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These High-Protein Blueberry Bagels are another flavor of my Greek yogurt bagels recipes – I also have Plain, Everything Bagels, Jalapeno Cheddar, Sesame Onion, Cinnamon Raisin, Cinnamon Apple, and Pumpkin!
These have over 12 grams of protein in each bagel, they taste just like regular bagels, they toast well, and they’re perfect with some grass-fed cream cheese or butter on top.
Reasons I love these bagels:
- They come together super easily, so it’s a great meal-prep for the week. No boiling required! Just simple baking.
- They are higher protein – Over 12 grams for each bagel!
- They’re easy to customize to your preference. Search “bagels” on my website and you’ll see I’ve posted a bunch of other flavors, such as Cinnamon Raisin, Jalapeno Cheddar, Plain, Sesame Onion, Pumpkin, Cinnamon Apple, etc.
Shout out to the original creator of greek yogurt bagels
I am not sure who first came up with the original Greek yogurt bagel idea because it seems dozens of people have posted them… I’m not sure who’s recipe I had tried out originally but it was equal parts flour and water and I personally didn’t like how spongy it was (and that it didn’t get crispy in the toaster). I tested out different ratios of my own and changed it up a bit to create my own version. I added extra flour compared to the original recipe. That may be my own personal preference, but I definitely like this version better! It’s more dense, actually toasts a golden brown (the original recipe that was created wouldn’t toast for some reason), and it feels more authentic in general.
Ingredients for High-Protein Blueberry Bagels
Greek yogurt – I use Stonyfield grass-fed 0% greek yogurt. It’s thick rather than runny, so it works perfectly for the ratios in my recipe. If you are using a thin, runny yogurt or a whole-milk yogurt, then you may need to add more flour – just 1-2 Tbsp at a time until the dough is no longer sticky. I talk about it in the recipe card as well! Chobani 0% works as well.
Flour – I used heritage bread flour by Sunrise Flour Mill, but any flour should work – white, wheat, a blend, etc. I have not tried gluten-free flours with this yet, though.
Blueberries – fresh or frozen work. I used frozen. I recommend always opting for organic berries.
Baking powder – make sure you always have fresh baking powder. I make it habit to replace mine every couple of months.
Salt
Egg – for an egg wash to brown the tops of the bagels.
Method for High-Protein Blueberry Bagels
- 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.
Modifications
- Use whatever yogurt you have on hand (although I recommend unsweetened, unflavored), and adjust the flour as needed. I recommend a thick yogurt for this recipe (rather than runny), so if you have a runny yogurt, just add 1-2 Tbsp of flour at a time until the dough is no longer sticky. It’s super easy and makes the bagel perfect!
- If you’re interested in other flavors – then you can check out my other greek yogurt bagel recipes on my website. Just search “bagels” on my website and you’ll see a bunch!
A note on the yogurt
I tried many different yogurt brands for this recipe, and the Stonyfield grass-fed 0% greek yogurt worked perfectly. Another one that works is the 0% Chobani.
The only important thing is for the yogurt to be super thick rather than runny. However, if the yogurt you’re using isn’t thick enough, then don’t worry! You can just add more flour to the recipe, about 1-2 Tbsp at a time until the dough is no longer sticky. You want the dough to be smooth, not sticky. So add flour accordingly if using another brand. Some brands (Like Trader Joes), I added up to 1/3-1/2 cup more flour. So if you want an easy recipe, then just opt to purchase the Stonyfield grass-fed 0% Greek yogurt or Chobani 0%!
Do these Blueberry Bagels toast well?
Absolutely! However, I do find that they take a little bit longer to get the golden brown toasty look. Normal bagels are usually ready in about 6 minutes in my toaster, and it’s a few minutes longer for these Greek yogurt bagels, but not too bad! Keep in mind that every toaster is different.
How do I store these Blueberry Bagels?
Let them cool completely to room temperature then store in an airtight container in the refrigerator for up to 5 days.
Other recipes you’ll love
Cinnamon Apple Bagels (high-protein)
I hope you love these High Protein Blueberry Bagels! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think, and your engagement allows me to continue creating content for you!
PrintHigh-Protein Blueberry Bagels
- Prep Time: 20
- Cook Time: 28
- Total Time: 48 minutes
- Yield: 4 bagels 1x
- Category: Breakfast, snack
- Method: Oven
Ingredients
Base Recipe:
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, I recommend Chobani, read notes!
1 egg, whisked and set aside
1/3 cup blueberries (frozen or fresh, I used frozen)
Instructions
- 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.
Notes
The type of yogurt is important:
It’s important to use a thick, non-fat greek yogurt such as Stonyfield grass-fed 0% or Chobani 0%. I tried other greek yogurt brands and they were a much thinner consistency so I had to add more flour. If the yogurt you are using is thinner, then add more flour. The dough shouldn’t be sticky. Just knead in 1-2 Tbsp at a time until it’s no longer sticky.
Parchment paper:
It’s important to use parchment paper on the cookie sheet to prevent the bottoms of the bagels from browning too much.
For storage:
Let them cool completely to room temperature then store in an airtight container in the refrigerator for up to 5 days.
