Description
Soft and chewy homemade blueberry bagels with a lightly crisp exterior and bursts of sweet blueberries in every bite, perfect for breakfast or brunch.
Ingredients
- 3 1/2 cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water
- 1 cup fresh or frozen blueberries
- 1 tablespoon honey (for boiling water)
- Optional toppings:
- Coarse sugar
- Extra blueberries
Instructions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
- Add sugar, salt, and bread flour. Mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Gently fold in blueberries, being careful not to crush them.
- Place dough in a lightly greased bowl, cover, and let rise for about 1 hour until doubled.
- Divide dough into 8 equal pieces and shape into balls.
- Poke a hole through each ball and stretch gently to form bagel shapes.
- Let shaped bagels rest 15–20 minutes while bringing a large pot of water to a boil. Add honey to the water.
- Boil bagels for 1 minute per side, then transfer to a lined baking sheet.
- Bake at 425°F (220°C) for 20–25 minutes until golden brown.
- Cool on a wire rack before slicing and serving.
Notes
- Bread flour provides a chewier texture than all-purpose flour.
- Dried blueberries can be used for less moisture and concentrated sweetness.
- Refrigerate dough overnight after first rise for deeper flavor.
- Fold blueberries gently to prevent bursting.
- Store at room temperature up to 3 days or freeze sliced bagels up to 2 months.
Nutrition
- Serving Size: 1 bagel
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg
