greek yogurt blueberry crunch bagels

My latest favorite yogurt dough creation: higher-protein blueberry bagels with a (Panera-inspired) cinnamon crunch topping.
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greek yogurt blueberry crunch bagels

see it in action…

greek yogurt blueberry crunch bagels



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)


  • 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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