greek yogurt blueberry crunch bagels
see it in action…
greek yogurt blueberry crunch bagels
4
Ingredients
For the bagels:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup Greek yogurt (any fat percentage); I like Fage
- 1/3 cup frozen wild blueberries
For the topping:
- 1/2 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon turbinado or granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 large egg beaten with 1 teaspoon water (for egg wash)
Instructions
- Whisk together the flour, baking powder, sugar, cinnamon, and salt in a medium bowl.
- Gently fold together yogurt and blueberries in a small bowl. Add to the flour mixture and fold and press with a rubber spatula until a shaggy dough forms (it will look dry).
- Transfer to a work surface and knead until smooth. (Dust with flour if it gets too sticky). Divide into 4 pieces. Let rest while you make the topping.
- For the topping: melt the butter in the now-empty yogurt bowl. Add the flour, sugars, and cinnamon. Stir until clumpy.
- Roll the dough balls into 6 to 8-inch ropes and bring ends together. Brush with egg wash and sprinkle with topping.
- Air fry at 325°F in a greased, preheated air fryer until golden brown, 18 to 20 minutes. (Alternatively, bake in the upper third of a 375°F oven on greased parchment for 25 to 30 minutes).
- Let cool 15 minutes before slicing. (This prevents the insides from being too soft). Enjoy as-is or toast halves before spreading with cream cheese or butter.
Recipe note: fresh blueberries will work, but they don’t incorporate into the dough as well.
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