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3 Ingredient Blueberry Bagels

These 3-ingredient bagels couldn’t be easier—no yeast, no boiling, and ready in about 30 minutes. Made with Greek yogurt, self-rising flour, and blueberries, they’re soft and fluffy inside with a lightly crisp exterior. Enjoy them as-is or with your favorite spread!
Servings: 10 bagels
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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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.
Serving: 1bagel, Calories: 174kcal, Carbohydrates: 33g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Sodium: 433mg, Fiber: 0.2g, Sugar: 5g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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