Cinnamon Sugar Blueberry Bagels
Makes 6
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cups 0% Greek yogurt
1 1/2 cups blueberries
For the topping:
1 egg
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
Directions
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
In a large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
Add the Greek yogurt and mix until a dough forms. Use your hands to fully combine; the dough will be slightly sticky.
Gently fold in the blueberries using a spatula or your hands, being careful not to crush them.
Divide the dough into 6 equal portions (about 160–165g each, to be exact).
On a lightly floured surface, roll each portion into a thick log, then shape into a circle to form a bagel.
Place the bagels onto the prepared tray, leaving at least 2 inches between each one (they will slightly spread).
In a small bowl, whisk the egg.
In another bowl, combine the brown sugar, granulated sugar, and cinnamon.
Brush each bagel with the egg wash, making sure to coat the sides.
Sprinkle evenly with the cinnamon sugar mixture.
Bake for 15–20 minutes, or until golden brown.
Let cool for 5 minutes before removing from the tray.
Storage:
Consume within 2 days. Best served fresh, or toasted the next day.
Additional Notes:
To make gluten-free, substitute with a 1:1 gluten-free flour blend.
To make dairy-free, use a dairy-free Greek yogurt alternative in the same quantity.
To make fully plant-based, use a dairy-free greek yogurt and brush the bagels with 1 tablespoon of oat milk instead of an egg wash.
These can be made in advance: slice and freeze in an airtight container for up to 3 months. For best results, wrap individually in cling film and store in a zip-top bag to prevent freezer burn.
