These High-Protein Berry Bagels are soft, lightly sweet, and baked instead of fried. They are made with Greek yogurt, protein powder, and juicy mixed berries, then finished with a simple protein glaze. Each bagel gives around 15–18g protein, depending on the protein powder and size.
Servings & Timing
Servings: 6 bagels
Prep Time: 10 minutes
Bake Time: 14–18 minutes
Cooling Time: 10 minutes
Total Time: About 35 minutes
Protein: About 15–18g per bagel
Ingredients List
Dry Ingredients
- 1 cup all-purpose flour or oat flour
- 1 scoop vanilla whey or plant-based protein powder, about 30g
- 1 ½ teaspoons baking powder
- 2 tablespoons sweetener, such as sugar, erythritol, or honey powder
- Pinch of salt
Wet Ingredients
- 1 cup Greek yogurt, nonfat for the highest protein
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- ½ to ¾ cup mixed berries, such as blueberries or raspberries, fresh or frozen
Protein Glaze
- ½ scoop vanilla protein powder, about 15g
- 2 to 3 tablespoons milk, adjust as needed
- 1 teaspoon maple syrup or honey, optional
- Pinch of lemon zest, optional
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 6-hole donut or bagel pan so the bagels release easily after baking.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, protein powder, baking powder, sweetener, and salt. Make sure everything is evenly combined so the bagels bake with a soft, even texture.
3. Mix the Wet Ingredients
In a separate bowl, whisk the Greek yogurt, egg, and vanilla extract until smooth and creamy.
4. Combine the Batter
Pour the wet mixture into the dry ingredients. Fold gently until just combined. The batter should be thick, soft, and slightly sticky. Do not overmix, or the bagels may turn dense.
5. Add the Berries
Gently fold in the mixed berries. If using frozen berries, add them straight from the freezer to help prevent too much color bleeding.
6. Fill the Pan
Spoon the batter evenly into the prepared donut or bagel molds. Smooth the tops with the back of a spoon or lightly wet fingers.
7. Bake
Bake for 14–18 minutes, or until the edges are lightly golden and the centers feel firm. A toothpick inserted into the center should come out mostly clean.
8. Cool Before Glazing
Let the bagels cool in the pan for about 10 minutes, then carefully transfer them to a cooling rack. Allow them to cool before adding the glaze.
9. Make the Protein Glaze
In a small bowl, whisk the vanilla protein powder with milk, adding the milk slowly until the glaze becomes smooth and drippy. Stir in maple syrup, honey, or lemon zest if using.
10. Glaze and Serve
Drizzle the protein glaze over the cooled berry bagels. Let the glaze set for a few minutes, then enjoy.
Nutrition Estimate Per Bagel
Approximate values will vary depending on flour, protein powder, yogurt, and sweetener used.
- Calories: 150–190
- Protein: 15–18g
- Carbs: 20–25g
- Fat: 2–5g
- Fiber: 2–4g
