Blueberry Bagels Recipe
Make homemade blueberry bagels with this easy recipe! Soft, chewy, and packed with juicy blueberries—perfect for breakfast or a snack.
INGREDIENTS
Bagel Dough
- 3 ½ cups bread flour – High-protein flour for a chewy texture.
- 1 packet 2 ¼ teaspoons active dry yeast – Helps the dough rise.
- 1 ¼ cups warm water 110°F/43°C – Activates the yeast.
- 2 tablespoons sugar or honey – Feeds the yeast and adds slight sweetness.
- 1 teaspoon salt – Enhances the flavor.
- 1 cup blueberries fresh or dried – Adds fruity sweetness and texture.
- 1 tablespoon vegetable oil – Helps keep the dough soft and pliable.
Boiling Water Additions
- 1 tablespoon honey or sugar – Enhances flavor and shine.
- ½ teaspoon baking soda optional – Makes the crust chewier.
Egg Wash (Optional for Golden Crust)
- 1 egg + 1 tablespoon water – Gives a glossy finish.
INSTRUCTIONS
Activating the Yeast
- In a small bowl, mix warm water and sugar (or honey).
- Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
Mixing and Kneading the Dough
- In a large mixing bowl, combine bread flour and salt.
- Pour in the yeast mixture and vegetable oil, stirring until a rough dough forms.
- Transfer to a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic.
Incorporating the Blueberries Properly
- If using fresh blueberries: Gently fold them in at the end of kneading to prevent bursting.
- If using dried blueberries: Mix them in during kneading for even distribution.
First Rise (Bulk Fermentation)
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Shaping the Bagels
- Punch down the risen dough to release excess air.
- Transfer to a floured surface and divide into 8 equal pieces.
- Shape each piece into a smooth ball and poke a 1 ½-inch hole in the center.
Boiling the Bagels for the Perfect Texture
- Bring a large pot of water to a gentle boil.
- Add 1 tablespoon honey or baking soda for extra chewiness and shine.
- Boil each bagel for 30-45 seconds per side:
- 30 seconds = softer crust
- 45-60 seconds = chewier crust
- Use a slotted spoon to transfer bagels to a parchment-lined baking sheet.
Baking the Blueberry Bagels to Perfection
- Preheat your oven to 425°F (220°C).
- Use a baking stone or preheated baking sheet for even heat distribution.
- If your oven has a convection setting, use it for a crispier crust.
- Place the boiled bagels on a parchment-lined baking sheet.
- Brush with egg wash for extra shine (optional).
- Bake for 18-22 minutes, until golden brown.
NOTES
Best Flour to Use
- Bread Flour – The best choice because of its high protein content, which develops strong gluten for a chewy texture.
- All-Purpose Flour – Works as a substitute but produces softer bagels with less chewiness.
Fresh vs. Dried Blueberries
Fresh Blueberries
- Juicy, natural sweetness.
- Softer bursts of flavor.
- Can make the dough sticky.
Dried Blueberries
- More concentrated flavor.
- Easier to knead into the dough.
- Slightly firmer texture.