Blueberry Protein Bagels Lemon (Printable Version)

Chewy bagels filled with blueberries and enhanced with protein, finished with a zesty lemon glaze.

# What You'll Need:

→ Dough

01 - 2 ½ cups bread flour, plus extra for dusting
02 - 1 cup vanilla protein powder, whey or plant-based
03 - 2 ¼ teaspoons instant dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water, approximately 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, as needed

# Steps to Follow:

01 - In a large mixing bowl, whisk together bread flour, protein powder, sugar, salt, and yeast until evenly 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 with a damp cloth, 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 with a 2-inch hole.
07 - Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
08 - Meanwhile, bring 8 cups of water and honey or maple syrup to a gentle boil in a large pot.
09 - Preheat oven to 400°F while preparing the bagels for boiling.
10 - Boil bagels 2 to 3 at a time for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
11 - Bake for 20 to 25 minutes, until bagels are golden brown and cooked through. Cool on a wire rack.
12 - Whisk together powdered sugar, lemon juice, lemon zest, and enough milk or water to reach a drizzling consistency.
13 - Once bagels are cool, drizzle with lemon glaze and allow to set for 10 minutes before serving.

# Additional Tips::

01 -
  • They're chewy and soft like a real bagel, but the protein powder keeps you satisfied way longer than carbs alone ever could.
  • Fresh blueberries burst in every bite, and the lemon glaze adds this surprising brightness that makes breakfast feel fancy without any fuss.
  • You can freeze a batch and have them ready to thaw and reheat whenever you need something that feels homemade but tastes professional.
02 -
  • Don't skip the boiling step—that's what creates the chewy, dense crumb that separates a real bagel from just a bread roll with a hole in it.
  • Frozen blueberries are actually your friend here; fresh ones are more fragile and will break apart during kneading, while frozen ones hold their shape beautifully.
03 -
  • Add an extra tablespoon of lemon zest to the glaze if you want it to taste brighter and more sophisticated—it makes a surprising difference.
  • Use Greek yogurt to replace some of the warm water in the dough for extra creaminess and protein density that makes these feel even more substantial.
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