Buckwheat Apricot & Blueberry Bagel Knots

Updated: Aug 17, 2020

Buckwheat Apricot & blueberry Bagel Knots

White toasted bagels were a big favourite of mine & I thought I’d miss them terribly when I cut them out out of my diet with all the other white processed carbs that trigger the blood sugar rollercoaster. White bagels were like a dessert, especially toasted with butter, cream cheese & jam. But whenever I’d eat one, within 30mins of eating one I’d be grappling plummeting energy levels to try and stay awake. I’d feel claggy & stodgy for hours after then I’d get the inevitable bloated belly.   Still the bagel remains up there on people’s list of tasty breakfast & lunch snacks. So here it is, a low GI, gluten free & sugar free bagel that packs in the fibre and won’t send your blood sugar soaring. 

Buckwheat Apricot & blueberry Bagel Knots


  • 1 cup buckwheat flour ( or 1.5 cup of GF all purpose flour) Plus more for rolling 

  • 3/4 cup plain yogurt 

  • 2 tsp baking powder

  • 1/2 teaspoon salt

  • 1 tbsp cinnamon 

  • 1 tbsp physilium husk (maybe more if not binding properly)

  • 1/2 cup of apricot & blueberries blended into a chunky mixture.

  • 1 egg whisked 

For the egg wash 

  • 1 egg

  • 1 teaspoon water


  1. Preheat oven to 180

  2. In a bowl add the flour, baking powder, cinnamon, psyllium husk & salt. Mix well together. 

  3. Stir in the whisked egg & blueberry, apricot mixture followed by adding the yogurt a little at a time (you may not use it all or you may need to add more until you get true desired doughy consistency). Take care folding the mix together.  If it’s too wet and sticky, add a little more flour. 

  4. When the dough has formed place it in dough onto a well floured surface. Split the dough in to quarters. Roll each quarter out and sp