Preheat oven to 475F

Set up your electric mixer with a kneading/paddle attachment, if you have one.

In the bowl of your electric mixer, combine the self-raising flour and yogurt and knead for 6 minutes until a ball forms. Add additional self-raising flour as needed. (The moisture of your yogurt may affect the exact quantities.)

If you don’t have an electric mixer, you will need to knead the dough by hand for the 6 minutes.

Once the dough forms a cohesive, elastic ball of dough, remove it from the bowl and place on a work space dusted with additional flour.

Divide the dough into 6 equal portions, knead 10ish blueberries into each bagel portion.

Form each portion of dough into a bagel. Make them wider with a bigger hole than a normal bagel as they will get smaller with baking.

Place the formed bagels onto a cookie sheet lined with parchment paper or a silicone baking mat.

Brush the bagels with the egg white, if desired.

Bake for 10-14 minutes, until tops of bagels are golden brown.