Description
These homemade blueberry bagels are perfectly chewy, slightly sweet, and bursting with juicy berries in every bite. Whether you’re slathering them with cream cheese or topping them with mascarpone and compote, this bakery-style recipe is a must-try for brunch lovers and breakfast bakers alike.
Ingredients
3 ½ cups bread flour
1 ¼ cups warm water (100–110°F)
2 ¼ tsp active dry yeast (1 packet)
2 tbsp white sugar
1 ½ tsp sea salt
1 cup blueberries (fresh, frozen, or dried)
1 tbsp honey or barley malt (for boiling)
1 tbsp blueberry powder (optional)
1 tsp lemon zest (optional)
½ tsp vanilla extract (optional)
Instructions
Activate Yeast
In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.Make the Dough
Add flour and salt gradually. Knead for 8–10 minutes until smooth and slightly tacky. Mix in blueberry powder, zest, or vanilla if using.First Rise
Transfer dough to a lightly oiled bowl. Cover and rise for 60–90 minutes until doubled in size.Fold in Blueberries
Flatten dough and sprinkle with berries. Gently fold to incorporate without overmixing.Shape the Bagels
Divide into 8 portions. Shape into balls, poke holes in the center, and stretch gently. Let rest for 30 minutes.Boil
Bring a large pot of water to a boil. Add honey or barley malt. Boil bagels for 45 seconds per side, working in batches.Bake
Transfer boiled bagels to a lined baking sheet. Bake at 425°F (220°C) for 20–22 minutes, rotating halfway.Cool & Serve
Let cool on a rack for 10 minutes. Slice, toast, or enjoy as-is!
Notes
- Freeze blueberries 30 mins before folding into dough to prevent bleeding.
- Cold ferment the shaped bagels overnight in the fridge for deeper flavor.
- Use dried blueberries for a more controlled swirl and concentrated sweetness.
- Add toppings like oats, raw sugar, or cinnamon-sugar mix before baking for extra flair.
- Prep Time: 1 hour 30 mins (including rise time)
- Cook Time: 22 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: ~270
- Sugar: ~7g
- Sodium: ~310mg
- Fat: 2g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 8g