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No-Yeast Greek Yogurt Blueberry Bagels Recipe

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4.1 from 14 reviews

These no-yeast Greek yogurt bagels are a quick and easy alternative to traditional bagels. Made with oat and gluten-free flour, naturally sweetened with maple syrup, and studded with fresh blueberries, they offer a tender, slightly sweet breakfast treat that’s perfect for those avoiding yeast or gluten.

  • Total Time: 35 minutes
  • Yield: 4 bagels

Ingredients

Wet Ingredients

  • 1/2 cup Greek yogurt (120ml)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

Dry Ingredients

  • 1/2 cup oat flour (70g)
  • 1/4 cup gluten-free flour (without xanthan gum) (40g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins

  • 1/4 cup blueberries (120ml)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking during baking.
  2. Mix Wet Ingredients: In a medium bowl, combine ½ cup Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and ⅛ teaspoon almond extract. Stir until the mixture is smooth and well blended.
  3. Add Dry Ingredients: Add ½ cup oat flour, ¼ cup gluten-free flour, 1 teaspoon baking powder, and ¼ teaspoon salt to the wet mixture. Stir gently until a dough forms. The dough should be slightly tacky but manageable to handle.
  4. Fold in Blueberries: Carefully fold ¼ cup blueberries into the dough, stirring just enough to distribute them evenly without breaking them and releasing juice.
  5. Shape Bagels: Divide the dough into 4 equal portions. Lightly oil your hands to prevent sticking, then roll each portion into a ball. Place them on the lined baking sheet and flatten each gently. Use your thumb to press a hole through the center, forming the classic bagel shape.
  6. Optional Egg Wash: If desired, separate an egg white and lightly brush it over the tops of the bagels to give them a glossy finish.
  7. Bake: Bake the bagels in the preheated oven for 24–27 minutes until the tops turn lightly golden and the bagels feel firm to the touch.
  8. Cool and Serve: Transfer the bagels to a wire rack and allow them to cool for a few minutes before slicing. Enjoy warm or at room temperature for the best flavor and texture.

Notes

  • To prevent dough from sticking, lightly oil your hands before shaping the bagels.
  • Avoid overmixing when folding in blueberries to maintain the dough’s consistency and prevent it from becoming too wet.
  • Use gluten-free flours without xanthan gum to keep the texture light; if unavailable, adjust moisture accordingly.
  • Egg wash is optional; it adds shine but can be omitted for a vegan-friendly option.
  • These bagels are best eaten fresh but can be stored in an airtight container for up to 2 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/no-yeast-greek-yogurt-blueberry-bagels-recipe/