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It’s hard to beat homemade blueberry bagels, especially when they come together in less than an hour! These blueberry bagels can be made gluten free, dairy free, and refined sugar free. They’re so easy to make and so tasty!
These blueberry bagels can be made in under an hour?
Yes! These homemade blueberry bagels do not require yeast or proofing, so they can be made in under an hour. All you need is a little baking powder!
What ingredients will I need to make these homemade blueberry bagels?
You’ll just need a couple simple ingredients to make these blueberry bagels. They are:
- all purpose flour (regular or a measure for measure gluten free flour)
- baking powder
- pink Himalayan salt
- plain yogurt (I use dairy free)
- sweetener (I use pure maple syrup or raw honey)
If you want to use an egg or oil wash and boil the bagels, you’ll need:
What kind of gluten free flour should I use?
Some of my favorite all purpose gluten free flour blends include Bob’s Red Mill gluten free 1-1 baking flour, King Arthur measure for measure gluten free flour, and Walmart’s great value gluten free flour. Another great option is Cup4Cup gluten free flour, although it is not dairy free.
What kind of dairy free yogurt should I use?
I like to use Forager Project unsweetened cashew milk yogurt. I love this yogurt because there are no added sweeteners, preservatives, or artificial ingredients. Another good option is Kite Hill plain almond milk yogurt, but I haven’t tried it in this recipe yet.
Can I use a different sweetener in the bagels?
I have’t tried this recipe with any other sweeteners other than pure maple syrup and honey, but it should work okay with other sweeteners. Some options you could try would be monk fruit, coconut sugar or date syrup.
What is an egg wash and do I have to do it?
An egg wash is whisked/beaten egg, brushed on top of a pastry before baking. If you don’t want to use an egg wash on top of these bagels, you can brush the bagels with olive oil or melted coconut oil instead. Or you can omit the egg/oil wash entirely, though adding an egg or oil wash will help to ensure a shiny and golden crust!
Can I use Greek yogurt in this recipe?
I haven’t tried any of my bagel recipes with Greek yogurt, but it should work! You will most likely need to add more than 1/2 cup though, just because it is so thick!
Can I use other gluten free flours?
While this recipe turns out the best with regular or gluten free flour all purpose flour, it also works pretty well with other flour substitutes (though the measurements are a bit different). If you’re interested, you can check out my oat flour bagel recipe and my almond flour bagel recipe!
Do I have to boil these blueberry bagels?
You do not need to boil these bagels before baking them, but I highly recommend you boil them if possible! I find that the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will help to give your bagels the classic bagel look and taste.
Should I use baking soda or a sweetener in the boiling water?
You can either add baking soda or a liquid sweetener to the boiling water before boiling the bagels. Or, for the best results, you can add a bit of both! I usually add about 1 tbsp of both baking soda and a sweetener in the boiling water.
What kinds of sweetener should I use in the boiling water?
Honey and molasses are both great options to add to the boiling water. I have also used date syrup and that works great as well!
Looking for more bagel recipes?
If you love bagels, try some of my other homemade bagel recipes!
Homemade Blueberry Bagels
- 1 cup all purpose flour (regular or a gluten free blend)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup plain yogurt (I use dairy free)
- 1-2 TBS sweetener (I use honey or maple syrup)
- 1/4 cup blueberries (fresh or frozen)
Other Optional Ingredients
- water (for boiling the bagels)
- baking soda (for boiling the bagels)
- honey, molasses or date syrup (for boiling the bagels)
- egg or oil (for an egg/oil wash)
- Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.
- While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.
- Once the dough is mixed, split the dough into 2 evenly sized pieces and add them to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.
- To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the dough logs together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.
- Once the water is boiling, add in 1 tbsp baking soda and/or liquid sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.
- Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.
- Once the bagels have been boiled, transfer them to the lined baking tray. I recommend brushing the bagels with an egg wash or with some olive/coconut oil.
- Bake the bagels in the oven for 30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.
- Once cooled, slice your bagels, toast, top, and enjoy!
- You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel taste.
- If using frozen blueberries, defrost them before using in the recipe.