blueberries (frozen or fresh)
- 200g white flour (1 1/3 cups), plus more for kneading
- 2 tsp baking powder
- 1/2 tsp pink Himalayan or sea salt
- 240g (1 cup) thick, non-fat Greek yogurt
- 1 egg, whisked and set aside
Instructions
- Put the blueberries in a small saucepan over low-medium heat. Stir occasionally until soft and juices are released. Remove and let cool.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking powder, and salt.
- Add yogurt and cooked blueberries, mixing until it forms a shaggy dough, adjusting with more flour if needed.
- Transfer to a floured surface and knead until smooth.
- Let the dough rest for 5-10 minutes.
- Divide the dough into four portions, rolling each into a long log, then shape into bagels.
- Place on the baking sheet, brush with egg wash, and bake for 25-35 minutes until golden brown.
- Let cool on the baking sheet before slicing.
Notes
Use fresh baking powder for the best rise. Let the bagels cool completely before slicing for better texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
