High-protein blueberry bagels with a fresh berry topping

Why Make This Recipe

High-Protein Blueberry Bagels are a tasty and nutritious way to start your day. Packed with protein from Greek yogurt and bursting with the sweetness of blueberries, they make for a satisfying snack or breakfast option. These bagels are not only delicious but also easy to make at home. Plus, they are a healthier alternative to store-bought versions, letting you enjoy fresh bagels right from your oven.

How to Make High-Protein Blueberry Bagels

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-medium 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, mixing with a spatula until it forms a shaggy dough.
If the dough is sticky, add flour 1-2 tablespoons at a time until it’s no longer sticky.
Transfer the dough onto a floured surface and knead together until smooth. You can mash some blueberries if desired for added color.
Let the dough ball rest for 5-10 minutes.
Divide the dough into four equal portions. Roll each portion into a long log, about 9” in length. Form a bagel shape by connecting the ends.
Place them on the lined baking sheet and lightly brush with the whisked egg for an egg wash.
Bake the bagels for 25-35 minutes or until they are a med-deep golden brown on top.
Remove from the oven and let them cool on the baking sheet. Let them cool completely before slicing for the best texture.

How to Serve High-Protein Blueberry Bagels

These bagels are great on their own or toasted with your favorite spread. Cream cheese, almond butter, or a dollop of yogurt pair wonderfully with the blueberry flavor. You can also enjoy them with fresh fruit or as a base for a breakfast sandwich.

How to Store High-Protein Blueberry Bagels

Store your bagels in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just make sure to wrap each bagel tightly in plastic wrap or foil before placing them in a freezer bag. They will last for about 2-3 months in the freezer.

Tips to Make High-Protein Blueberry Bagels

Make sure your baking powder is fresh for the best rise.
Experiment with different types of yogurt for different flavors.
Add whole grains like oats or whole wheat flour for extra nutrition.
Use mini blueberries for a more delightful burst in each bite.

Variation

You can easily change up this recipe by substituting blueberries with other fruits like raspberries or cranberries. You can also mix in some nuts or seeds for extra texture and taste.

FAQs

1. Can I use regular yogurt instead of Greek yogurt?
Using regular yogurt will change the texture and protein content of the bagels. For best results, stick with Greek yogurt.

2. How can I tell when the bagels are done baking?
They should be a med-deep golden brown on top. You can also tap the bottom of a bagel; it should sound hollow when it’s cooked through.

3. Can I make the dough ahead of time?
It’s best to bake them fresh, but if you need to make the dough ahead, refrigerate it for up to 24 hours. Just let it come to room temperature before shaping and baking.