You loved the original protein bagels so much that we went back to the kitchen and perfected these Blueberry Crunch Protein Bagels. They’re crisp and sweet on the outside and tender and chewy inside, with pops of blueberry in every bite. I enjoy them toasted with cream cheese, nut butter, or just on their own—delicious any time of day.
If you prefer, you can make these with blended cottage cheese instead of Skyr or Greek yogurt; the texture is slightly different but still fantastic.
What makes this recipe great
- About 12 g of protein per bagel — a high-protein breakfast or snack option.
- Bright blueberry flavor and an attractive blue tint when using frozen berries.
- Versatile: make them in an air fryer or bake in a conventional oven.
Ingredients You Need
- Self-rising flour — this simplifies the recipe since it already contains leavening and salt.
- Plain Skyr or Greek yogurt — full-fat varieties (2% or 5%) work best because they have less water and yield a better texture. Skyr gives extra protein.
- Blueberries — frozen berries are preferred for the vivid blue color they release while mixing. Fresh berries will work but give a subtler color.
- Brown sugar and cinnamon — for the crunchy, sweet exterior. Omit if you want a classic, unsugared bagel crust.
- Large egg — whisked, used as an egg wash to help the cinnamon-sugar stick and to create a golden finish.
Kitchen tools: an air fryer (or an oven), parchment paper, and a brush for the egg wash.
Try it!
Air Fryer Protein Bagels
What to use instead of self-rising flour
Substitute all-purpose flour plus baking powder: add 1.5 teaspoons baking powder per 1 cup of all-purpose flour. Mix thoroughly with the flour before combining with the yogurt.
Yogurt substitutions
Plain Greek yogurt works well as a substitute. Aim for a thicker, higher-fat yogurt (2% or full fat) to avoid excess moisture. Blended cottage cheese is another excellent alternative if you want a slightly different texture and flavor.
How long do these bagels last?
Store completely cooled bagels in an airtight container in the refrigerator for up to 2 days. For best texture, wait to slice until just before serving so the interior stays moist and chewy.
How to freeze
These bagels freeze and reheat very well. Cool completely, then wrap individually in plastic wrap or aluminum foil and place in a sealed container or freezer bag. Freeze for up to 3 months.
Reheat: air fry at 400°F (200°C) for 1–2 minutes or until warmed through; alternatively, defrost and toast or warm in a 350–375°F oven for a few minutes.
More favorite protein bagel ideas
- Strawberry Cottage Cheese Bagels — a fresh, summery option using blended cottage cheese.
- Everything Protein Bagels — savory, seed-topped bagels with a bold flavor.
- Pumpkin Bagel Bites — seasonal and spiced, perfect for fall breakfasts or snacks.
Blueberry Crunch Protein Bagels
These blueberry crunch protein bagels are crisp and sweet on the outside, chewy inside, and studded with blueberries. Each bagel has roughly 12 g of protein, making them excellent for a filling breakfast or satisfying snack.
By: Emily Richter
Prep: 10 mins | Cook: 16 mins | Total: 26 mins | Servings: 4
Ingredients
- 1 cup plain Skyr or Greek yogurt (full fat recommended)
- 1 cup self-rising flour* (see notes for substitute)
- ½ cup frozen blueberries
- ¼ teaspoon sea salt
- 1 large egg, whisked (for egg wash)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the air fryer to 350°F (175°C).
- In a large bowl, combine the yogurt, self-rising flour, frozen blueberries, and sea salt. Stir until a rough dough forms, then use your hands to press it together into a ball.
- Turn the dough onto a lightly floured surface and knead briefly until smooth. Add a little more flour only if the dough is too sticky to handle.
- Divide the dough into 4 equal pieces. Shape each piece into a ball, press to flatten, and use the end of a rounded spoon or your finger to create a hole in the center. Stretch the hole slightly so it remains open while cooking.
- Mix the brown sugar and cinnamon on a plate. Brush the top and bottom of each bagel with the whisked egg, then press into the cinnamon-sugar mixture to coat.
- Line the air fryer basket with parchment paper and arrange the bagels in a single layer (you may need two batches).
- Air fry for 8 minutes, flip each bagel, and cook for an additional 8 minutes, or until golden brown and cooked through.
- Remove from the air fryer and let cool for about 5 minutes before serving. Enjoy with your favorite toppings.
Tips & Notes
- Oven method: Preheat the oven to 400°F (200°C). Follow steps 2–6, place bagels on a parchment-lined baking sheet, and bake for about 12 minutes, flipping halfway if needed, until golden.
- Use full-fat yogurt for the best texture; lower-fat yogurts can make the dough wetter and less tender.
- If you don’t have self-rising flour: mix 1 cup all-purpose flour with 1.5 teaspoons baking powder and a pinch of salt.
- Frozen blueberries give a bright blue color and distribute more evenly without bursting during shaping. Fresh berries work but may yield a different color and texture.
- Wait to slice until serving to preserve moisture and chewiness.
Nutrition
Calories: 245 kcal • Carbohydrates: 40 g • Protein: 12 g • Fat: 5 g • Fiber: 2 g • Sugar: 16 g
Nutrition information is an estimate and should be used as a guideline only.
If you try these blueberry crunch protein bagels, leave a comment or a photo — I love seeing your variations and how you served them. Tag your posts with your favorite hashtag so others can find your creations.