Description
Homemade blueberry bagels made with just self-rising flour and Greek yogurt! These easy no-yeast bagels are soft, chewy, and bursting with fresh blueberries. Ready in under 30 minutes with no boiling required. Perfect for breakfast or brunch!
Ingredients
For the Bagels (Makes 6):
- 2 cups self-rising flour (plus extra for dusting)
- 1 cup plain Greek yogurt (full-fat works best)
- 1–2 tablespoons sugar (optional, for a hint of sweetness)
- 1 cup fresh blueberries (or frozen — no need to thaw!)
Optional Finishing Touches:
- 1 beaten egg + splash of water (for egg wash)
- 1–2 tablespoons sugar (for sprinkling)
Substitution Notes:
- No self-rising flour? Make your own! For every cup of all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt.
- Greek yogurt: Regular plain yogurt works too, but Greek yogurt gives the best texture and tang.
- Blueberries: Swap with chocolate chips, cinnamon sugar swirls, or even diced strawberries!
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside. This is the perfect time to get everything ready — trust me, once you start mixing, it goes fast!
In a large bowl, stir together the self-rising flour and sugar (if you’re using it). Add the Greek yogurt and start mixing with a wooden spoon or spatula. At first it’ll look shaggy and rough — that’s totally normal! Keep mixing until it comes together into a sticky but workable dough. Don’t worry if it’s not perfectly smooth.
Here’s the gentle part: add your blueberries to the dough and fold them in carefully. Try not to squish them too much or you’ll end up with purple dough (still delicious, just not as pretty!). If your dough feels super wet and sticky, add a tablespoon of flour at a time until it’s manageable. It should still be slightly tacky to the touch.
Turn the dough out onto a lightly floured surface. Divide it into 6 equal pieces — I just eyeball it, but you can weigh them if you want perfect portions! Roll each piece into a smooth ball, then poke your finger right through the center to make a hole. Gently stretch and widen that hole to create your bagel shape. Don’t make it too small or it’ll close up as it bakes!
If you want that gorgeous golden shine, whisk together your egg and a splash of water, then brush it lightly over each bagel. Sprinkle a little sugar on top for extra sweetness and sparkle. This step is totally optional, but it makes them look bakery-perfect!
Place your shaped bagels on the prepared baking sheet, leaving a little space between each one. Bake for 18–22 minutes, until they’re golden brown on top and cooked all the way through. You’ll know they’re done when they feel firm to the touch and smell absolutely incredible.
Transfer the bagels to a wire rack to cool for at least 5 minutes before eating. I know it’s hard to wait, but this helps them set and keeps the bottoms from getting soggy.
Notes
Use cold yogurt straight from the fridge — it makes the dough easier to handle and less sticky.
Freeze extras immediately after they’ve cooled completely. Wrap individually in plastic wrap, then store in a freezer bag for up to 3 months. Toast them straight from frozen!
Make mini bagels for snack-sized portions. Divide the dough into 12 pieces instead of 6 and bake for 12–15 minutes.
Test for doneness by tapping the bottom of a bagel — it should sound hollow.
Avoid dry bagels by not adding too much extra flour when shaping. A little stickiness is good!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American