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Wild Blueberry Greek Yogurt Bagels

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Soft and chewy homemade bagels bursting with sweet-tart wild blueberries and the creamy tang of Greek yogurt. These easy, protein-rich bagels deliver bakery-style flavor with simple ingredients and a comforting homemade touch.

Ingredients

2 cups all-purpose flour

1 1/2 cups plain Greek yogurt

2 teaspoons baking powder

1 tablespoon honey (or maple syrup)

1 teaspoon salt

1 cup frozen wild blueberries

8 cups water (for boiling)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a separate bowl, gently fold the wild blueberries into the Greek yogurt and honey.
  4. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
  5. Knead the dough gently for 1–2 minutes until slightly tacky but manageable. Add a light dusting of flour if needed.
  6. Divide the dough into 6 equal portions. Roll each into a ball, poke a hole through the center, and gently stretch to form a bagel shape.
  7. Bring a large pot of water to a boil. Boil each bagel for about 30 seconds per side, then remove with a slotted spoon.
  8. Place the bagels on the prepared baking sheet and bake for 20–25 minutes, until golden brown and firm.
  9. Cool on a wire rack for at least 10 minutes before serving.

Notes

Boiling the bagels creates a chewier, more authentic crust but can be skipped if short on time.

If the dough feels too sticky, add a small amount of flour while kneading.

Whole wheat flour can replace all-purpose flour for a nuttier flavor.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze individually wrapped bagels for up to 3 months.

Toast before serving for best texture and flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/wild-blueberry-greek-yogurt-bagels/