Blueberry Bagels

Sometimes, just SOMETIMES, I get the craving for a bagel. Okay no, that’s a bit of an understatement. I don’t think a morning goes by when I’m not craving ALL THE CARBS. Like, give me a big bowl of overnight oats, thick slices of toast covered in a perfectly ripe mashed avocado, or better even, a chewy on the inside crispy on the outside, slightly sweet, filled with the juiciest blueberries, smeared with the creamiest of cream cheeses bagel. Yup, I’ll take one of those with a warm cup of coffee, please and thank you.

What I’ll also take as quickly as one of those bagels is an easy recipe. If you follow THHY you DO know how I roll and that my friends is what I’m sharing here…the easiest of easy bagel recipes; no yeast, no boiling, no fancy ingredients, or lengthy amounts of time from the gathering of goods to the eating. I know, I know, you’re totally thinking I’m a genius and you’re probably contemplating a good title for me. Don’t worry, I came prepared, you can call me The Mother of Bagels (dragons are overrated in my opinion).

And speaking of names, as I digress, this delicious recipe I’m creatively titling “Blueberry Bagels” takes only 30 minutes and is gluten, grain, and egg-free! They’re perfect to prep for the busy week ahead since they make an effortless breakfast or snack. This recipe also features Bob’s Red Mill Paleo Baking Flour which is so versatile and I’m loving it for a grain-free baking alternative to my usual flour blends.

(Also note, I’m not the only one who goes for the carbs in our house!)

Blueberry Bagels

Author: The Happy Hungry Yogi


Yields: 8 bagels

Prep time: 10 minutes

Bake time: 20 minutes


  1.  Preheat your oven to 350F. Line a baking sheet with parchment and set aside.
  2. Add the flour and baking powder in a large mixing bowl and whisk to combine.
  3. Fold in the yogurt until you achieve a tacky, moldable dough.
  4. Gently fold in blueberries until evenly distributed.
  5. Lightly dust a flat surface with flour and knead the dough until it’s no longer tacky then roll it into a large bowl. Divide the ball in half, then half again, and half again so you end with 8 equal sized balls of dough.
  6. Take one ball into your hands and roll it into 3/4 inch ropes and join the ends together to form a bagel. Set aside then repeat this step for each dough ball.
  7. Bake the bagels in the preheated oven for about 20 minutes or until golden brown.
  8. Allow the bagels to cool before slicing and serving with your favorite spread.


Storing: Bagels will keep for up to 3-4 days in an airtight container at room temperature. You can also freeze for a longer shelf life

Nutrition (per bagel): 165 cals/ 6g fat/ 21g carbs/ 7g sugar/ 7g protein

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