If you’re on the hunt for a delightful breakfast or snack that powers you through the day, this High Protein Blueberry Bagels Recipe will quickly become your new favorite. These bagels are packed with wholesome ingredients like whole wheat and high-protein flour, plus a creamy touch of Greek yogurt, all bursting with juicy blueberries. Each bite offers the perfect blend of chewy, fluffy texture and natural sweetness, making these bagels not just tasty, but a nourishing treat you can feel great about. Trust me, once you try this High Protein Blueberry Bagels Recipe, you’ll be reaching for one any time hunger strikes.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role—whether it’s adding protein, texture, or that lovely burst of blueberry flavor, these simple components come together beautifully to create bagels that feel indulgent and wholesome at the same time.
- Whole wheat flour (2 cups): Provides hearty fiber and a nutty flavor that gives the bagels their wholesome foundation.
- High-protein flour (1 cup): Like vital wheat gluten or unflavored protein powder, it boosts protein content and improves chewiness.
- Instant yeast (2 tsp): The magic behind the rise, giving you that perfect airy texture.
- Honey or maple syrup (1 tbsp): Feeds the yeast for a nice rise and adds a subtle sweetness.
- Salt (1 tsp): Enhances all the flavors and balances the sweetness from the blueberries.
- Olive oil or melted coconut oil (1 tbsp): Adds moisture and richness to the dough.
- Non-fat Greek yogurt (1 cup): Brings creaminess and packs in extra protein for those lasting energy vibes.
- Warm water (½ cup): Activates the yeast and helps bring the dough together.
- Blueberries (1 cup): Fresh or frozen, they give each bagel a juicy punch of natural sweetness.
- Chia seeds or ground flax seeds (1 tbsp, optional): Boosts fiber and adds a lovely nutty crunch.
- Egg (1, optional): For brushing, helps create those irresistibly golden-brown tops.
How to Make High Protein Blueberry Bagels Recipe
Step 1: Activate the Yeast
Start by combining the warm water and honey (or maple syrup) in a small bowl, stirring until the sweetener dissolves. Sprinkle your instant yeast on top and let it sit for 5 to 10 minutes until it bubbles up with frothy life. This little step wakes up the yeast, helping your bagels rise perfectly.
Step 2: Mix the Dough
In a large bowl, whisk together the whole wheat flour, high-protein flour, and salt. Create a well in the middle and add the activated yeast mixture along with the creamy Greek yogurt. Mix everything until it starts forming dough—then knead either directly in the bowl or on a lightly floured surface. Keep kneading for about 8 to 10 minutes until you have a smooth, elastic dough that’s ready for the next step.
Step 3: Rest the Dough
Shape your dough into a ball and drizzle with olive oil, rolling it around to coat evenly. Cover the bowl tightly with a towel or plastic wrap, then let the dough rest for about an hour. This is when the magic happens—the dough doubles in size, developing flavor and a light texture.
Step 4: Incorporate the Blueberries and Shape the Bagels
After the dough has risen, gently punch it down to release trapped air. Turn it out on a floured surface and divide into 8 equal pieces. Carefully fold the blueberries into the dough, taking care not to mash them—you want those juicy bursts intact. Roll each piece into a ball, then poke a hole through the center and stretch it gently to form classic bagel shapes. Place them on a parchment-lined baking sheet, ready for cooking.
Step 5: Boil the Bagels
Bring a large pot of salted water to a boil, then reduce to medium heat. Drop 2 or 3 bagels at a time into the water and boil for about one minute per side. Use a slotted spoon to gently flip them halfway through. This step creates the signature chewy bagel texture, so don’t skip it!
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Remove bagels from the water and place them back on the baking sheet. If you love golden tops, brush each one with an egg wash. Bake for 20 to 25 minutes until they’re beautifully golden and sound hollow when tapped underneath. Let your batch cool on a wire rack for 10 minutes before diving in—it’s worth the wait.
How to Serve High Protein Blueberry Bagels Recipe
Garnishes
Spread on your favorite cream cheese or a dollop of Greek yogurt to add creamy contrast. A drizzle of honey or maple syrup enhances the natural blueberry sweetness. For a crunchy twist, sprinkle with chia seeds or chopped nuts. These little touches make every bite extra special.
Side Dishes
Pair your bagel with fresh fruit salad or a handful of mixed greens tossed lightly in vinaigrette for a balanced meal. If you’re looking for a savory approach, some smoked salmon, sliced avocado, or a perfectly poached egg elevates the experience without overwhelming the delicate flavor of the blueberries.
Creative Ways to Present
Want to impress at brunch? Slice bagels into halves, toast them lightly, and serve with colorful spreads like beet hummus or a whipped herb cream cheese. You can even make a breakfast sandwich layered with eggs, greens, and a slice of sharp cheddar. The possibilities with this High Protein Blueberry Bagels Recipe are genuinely endless.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container or resealable bag at room temperature for 2 to 3 days. This keeps your bagels soft and fresh without drying out.
Freezing
These bagels freeze wonderfully. Slice them before freezing so you can toast them directly from the freezer for a quick, wholesome breakfast or snack. Just pop them in a freezer-safe bag to keep them fresh for up to three months.
Reheating
To bring back that just-baked taste, toast your frozen or day-old bagels lightly. You can also warm them in a preheated oven at 350°F (175°C) for 5 to 7 minutes. Avoid microwaving if you want to maintain that chewy texture—it tends to make bagels rubbery.
FAQs
Can I use frozen blueberries in this High Protein Blueberry Bagels Recipe?
Yes! Frozen blueberries work perfectly and may even be easier to fold into the dough without bursting. Just be sure not to thaw them beforehand, so the dough doesn’t get too wet.
What if I don’t have vital wheat gluten or protein powder?
If you don’t have high-protein flour, you can substitute bread flour for similar texture but slightly less protein. The bagels will still be delicious, just a bit less protein-dense.
Can I make these bagels vegan?
For a vegan version, substitute honey with maple syrup, use coconut or olive oil as is, and replace the Greek yogurt with a plant-based yogurt alternative. Skip the egg wash or use a plant-based milk wash to get that shiny crust.
Why do we boil the bagels before baking?
Boiling bagels before baking creates their signature chewy crust and dense crumb—the hallmark of a perfect bagel texture. Skipping this step results in bread-like rolls rather than true bagels.
How long can I store these bagels after baking?
At room temperature in an airtight container, they stay fresh and chewy for about 2 to 3 days. Refrigeration can dry them out, so freezing is your best bet for longer storage.
Final Thoughts
This High Protein Blueberry Bagels Recipe is such a wonderful way to start your day or fuel your afternoon. The combination of protein-packed flours, creamy Greek yogurt, and those sweet, juicy blueberries creates a bagel that feels indulgent yet nourishing. Whether you’re sharing them with loved ones or enjoying one solo with your morning coffee, these bagels are sure to bring a big smile to your table. Give this recipe a try—you’ll wonder how you ever lived without it!
Print
High Protein Blueberry Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These High Protein Blueberry Bagels are a delicious, nutritious twist on the classic bagel, packed with whole wheat and high-protein flours plus creamy Greek yogurt. Blueberries add a natural sweetness and burst of flavor, while the boiling and baking process creates a chewy interior and a crisp, golden crust. Ideal for breakfast or a healthy snack, these bagels are satisfying and versatile with both sweet and savory toppings.
Ingredients
Dry Ingredients
- 2 cups whole wheat flour (or white whole wheat flour)
- 1 cup high-protein flour (like vital wheat gluten or unflavored protein powder)
- 2 tsp instant yeast
- 1 tsp salt
- 1 tbsp chia seeds or ground flax seeds (optional, for added fiber)
Wet Ingredients
- 1 tbsp honey or maple syrup (to feed the yeast)
- 1 tbsp olive oil (or melted coconut oil)
- 1 cup non-fat Greek yogurt (adds creaminess and protein)
- ½ cup warm water (about 110°F / 43°C)
- 1 egg (for egg wash, optional for golden-brown tops)
Other
- 1 cup blueberries (fresh or frozen; if frozen, don’t thaw)
Instructions
- Activate the yeast: In a small bowl, combine the warm water and honey or maple syrup. Stir to dissolve, then sprinkle the instant yeast over the water. Let it sit for 5-10 minutes until frothy and bubbly, signaling the yeast is active.
- Mix the dough: In a large bowl, combine the whole wheat flour, high-protein flour, and salt. Make a well in the center and add the activated yeast mixture along with the Greek yogurt. Mix to form a rough dough, then knead either in the bowl or on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Rest the dough: Shape the dough into a ball and drizzle with olive oil, rolling it around to coat evenly. Cover the bowl with a clean towel or plastic wrap and let it rest in a warm spot for 1 hour, or until the dough doubles in size.
- Shape the bagels: Punch down the risen dough to release excess air. Turn it onto a floured surface and divide into 8 equal pieces. Roll each into a ball, then poke a hole in the center with your finger and gently stretch to form a classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet.
- Add the blueberries: Gently fold the blueberries into the dough pieces before shaping, taking care not to smash them so they retain their shape and flavor.
- Boil the bagels: Bring a large pot of salted water to a boil, then reduce to medium heat. Boil 2-3 bagels at a time for about 1 minute per side. Use a slotted spoon to flip halfway through to ensure even cooking.
- Bake the bagels: Preheat the oven to 375°F (190°C). Place the boiled bagels back on the parchment-lined baking sheet. If desired, brush the tops with egg wash for a golden brown finish. Bake for 20-25 minutes or until golden and hollow-sounding when tapped on the bottom.
- Cool and enjoy: Transfer bagels to a wire rack and let cool for about 10 minutes to firm up before slicing. Serve with cream cheese, yogurt, nut butter, or savory toppings as preferred.
Notes
- You can substitute part of the high-protein flour with bread flour for a fluffier texture.
- For additional flavor, add ground cinnamon or nutmeg to the dough before folding in blueberries.
- Bagels freeze well; slice and store leftovers in the freezer. Toast before serving for best taste.
- Using frozen blueberries without thawing prevents them from bleeding too much color into the dough.
- Egg wash is optional but recommended for a glossy, golden crust.
