blueberry bagel recipe
Make this homemade blueberry bagel recipe with a sweet blueberry flavor, chewy texture, and golden brown crust. Perfect for breakfast or brunch!
Ingredients
- For the Dough
- 4 cups bread flour plus extra for dusting
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 ½ cups warm water around 110°F
- 2 tablespoons sugar
- 1 cup blueberries fresh or frozen, room temperature if frozen
- For Boiling & Baking
- 1 large pot of water fill a large pot to ¾ full and bring to a boil
- 2 tablespoons sugar or honey to add sweetness to the water
- 1 egg beaten (for egg wash)
Instructions
- Activate yeast (5 minutes).
- In a stand mixer bowl, combine warm water and sugar. Stir in yeast and let sit until foamy.
- Mix dough (10 minutes).
- Add flour and salt. Using a dough hook, knead until a smooth dough ball forms. Gently fold in blueberries at the end.
- First rise (60 minutes).
- Cover with a damp towel and let rest in a warm spot until doubled in size.
- Shape bagels (10 minutes).
- Punch down dough. Divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your finger and stretch into a ring.
- Second rise (20 minutes).
- Place shaped bagels on a baking sheet lined with parchment paper. Cover and let rest until slightly puffy.
- Boil bagels (2 minutes each side).
- Bring a pot of water to a boil, add sugar or honey, then gently lower bagels with a slotted spoon. Boil 1–2 minutes per side, then remove and drain.
- Egg wash & bake (20–25 minutes).
- Preheat oven to 425°F. Brush bagels with egg wash, then bake for 20 minutes or until golden brown.
- Cool & serve.
- Let cool on a wire rack for at least 10 minutes. Slice and enjoy with cream cheese!
Notes
- Don’t overmix blueberries or they’ll bleed into the dough—fold gently.
- Use warm water, not hot, to keep yeast alive.
- Boiling the bagels before baking is key to that chewy crust.
- Shape evenly for even baking.
- Egg wash gives that glossy golden-brown finish.
- Store at room temperature in an airtight container for 2 days, refrigerate for 4–5 days, or freeze up to 2 months.