A satisfying homemade alternative to store-bought bagels
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bread flour instant yeast granulated sugar salt warm water blueberries (fresh or dried) cornmeal (for dusting the baking sheet) optional toppings: egg wash, cinnamon sugar, oats, etc.
Directions
In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add flour and salt to the yeast mixture and knead until a stiff dough forms.
Gently fold in blueberries until evenly distributed. If using fresh berries, be careful not to crush them too much.
Cover the dough and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide it into 8 equal pieces.
Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape.
Let the shaped bagels rest for 15–20 minutes while you bring a large pot of water to a boil. Preheat oven to 425°F (220°C).
Boil the bagels 1–2 minutes per side. Remove and place on a cornmeal-dusted baking sheet.
Optional: Brush with egg wash and sprinkle with your favorite toppings.
Bake for 20–25 minutes, or until golden brown.
Let cool on a wire rack before serving.
Servings and timing
Makes 8 bagels Prep time: 30 minutes Rise time: 1.5 hours Cook time: 25 minutes Total time: About 2.5 hours
Variations
Vegan Version: Skip the egg wash or use plant-based milk for a glossy finish.
Gluten-Free: Use a gluten-free bread flour blend, though texture may vary.
Lemon Blueberry: Add lemon zest to the dough for a citrusy twist.
Cinnamon Blueberry: Mix cinnamon into the dough for a warm spice flavor.
Sweet Topping: Sprinkle cinnamon sugar or turbinado sugar on top before baking.
Stuffed Bagels: Fill with blueberry jam or cream cheese before shaping.
Storage/Reheating
Store cooled bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, slice bagels in half and store in freezer-safe bags for up to 2 months. Reheat in the toaster or oven until warm and crispy.
FAQs
Can I use frozen blueberries?
Yes, but thaw and drain them first to avoid adding excess moisture to the dough.
How do I prevent blueberries from bursting during mixing?
Fold them in gently and consider using dried blueberries to reduce the risk of bleeding.
Why boil bagels before baking?
Boiling gives bagels their chewy texture and helps develop that golden crust during baking.
Can I make the dough ahead of time?
Yes, after the first rise, refrigerate the dough overnight. Shape and boil the next day.
What flour is best for bagels?
Bread flour works best due to its higher protein content, which gives bagels their chewy texture.
Can I use all-purpose flour instead?
You can, but the texture will be slightly softer and less chewy than traditional bagels.
How do I get a shiny finish on my bagels?
Brush them with egg wash or a mixture of water and maple syrup before baking.
What if I don’t have cornmeal?
You can use parchment paper or lightly grease the baking sheet to prevent sticking.
How do I make mini blueberry bagels?
Divide the dough into 12 smaller portions and reduce the baking time slightly.
What can I serve with blueberry bagels?
They pair well with cream cheese, butter, jam, nut butter, or even honey for a sweet treat.
Conclusion
Homemade Blueberry Bagels are a delicious way to bring a touch of bakery magic to your own kitchen. With their chewy texture, bursts of sweet berry flavor, and golden crust, these bagels are worth every step. Whether toasted with cream cheese or eaten warm from the oven, they’re sure to become a favorite breakfast staple.
Homemade Blueberry Bagels are chewy, golden, and filled with bursts of sweet blueberry flavor. Made with simple ingredients and no special equipment, these bakery-style bagels are perfect for breakfast, snacks, or sandwiches.
Author:Catherine
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:2 hours 30 minutes
Yield:8 bagels
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups bread flour
2 1/4 tsp instant yeast (1 packet)
2 tbsp granulated sugar
1 1/2 tsp salt
1 1/4 cups warm water (110°F/45°C)
1 cup blueberries (fresh or dried)
Cornmeal, for dusting
Optional: 1 egg (for egg wash), cinnamon sugar, oats, etc.
Instructions
In a large bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add bread flour and salt to the yeast mixture and knead until a stiff dough forms, about 8–10 minutes by hand or 5 minutes with a dough hook.
Gently fold in the blueberries until evenly distributed, being careful not to crush them.
Cover the dough and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide it into 8 equal pieces.
Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape.
Let bagels rest for 15–20 minutes while bringing a large pot of water to a boil. Preheat oven to 425°F (220°C).
Boil each bagel for 1–2 minutes per side, then remove and place on a cornmeal-dusted baking sheet.
Optional: Brush with egg wash and sprinkle with desired toppings.
Bake for 20–25 minutes or until golden brown.
Let cool on a wire rack before serving.
Notes
Use dried blueberries for easier mixing and less bleeding.Add lemon zest to the dough for a citrus twist.Replace egg wash with plant milk for a vegan version.Store bagels in the freezer for up to 2 months.Use gluten-free bread flour for a GF alternative (texture may vary).
