These Greek Yogurt Blueberry Bagels pack 16 grams of protein and skip yeast and boiling. Healthier homemade bagels that are chewy, have pretty purple color and can be made with fresh or frozen blueberries.
We also love these Greek yogurt blueberry scones!
Why You’ll Love These Blueberry Bagels
Blueberry bagels are my latest obsession, and thanks to Greek yogurt, they’re high in protein too. I just love homemade bagels!
I started with Greek yogurt bagels and almond flour Greek yogurt bagels last year, then Greek yogurt jalapeno cheddar bagels, and now blueberry ones.
Each bagel packs 16 grams of protein, they’re super easy to make, have a nice chewy texture, and real blueberry flavor. Not wet or bland like some of the 3 or 4 ingredient blueberry bagels recipes out there!
I tested them twice using fresh blueberries and bagels had a naturally sweet, fruity flavor. On the third round, we added 1/3 cup of pulverized freeze-dried blueberries which gave bagels a vibrant purple color and a serious blueberry flavor punch.
I also made sure to get rid of any air pockets by pressing the berries firmly into the dough so the blueberries stick inside and the bagels bake up just right. This blueberry bagel recipe is totally foolproof!
Ingredients for Blueberry Bagels
You only need 9 ingredients to whip up these high protein blueberry bagels, less if you’ve got self-rising flour on hand.
- All-purpose flour: Makes soft, chewy bagels with a great rise, even without yeast. If you have self-rising flour, use the same amount and leave out the baking powder and salt.
- Greek yogurt: I used 2% Oikos, but any full-fat or non-fat Greek yogurt will work. Just make sure it’s Greek because regular yogurt will make the dough too wet.
- Baking powder and salt: These two help the bagels rise and bring out that perfect texture and flavor.
- Sugar: Brings out the sweetness in the blueberries. I used organic cane sugar, you can also use white sugar, brown sugar, or coconut sugar.
- Vanilla: Adds a warm sweetness and gives the dough a bakery-style flavor.
- Fresh blueberries: Bring juicy, real fruit flavor to every bite. Frozen blueberries will work great too.
- Freeze dried blueberries (optional): Pulverizing 1/3 cup into powder intensifies the blueberry flavor and gives the dough a gorgeous purple hue. Optional, but highly recommended. You can buy them on Amazon.
- Egg: Brushed on before baking to give your homemade blueberry bagels a shiny, golden crust.
How to Make High Protein Blueberry Bagels
Preheat oven to 350 F, then line a large baking sheet with parchment paper.
- Pulverize the freeze dried blueberries: If you’re using them, toss them in a
food processor or blender and blend into a fine powder. - Mix dry ingredients: Add flour, baking powder, salt, and freeze dried blueberry powder (if using) to a large bowl and whisk together.
- Add wet ingredients: Use a spatula to mix in the Greek yogurt and vanilla. Once it starts coming together, use your hands to form a dough, then knead it about 20 times. You want it to feel firm and smooth, not sticky or dry.
- Add the blueberries: Gently fold in blueberries, so they don’t break apart. Cover the bowl with a towel and let the dough rest for 10 minutes.
- Divide and roll the dough: Sprinkle your counter with a little flour, then place the dough on top and shape it into a round. Cut it into 4 equal pieces, then roll each one into a rope. This is when I gently tucked in any blueberries to avoid air pockets.
- Shape and brush the bagels: Pinch the rope ends together leaving a generous hole in the center so they have room to puff up. Place bagels on the lined baking sheet and brush with an egg wash.
- Bake and rest: Bake until blueberry bagels are puffed up and golden brown, for me it was about 25 minutes. Let them rest for 15 minutes.
Air Fryer
You can air fry the bagels at 280 F for 15-20 minutes, depending on your air fryer.
Tips for Best Results
These are gonna be your next favorite breakfast or snack, here’s how to nail them every time.
- Don’t use regular yogurt: From my experience with yogurt bread, you can’t substitute Greek yogurt in it, and vice versa, regular yogurt won’t work in Greek yogurt bagels. Your dough will be too wet.
- Scoop and level the flour: Spoon the flour in and level it off with a knife for an accurate measurement. Scooping your measuring cup straight into the flour will pack it down and give you too much.
- To get rid of air pockets: When shaping the dough into ropes, the blueberries create air pockets within the dough. So, once you have the ropes, make sure to press the dough so the blueberries stick inside and until the air pockets are removed.
- For bright purple color: Use freeze dried blueberries or frozen blueberries will leak more than fresh too. You may need to add a little more flour if using frozen berries.
- Baking time varies: It depends on your oven. Keep an eye on the bagels and look for a golden brown color and a firm, puffy texture to know they’re done.
- Let bagels rest: Just for 15 minutes before slicing so they finish cooking and set the texture.
Variations
- Dried blueberries: Generally more flavor than fresh. I would add 1/3 cup in addition to fresh or frozen ones. Don’t process them, they tend to gum up in the food processor because of oil and sugar residue. Add them whole, they will not add a purple color but flavor for sure.
- Frozen blueberries: Thaw slightly for purple color or just use frozen. You might need to add a bit more flour and maybe a longer cook time as they’re more wet.
- Gluten-free flour: I tried Bob’s Red Mill gluten free baking flour at a 1:1 swap for regular flour. The only change I made was shaping shorter bagel logs with smaller holes to get the best shape.
- Whole wheat flour: You’ll need less, I would say 7 ounces. Roll the logs longer and make bigger holes because whole wheat flour rises more.
- More flavor: Stir 1/2 teaspoon of cinnamon into the dry ingredients.
- Mini bagels: Keep everything the same, but divide the dough into 6-8 pieces. Since they’re smaller, they’ll probably need a few minutes less baking time.
- No egg wash: Skipping it won’t change the taste much, they’ll just have a bit less shine.
- Dairy-free: I haven’t tried this yet, but you can likely substitute with a thick, dairy-free Greek-style yogurt. Just make sure it’s thick enough to keep the dough from getting too wet.
How to Store and Reheat
Store: Blueberry bagels will stay fresh for 3-4 days in an airtight container in a cool dark place.
Freeze: They’re also freezer-friendly! Store in a resealable Ziploc freezer bag for up to 3 months.
Reheat: Let them thaw on the counter for a couple of hours, or warm one up in the microwave or toaster.
More High Protein Recipes to Try
Blueberry Bagels (High in Protein)
Equipment
Ingredients
- 1/3 cup freeze dried blueberries, optional (for color and flavor)
- 1 3/4 cups all-purpose flour, (9 ounces), more for dusting
- 3 tablespoons cane sugar, or any
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt, I used 2%
- 1 teaspoon pure vanilla extract
- 1/2 cup blueberries, fresh or frozen
- 1 egg, beaten
Instructions
- Preheat oven to 375 degrees F and line large baking sheet with parchment paper. Set aside.
- If using freeze dried blueberries, add them to a food processor or high speed blender and process into powder.
- In a large bowl, add flour, sugar, baking powder, salt and freeze dried blueberries powder (if using); whisk well.
- Add Greek yogurt and vanilla, stir with spatula to combine. Then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry and quite firm.
- Add blueberries and gently fold a few times to incorporate, blueberries should not crush. Cover with a towel and let rest for 10 minutes.
- Transfer dough on a counter sprinkled with flour, form into a round and cut into 4 even pieces. Roll each into a long rope, making sure to tuck in blueberries inside the dough to get rid of air pockets, and then pinch the ends into a bagel shape, making a large hole in the center because bagels puff up. Place on a previously prepared baking sheet.
- In a small bowl, whisk the egg and brush the bagels.
- Bake for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.
Notes
- Store: Keep in an airtight container in a cool dark place for 3-4 days.
- Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
- Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This didn’t work at all. There is no way to incorporate the blueberries without them getting smashed. And don’t bagels need to be boiled before baking? They were just a really dense dough in the middle.
You don’t have to boil these bagels. Sorry to hear this recipe didn’t work for you. You have to work gently and patiently, it’s ok if some berries got squished, so did mine. Also make sure to measure flour correctly using spoon and level method to avoid adding too much flour hence dense dough. There is a video in the post, maybe watching it will help you.
Hi Olena can I make the blueberry bagels with wholewheat flour.What can I use instead of sugar.Thank you.
Hi June. Please see variations section in the post about using whole wheat flour. As for sugar, I don’t recommend to replace it with anything but another dry sweetener. I don’t use maple syrup on purpose because it adds moisture to the dough which you have to offset with more flour and then bagels become less flavourful, but you can try.