Three Ingredient Blueberry Bagels (High Protein, Low Carb)
Okay, Let Me Tell You About These Bagels (And Why I Keep Making Them)
Alright friend, pull up a chair. I have to share this story—so, the first time I made these blueberry bagels, my kitchen was a bit of a disaster. Flour (well, sort of flour) on the counters, my toddler yelling for snacks, dog underfoot, and I genuinely wondered if these would turn out edible or taste like those sad diet breads from the 90s (you know what I mean). Turns out: these are brilliant. Seriously, even my husband—who calls anything with Greek yogurt “diet food”—asked for seconds. Go figure. Also, who knew you could bake bagels when you’re half awake?
Why I Actually Make These All The Time—And You Might Too
I make these because I always have the ingredients on hand, and honestly, cleaning up is so much easier than with most baking stuff (I get flustered if a recipe uses more than… five bowls). My family gobbles them down at breakfast; but I also make a batch when I need something filling to stash in my bag. Also, blueberry bagels can go seriously wrong if you overcomplicate them—ask me about the coconut flour incident sometime. Or don’t, please.
By the way, sometimes—when my grocery shop gets a bit out of control—I’ve swapped ingredients in odd ways (results below). But the convenience, and the fact that there’s real fruit? That keeps me coming back. Also, did I mention they’re actually high protein and low carb? Makes me feel a bit smug, not gonna lie.
Just Three Ingredients (Sort Of, Plus Some Swaps)
- 1 cup self-raising flour (I’ve used both almond flour and regular self-raising—grandma swore by Gold Medal, but honestly, I just grab what’s on sale. If you only have plain flour, just add a teaspoon of baking powder and half a teaspoon of salt.)
- 1 cup thick Greek yogurt (I’m loyal to Fage, but Aldi’s works great; if you’re in a hurry, regular yogurt drains in a coffee filter in about 15 minutes. No lie.)
- A generous handful of blueberries (fresh is magical, but frozen works in a pinch—just don’t defrost them first or they get all mushy. Learned this the messy way.)
Here’s What I Do—Step by (Sometimes Messy) Step
- Mix the dough: Toss the flour and Greek yogurt into a bowl. Use a spatula or spoon if you don’t like getting your hands sticky (but honestly, sometimes you gotta use your hands to really mix it up). It’ll form a shaggy dough. Don’t worry if it looks a bit like it’s too sticky—it’ll come together, promise. I usually sneak a taste here, but you do you.
- Add the blueberries: Gently fold them in. If you’re rough, they’ll burst and everything goes a weird shade of bluey-purple—learned that after smushing them too much once. Still tasty though.
- Shape the bagels: Flour your hands, divide dough into 3 or 4 parts (depends how big you like ‘em). Roll each into a rope-ish thing and pinch ends together. Or just poke your thumb through to make a bagel shape. They don’t have to look perfect. Frankly, they rarely do at my house.
- Bake: Place them on a parchment lined tray. Sometimes I brush the tops with a little beaten egg or milk for shine, though usually I forget. Pop into a hot oven—about 375°F (190°C)—and bake for 22 to 25 minutes, till golden on top. My oven’s a bit cranky, so yours might vary. Don’t stress.
I Need To Tell You Some Bagel Secrets (AKA My Notes)
- If you use frozen berries, toss them right in from the freezer. Otherwise, you get streaky blue dough, which is fine for Smurf fans, but not my favorite.
- The dough can be sticky—that’s normal. Adding too much flour makes these bagels dense and less magical.
- Sometimes I forget the parchment paper. The bagels come off the tray, eventually. Bit of elbow grease, but nothing that’ll ruin your morning.
- Don’t expect a chewy New York bagel texture. These are fluffier and more like a cross between a bagel and a scone, but who’s complaining?
Tried And Not-So-Great Variations
- Chocolate Chips: Swapped out blueberries for chocolate chips. Delicious, but definitely not low carb, so call it a treat.
- Adding lemon zest: Lovely, especially in summer, but I once put a whole lemon’s worth in and it was…a bit much. Maybe just half a lemon?
- Coconut flour experiment: Look, I tried this as a swap. Wouldn’t recommend. The dough turned to paste and stuck to everything but my soul.
- Raspberries: Actually works, but very juicy. Add a bit more flour if your raspberries are super soggy.
Got The Gear?
I use a lined baking tray and a big mixing bowl. Honestly, if you don’t have parchment paper, just grease the pan with butter or oil. Or do what I do when nothing else works—fashion a lineup of foil strips. Fancy bagel shaping tools? I’ve never used one, just fingers and hope.
About Storing These Guys
These keep in an airtight container for two days. But honestly, in my house, they last maybe 24 hours before someone snags the last one. I think they taste better the next morning, so maybe hide one for yourself? You can also freeze them (cool completely first), then gently toast them from frozen—tastes shockingly good.
How I Usually Serve Them (‘Cause You Asked)
I love them warm with a thick swipe of creamy ricotta and a drizzle of honey, but my teenager slaps on peanut butter (and sometimes more berries—hey, why not?). For fancier mornings, try a bit of lemon curd or apple butter. Or turn them into tiny breakfast sandwiches, supposedly for the kids but then I eat one too.
Definitely Don’t Skip These Pro Tips
- I once tried rushing the mixing—regretted it, as the yogurt didn’t quite blend in and I ended up with flour pockets. Take an extra minute and really go for a thorough mix.
- Bake on the middle rack. I once bunged them on the bottom and they came out suspiciously crispy. Not in a good way.
- Resist the urge to overwork the dough—the less you fuss, the lighter they are. Funny how that works.
Stuff People Actually Ask Me About This Recipe
- Do I have to use Greek yogurt?
- Actually, regular yogurt will work if you strain it a bit. I do this in a paper towel lined sieve over a bowl—takes 10 mins, not forever.
- Can I make these without self-raising flour?
- Yep! Just add a teaspoon of baking powder and half a teaspoon of salt to plain flour. On second thought, I sometimes add a pinch more baking powder if I want extra fluffiness.
- How do I stop the berries from bursting?
- Hmm, well, don’t press too hard mixing them in. But even if they do burst, it’s not the end of the world. Still tastes fab—just looks a bit rustic.
- Can I add protein powder to the mix for even more protein?
- I’ve done it! Replace a third of the flour with unflavored or vanilla protein powder. Just be aware dough may need another splash of yogurt. Also, check out protein powder baking tips on Serious Eats if you’re feeling adventurous!
- How do you keep them lower carb?
- It depends on your flour choice. Almond flour is best for low carb. Also, watch for yogurts with added sugar—plain works best.
- What if I don’t have an oven?
- One pal made these in her air fryer, 160C for about 14 minutes. You might want to check halfway (and maybe rotate). I haven’t tried microwave, though—seems risky.
For more kitchen hacks, I’ll sometimes browse Minimalist Baker’s site or get distracted reading bagel debates on Reddit’s Baking subreddit—people are seriously passionate about their bread!
And speaking of distractions, I once got halfway through making these before realizing I’d forgotten the yogurt entirely. Turns out, flour and blueberries alone aren’t that exciting (don’t try this at home).
If you make these, let me know how they turn out—extra points for funny bagel shapes or accidental blue hands. Happy baking!
Ingredients
- 1 cup nonfat Greek yogurt
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 cup fresh blueberries
- 1 tablespoon erythritol or preferred low-calorie sweetener (optional)
- 1 large egg (for egg wash, optional)
- Pinch of salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together the almond flour, baking powder, salt, and erythritol (if using).
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3Add the Greek yogurt to the dry mixture and stir until a soft dough forms.
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4Gently fold in the fresh blueberries, being careful not to crush them.
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5Divide the dough into 4 equal portions. Shape each into a bagel and place on the prepared baking sheet.
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6Brush the tops with beaten egg for shine, if desired. Bake for 22-25 minutes until golden and set. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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