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Preheat your oven to 375°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, baking powder, and salt. Mix briefly to combine.

Add the Greek yogurt to the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough begins to form, about 2-3 minutes.

Add the blueberries to the dough in the mixer. Continue mixing on low speed until the blueberries are evenly incorporated and the dough takes on a purple-blue hue, about 2-3 minutes. The dough will be slightly sticky.

Lightly flour a clean work surface. Transfer the dough from the mixer to the floured surface. Divide the dough into 4 equal portions.

Take one portion of dough and roll it into a rope about 6-7 inches long. Bring the ends together and pinch them firmly to form a bagel shape with a hole in the center. Repeat with the remaining dough portions.

Place the shaped bagels onto the prepared baking sheet.

In a small bowl, whisk together the egg and water to create an egg wash.

Brush the tops and sides of each bagel generously with the egg wash.

Bake for 18-22 minutes, or until the bagels are golden brown and cooked through. The exact baking time may vary depending on your oven.

Remove the bagels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Slice the cooled bagels in half and serve with a generous spread of cream cheese.


Preheat your oven to 375°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, baking powder, and salt. Mix briefly to combine.

Add the Greek yogurt to the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough begins to form, about 2-3 minutes.

Add the blueberries to the dough in the mixer. Continue mixing on low speed until the blueberries are evenly incorporated and the dough takes on a purple-blue hue, about 2-3 minutes. The dough will be slightly sticky.

Lightly flour a clean work surface. Transfer the dough from the mixer to the floured surface. Divide the dough into 4 equal portions.

Take one portion of dough and roll it into a rope about 6-7 inches long. Bring the ends together and pinch them firmly to form a bagel shape with a hole in the center. Repeat with the remaining dough portions.

Place the shaped bagels onto the prepared baking sheet.

In a small bowl, whisk together the egg and water to create an egg wash.

Brush the tops and sides of each bagel generously with the egg wash.

Bake for 18-22 minutes, or until the bagels are golden brown and cooked through. The exact baking time may vary depending on your oven.

Remove the bagels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Slice the cooled bagels in half and serve with a generous spread of cream cheese.
