Blueberry Bagels

Why You’ll Love This Recipe

These blueberry bagels offer everything you love about bakery-quality bagels—chewy texture, vibrant color, and that perfect crust—all made fresh in your own kitchen. This recipe also gives you the option to enhance the bagels’ color and flavor by cooking the blueberries beforehand. With straightforward ingredients and easy-to-follow steps, it's ideal for both beginner and experienced bakers.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

185 g blueberries (fresh or frozen, thawed)
135 g lukewarm water (plus more as needed)
1 ½ teaspoon active dry yeast (or instant yeast)
2 tablespoons granulated sugar
440 g bread flour (plus extra for dusting)
½ teaspoon vanilla extract
1 teaspoon salt
2 litres water
1 tablespoon honey or brown sugar

Directions

1. Cook the blueberries (optional): In a small saucepan over low heat, cook the blueberries until juicy. Press them down gently while stirring. Do not reduce the liquid. Remove from heat and cool. Skip this step if using whole berries directly.

2. Activate the yeast: In a large bowl or stand mixer, combine the lukewarm water, yeast, and sugar. Let sit for 5–10 minutes until foamy if using active dry yeast. Skip the wait if using instant yeast.

3. Mix the dough: Add flour, salt, blueberries, and vanilla to the yeast mixture. Mix until a thick, slightly sticky dough forms. Add more water, one tablespoon at a time, if it's too dry.

4. Knead the dough: Knead by hand or with a stand mixer for about 10 minutes until smooth and elastic.

5. First rise: Shape the dough into a ball, place it in a greased bowl, and cover. Let it rise in a warm place until doubled in size.

6. Divide and rest: Deflate the dough and place it on a floured surface. Divide into eight equal portions and shape each into a ball. Let rest for 5 minutes.

7. Shape the bagels: Poke a hole in the center of each dough ball using your fingers, then stretch the hole wide by rotating the dough around your fingers.

8. Second rise: Place shaped bagels on a parchment-lined tray. Let them rest and puff slightly for 30 minutes.

9. Preheat and prepare water: Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Line a baking sheet with parchment or a silicone mat to prevent the bottoms from darkening too much.

10. Boil the bagels: Add honey or brown sugar to the boiling water. Gently drop 2–3 bagels at a time into the water. Boil for 1 minute, flipping after 30 seconds.

11. Drain: Remove with a slotted spoon and place on a wire rack to drain.

12. Bake: Transfer boiled bagels to the baking sheet. Bake for about 20 minutes or until golden brown, rotating the tray after 15 minutes if needed.

13. Cool: Let the baked bagels cool on a wire rack for at least 30 minutes before slicing.

Servings and timing

Servings: 8 bagels
Prep time: 2 hours
Cook time: 45 minutes
Total time: 2 hours 45 minutes

Variations

• Cinnamon Blueberry: Add ½ teaspoon of ground cinnamon to the dough for a warm, spiced flavor.

• Lemon Zest: Mix in a teaspoon of lemon zest to brighten the blueberry taste.

• Whole Wheat: Replace half the bread flour with whole wheat flour for a more wholesome version.

• Berry Mix: Use a mix of raspberries and blueberries for a colorful variation.

• Toppings: After boiling, sprinkle with coarse sugar or oats before baking for added texture.

Storage/Reheating

Store cooled blueberry bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap bagels individually and place them in a freezer-safe bag for up to 2 months. Reheat by toasting or warming in a 350°F (175°C) oven for 8–10 minutes.

FAQs

How do I know if the dough has risen enough?

The dough should double in size. Gently press it with your finger; if the indentation stays, it’s ready.

Can I skip cooking the blueberries?

Yes, but cooking them helps intensify the color and flavor of the bagels.

Can I use frozen blueberries?

Yes, just make sure they are thawed and drained before using.

What if I don't have bread flour?

All-purpose flour can be used, but the texture may be slightly less chewy.

Can I make the dough ahead of time?

Yes. After the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before shaping.

Why boil bagels before baking?

Boiling helps create that chewy crust and gives bagels their traditional texture.

Can I make smaller or larger bagels?

Absolutely. Just divide the dough into fewer or more pieces and adjust baking time as needed.

My bagels are too dark on the bottom. Why?

The sugar in the dough can cause over-browning. Use a silicone baking mat or place another tray underneath to prevent this.

Can I add other mix-ins like nuts or seeds?

Yes, just mix them in with the flour and other ingredients.

How should I reheat frozen bagels?

Slice and toast directly from frozen or thaw and warm in the oven for best results.

Conclusion

Homemade blueberry bagels are the perfect combination of comfort and flavor. With their chewy crust, vibrant berry color, and sweet-tart taste, they’re ideal for breakfast or snacking any time of day. Whether you're a first-time bagel maker or a seasoned baker, this recipe brings bakery-quality results right to your kitchen.