Blueberry Protein Bagels Lemon (Print View)

Soft, chewy bagels bursting with blueberries and protein, finished with a bright lemon glaze.

# 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 (110°F)
07 - 2 tablespoons unsalted butter, melted
08 - 1 cup fresh or frozen blueberries

→ 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 - 1–2 teaspoons milk or water, as needed

# Preparation Steps:

01 - In a large mixing bowl, whisk together bread flour, protein powder, sugar, salt, and yeast until evenly blended.
02 - Add warm water and melted butter. 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 blueberries into dough until evenly distributed.
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 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 water and honey or maple syrup (if using) to a gentle boil in a large pot. Preheat oven to 400°F.
09 - Boil bagels 2–3 at a time for 1 minute per side. Remove with a slotted spoon and return to baking sheet.
10 - Bake for 20–25 minutes until golden brown and cooked through. Cool on a wire rack.
11 - Whisk together powdered sugar, lemon juice, lemon zest, and enough milk or water to reach a drizzling consistency.
12 - Once bagels are cool, drizzle with lemon glaze. Let set before serving.

# Expert Advice:

01 -
  • Homemade bagels taste incomparably better than store-bought, especially when that lemon glaze catches the light on your plate.
  • You're actually getting 12 grams of protein per bagel without any weird aftertaste, which means you can eat two without guilt.
  • Frozen blueberries work beautifully, so you're not scrambling for fresh ones in January.
02 -
  • Don't thaw frozen blueberries before folding them in—the ice crystals keep them from releasing too much juice and turning your dough an unappetizing purple.
  • The water temperature for boiling is truly non-negotiable; too hot and your bagels cook on the outside before the inside is done, and you end up with dense, gummy centers.
  • If your dough isn't rising properly, your kitchen might be too cold—try placing it in your oven with the light on, which creates a cozy 75–80°F environment perfect for yeast.
03 -
  • If your dough is sticky after kneading, resist the urge to add more flour—it'll come together as it rests, and extra flour is the number one reason bagels end up dense and disappointing.
  • Boiling bagels in batches matters because dropping them all in at once drops the water temperature, which means they won't get the proper exterior seal.
  • Make the glaze just before you're ready to use it so it stays smooth and glossy rather than setting up too quickly.
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