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With two different types of blueberries, these homemade blueberry bagels are absolutely *bursting* with flavor.
Why You’ll Love This Blueberry Bagel Recipe
These blueberry bagels are unlike any other you’ve ever tasted, in the absolute best way possible. Here’s why:
- You can customize the chewiness of the bagel exterior by changing how long you boil the bagel before cooking.
- They are so tender on the inside and stay soft for dayyyyys.
- This blueberry bagel recipe utilizes two different types of blueberries – giving your bagel tiny bursts of tart & sweet blueberry flavor throughout in juicy AND chewy spurts.
- They’re actually so incredibly easy to make. Follow my steps below to know how!
Ingredients in Homemade Blueberry Bagels
- Warm water (105° F- 113° F)
- Dry active yeast
- Brown sugar
- Bread flour – The bread flour here keeps these bagels SOFT FOR DAYS.
- Salt
- Frozen wild blueberries – I prefer wild blueberries because they are smaller and packed with flavor.
- Dried blueberries – These transform into the perfect chewy blueberry in your bagel for extra bursts of flavor.
How to Make Blueberry Bagels
- In a small bowl, combine the warm water, yeast and brown sugar. Stir to combine and set aside until bubbly and foamy.
- In the bowl of a stand mixer or in a large bowl if kneading by hand, measure out and combine the 4 1/3 cup bread flour, salt, frozen wild blueberries and dried blueberries.
- If using a stand mixer, pour the bubbly yeast mixture into the mixer. Using the dough hook, knead the dough together for 10 minutes. Add up to 1/4 cup extra flour, if needed. The dough should be soft, but not sticky.
- If kneading by hand, pour the bubbly yeast mixture into the bowl with the dry ingredients. Stir with a sturdy spoon until you can’t stir anymore. At that point, pour the dough out onto a clean countertop and knead by hand until a soft dough forms. If the dough sticks to the counter or your hands, add a bit more flour until it can be easily worked with without sticking to your hands. It should be slightly tacky, but not sticky.
- Cover the dough and allow it to rest for 15 minutes.
- Once the dough has rested, use a bench scraper to divide the dough into 8 equal sized pieces.
- Roll each piece into a tight ball by pushing and pulling on the counter with the palm of your hand on the top of the dough, moving it in circles.
- Flatten the dough slightly and then press your thumb into the dough to create the center hole. Pull gently while moving the dough around your thumb to create the bagel shape.
- Repeat with remaining dough and arrange on a silicone lined cookie sheet.
- Cover and allow the bagels to rise for 30 minutes.
- When the bagels have been rising for about 20 minutes, fill a large pot with about 4 inches of water and place on the stovetop over high heat and bring to a boil.
- Preheat the oven to 425° F.
- Once the water is boiling, working in batches, boil each bagel for 30 seconds to 1 minute, flipping the bagel and repeating the process. The longer they boil for the chewier their crust will be.
- Remove from the boiling water and place back on the parchment lined cookie sheet.
- Repeat until all bagels have been boiled.
- Bake at 425° F for 15-17 minutes or until golden brown.
- Allow the bagels to cool for 10 minutes after coming out of the oven and then enjoy!
Homemade Bagel Tips
There are a couple of things that make baking homemade bagels much easier! First, I recommend grabbing an extra large cookie sheet + silicone mat so you can bake all of your bagels at once. Necessary? No. But highly convenient. Second, this spider strainer is a must for boiling your bagels. A slotted spoon will get the job done, but this spider will allow the water to drip off of the bagels so much easier & quicker.
How to Store my Blueberry Bagel
Store your bagels in an airtight zip lock bag at room temperature for up to 3 days (if they last this long).
Other Bagels to Try
Homemade Blueberry Bagel
With two different types of blueberries, these homemade blueberry bagels are absolutely *bursting* with flavor.
Ingredients
- 1 1/2 cups warm water (105° F- 113° F)
- 1 1/2 tbsp dry active yeast
- 1 tbsp brown sugar
- 4 1/3 cups bread flour + up to 1/4 cup
- 2 tsp salt
- 1 cup frozen wild blueberries
- 1/2 cup dried blueberries
Instructions
- In a small bowl, combine the warm water, yeast and brown sugar. Stir to combine and set aside until bubbly and foamy.
- In the bowl of a stand mixer or in a large bowl if kneading by hand, measure out and combine the 4 1/3 cup bread flour, salt, frozen wild blueberries and dried blueberries.
- If using a stand mixer, pour the bubbly yeast mixture into the mixer. Using the dough hook, knead the dough together for 10 minutes. Add up to 1/4 cup extra flour, if needed. The dough should be soft, but not sticky.
- If kneading by hand, pour the bubbly yeast mixture into the bowl with the dry ingredients. Stir with a sturdy spoon until you can’t stir anymore. At that point, pour the dough out onto a clean countertop and knead by hand until a soft dough forms. If the dough sticks to the counter or your hands, add a bit more flour until it can be easily worked with without sticking to your hands. It should be slightly tacky, but not sticky.
- Cover the dough and allow it to rest for 15 minutes.
- Once the dough has rested, use a bench scraper to divide the dough into 8 equal sized pieces.
- Roll each piece into a tight ball by pushing and pulling on the counter with the palm of your hand on the top of the dough, moving it in circles.
- Flatten the dough slightly and then press your thumb into the dough to create the center hole. Pull gently while moving the dough around your thumb to create the bagel shape.
- Repeat with remaining dough and arrange on a silicone lined cookie sheet.
- Cover and allow the bagels to rise for 30 minutes.
- When the bagels have been rising for about 20 minutes, fill a large pot with about 4 inches of water and place on the stovetop over high heat and bring to a boil.
- Preheat the oven to 425° F.
- Once the water is boiling, working in batches, boil each bagel for 30 seconds to 1 minute, flipping the bagel and repeating the process. The longer they boil for the chewier their crust will be.
- Remove from the boiling water and place back on the parchment lined cookie sheet.
- Repeat until all bagels have been boiled.
- Bake at 425° F for 15-17 minutes or until golden brown.
- Allow the bagels to cool for 10 minutes after coming out of the oven and then enjoy!
Nutrition
Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 585mg | Potassium: 84mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.2mg
Like this recipe? Rate and comment below!
By far the best blueberry bagel I’ve had in my 31 years of living 😂 ! I can’t wait to make these again the dehydrated blueberries were really the perfect addition