Blueberry Protein Bagels Lemon (Printable)

Soft bagels with juicy blueberries and a bright lemon glaze, perfect for a wholesome breakfast or snack.

# What You Need:

→ Dough

01 - 2 1/2 cups bread flour, plus extra for dusting
02 - 1 cup vanilla protein powder (whey or plant-based)
03 - 2 1/4 teaspoons instant dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water (110°F)
07 - 2 tablespoons unsalted butter, melted
08 - 1 cup fresh or frozen blueberries

→ Boiling

09 - 8 cups water
10 - 2 tablespoons honey or maple syrup, optional

→ Lemon Glaze

11 - 1 cup powdered sugar
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 to 2 teaspoons milk or water

# How-To:

01 - In a large mixing bowl, whisk together bread flour, protein powder, sugar, salt, and yeast until combined.
02 - Add warm water and melted butter to the dry mixture. Stir until a rough dough forms.
03 - Knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes until dough is smooth and elastic.
04 - Gently fold in blueberries until evenly distributed throughout the dough.
05 - Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
06 - Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your finger and gently stretch to create a bagel shape.
07 - Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
08 - Bring 8 cups of water and honey or maple syrup (if using) to a gentle boil in a large pot. Preheat oven to 400°F.
09 - Boil bagels, 2 to 3 at a time, for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
10 - Bake for 20 to 25 minutes until bagels are golden brown and cooked through. Cool on a wire rack.
11 - Whisk together powdered sugar, lemon juice, lemon zest, and enough milk or water to reach a drizzling consistency.
12 - Once bagels are cool, drizzle with lemon glaze. Let set before serving.

# Expert Hacks:

01 -
  • They're chewy and tender in that perfect way that store-bought bagels stopped being years ago.
  • The protein keeps you full through your morning without tasting like you're eating fitness in carb form.
  • Fresh blueberries burst with little pockets of tartness that play beautifully against the sweet lemon glaze.
  • You'll actually have the energy to brag about making homemade bagels.
02 -
  • Boiling time is short and sacred—go even one minute too long and your bagels get dense and gummy instead of chewy.
  • Frozen blueberries are your secret weapon here because they stay plump instead of staining everything purple or breaking apart during kneading.
  • The protein powder doesn't make these taste remotely like a gym smoothie if you stick with plain vanilla, and that difference is everything.
03 -
  • Sub in Greek yogurt for half the water if you want an even more protein-forward bagel and a slightly tangier crumb.
  • Don't thaw frozen blueberries—they stay intact and don't dye the dough that sad purple color.
  • If your kitchen is cold, let the first rise happen in an oven with just the light on, or in a proofing box if you have one.
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