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You can easily make these high-protein blueberry bagels with just three ingredients, and It is so much easier than you even think. It only needs 10 minutes of prep time and ready to be served in 30 minutes.
You may also want to try other cottage cheese bagels or my two-ingredient Greek yogurt bagels.
It’s been so fun to make bagels whenever I feel like it because it’s one of the easiest breakfast options to make with just 3-4 ingredients. Pretty much all you need is self-rising flour and plain Greek yogurt. Then it just comes down to what else you would like to add to it as far as wanting to get creative.
I used blueberries to make these high-protein homemade blueberry bagels but you could use anything else like shredded cheddar cheese and minced jalapenos. My kids love blueberries so that’s what I decided to use.
Recipe summary
- Easy to make and tasty
- Packed with protein: each bagel has 10 grams of protein.
- Needs very little and accessible ingredients with only 20 minutes of bake time.
Ingredients you will need
- Greek Yogurt
- Self-rising flour, plus 1-2 tablespoons: other types of flour will work. See notes in the recipe card.
- Frozen Blueberries, slightly thawed, or fresh blueberries will also work.
- Small Egg, for egg wash: this could be optional.
Full measurements are listed further down below.
How to make blueberry bagels
- Preheat the oven to 350F and line a sheet pan with parchment paper.
Step 1: In a medium bowl add the flour and Greek yogurt. Using a spatula mix them together until a dough forms without any clumps. It will be a bit sticky, but that’s okay.
Step 2: Add in the frozen blueberries. Using your hands, gently fold the blueberries in with the dough
Step 3: Sprinkle 1 tablespoon of the flour so the dough isn’t too sticky and easy to handle. Sprinkle a bit of flour on a cutting board and transfer the dough to the board.
Step 4: Gently fold a few more times until a uniform dough is formed and not too sticky to handle. Divide the dough into 4 equal parts.
Step 5: Form each dough into a bowl and gently created a hole into each one using your fingers to form a bagel shape. Top each bagel with egg wash and place them onto a sheet pan lined up with parchment paper.
Step 6: Baked for 18-20 minutes or until golden brown and allow to cool for 10 minutes before serving.
Notes and Substitutions
- If you do not have self-rising flour use 1 cup of all-purpose flour with 1-1/2 teaspoon of baking powder with 1/4 teaspoon of salt. You may also use gluten-free flour.
- I have not tested this with plain yogurt. I would assume you need a bit more flour if you use plain yogurt since it is not as thick as Greek Yogurt.
- Fresh Blueberries will work if you would like to use them. It will just have fewer blue hues.
- Let the bagels cook through because blueberries will release some liquid, and you need that to cook through, too. You do not have to worry if you use fresh blueberries.
- Allow the bagels to cool off before serving.
Common Questions
Yes. You can use any flour of your choice, and gluten-free flour will work just fine. But you would need to add 1-1/2 teaspoon of baking powder with 1/4 teaspoon of salt.
Yes. Either fresh or frozen blueberries will work to make these homemade high protein blueberry bagels.
I love serving these blueberry bagels with a variety of spreads like cream cheese, olive tapenade, any fruit preserves, nut butter like peanut butter, and eggs and avocado.
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High Protein Blueberry Bagels
Ingredients
- 1 Cup Greek Yogurt
- 1 Cup Self rising flour, plus 1-2 tablespoons
- ½ Cup Frozen Blueberries, slightly thawed, or fresh
Optional
- 1 small Egg, for egg wash
Instructions
- Preheat the oven to 350F and line a sheet pan with parchment paper.
- In a medium bowl add the flour and Greek yogurt. Using a spatula mix them together until a dough forms without any clumps. It will be a bit sticky, but that's okay.
- Add in the frozen blueberries. Using your hands gently fold the blueberries in with the dough. Sprinkle 1 tablespoon of the flour so the dough isn't too sticky and easy to handle.
- Sprinkle a bit of flour on a cutting board and transfer the dough to the board. Gently fold a few more times until a uniform dough is formed and not too sticky to handle.
- Divide the dough into 4 equal parts.
- Form each dough into a bowl and gently created a hole into each one using your fingers to form a bagel shape.
- Top each bagel with egg wash and place them onto a sheet pan lined up with parchment paper.
- Baked for 18-20 minutes or until golden brown and allow them to cool for 10 minutes before serving.
Video
Notes
- the egg is not included in the nutritional value because it adds 1g of protein to each bagel when it was barely used and only as an egg wash.
- If you do not have self-rising flour use 1 cup of all-purpose flour with 1-1/2 teaspoon of baking powder with 1/4 teaspoon of salt. You may also use gluten-free flour.
- I have not tested this with plain yogurt. I would assume you need a bit more flour if you use plain yogurt since it is not as thick as Greek Yogurt.
- Fresh Blueberries will work if you would like to use them. It will just have fewer blue hues.
- I like to slightly thaw the frozen blueberries but you do not have to thaw it all.
- Let the bagels cook through because blueberries will release some liquid, and you need that to cook through, too. You do not have to worry if you use fresh blueberries.
- Do Allow the bagels to cool off before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
