# 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
# Method:
01 - In a large mixing bowl, whisk together bread flour, protein powder, sugar, salt, and yeast until evenly 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 8-10 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 while preparing bagels for boiling.
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, fresh lemon juice, lemon zest, and enough milk or water to reach a drizzling consistency.
13 - Once bagels are cool, drizzle with lemon glaze and let set before serving.
