We are making the famous “two-ingredient” bagels, but we’re making them with something sweet: Blueberry.
I’ll be honest, these are the trickiest variety to work with. The dough gets a bit stickier once those berries are in there—especially if they start to thaw—but don’t worry. I’ve got a few tricks to keep it from turning into a purple sticky mess.
Why You’ll Love This
1. No Yeast, No Wait
Unlike traditional bagels, you don’t need to proof yeast or wait hours for dough to rise.
2. Kid-Approved
kids practically inhaled these. They are perfect for school mornings.
3. Freezer Friendly
I’m using frozen blueberries, but you can use fresh too.
4. High Protein
Thanks to Greek yogurt base, these are way more filling than your average bread.
things we need
Special Equipment/Instruments:
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush (for egg wash)
- Knife or bench scraper
Ingredients:
- 3 cups All-Purpose Flour (plus extra for dusting)
- 4 ½ tsp Baking Powder (Make sure it’s fresh!)
- 1 ½ tsp Salt
- 650 g Plain Greek Yogurt (This is approx. 2 ½ to 2 ¾ cups. Must be thick, like Balkan style, 10% fat preferred for richness, but 0% works too)
- 1 cup Blueberries (Frozen is easiest; keep them frozen until the very last second!)
- 2 tsp Flour (specifically to coat the berries)
- 1 Egg + 1 tsp Water (for the egg wash)
Note: If you already have Self-Rising Flour, you can use 3 cups of that and skip the baking powder and salt.
Let’s Make The Dough
1. Mix the dry ingredients
Add three cups of all-purpose flour in a bowl. Add three teaspoons of baking powder and half a teaspoon of salt.
Note: You can use self-rising flour if you want (and skip the baking powder/salt)
2. Add the yogurt
Add in your yogurt. Use 10% plain Greek yogurt, Balkan style. You need 650 grams, which is the same as two and a half cups.
3. Knead briefly
Work the dough together. It’s going to take about five minutes or so. You do not have to knead this as much as you would a yeast dough. Once it’s worked in, it’s good to go.
4. Check the texture
If your dough still feels a bit sticky, just add a touch more flour—literally a sprinkling. You don’t want it to be so sticky that when you touch the dough, it comes off in your hand.
Adding Blueberries
1. Prep the berries
Here is the trick: Sprinkle about two teaspoons of flour over the berries and shake them up so they have a nice coating.
Crucial Tip: Take them out of the freezer right at moment so they don’t get mushy in the dough!
2. Fold them in
Flatten the dough a little bit. Fold these in about a quarter of the berries at a time. Put on a little flour if you need it as you knead. They melt very fast, so work quickly!
Shaping and Baking!
1. Cut the dough
Cut the dough in half, and then just keep cutting it in half until you have about eight pieces. It does add a bit of moisture with the blueberries, so sprinkle some flour on top so you can evenly cut these up.
2. Shape the bagels
While your hands are a bit floured, roll the pieces into a ball. Once they’re in the ball shape, poke your finger in the middle and work them into that bagel shape.
3. The Egg Wash
Place them on a baking sheet lined with parchment paper. Brush an egg wash onto the tops of the bagels.
4. Bake
These will bake at 375°F for approximately 22 to 25 minutes.
5. Enjoy!
They would be a little bit darker than plain ones, but they are delicious and they pair so nicely with cream cheese just spread some cream cheese on bagels. I hope you enjoyed learning how to make two-ingredient blueberry bagels. Let me know in the comments what bagel I should make next!
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FAQs
Why is my dough so sticky?
The dough gets stickier the more you work it, especially once the blueberries are added! As the frozen berries thaw, they release moisture. Just keep a little extra flour nearby to dust your hands or the counter, but try not to add too much or the bagels will get dense.
Can I use fresh blueberries instead of frozen?
You can, but be very gentle! Fresh berries burst much faster than frozen ones, which can turn your dough into a purple soup. I prefer frozen because they hold their shape a bit better during the folding process.
Do I have to use Greek yogurt?
Yes, absolutely. Regular plain yogurt is too liquidy and doesn’t have the protein structure needed to hold the dough together. You need that thick, strained Greek or Balkan-style consistency (like Fage, Chobani, or Oikos).
Easy 2-Ingredient Blueberry Bagels (No Yeast)
Course: Breakfast / BrunchCuisine: AmericanDifficulty: Easy8
Large Bagels10
minutes25
minutes210
kcal35
minutesA healthy, high-protein bagel recipe using the famous Greek yogurt dough base. Packed with juicy blueberries and ready in under 30 minutes—no yeast or boiling required!
Ingredients
- Equipment Needed:
Baking Sheet
Parchment Paper
Mixing Bowl
Pastry Brush
- Ingredients:
3 cups (375g) All-Purpose Flour
4 ½ tsp Baking Powder
1 ½ tsp Salt
650g (approx 2.5 cups) Plain Greek Yogurt (Thick/Strained variety)
1 cup (150g) Frozen Blueberries
2 tsp All-Purpose Flour (for coating berries)
1 large Egg (for wash)
1 tsp Water
Directions
- Preheat: Set oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk Dry Ingredients: In a large bowl, combine 3 cups flour, baking powder, and salt. (Skip baking powder/salt if using self-rising flour).
- Form Dough: Add the Greek yogurt. Stir with a sturdy spatula until combined. Use hands to knead in the bowl for 2-3 minutes until a non-sticky ball forms. Add a dusting of flour if the dough sticks to your hands.
- Coat Berries: Toss frozen blueberries with 2 teaspoons of flour to coat them.
- Incorporate: Flatten the dough on a floured surface. Gently fold in the blueberries in batches. Avoid over-working the dough to prevent the berries from bursting.
- Shape: Divide dough into 8 equal portions. Roll into balls, poke a hole in the center with a floured finger, and stretch into a bagel shape. Place on the baking sheet.
- Wash: Whisk the egg and water; brush over the tops of the bagels.
- Bake: Bake for 23–25 minutes until golden brown on top.
- Cool: Let rest on the tray or a wire rack for 15 minutes before slicing.
Notes
- Sticky Dough? This dough is stickier than the cheese version because of the berry juice. Keep a little bowl of flour nearby to dust your hands, but don’t add too much or the bagels will be tough.
- Yogurt Type: You must use Greek or Balkan style yogurt. Regular runny yogurt will not work. I used 10% fat for flavor, but non-fat works too.
- Berry Tip: High-bush (large) blueberries work, but wild (small) blueberries are easier to fold in if you can find them.
- Storage: Store in an airtight container for 2 days, or slice and freeze for up to a month. Toast straight from frozen!
