Marbled Blueberry Bagels (No Yeast)
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!
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.
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.