If you told me a few years ago that I could make homemade high protein blueberry bagels in 30 minutes with just three ingredients, I would have laughed—hard. I always thought making bagels from scratch required a complicated recipe, endless kneading, and a whole afternoon of work. You know, the kind of thing that only super-dedicated bakers attempt on a Sunday morning while sipping their third cup of coffee.
But let me tell you—I was so wrong.
These blueberry protein bagels are shockingly easy to make. No yeast, No proofing. No stress. Just a bowl, a spoon, and an oven. You mix up the dough, shape it into bagels, bake, and boom—you’ve got fresh, warm bagels sitting on your counter. And the best part? Each one packs 10 grams of protein, so they’re not just delicious, they’re actually fuel.
Plus, they’re totally customizable. Want to switch it up? Try 3 ingredient blueberry bagels, high protein cottage cheese bagels, or use these for a protein bagel sandwich. And if you’re a blueberry lover like me, don’t miss this cottage cheese blueberry recipe.
Why You’ll Love This Recipe
There are a lot of homemade bagel recipes out there, but this one stands out for a few key reasons.
Super Fast and Easy
Making these bagels is quicker than driving to the store. From start to finish, they take just 30 minutes.
High in Protein
Each bagel packs 10 grams of protein, keeping you full and satisfied for hours.
Just a Few Ingredients
You only need three main ingredients—nothing fancy, nothing complicated.
And if you love experimenting in the kitchen, these bagels are the perfect blank canvas. You can go sweet, savory, or even make a batch of keto blueberry bagels with a simple swap. Want more breakfast ideas? Pair them with cottage cheese toast for an extra protein boost.
Ingredients Needed
The beauty of this easy blueberry bagel recipe is that it’s made with simple, everyday ingredients.
Main Ingredients:
- Greek yogurt – Adds protein and makes the bagels soft and chewy.
- Self-rising flour – No yeast required, just mix and go.
- Frozen or fresh blueberries – Adds natural sweetness and a burst of flavor.
Optional Ingredient:
- Small egg – Brush it on top for a golden, bakery-style crust.
And that’s it. Just three ingredients, one bowl, and an oven. Want a full protein-packed breakfast? Pair these bagels with this fluffy cottage cheese bread.
Step-by-Step Instructions
Step 1: Preheat the Oven & Prep Your Baking Sheet
Set your oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.
Step 2: Mix the Flour and Greek Yogurt
In a large bowl, combine self-rising flour and Greek yogurt. Stir until a dough forms. It might look a little sticky—don’t panic. If needed, sprinkle in a little extra flour to make it easier to handle.
Step 3: Add the Blueberries
Gently fold in blueberries. If using frozen ones, let them sit out for a few minutes first so they don’t add too much moisture. Try not to crush them too much—unless you want that pretty blue swirled effect in your dough.
Step 4: Shape the Bagels
Lightly flour your hands and divide the dough into four equal parts. Roll each into a ball, then use your fingers to poke a hole in the center to create that classic bagel shape.
Step 5: Brush with Egg Wash & Bake
If you’re using an egg wash, brush it over the tops of your bagels. This will give them a shiny, golden crust. Place them on your baking sheet, leaving some space between each one.
Step 6: Bake and Cool
Bake for 18-20 minutes or until golden brown. Let them cool for at least 10 minutes before slicing—yes, I know it’s hard to wait, but trust me, it’s worth it!
Notes & Substitutions
What If I Don’t Have Self-Rising Flour?
No problem! You can make your own by mixing:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Alternative Flours
- Gluten-free? Use a 1:1 gluten-free blend.
- Keto? Swap the flour for almond or coconut flour with a bit of xanthan gum.
Fresh vs. Frozen Blueberries
Either works, but frozen blueberries release more moisture. If using them, let them thaw slightly before mixing.
Make Sure They’re Fully Cooked
Since blueberries release liquid, these bagels may need an extra minute or two in the oven.
Common Questions
Can I Use Gluten-Free Flour?
Yes! A 1:1 gluten-free flour blend works great, or you can try almond flour for keto blueberry bagels.
Can I Use Fresh Blueberries Instead of Frozen?
Absolutely! Fresh blueberries won’t release as much juice, but frozen ones create that signature deep-blue swirl.
What Toppings Go Well with Blueberry Bagels?
- Classic: Cream cheese or butter.
- Protein-packed: Peanut butter or Greek yogurt.
- Sweet treat: Honey or almond butter.
More Breakfast Recipes to Try
If you love blueberry protein bagels, check out these quick, high-protein breakfast ideas:
- Cottage Cheese Chips – A crunchy, high-protein snack
- Greek Yogurt Chia Pudding – Creamy and nutritious
- Blueberry Overnight Oatmeal – Perfect for busy mornings
Final Tips & Serving Suggestions
Best Ways to Serve Blueberry Bagels
- Toast them and slather with butter or cream cheese.
- Use them for a protein bagel sandwich with eggs and turkey bacon.
- Enjoy them fresh with honey or almond butter for a sweet treat.
Storage & Reheating Tips
- Room temp: 2 days in an airtight container.
- Fridge: Up to 5 days.
- Freezer: Wrap individually and store for up to 3 months.
- Reheat: Pop in the toaster for that fresh-baked texture.
High Protein Blueberry Bagels
Ingredients
- 1 cup Greek yogurt plain, full-fat or non-fat
- 1 cup self-rising flour plus extra for dusting
- ½ cup frozen or fresh blueberries
- 1 small egg optional, for egg wash
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix Dough: In a bowl, combine self-rising flour and Greek yogurt. Stir until a dough forms. If it’s too sticky, add a little more flour.
- Add Blueberries: Gently fold in blueberries without crushing them. If using frozen, let them thaw slightly before mixing.
- Shape Bagels: Divide dough into four equal parts. Roll each into a ball, then use your fingers to create a hole in the center.
- Apply Egg Wash: If using an egg wash, brush the tops of the bagels for a golden crust.
- Bake: Place bagels on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
- Cool & Serve: Let the bagels cool for at least 10 minutes before slicing. Enjoy fresh or toasted!
Notes
- No Self-Rising Flour? Make your own by mixing 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Gluten-Free? Swap the flour for a 1:1 gluten-free flour blend.
- Keto-Friendly? Use almond flour + a pinch of xanthan gum.
- Storage: Store at room temp for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Reheating: Toast in a toaster or oven for the best texture.
Tried This Recipe? Let’s Chat!
If you make these high protein blueberry bagels, I want to hear about it! Drop a comment, rate the recipe, or share it with your fellow bagel lovers. And if you’re looking for more easy, protein-packed breakfasts, check out my other delicious recipes!
