Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, mix yogurt and 2.5 cups self-rising flour and stir until a dough forms. If your dough is too sticky to work with, gradually add more flour until you have a dough that is tacky but not too sticky. It’s okay if you don’t use up all the flour. Or if the dough is still too sticky, you can add more flour as needed.

Gently fold the blueberries into the dough, doing your best not to crush them too much. Add more flour if needed as adding the blueberries will make the dough a little more sticky.

Divide the dough into 10 equal pieces. Very lightly flour your working surface. Gently roll out each dough, until it is about 8 inches long. Try to make the rope as even and smooth as possible. Form a circle with the rope and pinch the ends together. There should be about a 1.25 to 1.5 inch wide hole in the middle of each dough round. Repeat with the remaining dough.

Place bagels on the prepared baking sheets and brush with egg wash if desired. Bake for 25-30 minutes or until golden brown on top and cooked through.

Let bagels cool slightly before eating. Bagels are best enjoyed soon after they are done baking, while the exterior is slightly crispy. Store uneaten bagels in an airtight container in the fridger or freezer. I recommend toasting leftover bagels before eating.