Blueberry Bagels

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-bagels/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: bagels

Calories: 227.9kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Notes

Note 1: You can use 2 1/2 cups of all-purpose flour and stir in 4 teaspoons of baking powder. I didn't try gluten-free all-purpose flour for this recipe and I don't think it will work very well.

Note 2: You can use any Greek yogurt, even regular plain yogurt if you use dairy in your kitchen.

Note 3: Any sweetener can be used including coconut sugar, agave syrup, brown sugar, or sugar.

Note 4: Fresh or frozen blueberries work. Frozen blueberries color the dough into a purplish color but they are way easier to incorporate as they won't burst in the dough as fresh blueberries.

Storage: Store the bagels in a airtight container in the fridge for up to 3 days.

Nutrition