Description

These marbled blueberry bagels are soft, chewy, and bursting with juicy berries—without the need for yeast or boiling. Swirled with fresh or frozen blueberries and made with just a handful of simple ingredients, they’re a quick and beautiful homemade breakfast or snack that’s anything but boring!

Ingredients

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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)

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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.

Notes

To make your own self-rising flour, mix 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.

Use coconut yogurt for a dairy-free version. Texture may vary.

Add lemon zest for a citrus twist, or swap blueberries for raspberries or blackberries.

Bagels can be stored in an airtight container at room temp for 2 days, refrigerated for up to 5 days, or frozen up to 1 month.