Blueberry Greek Yogurt Bagels

If you’re a fan of blueberry bagels (the one from Dave’s Killer Bread is my favorite), then you’ll have to give this recipe a try. These air fryer blueberry greek yogurt bagels are made with Greek yogurt, whole wheat flour, and frozen blueberries and only take around 30 minutes total. If you want to compare this version to my regular air fryer whole wheat Greek yogurt bagels, the blueberry version just adds a bit of fruit sweetness to the same solid base.

What Makes This Actually Good

• The Greek yogurt forms the entire dough base, which means you get a soft, chewy texture without any yeast or kneading. It comes together in one bowl and holds its shape when you form the bagels.
• Boiling the bagels before air frying gives them that classic bagel chew on the outside while keeping the inside tender. It is the same technique used by bakeries, just compressed into a 2 minute step.
• Frozen blueberries work perfectly in this dough without needing to thaw first. The key is tossing them in a bit of extra flour before folding them in, which prevents them from sinking and turning the dough a uniform purple color.
• At $1 per serving, this is one of the most budget-friendly high-protein breakfasts you can make. The total recipe costs about $4 for four complete bagels.

Ingredients

• Plain Greek yogurt. Using greek yogurt is one of my favorite ways to boost the protein in bread recipes. It provides moisture, tang, and about 20 grams of protein per cup while keeping the texture soft and workable.
• Whole wheat flour. This is what gives the bagels their structure and that slightly nutty flavor. You will use some in the dough and a bit more to handle the blueberries.
• Honey. Just three tablespoons adds a touch of sweetness that balances the tang from the Greek yogurt without making these taste like a dessert.
• Baking powder. This is the leavening agent that helps the bagels puff up slightly during the boil and air fry. Not much is needed, but it makes a real difference in the final texture.
• Salt. A half teaspoon might sound like a lot, but it brings out the flavor in everything else. You can reduce it to a quarter teaspoon if you are watching your sodium intake.
• Frozen blueberries. There is no need to thaw these first. Tossing them in a little extra flour before adding them to the dough keeps the moisture balanced and distributes them evenly.
• Whole wheat flour. This extra portion goes directly into the blueberries before folding them into the dough. It absorbs the juice they release and keeps the dough from turning gummy.

Reasons This Will Become a Regular

• Each bagel delivers 14 grams of protein, which is solid for a breakfast item that does not involve eggs or meat. You can pair it with an oat-based recipe like my cottage cheese overnight oats to give yourself a high protein breakfast meal.
• The entire recipe uses just six ingredients you can find at any grocery store. Everything you need is already on the shelf and not something you need to look for online.
• These bagels cost about $1 each to make. That is a fraction of what you would pay at a grocery store or coffee shop for a comparable high-protein bagel.
• The air fryer handles the cooking while you handle the mixing. You get a golden, slightly crisp exterior with a chewy interior, and cleanup is just one pot and one bowl.
• They freeze well, so you can make a batch on Sunday and have breakfast sorted for most of the week. Reheat them for 2 to 3 minutes in the air fryer and they come out tasting fresh.
• The blueberry flavor is natural and not overpowered by the Greek yogurt. You get bursts of fruit in every bagel without the dough tasting tangy or sour.

What Goes Well With This

• Scrambled eggs. These bagels are filling on their own, but adding eggs turns this into a high-protein breakfast that will keep you full until lunch. My protein French toast is another solid option if you want to mix things up on the weekend.
• Fresh fruit like sliced strawberries or banana. A small side of fruit adds fiber and vitamins without making the meal feel heavy.
• Smoked salmon and a thin layer of cream cheese. If you want something more savory, this combo turns the bagel into a proper breakfast sandwich.
• Almond butter or peanut butter. A light spread adds healthy fats and makes the meal more satisfying if you have a longer morning ahead of you.

Ways to Make This Yours

• Use different berries. Swap the blueberries for chopped strawberries, raspberries, or a mixed berry blend. Frozen works just as well as fresh.
• Cinnamon raisin. Add a teaspoon of cinnamon and a tablespoon of raisins along with or instead of the blueberries for a classic bagel flavor.
• Plain bagels. Skip the blueberries entirely and use the base dough as-is. These work great as a sandwich base for lunch or dinner. The Greek yogurt dough technique is the same one I use for my Greek yogurt drop biscuits, just shaped differently.
• Protein boost. Add a scoop of vanilla protein powder to the dry ingredients if you want to push the protein past 14 grams per bagel. You may need an extra tablespoon of flour since protein powder absorbs moisture.

Things Worth Knowing

FAQs

Equipment Needed

• Air Fryer
• Large Mixing Bowl
• Cutting Board
• Wire Rack for Cooling
• Medium Saucepan

Recipe

Blueberry Greek Yogurt Bagels

These Blueberry Greek Yogurt Bagels pack 14 grams of protein per serving thanks to a simple Greek yogurt dough base. Frozen blueberries fold right into the mix for a naturally sweet breakfast that takes just 45 minutes from start to finish. At about a dollar per serving, they are easy on the budget and simple to meal prep for busy week mornings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 310

Ingredients Method

Ingredients

  

Dough:

• 1 cup plain Greek yogurt
• 1 3/4 cups whole wheat flour
• 3 tablespoons honey
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Blueberries:

• 1/2 cup frozen blueberries
• 1/4 cup whole wheat flour this helps offset the moisture once you add the blueberries in, do not skip this

Directions

 

1. In a large bowl, combine your whole wheat flour, baking powder and salt and mix everything together.
2. Add your greek yogurt and honey to the bowl and mix everything together. It will be clumpy at first which is normal.
3. Spray your hands with non-stick cooking spray, then work the dough with your hands. This makes it significantly easier to get everything combined.
4. Add your blueberries into the bowl along with additional flour. The additional flour is necessary to help combat the extra moisture the blueberries introduce.
5. Fold the dough over the blueberries and press everything together until the blueberries are distributed throughout and all of the clumps are gone.
6. Once you are happy with the consistency of your dough, place it on a cutting board and divide it into 4 equal parts.
7. Roll each part into a ball.
8. Using your finger, press into the center of each ball to form a hole. From there, shape your ball into a circular bagel shape.
9. Bring a pot of water to a boil.
10. Add your bagels and boil on both sides for 1 minute (2 minutes total.)
11. Drain using a wire rack, then transfer to your air fryer basket.
12. Air fry at 350F for 10 to 15 minutes, or until the bagels are golden brown around the edges. If you prefer to bake these, bake on 375F for 25 minutes.
13. Let them cool for several minutes before serving.

Nutrition Facts