Blueberry Crunch Protein Bagels
By Emily Richter
2/10/2026
You all loved my OG protein bagels so much, the team and I had to get back into the kitchen to perfect these blueberry crunch protein bagels , and let me just tell you, they’re incredible! Crunchy and sweet on the outside and chewy on the inside. I love serving mine with cream cheese or peanut butter — delish!
I’ve also tested these as cottage cheese bagels , and they absolutely slay. Just swap the Skyr yogurt for blended cottage cheese.
what makes this recipe great ⤵️
- 12g of protein per bagel!
- Amazing blueberry flavor 🥰
- Make ’em in the air fryer or the oven — both work great!
Ingredients You Need
- Self-rising flour : I chose a self-rising flour because then you don’t to add a levener.
- Plain skyr yogurt or Greek yogurt : I tested this with both Skyr yogurt and Greek yogurt and both work great. Skyr is higher in protein and my favorite brand is Painterland Sisters .
- Blueberries : I prefer to use frozen blueberries because it helps give these bagels their iconic blue hue. If you use fresh blueberries, they won’t give off as much color.
- Brown sugar and cinnamon : That’s what gives these bagels their sweet CRUNCH on the outside. Feel free to omit if you’d just like to make a traditional blueberry bagel.
- Egg : This is for an egg wash before air frying. It’ll help make the tops crispy and golden brown.
In addition to the above ingredients, you’ll also need an air fryer, parchment paper, and a brush for the egg wash.
try it!
Air Fryer Protein Bagels
What can I use instead of self-rising flour?
Use all-purpose flour and baking powder. You’ll need 1.5 teaspoons baking powder per 1 cup of flour.
What can I use instead of Skyr-style yogurt?
Feel free to use classic Greek yogurt. I always recommend using a higher-fat yogurt like 2% or 5% because it has a lower water content. You can also use blended cottage cheese!
How long do these bagels last?
These bagels are best stored in the fridge, and will typically last for up to 2 days. Just make sure to let them cool completely before transferring them into an airtight container and refrigerating. Wait to cut them until right before you’re ready to enjoy.
How to Freeze
These freeze and reheat REALLY well. Let them cool completely. Then, place in an airtight container or wrap tightly in aluminum foil freeze for up to 3 months.
How to reheat: air fry at 400ºF for 1-2 minutes.
More of My Favorite Protein Bagels
- Strawberry Cottage Cheese Bagels
- Everything Protein Bagels
- Pumpkin Bagel Bites
Ingredients1x2x3x
- ▢ 1 cup plain skyr yogurt , I recommend Siggi’s or Painterland Sisters*
- ▢ 1 cup self-rising flour*
- ▢ ½ cup blueberries , frozen
- ▢ ¼ teaspoon sea salt
- ▢ 1 large egg , whisked
- ▢ ¼ cup brown sugar
- ▢ ½ teaspoon cinnamon
Instructions
- Preheat the air fryer to 350℉.
- Place the yogurt, flour, blueberries, and sea salt into a large bowl. Using a silicon or wooden spoon, stir until combined. Then, using your hands press together until a ball has formed.
- Transfer the dough to a floured work surface. Knead together until smooth. You may need to sprinkle more flour over the top so that it is not super sticky.
- Divide the ball into 4 equal pieces. Roll into a ball and press lightly to flatten. Use the end of a rounded spoon or your finger to poke a hole into the center of the flattened dough. Stretch the middle slightly so the hole does not close when air frying.
- Combine the brown sugar and cinnamon on a plate. Set aside.
- Brush each bagel on the top and bottom with the egg wash and press into the cinnamon sugar mixture. Set aside.
- Line the air fryer basket with parchment paper and place the bagels in. You may need to do this in 2 batches.
- Air fry for 8 minutes, then flip the bagels and cook for an additional 8 minutes.
- Remove from the air fryer and allow the bagels to cool for 5 minutes before serving.
- Serve with your favorite bagel topping.
Tips & Notes
- Oven instructions: P reheat the oven to 400℉, follow steps 2 through 6, and bake for 12 minutes.
- I recommend using a full fat yogurt for this recipe.
- If you do not have self-rising flour, you can use 1 cup of all-purpose flour and 1.5 teaspoons of baking powder.
- I prefer the way frozen berries look in this recipe. Fresh berries will work but the colors will be a bit different and not as vibrant.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Blueberry Crunch Protein Bagels
Ingredients
- 1 cup plain skyr yogurt I recommend Siggi’s or Painterland Sisters*
- 1 cup self-rising flour*
- ½ cup blueberries frozen
- ¼ teaspoon sea salt
- 1 large egg whisked
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the air fryer to 350℉.
- Place the yogurt, flour, blueberries, and sea salt into a large bowl. Using a silicon or wooden spoon, stir until combined. Then, using your hands press together until a ball has formed.
- Transfer the dough to a floured work surface. Knead together until smooth. You may need to sprinkle more flour over the top so that it is not super sticky.
- Divide the ball into 4 equal pieces. Roll into a ball and press lightly to flatten. Use the end of a rounded spoon or your finger to poke a hole into the center of the flattened dough. Stretch the middle slightly so the hole does not close when air frying.
- Combine the brown sugar and cinnamon on a plate. Set aside.
- Brush each bagel on the top and bottom with the egg wash and press into the cinnamon sugar mixture. Set aside.
- Line the air fryer basket with parchment paper and place the bagels in. You may need to do this in 2 batches.
- Air fry for 8 minutes, then flip the bagels and cook for an additional 8 minutes.
- Remove from the air fryer and allow the bagels to cool for 5 minutes before serving.
- Serve with your favorite bagel topping.
Video
Notes
- Oven instructions: P reheat the oven to 400℉, follow steps 2 through 6, and bake for 12 minutes.
- I recommend using a full fat yogurt for this recipe.
- If you do not have self-rising flour, you can use 1 cup of all-purpose flour and 1.5 teaspoons of baking powder.
- I prefer the way frozen berries look in this recipe. Fresh berries will work but the colors will be a bit different and not as vibrant.
