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

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often cheaper.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can replace egg for binding in vegan recipes.

Add 1/2 cup of plain Greek yogurt to a mixing bowl.

Add 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/8 teaspoon of almond extract to the bowl and stir until well blended.

In a separate bowl, combine 1/2 cup of oat flour, 1/4 cup of gluten-free flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Stir the dry ingredients together with a spatula until well incorporated.

Adjust the dough consistency by adding more flour if too wet or more Greek yogurt if too dry until it is slightly sticky.

Add 1/4 cup of wild blueberries to the dough and mash them in to distribute the color and flavor.

Visually divide the dough into roughly four equal portions.

Line a cookie sheet with parchment paper.

Oil your hands with about 1 teaspoon of oil to handle the sticky dough.

Scoop out one portion of dough, roll it into a ball, and press it into a circular shape on the pan.

Poke a hole in the center of each bagel with your finger and wiggle it to form the bagel shape.

Brush the tops of the bagels with egg white using a pastry brush.

Sprinkle turbinado sugar on top of the bagels for sweetness and sparkle.

Preheat the oven to 350°F (175°C).

Bake the bagels for 24 to 27 minutes until they are golden brown, checking for doneness based on the type of blueberries used.

Let the bagels cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens