Blueberry Protein Bagels Greek

There is something wonderfully satisfying about pulling a tray of freshly baked bagels from the oven — and these Blueberry Burst Protein Bagels with Greek Yogurt Frosting take that joy to a whole new level. Soft and chewy on the inside, golden on the outside, and studded with juicy blueberries, each bagel is a wholesome celebration of flavor and nourishment. Finished with a silky, tangy Greek yogurt frosting, they blur the line between indulgent treat and smart, high-protein breakfast. Whether you are fueling up before a workout or sitting down to a leisurely weekend morning, these bagels are exactly what you want on your plate.

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The secret to these bagels lies in the careful balance of bread flour and unflavored whey protein powder, which together create a dough that is strong enough to develop that signature chewy bagel texture while packing in impressive nutritional value. The classical water bath — enriched with honey and baking soda — gives the crust its characteristic sheen and slight chew before the bagels ever see the oven. And then comes the frosting: just three ingredients stirred together into something creamy and bright, the perfect contrast to the hearty, berry-laced crumb beneath.

Ingredients

• Bagels
• 2 cups (240 g) bread flour
• 1 cup (130 g) unflavored whey protein powder
• 2 tbsp (25 g) granulated sugar
• 2 ¼ tsp (7 g) instant dry yeast
• ½ tsp salt
• ¾ cup (180 ml) warm water (about 110°F / 43°C)
• 1 cup (150 g) fresh or frozen blueberries
• 1 tbsp (15 ml) neutral oil (e.g., canola or sunflower)
• Water Bath
• 6 cups (1.4 L) water
• 2 tbsp (28 g) honey or maple syrup
• 1 tbsp (14 g) baking soda
• Greek Yogurt Frosting
• ¾ cup (180 g) Greek yogurt (plain, 2% or full-fat)
• 2 tbsp (16 g) powdered sugar, or to taste
• ½ tsp vanilla extract

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Instructions

Step 1 — Mix the dry ingredients

In a large bowl, combine bread flour, protein powder, sugar, yeast, and salt. Mix well.

Step 2 — Form the dough

Make a well in the center and pour in warm water and oil. Mix with a spoon until a shaggy dough forms.

Step 3 — Knead

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

Step 4 — Add blueberries

Gently knead in the blueberries until evenly distributed.

Step 5 — First rise

Place dough in a lightly greased bowl, cover, and let rise in a warm place for 45 minutes or until doubled in size.

Step 6 — Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 7 — Shape the bagels

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.

Step 8 — Prepare the water bath

Bring water, honey (or maple syrup), and baking soda to a boil in a wide pot.

Step 9 — Boil the bagels

Boil each bagel for 45 seconds per side, then transfer to the prepared baking sheet.

Step 10 — Bake

Bake for 20–25 minutes or until golden brown. Let bagels cool completely on a rack.

Step 11 — Make the frosting

Meanwhile, mix Greek yogurt, powdered sugar, and vanilla in a bowl until smooth and creamy.

Step 12 — Frost and serve

Once bagels are cool, spread or pipe Greek yogurt frosting on top before serving.

Zusatztipps für die Zubereitung

Beim Kneten des Teigs ist Geduld entscheidend: Arbeite die Blaubeeren erst am Ende des Knetvorgangs ein, damit sie möglichst ganz bleiben und den Teig nicht zu früh einfärben. Achte darauf, dass das Wasser für den Teig die richtige Temperatur hat — etwa 110°F (43°C) — da zu heißes Wasser die Hefe abtöten kann, während zu kaltes Wasser die Aktivierung verlangsamt. Wenn du gefrorene Blaubeeren verwendest, gib sie direkt aus dem Gefrierfach in den Teig, ohne sie vorher aufzutauen, um ein Zerfallen zu verhindern. Das Wasserbad mit Honig und Backpulver ist kein optionaler Schritt — es sorgt für die charakteristische Bagel-Textur und den leichten Glanz der Kruste.

Varianten und Anpassungen

Für eine noch proteinreichere Variante kannst du 1 EL Proteinpulver in die griechische Joghurt-Glasur einrühren und hochwertigen griechischen Joghurt mit höherem Proteingehalt verwenden. Wer es etwas süßer mag, kann die Menge an Puderzucker in der Glasur nach Geschmack anpassen. Statt Honig im Wasserbad eignet sich auch Ahornsirup hervorragend — das verleiht den Bagels eine leicht karamellige Note. Für eine zusätzliche Frische-Note empfiehlt sich ein Hauch abgeriebene Zitronenschale direkt auf die Glasur gestreut kurz vor dem Servieren.

Serviervorschläge

Diese Bagels schmecken am besten frisch geglasiert, wenn die Joghurt-Glasur noch cremig und kühl ist. Serviere sie als proteinreichen Start in den Tag zusammen mit einem Glas frisch gepresstem Saft oder einem Cappuccino. Als Snack eignen sie sich wunderbar nach dem Sport, wenn der Körper schnell verwertbare Kohlenhydrate und Protein benötigt. Für ein vollständiges Frühstück kannst du die Bagels halbieren und mit zusätzlichem griechischem Joghurt sowie frischen Blaubeeren belegen. Bewahre nicht glasierte Bagels luftdicht verpackt bis zu 3 Tage auf und glasiere sie erst unmittelbar vor dem Verzehr.

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These Blueberry Burst Protein Bagels are proof that eating well does not mean sacrificing pleasure. With 15 grams of protein per bagel, a tender crumb dotted with sweet-tart blueberries, and a cool, creamy Greek yogurt frosting on top, they are as nourishing as they are delicious. Bake a batch this weekend, and you will find yourself reaching for one every morning — no guilt required, just genuine enjoyment.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Questions & Answers

→ How do the blueberries affect the bagel texture?

Blueberries add bursts of sweetness and moisture while maintaining the chewy texture of the bagel dough when folded in carefully.

→ What role does Greek yogurt frosting play?

The Greek yogurt frosting adds a tangy creaminess that complements the sweet blueberries and balances the dense protein-enriched bagel base.

→ Is it necessary to boil the bagels?

Boiling the bagels briefly before baking helps form a chewy crust, characteristic of traditional bagels.

→ Can frozen blueberries be used?

Yes, frozen blueberries can be added directly to the dough without thawing to preserve their structure and prevent excess moisture.

→ How does protein powder impact the dough?

Whey protein powder boosts the nutritional profile while slightly affecting the dough’s elasticity, requiring proper kneading for a smooth texture.