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

Scale

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)

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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.