Description
Delight in these homemade blueberry bagels, featuring a sweet blueberry sauce blended into a tender, chewy dough made with fresh and dried blueberries. Boiled briefly in honey-sweetened water for a classic crust, then baked to golden perfection, these bagels offer a perfect balance of fruity flavor and traditional texture — ideal for breakfast or brunch.
Ingredients
Blueberry Sauce
- 1 and 1/2 cups (about 200g) fresh or frozen blueberries
- 2 tablespoons (25g) granulated sugar
Dough
- 1 cup (240g/ml) warm water (between 100–110°F/38–43°C)
- 1 tablespoon instant or active dry yeast
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup (120g) dried blueberries
- 3 and 3/4 cups (488g) bread flour (spooned & leveled), plus more as needed
- 2 teaspoons salt
- Nonstick spray or 2 teaspoons butter or olive oil (for coating bowl)
Boiling and Baking
- 2 quarts (1.9L) water
- 1/4 cup (85g) honey or barley malt syrup
- Egg wash: 1 egg white beaten with 1 tablespoon water
Instructions
- Cook the blueberries: Place the blueberries and half of the sugar (2 tablespoons/25g) into a small saucepan over medium-low heat. Stir continuously with a silicone spatula until the mixture thickens into a sauce slightly thinner than jam, about 10 minutes. Remove from heat and allow to cool slightly to about 110°F or cooler, optionally chilling in the refrigerator.
- Prepare the yeast mixture: In the bowl of a stand mixer fitted with a dough hook, combine warm water, remaining 2 tablespoons sugar, and yeast. Cover and let it sit for 5-10 minutes until foamy and frothy on top.
- Mix the dough: Add 1/2 cup (130g) of the cooled blueberry sauce (do not exceed), vanilla extract, dried blueberries, 1 cup of bread flour, and salt to the yeast mixture. Beat on medium speed to incorporate, then gradually add remaining flour, beating on medium speed for 2 minutes until the dough forms and pulls away from bowl sides. Add more flour or water by teaspoons as needed to achieve a stiff, elastic dough.
- Knead the dough: Continue kneading on low speed in the mixer for 6-8 minutes or knead by hand on a floured surface for the same duration until smooth and elastic. Add small amounts of flour if dough becomes sticky during kneading.
- First rise: Lightly grease a large bowl with nonstick spray, butter, or oil. Place dough in bowl, turning to coat in oil. Cover with plastic wrap or kitchen towel and let rise at room temperature for 2 hours or until doubled in size.
- Shape the bagels: Punch down risen dough and divide it into 8 equal pieces (~130g each). Shape each into a ball, then press and stretch finger through center to form a hole about 1.5–2 inches wide. Place shaped bagels on lined baking sheets, cover loosely, and rest for 5-10 minutes.
- Preheat oven: Set oven to 425°F (218°C) in preparation for baking.
- Prepare water bath: In a large wide pot, bring 2 quarts (1.9L) water with honey or barley malt syrup to a boil. Reduce heat to medium-high.
- Boil the bagels: Drop 2-3 bagels at a time into boiling water, ensuring they have space to float. Boil 1 minute, flip, then boil another 1 minute. Remove with a slotted spatula and drain excess water, returning bagels to baking sheets.
- Apply egg wash: Brush the top and sides of each bagel with the beaten egg white and water mixture using a pastry brush.
- Bake: Bake bagels in the preheated oven for 26–30 minutes, rotating pans halfway through, until light golden brown.
- Cool and serve: Allow bagels to cool on baking sheets for 20 minutes, then transfer to a wire rack to cool completely. Slice, toast, and add desired toppings before serving.
- Storage: Store leftover bagels tightly covered at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 3 months.
Notes
- Use instant yeast for quicker activation, or active dry yeast but ensure proper proofing.
- Blueberry sauce should not exceed 1/2 cup to avoid overly wet dough.
- Dried blueberries add texture and bursts of flavor; they can be substituted with other dried fruit if desired.
- Do not over-flour dough during mixing and kneading to maintain moist, chewy bagels.
- Boiling the bagels in honeyed water gives them a shiny crust and slight sweetness characteristic of authentic bagels.
- Resting shaped bagels before boiling helps them hold their shape.
- Toasting and topping with cream cheese or butter is recommended for serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
