Blueberry Bagels with Maple Syrup Glaze Recipe
Deliciously soft and slightly sweet blueberry bagels made with dairy-free Greek yogurt, self-rising flour, and fresh or frozen blueberries. These homemade bagels have a lovely golden crust with a sweet maple syrup glaze, perfect for breakfast or a snack.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 bagels
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dough Ingredients
- 2 cups Self-Rising Flour (plus up to 1/2 cup more to work dough if needed)
- 1 cup Dairy-Free Greek Yogurt
- 2 tablespoons Maple Syrup (plus extra for brushing the warm bagels)
- 1 teaspoon Vanilla Extract
Mix-ins and Finishing
- 3/4 cup Blueberries (fresh or frozen)
- Olive Oil for hands
- Almond Milk or any milk for brushing
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray with cooking oil. Set aside.
- Combine ingredients: In a large bowl, mix 2 cups self-rising flour, dairy-free Greek yogurt, maple syrup, and vanilla extract until the batter looks crumbly.
- Knead the dough: Lightly oil your hands with olive oil and squeeze and knead the batter until it forms a soft, elastic, slightly sticky dough.
- Add blueberries: Fold in the blueberries gently, trying to avoid breaking them. Frozen blueberries make this easier. If using fresh and dough becomes sticky, add more flour as needed.
- Shape the bagels: Divide dough into 4 equal parts and shape each into a ball. Use your thumb to poke a hole through the center to form the bagel shape.
- Arrange bagels: Place bagels on the prepared baking sheet, leaving enough space for expansion. Optionally, place foil pieces in holes to prevent shrinkage.
- Brush with milk: Lightly brush the tops of the bagels with almond milk or any milk you have for a nice finish.
- Bake: Bake on the center rack for 18-20 minutes until the bagels puff and turn golden brown.
- Glaze: Remove from oven and immediately brush warm bagels with maple syrup to create a sweet glaze.
- Cool: Let the bagels cool completely on a wire rack for 1 hour before serving.
Notes
- Frozen blueberries are preferred to reduce dough stickiness and berry breakage.
- Adding extra flour during kneading and shaping helps manage stickiness caused by berry juice.
- Using foil to keep bagel holes open is optional but effective.
- The dairy-free yogurt and almond milk make this recipe suitable for those avoiding dairy.
- Letting bagels cool fully helps achieve the best texture and flavor.
