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These easy blueberry bagels are soft, slightly chewy, and bursting with juicy blueberries. Best of all, they require no yeast or kneading, making them a quick and satisfying breakfast treat anyone can make.
I remember making these on a busy weekend morning when I wanted fresh bagels without the fuss. Now they are a regular request in my house for lazy brunches.
Ingredients
- Greek yogurt: provides moisture and tender crumb, choose full-fat for best results
- Buttermilk or kefir: adds a gentle tang and helps the bagels rise, fresh is always best but shelf-stable works too
- Flour: all-purpose works well; sift it to keep the dough light
- Baking powder: leavens the dough since we are skipping yeast, ensure it’s fresh for maximum rise
- Salt: balances the sweetness and enhances flavor
- Blueberries: fresh or frozen both work, fresh berries give a juicy burst while frozen help keep things consistent
- Egg: optional for egg wash, makes bagels beautifully golden but you can skip for a softer top
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the Greek yogurt and buttermilk until smooth. This combination creates the base moisture for your dough.
- Combine Dry Ingredients and Form Dough:
- Sift in the flour, baking powder, and salt into the yogurt mixture. Stir gently until a sticky dough forms. If the dough feels too dry add a bit more buttermilk, or add flour if too wet. It should be soft but not overly sticky.
- Fold in Blueberries:
- Carefully fold the blueberries into the dough to distribute them evenly without breaking the berries too much, keeping those juicy pockets intact.
- Shape the Bagels:
- Divide the dough into 5 to 6 equal balls. With your finger, poke a hole through the center of each ball and gently stretch it to shape the bagel form.
- Add Egg Wash and Bake:
- If using, lightly brush the tops of the bagels with beaten egg for that irresistible golden finish. Place them on the baking sheet and bake for 20 to 25 minutes until cooked through. For an extra golden top, broil for 1 to 2 minutes but watch carefully to avoid burning.
- Cool Before Serving:
- Let the bagels cool thoroughly on a wire rack. This helps set their structure and enhances the texture when sliced.
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My favorite ingredient in this recipe has to be the Greek yogurt. It adds such a richness that you don’t expect from a no-yeast bagel and keeps them tender. I fondly recall making these with my kids who loved helping shape the bagels and eagerly ate the broken baked edges first.
Storage Tips
Store these bagels in an airtight container at room temperature for up to two days or refrigerate to keep them fresh longer. You can also freeze them wrapped individually, then toast or warm them when ready to eat for that freshly baked feel.
Ingredient Substitutions
If you don’t have buttermilk or kefir, whole milk mixed with a teaspoon of lemon juice or vinegar can be a good substitute. Use gluten-free flour blends if you prefer gluten free, but expect a slightly different texture. Frozen blueberries are perfectly fine and easy to keep on hand.
Serving Suggestions
These bagels are wonderful simply toasted with cream cheese or butter. For a hearty breakfast, add smoked salmon, capers, and fresh herbs. They also pair delightfully with a drizzle of honey or a smear of nut butter for a sweet twist.
Cultural Context
Bagels traditionally are boiled before baking, which creates their characteristic chewy crust. This no-yeast version skips boiling but still achieves a satisfying texture through baking powder and yogurt. The addition of blueberries gives a fresh American twist to a classic Eastern European bread.
Recipe FAQs
- → How can I make blueberry bagels without yeast?
Using Greek yogurt and buttermilk with baking powder creates a dough that rises and softens without yeast, making preparation quicker and simpler.
- → Can frozen blueberries be used in this preparation?
Yes, frozen blueberries work well. Gently fold them into the dough while still frozen to avoid excess moisture.
- → What gives these bagels their chewy texture?
A combination of flour and dairy ingredients helps develop a tender yet slightly chewy crumb, enhanced further by baking and broiling.
- → Is an egg wash necessary before baking?
Egg wash is optional but recommended for a shiny, golden top. Plant-based milk can be a substitute if preferred.
- → How should I store the bagels post-baking?
Store in an airtight container at room temperature for up to two days or refrigerate to maintain freshness longer.