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Easy 4-Ingredient Blueberry Bagels

Easy 4-Ingredient Blueberry Bagels for Quick Morning Joy

Enjoy these Easy 4-Ingredient Blueberry Bagels for a delightful and quick breakfast that elevates your morning routine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bagels
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Greek Yogurt Can substitute with regular yogurt or sour cream if needed.
  • ½ cup Buttermilk Use dairy-free milk for a vegan option.
  • 2 cups All-Purpose Flour Adjust with extra flour for texture if the dough is too sticky.
  • 2 teaspoons Baking Powder No substitutions necessary.
  • ½ teaspoon Salt Enhances overall flavor.
For the Filling
  • 1 cup Fresh Blueberries Toss in a bit of flour before adding to prevent sinking.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine 1 cup of Greek yogurt and ½ cup of buttermilk; whisk until smooth.
  3. Sift in 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt into the wet mixture; gently stir until a sticky dough forms.
  4. Fold in 1 cup of fresh blueberries that have been lightly tossed in flour.
  5. Divide the dough into 5-6 equal portions, shape into balls, and create a hole in the center of each ball.
  6. Optionally brush the tops of the bagels with a beaten egg for a glossy finish.
  7. Place shaped bagels on the prepared baking sheet and bake for 20-25 minutes, until golden-brown.
  8. Allow bagels to cool on a wire rack for 5-10 minutes before slicing.

Nutrition

Serving: 1bagelCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gCholesterol: 5mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 2gCalcium: 5mgIron: 5mg

Notes

Refrigerate the prepared dough up to 24 hours in advance. Store baked bagels at room temperature for 3 days or in the fridge for a week. They can be frozen for up to three months.

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