4 Ingredient Blueberry Bagels

Blueberry bagels are soft, chewy, bursting with juicy berries, and unbelievably simple! Made with just self rising flour and Greek yogurt. These bagels are tender yet chewy, naturally sweet from the berries, and perfect with cream cheese, butter, or even a smear of honey. They’re so easy that you’ll want to make them every weekend!

Love More Blueberry Dessert Recipes? Try My Greek Yogurt Blueberry Muffins or this Lemon Blueberry Cake next.

Why You’ll Love This Recipe

Soft, chewy, and bursting with juicy blueberries, these Blueberry Bagels are a delightful homemade treat. Lightly sweet with golden crusts and tender centers, they’re perfect toasted with cream cheese or enjoyed fresh from the oven. Simple to make and wonderfully satisfying, they bring bakery style comfort straight to your kitchen.

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Ingredient List

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!

Why These Ingredients Work

Let me tell you why this simple ingredient list creates magic:

Self-rising flour does all the heavy lifting. It already has baking powder and salt mixed in, so your bagels get that perfect rise and structure without yeast or waiting around.

Greek yogurt is the secret star here. It adds moisture, tang, and protein while creating that signature chewy bagel texture. The slight acidity also activates the baking powder for extra lift.

Blueberries burst into little jammy pockets as they bake, adding natural sweetness and gorgeous color. Fresh or frozen both work beautifully!

Sugar is totally optional, but a tablespoon or two in the dough adds just a kiss of sweetness that makes these feel like a treat. The sprinkle on top? Pure sparkle and crunch.

Egg wash gives you that golden, bakery-style shine. Skip it if you want — they’ll still taste incredible!

Essential Tools and Equipment

You don’t need anything fancy for these bagels:

• Large mixing bowl — for combining your dough
• Wooden spoon or spatula — to mix and fold gently
• Baking sheet — a standard half-sheet pan works perfectly
• Parchment paper — keeps bagels from sticking and makes cleanup a breeze
• Small bowl — for whisking your egg wash
• Pastry brush — to brush on the egg wash (or use your fingers!)
• Wire cooling rack — so your bagels stay crispy on the bottom as they cool

How To Make Blueberry Bagels

Step 1: Preheat and Prep

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!

Step 2: Mix the Dough

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.

Step 3: Fold in the Blueberries

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.

Step 4: Shape the Bagels

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!

Step 5: Add the Finishing Touches (Optional)

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!

Step 6: Bake Until Golden

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.

Step 7: Cool and Enjoy

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.

You Must Know

Don’t overmix the dough! Once the flour and yogurt come together, stop mixing. Overworking creates tough, dense bagels instead of tender ones.

Handle blueberries with care. Frozen berries can be added straight from the freezer, but fold them in gently so they don’t burst and dye your dough purple. A few purple streaks are fine — they just add character!

The hole will shrink slightly as the bagels bake, so make it bigger than you think you need. I usually go for about 1½ inches in diameter.

Personal Secret: I brush the tops with egg wash, then sprinkle them with coarse sugar AND a tiny pinch of flaky sea salt. That sweet-salty combo is absolutely addictive and makes these taste like they came from a fancy bakery.

Pro Tips & Cooking Hacks

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!

Refresh day-old bagels by slicing them in half and toasting until crispy on the edges.

Flavor Variations / Suggestions

Want to mix things up? Here are some of my favorite twists:

Cinnamon Sugar Blueberry — Add 1 teaspoon cinnamon to the dough and roll the tops in cinnamon sugar before baking.

Lemon Blueberry — Add 1 tablespoon lemon zest to the dough for a bright, citrusy kick.

Mixed Berry — Use a combination of blueberries, raspberries, and diced strawberries.

Chocolate Chip — Swap blueberries for mini chocolate chips for a dessert-style bagel.

Everything Blueberry — Sprinkle the tops with everything bagel seasoning for a sweet-savory twist (trust me on this one!).

Cream Cheese Swirl — Roll small pieces of cream cheese into the dough along with the blueberries for pockets of tangy goodness.

Make-Ahead Options

These bagels are best enjoyed fresh, but here’s how to plan ahead:

Make the dough the night before: Mix everything except the blueberries, wrap tightly in plastic wrap, and refrigerate overnight. In the morning, fold in the berries, shape, and bake fresh!

Freeze unbaked bagels: Shape the bagels, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Bake from frozen, adding 3–5 extra minutes to the baking time.

Freeze baked bagels: Cool completely, wrap individually, and freeze for up to 3 months. Reheat in the toaster or oven at 350°F for 5–7 minutes.

Recipe Notes & Baker’s Tips

Self-rising flour is key — don’t substitute regular all-purpose flour without adding baking powder and salt, or your bagels won’t rise.

Don’t skip the parchment paper — these can stick to the pan without it.

Texture will vary slightly based on your yogurt brand. If your dough is too wet, add flour a tablespoon at a time. If it’s too dry, add a teaspoon of yogurt or water.

These aren’t traditional boiled bagels, so they’re softer and more bread-like. Think of them as a bagel-muffin hybrid!

Fresh berries vs. frozen — both work! Frozen berries might make the dough slightly wetter, so have extra flour on hand.

Serving Suggestions

These blueberry bagels are perfect:

For breakfast — toasted with butter, cream cheese, or almond butter

As a snack — warmed up with a drizzle of honey

For brunch — serve alongside fresh fruit and scrambled eggs

Sweet pairings — lemon curd, whipped honey butter, or mascarpone cheese

Savory twist — surprisingly delicious with cream cheese, smoked salmon, and capers!

With coffee or tea — they’re the perfect companion to your morning cup

How to Store Your Blueberry Bagels

Room temperature: Store in an airtight container or zip-top bag for up to 2 days. They’re best enjoyed fresh!

Refrigerator: Keep in an airtight container for up to 5 days. Toast before serving to refresh the texture.

Freezer: Wrap each bagel individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Toast directly from frozen or thaw at room temperature for 30 minutes.

Reheating: Slice in half and toast, or warm whole bagels in a 350°F oven for 5 minutes.

Allergy Information

Contains: Wheat (gluten), dairy, eggs (if using egg wash)

Gluten-free option: Use a 1:1 gluten-free self-rising flour blend (note: texture may vary)

Dairy-free option: Substitute Greek yogurt with dairy-free yogurt (coconut or almond-based) — the texture may be slightly less chewy

Egg-free: Simply skip the egg wash! The bagels will still taste amazing, just without the golden shine

Nut-free: This recipe is naturally nut-free

Questions I Get Asked A Lot

Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt works best because it’s thicker and has less moisture. If you use regular yogurt, you might need to add extra flour to get the right dough consistency. Start with a tablespoon at a time!

Why are my bagels flat and not rising?

This usually means your self-rising flour is old and the baking powder has lost its power. Check the expiration date! Also make sure you’re not overmixing the dough, which can deflate the air bubbles.

Can I make these without sugar?

Absolutely! The sugar is totally optional. The blueberries add natural sweetness, so you can skip the sugar in the dough entirely if you prefer a less sweet bagel.

My dough is too sticky — what should I do?

Add flour one tablespoon at a time until it’s manageable. The dough should be slightly tacky but not wet. Different yogurt brands have different moisture levels, so this is totally normal!

Do I have to boil these bagels like traditional bagels?

Nope! That’s the beauty of this recipe. Traditional bagels are boiled before baking, but these skip that step entirely. They’re more like bagel-shaped bread, but still chewy and delicious!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your blueberry bagels turned out.