Print

High-Protein Blueberry Bagels

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale

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

  1. 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.
  2. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  3. In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
  4. Add the yogurt (240g, 1 cup) and cooked blueberries and mix with a spatula until it’s a shaggy dough.
  5. It should not be sticky, so add flour if needed, 1-2 Tbsp at a time until no longer sticky.
  6. Transfer the dough onto a floured surface.
  7. 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!
  8. Let the dough ball rest for 5-10 minutes.
  9. 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.
  10. 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.
  11. 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.

Equipment

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.

Find it online: https://homecookedliving.com/high-protein-blueberry-bagels/

Recipe Card powered byTasty Recipes