These blueberry bagels are soft, chewy and studded with blueberries. The bagels need just 3 ingredients and don’t require any yeast, kneading or proofing. You can have fresh, homemade bagels in about 30 minutes, including baking time.
These blueberry bagels are a great way to use up leftover blueberries and are so easy to make. They are lightly sweet with bursts of sweet blueberries mixed in.
Ingredients
- Self-rising flour
- Vanilla Greek yogurt
- Blueberries
Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and salt. Since the bagel dough does not use any yeast, it instead uses self-rising flour to help it rise.
Vanilla Greek yogurt: Vanilla Greek yogurt adds a little sweetness to the bagels. Make sure to use Greek yogurt. Regular yogurt does not contain enough protein and will make the dough too wet to work with.
Blueberries: I recommend using fresh blueberries rather than frozen. While you can make this with frozen blueberries, frozen blueberries make the dough extremely sticky and difficult to work with.
Optional Egg Wash: If you prefer not to use eggs in this recipe, it’s not required. But, I do like brushing the tops of the bagels with egg wash before baking. It gives them a slightly shiny and more golden brown finish. But it is optional and the bagels will still turn out well without it.
How to Make Blueberry Bagels
- The flour and yogurt are first mixed together until a dough forms. The blueberries are then gently mixed in.
- The dough is divided and rolled out into ropes about 8 inches long. The ends of the rope are pinched together to form a circle.
- Place bagels onto your prepared baking tray. If desired, brush the tops with egg wash.
- Bake the bagels for about 25 minutes or until done.
Texture
These bagels have a soft and chewy texture just like regular bagels but are a lot less work. They taste best soon after they are baked, while the outer layer has a slightly crispy texture and snap to it. The bagels are also lightly sweetened.
Expert Tips
- This recipe works best with fresh blueberries. Frozen blueberries will make the dough more sticky and hard to work with. It can be done but your bagels likely won’t be very pretty.
- You can add more blueberries to the dough if you prefer more blueberries in your bagels but it does make the bagels harder to shape and the bagel dough will be more lumpy in appearance from the extra berries.
- If you leave off the egg wash, the bagels will be more lightly browned and won’t have a dark golden brown color.
- The bagels can also be cooked in the air fryer. The bagels won’t expand and rise as much in the air fryer but they still taste good.
More Blueberry Recipes
3 Ingredient Blueberry Bagels
Ingredients
- 2 cups (490g) vanilla whole milk Greek yogurt
- 3 cups (400g) self-rising flour see note before starting
- 2/3 cup (105g) fresh blueberries washed and patted dry with paper towels
Optional
- 1 large egg, whisked for egg wash finish
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mix yogurt and 2.5 cups self-rising flour and stir until a dough forms. If your dough is too sticky to work with, gradually add more flour until you have a dough that is tacky but not too sticky. It’s okay if you don’t use up all the flour. Or if the dough is still too sticky, you can add more flour as needed.
- Gently fold the blueberries into the dough, doing your best not to crush them too much. Add more flour if needed as adding the blueberries will make the dough a little more sticky.
- Divide the dough into 10 equal pieces. Very lightly flour your working surface. Gently roll out each dough, until it is about 8 inches long. Try to make the rope as even and smooth as possible. Form a circle with the rope and pinch the ends together. There should be about a 1.25 to 1.5 inch wide hole in the middle of each dough round. Repeat with the remaining dough.
- Place bagels on the prepared baking sheets and brush with egg wash if desired. Bake for 25-30 minutes or until golden brown on top and cooked through.
- Let bagels cool slightly before eating. Bagels are best enjoyed soon after they are done baking, while the exterior is slightly crispy. Store uneaten bagels in an airtight container in the fridger or freezer. I recommend toasting leftover bagels before eating.
Notes
- Yogurt Note: Make sure to use Greek yogurt and not regular yogurt which does not have enough protein. Also make sure to use a sweetened vanilla Greek yogurt to give the dough a little sweetness.
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: If you don't have self-rising flour you can also make homemade self-rising flour. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill which will not work well for this recipe.
- Combine 3 cups all purpose flour, 4 and 1/2 teaspoons baking powder and 3/4 tsp salt. Whisk together until evenly combined.
- Air Fryer Option: You can cook these in the air fryer. To do so, preheat your air fryer to 325F and grease the inner basket. When the air fryer is preheated, put the bagels in and cook for about 11-12 minutes or until golden and done. Please note that you won't be able to cook as many in the air fryer (about 2 or 3 at a time) and that the bagels do not expand/rise as much as the oven version and will be smaller.
- Optional Egg wash note: The egg wash is optional but your bagels will be a lighter brown and won't develop a deep golden brown color on top without it.
- Estimated nutrition does not include egg wash.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can these bagels be formed in the same way as the 2 Ingredient Banana Bread Bagels (No Yeast, Sugar, Butter or Oil)
I don’t have the confidence to make even ropes with sticky dough. Thank you!
Yes you can do that method as well for shaping!