Alright, here’s the deal. These Blueberry Bagels are not just something you bake on a lazy Sunday. They’re honest, substantial food—something I’d have standing in my kitchen at 6:47 on a Monday, lunch pail in hand, dog staring up. I started making these when paying four bucks for a bagel started to sting, and now my neighbors want to know what that smell is drifting down the hall. The combo of Greek yogurt and self-rising flour gives you a chewy structure and a backbone loaded with protein. You’ll get that sweet blueberry hit that reminds me of those first summer berries my mom would toss into pancakes, only this time, you’re holding it in one hand with your coffee in the other. These are not dainty, bakery window showpieces—they’re real, satisfying breakfast food that keeps you full and fired up for hours.
If you’re worried that homemade bagels sound intimidating, trust me, this is the opposite of fussy. No yeast, no boiling, no two-hour rise time. Just muscle, a mixing bowl, and a few scraps of common sense. If you’ve ever made a loaf of quick bread or dumped flour into yogurt out of curiosity, you’ve already got the skills for this job. These aren’t just for health types or “high protein” fans, either. They’re for anyone hungry and who values flavor, texture, and the feeling of knocking out good food with their own two hands. You can’t argue with results.
To make the Blueberry Bagels (High-Protein), you will need the following ingredients:
Start by preheating your oven to 350 °F (175 °C). Line a baking sheet with parchment paper to prevent sticking.
In a mixing bowl, combine 1 cup Greek yogurt and 1 cup self-rising flour. Stir the mixture until a dough forms. If the dough is too sticky, add a little more flour.
Gently fold in ½ cup blueberries, being careful not to crush them. If you’re using frozen blueberries, let them thaw for a few minutes and pat them dry before adding to the dough.
Lightly flour a clean working surface and place the dough onto it. Gently fold the dough a few more times. Divide the dough into four equal portions.
Roll each portion into a ball, then use your fingers to make a hole in the center of each ball to form the bagel shape. Place the shaped bagels on the prepared baking sheet.
For a shiny, golden crust, brush the tops of the bagels with an egg wash (a beaten egg) before baking.
Bake the bagels for 18-20 minutes or until golden brown.
Once baked, let the bagels cool for at least 10 minutes before serving.
Enjoy the bagels fresh or toasted.
You don’t fancy up this recipe with gadgets. Grab a mixing bowl that can take a workout—none of those thin, cheap ones that slide around. A wooden spoon or heavy spatula for mixing. You’ll want a baking sheet with parchment paper. This is not optional; it keeps the bagels from sticking and honors your work. No parchment? A silicone baking mat is fine, but skip the bare metal unless you like chiseling baked-on crust. Use a sharp knife or bench scraper to cut the dough and a clean counter dusted with flour for shaping. A whisk for the egg wash if you want a deep brown crust, but no need to fuss. And finally, a cooling rack—because nothing as good as a fresh bagel should rot on a hot pan getting soggy. Every tool has a job and every job has a payoff.
Blueberries are sneaky. If you use frozen, thaw and dry them first, or you’ll have blue streaks all through your dough—tasted okay, but looked like a crime scene the first time I ignored my own advice. Dough too sticky? Add a little flour, but don’t be afraid of a little tack. That slight stickiness keeps things tender rather than dry as a bone. When you’re shaping bagels, do it like you mean it: roll each piece tight, poke a finger through the middle, and widen the hole with authority. They’ll bake up even and survive the oven’s quirks.
About baking: your oven is probably lying. Mine runs hot by twenty degrees on the left—found out after more than one batch of “extra-toasted” bagels. Start checking a couple minutes early; you want a bagel that’s golden brown with a bit of blister, not pale or underbaked. If you go for the egg wash, just swipe it on quick. Overdo it and you’ll steam the crust instead of crisping it.
The walnut version is my Monday ritual. Chopped walnuts tossed in with the flour give a little crunch and serious fuel. I started adding them when my calendar said back-to-back meetings all day. If you like a bagel that fights back, this is for you.
Once, in July, I dumped in every stray berry from the fridge: raspberries, blackberries, whatever hadn’t gone soft. Result? Wild-looking bagels and a whole new level of flavor, but be warned—raspberries turn messy fast. Keep the total fruit amount the same as the recipe, or you’ll wind up with soggy dough. Still, that sweet and tart mix woke me up faster than a second cup of coffee.
I’m not fancy. Most days, I slice and toast one, then heap on a thick smear of cream cheese. Obvious, right? But if I have a minute, I’ll stir some honey into the cream cheese—takes no time, pays big flavor dividends. More hungry? Stack on scrambled eggs or even a leftover sausage patty from the fridge. These bagels don’t judge your life choices.
Long meeting ahead? Peanut butter and jam work, quick and dirty. And on rare weekends when I pause, fruit salad on the side makes breakfast into a meal, the kind where you take your time and finally finish your coffee before it goes cold.
Haven’t tried it myself, but if you do, add some baking powder or they’ll be flat as a pancake. Texture gets dense, more like cake than bread, but if you need a gluten-free workaround, give it a shot. Report back—I’m all ears if it works better for you.
No sweat. Regular yogurt, even sour cream, does the job, just a little tangier and sometimes wetter, so go slow with the flour. I used a store brand once, and they still vanished the same day.
Sure. Use a plant-based yogurt you like. For the shine, swap out the egg wash for a brush of plant milk with some maple syrup mixed in. Haven’t tried every combo, so if you nail it, let me know what worked.
You’re probably not going to have leftovers. But if you do, an airtight container works for a couple of days on the counter. Need more time? Freeze them. Toast straight from frozen—no need to thaw first. Keeps waste dead zero, just how I like it.
These easy homemade Blueberry Bagels are made from scratch with just three ingredients – Greek yogurt, self-rising flour, and a handful of blueberries! No yeast, no boiling, no fancy technique. Bake them in the oven and enjoy a delicious batch of bagels that are soft, chewy, and bursting with fresh blueberry flavor. Perfect for breakfast or a snack, these bagels are simple to prepare and sure to impress!
These delicious bagels are perfect for quick breakfast!
