Blueberry Protein Bagels Lemon (Print Version)

Chewy bagels filled with juicy blueberries and topped with a tangy lemon glaze for a bright morning boost.

# What You'll Need:

→ Dough

01 - 2½ cups bread flour, plus extra for dusting
02 - 1 cup vanilla protein powder (whey or plant-based)
03 - 2¼ tsp instant dry yeast
04 - 2 tbsp granulated sugar
05 - 1 tsp salt
06 - 1 cup warm water (110°F)
07 - 2 tbsp unsalted butter, melted
08 - 1 cup fresh or frozen blueberries

→ Boiling

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

→ Lemon Glaze

11 - 1 cup powdered sugar
12 - 2 tbsp fresh lemon juice
13 - 1 tsp lemon zest
14 - 1–2 tsp milk or water, as needed

# Directions:

01 - In a large mixing bowl, whisk together bread flour, protein powder, sugar, salt, and yeast.
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 8–10 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.
09 - Preheat oven to 400°F.
10 - Boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
11 - Bake for 20–25 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. Let set before serving.

# Expert Tips:

01 -
  • You get that chewy, satisfying bagel texture without any guilt, since the protein powder keeps you full for hours.
  • Fresh blueberries burst through every bite, reminding you that breakfast can taste like dessert without actually being one.
  • The lemon glaze adds a brightness that makes these feel like a brunch-worthy treat you actually made yourself.
02 -
  • Don't skip the boiling step—it's what creates that chewy, authentic bagel crust that separates homemade bagels from dense bread with a hole in it.
  • If your dough seems sticky after kneading, resist the urge to add more flour; protein powder absorbs liquid differently than regular flour, and what feels wet at first will come together beautifully.
  • Frozen blueberries actually work better than fresh because they hold their shape and don't bleed color into the dough as much.
03 -
  • Keep your blueberries frozen right up until folding time—they stay plump and whole instead of bleeding into the dough and creating bitter spots.
  • If your lemon glaze is too thick, add water one tiny splash at a time instead of pouring; you can always add more but you can't take it back.
  • The bagels taste even better the next day after the flavors have settled and melded together overnight.
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