First off, thank you—yes, you—for being here. Whether you’re a seasoned baker or someone who’s just dipping their toes into the doughy world of bagels, I’m grateful you stopped by. You’re going to fall in love with these homemade marbled blueberry bagels, and I’m so excited to share this simple, no-yeast recipe with you.
Imagine this: pillowy soft bagels with gorgeous swirls of juicy blueberry, warm from the oven, ready to slather in butter or cream cheese. Honestly, I’m kicking myself for not having shot it when I made it—because the smell alone would convince anyone to bake a batch!
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Why You’ll Love These Marbled Blueberry Bagels
These beauties aren’t your average bagels. They’re tender, chewy, and naturally sweet from the bursty blueberries. Made without yeast and no lengthy proofing time, they’re a quick-fix solution to your bakery cravings. You get all the texture and taste of a traditional bagel, but with a fruity twist that makes breakfast or snack time anything but boring!
The flavor? Think tangy, sweet blueberry compote folded into a creamy bagel dough—soft inside, lightly crisped outside. Perfection.
Benefits of This Recipe
No yeast needed – skip the rise time
Only 6 ingredients
Customizable – make it your own
Kid-friendly & freezer-friendly
Naturally sweet and beautiful to look at!
Ingredients List
1 cup Greek yogurt (plain, full fat)
1 cup self-rising flour
1/2 cup fresh or frozen blueberries
1 tbsp honey or maple syrup (optional)
Pinch of salt
1/4 tsp vanilla extract (optional)
Tools You’ll Need
Mixing bowls
Fork or spatula
Baking sheet
Parchment paper
Oven or air fryer
Ingredient Swaps and Add-Ins
Swap blueberries with raspberries or blackberries
Add lemon zest for a citrusy pop
Use almond extract instead of vanilla for a nutty aroma
Top with turbinado sugar before baking for a sweet crunch
How to Make Marbled Blueberry Bagels
Prep the blueberries
If using frozen, thaw and pat dry. Lightly mash some of the berries to release juice. This gives that marbled effect.Mix the dough
In a bowl, combine Greek yogurt and flour with a pinch of salt. Stir until a shaggy dough forms.Add blueberries
Gently fold in the mashed and whole blueberries. Be careful not to overmix—you want those gorgeous swirls.Shape the bagels
Divide dough into 4 parts. Roll each into a rope and form a circle, pinching ends together.Bake
Place on a lined baking sheet. Bake at 375°F (190°C) for 20–22 minutes, or until golden on top.Cool & enjoy
Let cool slightly before slicing. Serve warm with cream cheese, butter, or just as is!
What to Serve with Blueberry Bagels
Whipped lemon ricotta
Honey and sea salt butter
Almond cream cheese
Plain yogurt + a drizzle of maple
Iced lavender coffee or a hot chai latte
Tips for Perfect Bagels
Don’t overmix after adding blueberries or you’ll lose the swirl
Use thick Greek yogurt—not regular yogurt—for best texture
If dough is sticky, lightly flour your hands (not the dough!)
Want extra shine? Brush with a little milk before baking
How to Store
Store in an airtight container at room temp for 2 days
Refrigerate for up to 5 days
Freeze individually wrapped for up to 1 month
To reheat: toast from frozen or warm in the oven at 300°F (150°C)
Frequently Asked Questions
Can I use regular flour?
Yes! Just add 1½ tsp baking powder and ¼ tsp salt to 1 cup all-purpose flour.
Can I use a different yogurt?
You can use thick coconut yogurt for a dairy-free version, though texture may vary slightly.
Can I boil these like traditional bagels?
This recipe isn’t designed for boiling. It’s more of a “bagel-style bread,” but the result is just as satisfying!
Can I make them gluten-free?
Yes, use a gluten-free self-rising flour blend. Results will depend on the mix.
Conclusion
There’s something truly joyful about making your own blueberry bagels. They’re rustic, cozy, and beautifully imperfect—like all the best homemade things. With just a handful of ingredients and no fancy equipment, you can have warm, fruity bagels in under 30 minutes.
I promised you versatile, and here’s proof!
If you loved this, you’ll also enjoy:
Easy Peach Cream Cheese Hand Pies
Fluffy Peach Pancakes with Buttermilk
One-Bowl Peach Crumb Muffins
Let’s Connect
Tried these marbled blueberry bagels? I’d love to see your creations. Leave a review below or share a photo and tag me on Pinterest!
Nutritional Info (per bagel, approx.)
Calories: 160
Protein: 8g
Fat: 2g
Carbs: 25g
Sugar: 5g
Fiber: 1g
Now, go swirl that dough and make magic. You’ve got this!
Marbled Blueberry Bagels (No Yeast)
Equipment
- Mixing bowls
- Fork or spatula
- Baking sheet
- Parchment paper
- Oven or air fryer
- Measuring cups and spoons
Ingredients
- Bagel Dough:
- 1 cup Greek yogurt plain, full fat
- 1 cup self-rising flour
- Pinch of salt
- Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 1 tbsp honey or maple syrup optional
- 1/4 tsp vanilla extract optional
Instructions
- If using frozen blueberries, thaw and pat them dry. Mash a few lightly to release their juices.
- In a medium bowl, combine Greek yogurt, self-rising flour, and salt. Mix until a dough forms.
- Gently fold in the blueberries, including a little juice for a marbled effect. Don’t overmix.
- Divide dough into 4 equal pieces. Roll each into a rope and connect ends to form a bagel shape.
- Place on a parchment-lined baking sheet. Optional: brush tops with milk for a shinier finish.
- Bake at 375°F (190°C) for 20–22 minutes, or until lightly golden and cooked through.
- Let cool slightly before slicing. Serve warm or toasted with your favorite spreads.
