Introduction

These blueberry bagels are a delightful twist on a classic favorite, combining the sweetness of fresh or frozen blueberries with a soft, chewy texture. Made with self-rising flour and dairy-free Greek yogurt, they’re easy to prepare and perfect for breakfast or a snack.

A stack of three golden brown blueberry scones is shown sitting on white parchment paper over a wooden board. Each scone has a rough, slightly cracked texture with baked blueberries peeking through the dough, giving dark blue spots across the warm, light brown surface. Around the base of the stack, several fresh blueberries rest on the parchment. In the blurred background, there is a hint of a light purple cloth and a small plant with dark green leaves. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Self-Rising Flour (plus up to 1/2 cup extra to work the dough if needed)
1 cup Dairy-Free Greek Yogurt
2 tablespoons Maple Syrup (plus extra to brush the warm bagels)
¾ cup Blueberries (fresh or frozen)
Optional: 1 teaspoon Vanilla Extract

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly oil it with cooking spray. Set aside.
Step 2: In a large mixing bowl, combine the self-rising flour, dairy-free Greek yogurt, maple syrup, and vanilla extract if using. Stir with a rubber spatula until the mixture looks crumbly.
Step 3: Lightly oil your hands with olive oil and knead the dough until it becomes soft and elastic. The dough will be sticky—this is normal.
Step 4: Gently fold in the blueberries and knead lightly to incorporate without breaking them. Frozen blueberries are easier to work with to avoid bursting. If the dough becomes too sticky, add a little more flour to make it manageable.
Step 5: Divide the dough into four equal portions. Shape each into a ball and press your thumb through the center to form the bagel holes.
Step 6: Place the bagels on the prepared baking sheet, leaving enough space for expansion. To keep the holes from shrinking too much during baking, you can place a small piece of foil inside each hole.
Step 7: Brush the tops of the bagels with almond milk or any milk you have available.
Step 8: Bake on the center rack for 18–20 minutes, until the bagels puff up and turn golden brown.
Step 9: Remove the bagels from the oven and brush the warm tops with maple syrup for a sweet glaze.
Step 10: Let the bagels cool on a wire rack at room temperature for about 1 hour before serving.

Tips & Variations

Use frozen blueberries to reduce juice release and dough stickiness while mixing.
Add a teaspoon of cinnamon or lemon zest for extra flavor.
For a vegan option, ensure your Greek yogurt and maple syrup are vegan-friendly.
If the bagel holes shrink too much, inserting a small foil ring helps maintain their shape during baking.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To reheat, toast or warm them in the oven at 350°F (175°C) for 5–7 minutes until heated through.

How to Serve

A stack of three golden brown scones filled with dark blueberries is placed on a piece of white parchment paper atop a wooden board. The top scone shows a slightly rough texture with blueberries visible on the surface and some bursting open, adding a hint of purple. Around the base of the stack and on the parchment are several round, plump blueberries with a smooth deep blue color. The background has a soft focus with a lavender cloth and a small green potted plant, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of dairy-free Greek yogurt?

Yes, regular Greek yogurt works well and will give the bagels a similar texture. Just be aware the flavor and dairy content will differ.

What if I don’t have self-rising flour?

You can make your own by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt.