These Blueberry Bagels are simple sweet bagels made with just 4 simple ingredients and ready in less than 30 minutes for a delicious and quick breakfast. It’s a healthier bagel recipe made with no dairy, no butter, no yeast, and no eggs.
I love bagels like my Avocado Bagels, 2-Ingredient Bagels, or Quinoa Bagels but I wanted to make a sweet recipe for a classic breakfast, so it meant adding berries inside the dough. Blueberries were the obvious choice because they are cheaper and can be found year-round in the freezer aisle.
Ingredients and Substitutions
You only need 4 base ingredients to make the dough. Here’s how to pick them.
- Self-Rising Flour – To give a natural lift to your bagels, so they puff up and develop a soft interior. If you don’t have self-rising flour, you can substitute with 2 ½ cups of all-purpose flour mixed with 4 teaspoons of baking powder. I haven’t tried with gluten-free all-purpose flour. I suspect it may not make the same texture.
- Dairy-Free Greek Yogurt – To add moisture, tang, and protein to the dough, creating a soft and elastic texture ideal for shaping bagels. You can swap this with any thick plant-based yogurt (like soy or coconut yogurt) or even regular plain Greek yogurt if dairy is acceptable in your kitchen.
- Maple Syrup – This acts as a natural sweetener and binder, giving a subtle sweetness to the dough and contributing to a glossy finish when brushed on after baking. Alternatives such as agave syrup, coconut nectar, or even brown sugar (dissolved in a little water) can be used, but they might slightly alter the flavor profile.
- Blueberries – They bring a burst of fruity flavor and a beautiful colors. Frozen blueberries are especially recommended as they’re firmer and less likely to burst during kneading, which helps maintain the dough’s consistency. Fresh blueberries work too, but be prepared to add a bit more flour if they release excess juice.
- Vanilla Extract – For a boost of flavor. If you prefer, you can also add a bit of lemon zest for a citrus twist.
How to Make Blueberry Bagels
These bagels are surprisingly easy to whip up. Here’s how in a few pictures – full detailed and printable recipe below.
Combine the dough ingredients in a bowl and mix until just crumbly.
Very gently incorporate the blueberries and divide the dough into 4 portions
Gently roll each portion into a log and form a bagel or just press your thumb into the middle of the dough balls.
Place the bagels on a baking sheet and bake them at 400 °F (200 °C) for 18-20 minutes.
Carine’s Baking Tips
This recipe is super easy to make, but let me share a few more tips to help you make the best bagels every time.
- Prepare Extra Flour: Keep additional flour handy to adjust the dough’s stickiness—especially important if using fresh blueberries that may release extra liquid.
- Use Frozen Blueberries: They’re less prone to bursting during mixing, keeping the dough consistent and even lending a lovely purple hue without compromising structure.
- Gently Fold In Blueberries: Incorporate them carefully to prevent breaking; overmixing can release too much moisture, making the dough overly sticky and difficult to shape.
- Oil Your Hands: Lightly oil your hands with olive oil or dust them with flour when kneading and shaping the dough. This helps prevent sticking and makes it easier to form the bagels.
- Mind the Spacing: When placing the bagels on your prepared baking sheet, leave about an inch or two of space between each. This allows for expansion during baking without them merging together.
- Brush for a Glossy Finish: Before baking, brush the tops with a little almond milk (or any milk you have on hand) to aid browning. After baking, a light brush of extra maple syrup will give your bagels a beautiful, glossy, and slightly sweet glaze.
- Avoid the Stand Mixer with Fresh Blueberries: A stand mixer can crush fresh blueberries, causing excess liquid to be released and resulting in a denser, overly purple dough. Manual kneading helps preserve the integrity of the berries.
Flavor Variations
This recipe is a great base for any berry bagel flavor or even nut bagels. You can try:
- Swapping some or all of the blueberries with other berries (like raspberries or cut strawberries) for a different twist.
- Mixing in a small handful of chopped nuts (such as walnuts or pecans) for added crunch and nutritional benefits.
Serving Suggestions
Enjoy your bagels toasted with a spread of vegan cream cheese or a drizzle of extra maple syrup for a delightful breakfast or snack. They pair wonderfully with a hot cup of coffee or tea, making them a perfect start to your day.
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Blueberry Bagels
Ingredients
- 2 ½ cups Self-Rising Flour - (note 1)
- 1 cup Dairy-Free Greek Yogurt - (note 2)
- 2 tablespoons Maple Syrup - (note 3) + extra to brush the warm bagels
- ¾ cup Blueberries - fresh or frozen (note 4)
Optional
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper and slightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, add self-rising flour, yogurt, maple syrup, and vanilla if used.
- Stir with a rubber spatula until the batter looks crumbly.
- Lightly oil hands with olive oil, and squeeze and knead the batter until it forms a soft and elastic dough. It will be sticky that's normal.
- Fold the blueberries in and gently knead the dough to incorporate, avoiding as much as you can to break the blueberries. This process is easier using frozen blueberries. When using fresh blueberries, some burst, releasing liquid and the dough become very sticky. Add more flour to work the dough if that happens. It's okay if you need to add a bit more flour on the outside of the bagel to shape them and avoid them sticking to your finger. The process is messy, just use flour to help you.
- Divide the dough into 4 even portions and dig your thumb in the center of each dough ball to form the bagel hole.
- Place the bagels on the prepared baking sheet leaving two thumbs of space between them as they expand in the oven. The bagel hole shrinks back a lot in the oven. If you want to avoid that, place a piece of foil in the center of the bagels.
- Brush the top of the bagels with almond milk or any milk you have on hand.
- Bake the bagels on the center rack of the oven at 400 °F (200 °C) for 18-20 minutes until they puff and have a lovely golden brown color.
- Remove from the oven and brush the warm bagel with maple syrup to add a lovely sweet glazing look.
- Let the bagels cool down at room temperature on a cooling rack for 1 hour.
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