High Protein Blueberry Bagels
These high protein blueberry bagels are soft, chewy, and packed with flavor! Made with just 3 simple ingredients, they’re ready in 30 minutes and contain 10g of protein per bagel. No yeast, no proofing—just mix, shape, and bake!
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.