My latest favorite yogurt dough creation: higher-protein blueber

My latest favorite yogurt dough creation: higher-protein blueberry bagels with a (Panera-inspired) cinnamon crunch topping. Thank you for introducing me to this magical dough years ago! For the bagels:  1 1/2 cups all-purpose flour  2 tsp. baking powder 1 tsp. light brown sugar  1/2 tsp. ground cinnamon  1/2 tsp. kosher salt 1 cup Greek yogurt (any fat percentage); I like Fage 1/3 cup frozen wild blueberries  For the topping:  1/2 tbsp. unsalted butter  1 tbsp. all-purpose flour  1 tbsp. light brown sugar 1 tsp. turbinado or granulated sugar 1/2 tsp. cinnamon  1 egg beaten with 1 tsp. water (for egg wash) Whisk together flour, baking powder, sugar, cinnamon, and salt in a medium bowl.  Gently fold together yogurt and blueberries in a small bowl. Add to flour mixture and fold and press with a rubber spatula until a shaggy dough forms (it will look dry).  Transfer to work surface and knead until smooth. (Dust with flour if it gets too sticky). Divide into 4 pieces. Let rest while you make topping.  Melt butter in now-empty yogurt bowl. Add flour, sugars, and cinnamon. Stir until clumpy.   Roll 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 min. (Or bake in upper third of 375°F oven on greased parchment for 25 to 30 min).  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.  **fresh blueberries will work but they don’t incorporate into the dough as well 🫐

Good

% Daily Values based on a 2,000 calorie diet