With just 3 base ingredients, these easy Blueberry Bagels are a most delicious breakfast. They include protein to fuel us, are soft and easy for littles to chew, and are just so yummy!
We love our 3-Ingredient Bagels and Cottage Cheese Bagels for their ease and now we love these Blueberry Bagels for their fun color and flavor.
These nutritious homemade bagels are easy to make with no kneading and their blueberry flavor comes from fresh blueberries instead of dyes.
Why This Recipe Works
Combining Greek yogurt with self-rising flour (or all-purpose flour and baking powder) and blueberries results in tender, protein-rich bagels in just about 30 minutes start to finish. (No stand mixer, yeast, or boiling required!)
You can serve these toasted with cream cheese, butter, jam, or nut butter as a healthy toddler breakfast or as a yummy toddler snack idea. You can even freeze them as an easy kids breakfast recipe for a future day.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Blueberry Bagels so you know what to pick up from the store or have ready.
- Self-rising flour: I like to keep self-rising flour on hand to save a step in my bagel recipes since it already has baking powder mixed in. (See the Notes for using all-purpose flour.)
- Greek yogurt: Greek yogurt made with whole milk adds moisture, protein, and tenderness to the bagel dough. I usually use plain, but you could also use vanilla here.
- Frozen wild blueberries: I find it easiest to make homemade blueberry bagels with smaller wild blueberries, which you can find in the freezer aisle. They also make the dough a much brighter purple color, which is fun!
Step-by-Step Instructions
Here’s a preview of how to make this Blueberry Bagel recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the blueberries to a heat-safe bowl. Thaw in the microwave. Drain off the liquid. Set aside.
Step 2. Add the flour, yogurt, and salt (if using) to a large bowl. Stir together then bring together with your hands.
Step 3. Add the berries and knead gently to bring the dough together and incorporate the berries.
Step 4. Divide the dough into 4 equal portions, roll into tubes, and form circles. Place on the baking pan. Bake.
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Frequently Asked Questions
Sure, just divide the dough into 8 sections and form into rounds. The baking time will likely be less.
Honestly, I find that frozen wild berries, slightly thawed, work the best due to their small size. They are easier to incorporate into the dough.
Knead the dough a little longer after you add the berries so they burst and the purple juices are evenly distributed throughout the batter.
How to Store
Let bagels cool fully on a cooling rack, then store in an airtight container or storage bag. You can store them at room temperature for about 3 days, in the fridge for a week, or in the freezer for up to 6 months.
(I recommend slicing them before you freeze them so they are easy to toast to enhance the slightly chewy crust.)
Best Tips for Success
- Toast and top with cream cheese, butter, or another favorite topping.
- Use all-purpose flour and 1 teaspoon baking powder instead of self-rising flour if desired.
- Add ½ teaspoon vanilla to boost the flavor.
- Brush with cream or beaten egg to make the tops golden brown.
- If the dough ball seems too sticky to work with, dust your hands with flour before rolling them out into round shaped bagels.
Related Recipes
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Blueberry Bagels (3 Ingredients)
Ingredients
- 1¼ cup self-rising flour
- 1 cup plain Greek yogurt
- ½ teaspoon salt (optional but recommended)
- ½ cup frozen wild blueberries
- 2 tablespoons cream (or 1 egg, lightly beaten; optional for brushing the tops)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Add the blueberries to a heat-safe bowl. Warm in the microwave for 60 seconds. Drain off the liquid. (You can add it to a smoothie or stir into yogurt.) Set berries aside.
- Add the flour, yogurt, and salt (if using) to a large bowl. Stir together with a fork to make a crumbly dough. Then, knead lightly with your hand a few times to bring it fully together.
- Add the berries and knead gently to bring the dough together and incorporate the berries.
- Divide the dough into 4 equal portions. Form into balls. Roll into tubes about 8 inches long, and form into circles. Place onto the prepared baking pan. (The dough may be a little sticky, so expect that. You can add a little more flour as needed, 1 tablespoon at a time. You can coat your fingers and/or the bagels with a little flour as you work. Or wash your hands halfway through which will help, too.)
- Optional: Brush with cream or beaten egg to make the tops golden brown.
- Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.
Equipment
Notes
- Let bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days, in the fridge for a week, or in the freezer for up to 6 months. (I recommend slicing them before you freeze them so they are easy to toast.)
- Toast and top with cream cheese, butter, or another favorite topping.
- Use all-purpose and 1 teaspoon baking powder instead of self-rising flour if desired.
- Double the recipe to make more.
- Add ½ teaspoon vanilla to boost the flavor.
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