Love bagels and easy bread recipes but don't have the time and money to go to a bagel shop each day? Check out this Blueberry Bagels Recipe, and see how easy it is to enjoy yummy New York-style bagels without ever leaving the house. Be sure to also try our Cottage Cheese Bagels!
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Blueberry Bagels
This easy bagel recipe makes delicious treats, especially when eaten fresh from the oven. Their blueberry flavor and chewy texture make them irresistible. Even better, this recipe doesn't contain any preservatives, making it a healthier option than store-bought bagels.
Not only are these homemade blueberry bagels healthier, but they're also much cheaper and easier than constantly buying them from the store. Don't you just love easy breakfast recipes?
Blueberry Recipes
I love how versatile blueberries are - you can add them to pancakes, muffins, smoothies, and even savory dishes like salads or sauces. Plus, their vibrant blue color adds a fun touch to any dish. Blueberry recipes for the win!
- Easy Blueberry Muffins
- Red White and Blue Cheesecake Salad Recipe
- Blueberry Banana Bread
- Keto Low Carb Lemon Blueberry Bread
Bleuberry Bagel Ingredients
- Yeast - You can use active dry yeast or instant yeast.
- Water - To reactivate the yeast.
- Sugar - Helps to bring out the sweetness in the blueberries.
- Flour - You can use all-purpose flour to make these, but I have found the best results using bread flour.
- Blueberries - Add blueberry flavor, moisture, and purple color to bagels.
How to Make Bagels at Home
In a small bowl, mix 1 ¼ cup warm water and 2 tablespoons of sugar. Pour 1 packet of yeast into the bowl with the liquid and allow the mixture to rest for 5 minutes until it gets foamy.
Mix 3 ½ cups of bread flour and 1 ½ teaspoon salt in a large bowl.
Make a well in the center of the flour and pour in the water and yeast mixture. Mix well.
In a small dish, coat 1 cup of blueberries with ¼ cup flour.
Fold the berries into the bagel dough. Knead, by hand or with a stand mixer with a dough hook attachment, for about 10 minutes. Cover the dough with a damp towel and let it rise about 1 - 1 ½ hours or until it has doubled in size.
Divide the dough into 8 equal pieces. I usually will weigh them on a food scale to make sure they are equal.
Make a hole into the center of each dough ball. Set the bagels on a baking sheet and let them rise for 30 minutes.
While the bagels rise, boil water in a stock pot or large saucepan. When the bagels have finished their last rise, put them in the large pot of water.
Flip the bagels after 1 minute using a slotted spoon and allow them to boil on the other side for 1 minute. If you want extra chewy bagels, allow them to boil for 2 minutes per side.
Place the bagels back on a greased baking sheet or use parchment paper. Bake at 425 degrees for 20 minutes. Move bagels to a wire rack for cooling.
I love eating these bagels fresh from the oven, generously topped with butter or cream cheese. If you want to try and make air fryer blueberry bagels, try this recipe from Fork to Spoon.
Tips For Blueberry Bagel Recipe
Tip 1: You could go with all-purpose flour, but trust me, bread flour gives the best results in my experience.
Tip 2: If you can, use fresh blueberries. They will give the bagels the best flavor and texture. If you use frozen blueberries, make sure they are thawed and drained before using.
FAQs For Blueberry Bagels
Butter and cream cheese make great toppings for blueberry bagels.
Yes, they toast up nicely. I love toasting them and serving them with butter.
Yes, you can. They will add some moisture to the dough, and your dough will become more purple.
Yes, you can. I often make a big batch and freeze the leftovers in an airtight sealed bag. They will last for a few months this way.
If you plan to eat the leftover bagels within a few days, place them in an airtight container at room temperature for 2 days. You can refrigerate homemade bagels for up to 1 week.
Bagel Recipes
Making bagels at home is simple, allowing you to customize them to suit different tastes and diets. So grab your flour and yeast and try one of these easy bagel recipes:
Essential Baking Making Tools
There are only a few kitchen tools that you need to make homemade bagels. First, a mixing bowl and measuring cups are essential for making the dough. A sturdy rolling pin will come in handy when shaping the bagels.
And of course, you can't forget about a baking sheet and oven to bake them. With just a few basic kitchen tools that you can find on Amazon, you'll be well on your way to enjoying fresh homemade bagels in no time!
Moxinox Rose Gold Mixing Bowls with Airtight Lids, Stainless Steel Nesting Mixing Bowls Set of 7, Ideal for Baking, Prepping and Serving Food, Size 7, 3.6, 2.7, 2.1, 1.5, 1.1,0.8 QT, Stackable Design
Zalaxt Gold Measuring Cups and Spoons Set with Fragrant Wood Handle, Measuring Cups, Metal Measuring Spoons and Measuring Cup Set for Cooking & Baking, Set of 8 pcsZulay Kitchen 17-Inch Marble Rolling Pin With Stand - Polished Marble Rolling Pins For Baking - Long Rolling Pin Marble With Beechwood Handle - Non-stick Roller Pin For Baking Pastries, Bread & PizzaWilton Recipe Right Small Non-Stick Baking Sheet, Cookie Sheet, 13.2 x 9.25-Inch, SteelRainspire 2-Pack Cooling Rack 10Farberware Enamel on Steel Stock Pot/Stockpot with Lid - 16 Quart, Aqua Blue
Easy Bagels
📖 Recipe
Blueberry Bagels Recipe
Video
Ingredients
- 1 pack yeast
- 2 tablespoon sugar
- 1 ¼ cup warm water
- 3 ½ cups bread flour
- ¼ cup flour (for dusting blueberries)
- 1 ½ teaspoon salt
- 1 cup blueberries
Instructions
- In a small bowl, mix 1 ¼ cup warm water and 2 tablespoon sugar.
- Pour in 1 pack of yeast and allow to rest for 5 minutes and it gets foamy.
- In a bowl,mix 3 ½ cups all purpose flour and 1 ½ teaspoon salt.
- Make a well in the center and pour the water and yeast mixture.
- Mix well.
- In a small dish, coat 1 cup blueberries with ¼ cup flour.
- Fold the blueberries into the bagel dough.
- Cover and let rise about 1 - 1 ½ hours or until it has doubled in size.
- Divide the dough into 8 balls.
- Using your thumb, make a hole in the center.
- Set on a baking sheet and let rise for 30 minutes.
- While the bagels are rising, in a stock pot, boil water.
- After their last rise, put the bagel in the boiling water. Flip after 1 minute and allow to boil on the other side for 1 minute. (For extra chewy bagels, allow 2 minutes per side.)
- Put back on a baking sheet. Bake at 425 for 20 minutes.
- Move bagels to a wire rack for cooling.
Notes
- You can freeze these bagels. I often make a big batch and freeze the leftovers in an airtight, sealed bag. They will last for a few months this way.
- You can make these using all-purpose flour, but I have found that using bread flour gives the best results.
- For the best flavor and texture, it's recommended to use fresh blueberries. If you opt for frozen blueberries, make sure to thaw and drain them before using.
Jess says
Bagels did not boil or float. Not sure I followed recipe step by step. Came out very dense.
Vicky says
Thanks for trying out the recipe and for sharing your experience. I know it can be a little frustrating when things don't turn out as planned. It sounds like the dough may have needed more kneading or the yeast could’ve been inactive. Make sure the water for boiling is at a full boil too. Hope this helps.
M says
Hello. So I used fresh blueberries and they just got smashed and made the dough super watery and they separated and I tags to toss them out. Should on it have used fresh ones?
Vicky says
Sorry to hear that. I have not use frozen blueberries and only made this with fresh and I have never experienced this. I wonder if maybe the blueberries were not firm enough?
Linda says
What about adding dried blueberries to this recipe? I use a recipe almost identical to this for plain bagels and they are perfect
Vicky says
I have never tried this, but I will next time I make blueberry bagels. Thanks for the tip!
kathy says
I would definitely yell your viewer's that if they add parchment to the pan and add a splash of olive oil or what you prefer so when you lay your bagel shapes on pre-oiled pan then they won't stick and make it so difficult to remove into the water! and then you can still use the pan with parchment for baking the bagels! But, great recipe thanks!!
I also recommend watching a you tube video at about the 9 minute mark to see the great way she uses to make her bagels!! So much easier than with my arthritis fingers! **( Elliot Homestead-make your own bagels, you tube)Good Luck and Merry Christmas to all who celebrate!
Erin Corbin says
I'm wondering if these can be started the night before and then finished in the morning? If so, would you suggest finishing Step 8 and then refrigerating them until morning? Thanks so much - these look delicious and I can't wait to try them!
Vicky says
I have never tried that before, but I think it should work. I checked out overnight bagel recipes and they just did the boiling and baking in the morning. Hope it works out for you. Thanks for stopping by!