Wild Blueberry Greek Yogurt Bagels

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes 

Cook Time: 25 minutes 

Yield:  4 bagels 

Ingredients:

• ½ cup Wyman’s Frozen Wild Blueberries, thawed, rinsed, and drained 
• 1 ¼ cup all-purpose flour 
• 2 ½ teaspoons baking powder 
• ¼ teaspoon fine sea salt 
• ¼ teaspoon cinnamon 
• 1 cup plain greek yogurt 
• 1 teaspoon honey 
• 1 egg + 1 tablespoon water, lightly beaten 

Directions:

1. Preheat the oven 375°F. Line a baking sheet with parchment paper. 
2. In a medium bowl, whisk together the flour, baking powder, sea salt and cinnamon until combined. Using a silicone spatula, stir in the greek yogurt and honey until a dough forms. 
3. Turn the dough out on a lightly floured surface. Form into a ball then flatten it out. Add the blueberries on top, then fold the dough over them to form a ball. Knead the dough for 30 seconds to 1 minute, adding more flour as needed. Dough should be tacky but shouldn’t stick to your hands. 
4. Divide the dough into 4 equal balls. Roll each into a 9-inch-long rope and connect the ends to form a bagel shape. Place on the prepared baking sheet. 
5. Lightly brush the tops of the bagels with the egg wash. Bake for 25 minutes, or until golden. Transfer to a cooling rack to cool completely before slicing and toasting.