Love bagels but don't have the time and money to go to a bagel shop each day? You can get the taste of freshly made bagels at home. Check out these Blueberry Bagels, and see how easy it is to enjoy yummy New York-style bagels without ever leaving the house. If you love blueberries, be sure to also try our Easy Blueberry Muffins.
⭐Why You'll Love This Easy Bagel Recipe
- These taste amazing fresh out of the oven with their blueberry flavor and chewy texture!
- This blueberry bagel recipe contains no preservatives
- Cheaper and easier than going to the store for fresh bagels.
- Yeast - You can use active dry yeast or instant 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 by using bread flour.
- Blueberries - Add blueberry flavor, moisture, and purple color to bagels.
📋How to Make Bagels at Home
STEP 1: In a small bowl, mix 1 ¼ cup warm water and 2 tablespoons of sugar.
STEP 2: Pour 1 packet of yeast into the bowl with the liquid and allow the mixture to rest for 5 minutes until it gets foamy.
STEP 3: Mix 3 ½ cups of bread flour and 1 ½ teaspoon salt in a large bowl.
STEP 4: Make a well in the center of the flour and pour in the water and yeast mixture. Mix well.
STEP 5: In a small dish, coat 1 cup of blueberries with ¼ cup flour.
STEP 6: 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.
STEP 7: Divide the dough into 8 equal pieces. I usually will weigh them on a food scale to make sure they are equal.
STEP 8: Make a hole into the center of each dough ball. Set the bagels on a baking sheet and let them rise for 30 minutes.
STEP 9: While the bagels are rising, 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.
STEP 10: Place the bagels back on a greased baking sheet or use parchment paper. Bake at 425 degrees for 20 minutes.
STEP 11: 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.
Tip 1: You can use all-purpose flour to make these, but I have found the best results by using bread flour.
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.
What do you put on a blueberry bagel?
Butter and cream cheese make great toppings for blueberry bagels.
Can I put these homemade bagels in the toaster?
Yes, they toast up really nicely. I love toasting them and serving them with butter.
How do I store leftover bagels?
If you plan to eat the leftover bagels within a few days, simply place them in an airtight container at room temperature for 2 days. You can refrigerate homemade bagels for up to 1 week.
Can you freeze these blueberry bagels?
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.
Can I use frozen blueberries with this recipe?
Yes, you can. They will add some moisture to the dough and your dough will be more purple.
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Blueberry Bagels Recipe
- 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.
- 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 use all-purpose flour to make these, but I have found the best results by using bread flour.
- 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.