Blueberry Protein Bagels Lemon (Print View)

Soft, chewy bagels packed with blueberries and finished with a bright lemon glaze for a fresh start.

# Components:

→ Dough

01 - 2½ cups bread flour, plus extra for dusting
02 - 1 cup vanilla protein powder, whey or plant-based
03 - 2¼ teaspoons instant dry yeast
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1 cup warm water at 110°F
07 - 2 tablespoons unsalted butter, melted
08 - 1 cup fresh or frozen blueberries, do not thaw if frozen

→ 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

# Directions:

01 - In a large mixing bowl, whisk together bread flour, protein powder, sugar, salt, and yeast until fully 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 the 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 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. Let set before serving.

# Expert Advice:

01 -
  • They taste indulgent but pack 12g of protein per bagel, so you're actually full until lunch.
  • The blueberries stay juicy instead of turning into sad raisins because you fold them in at the last second.
  • Homemade bagels have this chew and density that store-bought ones simply cannot match, and yours will still be soft two days later.
02 -
  • Don't skip boiling your bagels because that's what creates the chewy crust and pillowy interior that makes them actual bagels instead of just round bread with a hole in it.
  • The water temperature matters more than you'd think; if it's too hot the outside cooks before the inside rises, and if it's too cool they'll absorb water and get dense instead of chewy.
03 -
  • Room temperature water matters for yeast activation, so use a thermometer if you have one, aiming for around 110°F, because water that's too hot kills the yeast and water that's too cold makes the dough sluggish.
  • The secret to bagels that stay chewy is in the boiling step and the steam during baking, so crack your oven door open for the first few minutes of baking if your kitchen is especially dry.
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