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EASY Blueberry Bagels with Greek Yogurt | No Yeast | Gluten-Free Option

Why You’ll Love This Greek Yogurt Bagel with Blueberries Recipe

Quick and Simple: These gluten-free blueberry bagels take less than 30 minutes and don’t require any yeast or rising.
Soft and Flavorful: Enjoy the perfect golden brown outside with a soft, blueberry-packed center bursting with fresh flavor.
Customizable Flour Options: Make them your way with a variety of flour choices, including almond, oat, and gluten-free flour.
Perfect for Batch Prep: Ideal for making ahead, so you always have a quick, delicious breakfast ready for busy mornings.

Ingredients & Substitutions

Here is everything you need to make the best greek yogurt bagels with blueberries recipe:Oat Flour: You can use store-bought oat flour or grind your own. You can also replace it with brown rice flour.

Gluten-Free Flour: Any all-purpose gluten-free flour blend (without xanthan gum) will do. If you’re not gluten-free, you can use regular all-purpose flour.

Additional Flour Options and Measurements: You may need to adjust these measurements slightly to achieve the same dough consistency shown in the video. The dough should be slightly sticky when touched. If it’s too sticky, add more flour. If the dough is too dry, add more greek yogurt.

FLOUR MEASUREMENT

Oat Flour 3/4 cup
Almond Flour 1 cup almond flour + 1/4 cup tapioca flour
Gluten-Free Flour (w/o xanthan gum) 2/3 cup
All Purpose Flour 2/3 cup
Cassava Flour 2/3 cup
Brown Rice Flour 3/4 cup

Greek Yogurt: This recipe requires plain greek yogurt. Regular yogurt is not thick enough. You can use a dairy-free thick greek yogurt if needed.

Maple Syrup: Honey or agave syrup would work just as well here if you prefer a different natural sweetener.

Vanilla Extract: Feel free to use vanilla bean paste if you want a richer vanilla flavor.

Almond Extract: If you’re not a fan of almond, skip it or replace it with more vanilla extract for a more subtle flavor.

Baking Powder: This is necessary for the bagels to rise.

Salt: Any sea salt or kosher salt will work here, so use what you have on hand.

Blueberries: Fresh or frozen blueberries both work, or you could try raspberries or blackberries for a fun twist! You can also use dried blueberries which are similar in texture to raisins. I prefer to use frozen wild blueberries because they are smaller in size.

How to Make My Gluten-Free Blueberry Bagels Recipe

Here are easy, detailed, step-by-step instructions for making my easy chocolate chip pumpkin muffin recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Make the Bagel Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, add the wet ingredients, including 1/2 cup of Greek yogurt, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/8 teaspoon of almond extract. Stir until smooth.

Add the dry ingredients, including 1/2 cup of oat flour, 1/4 cup of gluten-free flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Stirring until a dough forms. The dough should be slightly sticky when touched.

Gently fold in 1/4 cup of fresh, frozen, or dried blueberries. The more you stir them, the more purple color will be spread throughout the dough.

Step 2: Shape the Bagels

Divide the ball of dough into 4 equal pieces. Pour some olive oil on your hands to keep the dough from sticking and roll each portion into a ball and gently press into a round shape on the cookie sheet. Press your thumb through the center of each ball to create a hole. 

Separate an egg yolk from the egg white and brush the egg white for an egg wash on top of the bagels. Optional: Sprinkle turbinado sugar over the bagels.

Step 3: Bake the Bagels

Bake for 24-27 minutes, or until the tops of the bagels are golden brown and cooked through. 

Allow the bagels to cool slightly on a wire rack before slicing. You can serve them warm or at room temperature.

Expert Recipe Tips

Flour Adjustments: If your dough feels too sticky, gradually add more flour, one tablespoon at a time, until it reaches a manageable consistency. If the dough is too dry, add more greek yogurt.

Frozen Blueberries: If you’re using frozen blueberries, no need to thaw them first! Just toss them in frozen. You can adjust the amount of blueberries to your liking.

Dried Blueberries: If you’re using dried blueberries, you can add more purple color by warming up 1 tablespoon of frozen blueberries, mashing them with a fork to release the syrup, and then stirring the mashed blueberries in with the bagel batter.

Sweetness: If you prefer your bagels less sweet, reduce the maple syrup to 1 tablespoon. 

Bagel Size: This recipe makes about 4 small to medium-sized bagels. You can make fewer larger bagels. You will need to increase the baking time slightly.

Delicious Homemade Bagel Serving Suggestions

• Spread with cream cheese and top with a drizzle of honey for a sweet and tangy combo.
• Add a smear of almond butter and sprinkle with chia seeds for an extra boost of protein and crunch.
• Top with whipped cream cheese and a handful of fresh berries for a light, fruity breakfast.
• Pair with butter and a sprinkle of cinnamon for a warm, comforting bite.
• Create a savory option by adding a layer of avocado, a pinch of salt, and cracked black pepper.
• Toast the bagels and serve with a dollop of Greek yogurt and a drizzle of maple syrup for a yummy twist.

Storage Tips

At Room Temperature: Store your bagels in an airtight container or zip-top bag at room temperature for up to 2 days to keep them fresh.

In the Fridge: If you’d like to keep them a little longer, you can refrigerate them in an airtight container for up to 5 days. Just warm them up in the toaster or oven before serving.

Freezing: For longer storage, let the bagels cool completely, then wrap each one tightly in plastic wrap or place them in a freezer-safe bag. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven for a few minutes until warm.

Ingredients  

• 1/2 cup greek yogurt (120ml)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 cup oat flour (70g)
• 1/4 cup gluten-free flour (w/o xanthan gum) (40g)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup blueberries (120ml)

Instructions 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, add the wet ingredients, including 1/2 cup of Greek yogurt, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/8 teaspoon of almond extract. Stir until smooth.Add the dry ingredients, including 1/2 cup of oat flour, 1/4 cup of gluten-free flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.Stirring until a dough forms. The dough should be slightly sticky when touched.
• Gently fold in 1/4 cup of fresh, frozen, or dried blueberries. The more you stir them, the more purple color will be spread throughout the dough.
• Divide the ball of dough into 4 equal pieces. Pour some olive oil on your hands to keep the dough from sticking and roll each portion into a ball and gently press into a round shape on the cookie sheet. Press your thumb through the center of each ball to create a hole. 
• Separate an egg yolk from the egg white and brush the egg white for an egg wash on top of the bagels. Optional: Sprinkle turbinado sugar over the bagels.
• Bake for 24-27 minutes, or until the tops of the bagels are golden brown and cooked through. Allow the bagels to cool slightly on a wire rack before slicing. You can serve them warm or at room temperature