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–+ servings

Gluten-Free Blueberry Bagels (No Yeast, Greek Yogurt)

Gentle Tummy
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Ingredients
  

  • 1/2 cup greek yogurt (120ml)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 cup oat flour (70g)
  • 1/4 cup gluten-free flour (w/o xanthan gum) (40g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup blueberries (120ml)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, stir together the wet ingredients: ½ cup Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and ⅛ teaspoon almond extract, until smooth.
    Add the dry ingredients: ½ cup oat flour, ¼ cup gluten-free flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir until a dough forms. The dough should feel slightly tacky but easy to handle.
  • Gently fold in ¼ cup blueberries. Stir just enough to distribute them—overmixing will release too much juice and make the dough harder to shape.
  • Divide the dough into 4 equal portions. Lightly oil your hands to prevent sticking, then roll each portion into a ball and gently flatten it on the baking sheet. Use your thumb to press a hole through the center of each one to form a bagel shape.
  • If using an egg wash, separate the egg white from the yolk and lightly brush the tops of the bagels with the egg white.
  • Bake for 24–27 minutes, or until the tops are lightly golden and the bagels feel set when touched.
    Let the bagels cool on a wire rack for a few minutes before slicing. They can be enjoyed warm or at room temperature.

Video

Notes

Adjust the Consistency: The dough should feel slightly tacky but easy to handle with lightly oiled hands. If it’s too sticky, add flour one tablespoon at a time. If it feels dry or crumbly, add a little more Greek yogurt.
Frozen Blueberries Work Best: Frozen wild blueberries are my favorite because they’re smaller and release less liquid. Add them straight from the freezer and fold gently to avoid purple dough.
Boost Color with Dried Blueberries: If you’re using dried blueberries and want more color, warm a tablespoon of frozen blueberries, mash them to release the juice, and stir that into the dough before shaping.
Adjust Sweetness to Taste: For a less sweet bagel, reduce the maple syrup to 1 tablespoon. The blueberries still provide plenty of flavor.
Customize the Size: This recipe makes 4 small to medium bagels, but you can make fewer larger ones. Just increase the baking time slightly and look for lightly golden tops and a set center.
Let Them Cool Before Slicing: Gluten-free bagels continue to set as they cool. Give them a few minutes before slicing to avoid a gummy interior.
Did you make this recipe?Please let me know in the comments below how it turned out :)