These Homemade Blueberry Bagels are perfectly dense and chewy, they’re SO easy to make with no special equipment or ingredients, no refined sugar, and fresh blueberries!
Table of contents
Blueberry Bagels
Bagels are one of the most iconic breakfast foods and they’re something we make regularly in our household. We live in Eastern Europe and bagels aren’t available at bakeries or grocery stores here so making homemade bagels has become something everyone in the house looks forward to!
Other Bagel Recipes
There are so many flavours of bagels available in North America, and I’ve shared my take on our favourite bagel flavours – these Cinnamon Raisin Bagels and these Everything Bagels are our family’s favourites. They’re perfect for those early morning breakfasts before school, and they make the best breakfast sandwiches with ham, an egg, and a slice of cheese.
These Blueberry Bagels are our family’s new favourite bagel variety and I know you’re going to love them as much as we do!
EASY NO-FAIL HOMEMADE BREAD RECIPES AND BAKING TIPS
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Ingredients for Blueberry Bagels
- warm water
- honey
- active dry yeast
- all purpose flour
- salt
- fresh blueberries
- egg
How to Make Blueberry Bagels
Time needed: 2 hours
Follow these steps for the perfect bagels every time!
- Make the dough.
Making bagel dough is SO easy. Simply combine the flour, water, honey, yeast and salt and knead the dough for about 2 minutes. Let the dough rise for about an hour.
- Add the blueberries to the dry ingredients.
Adding the blueberries to the wet ingredients will turn the dough completely purple. We suggest mashing them just slightly and then adding them to the flour mixture for the perfect blueberry bagel texture.
- Shape the bagels.
Punch the dough down and divide it into 8 pieces. Roll them into balls and make a hole in the middle of each one with your fingers.
- Boil in honey water.
Add honey to lightly boiling water and boil each bagel for about 1 and a half to 2 minutes per side. Boiling the bagels is what gives them that perfectly chewy texture, so don’t skip this step!!
- Brush with egg wash.
Place the bagels on a baking sheet lined with parchment paper and brush the tops with egg wash.
- Bake to perfection!
Bake for about 15-18 minutes and let sit for 10 minutes before enjoying warm with butter or cream cheese!
Can I make these bagels ahead of time?
Yes! These bagels are best enjoyed the day they’re baked, but feel free to serve them toasted for up to 3 days after baking. Also, the dough can be made the night before, risen for one hour, stored in the fridge overnight, and baked in the morning (see recipe notes below).
Can I freeze these bagels?
Yes! Freeze these bagels in an airtight container or bag for up to 3 months.
Can I make these bagels gluten-free?
If you have a reliable brand of gluten-free flour that performs similarly to all purpose flour or bread flour, give it a try in this recipe!
Can I use frozen blueberries in this recipe?
Yes! I’d suggest thawing them first and draining any excess liquid before incorporating them into the flour mixture. This will prevent them from colouring the dough purple.
Looking for more delicious blueberry recipes? You’ll LOVE these Best Ever Blueberry Muffins, this Lemon Blueberry Pound Cake, and this Classic Blueberry Pie Recipe!
I hope you enjoy this bagel recipe as much as we do! Let me know in the comments below, what’s your favourite easy breakfast? I’d love to know!
EASY NO-FAIL HOMEMADE BREAD RECIPES AND BAKING TIPS
Get my easy no-fail bread baking e-cookbook!
Looking for more delicious bread recipes? You’ll LOVE these!
- Garlic Butter Dinner Rolls
- Healthier Cornbread
- Pumpkin Cornbread Muffins
- Easy No Knead Artisan Bread
- Easy No Knead Cinnamon Raisin Artisan Bread
- No Knead Honey Cranberry Walnut Artisan Bread
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Blueberry Bagels
Recipe: Equipment
Recipe: Ingredients
For the bagels:
- 2 1/4 cups warm water
- 4 teaspoons liquid honey
- 1 tablespoon active dry yeast or instant yeast
- 5 3/4 cups all purpose flour
- 2 1/4 teaspoons sea salt
- 2 cups fresh blueberries
For boiling:
- 10 cups water
- 1/4 cup liquid honey
For the egg wash:
- 1 egg
- 2 tablespoons water
Recipe: Instructions
- Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.
- Measure the flour and salt into a large bowl and whisk together.
- Mash the washed and dried blueberries with a fork slightly to break up the blueberries a little bit and release some of the juices. Add it to the bowl with the flour and mix.
- Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
- Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn’t too sticky.
- Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
- Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don’t add too much flour!)
- Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
- Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
- As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
- To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
- Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
- Let the bagels you’ve formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time. If the holes in the middle shrunk too much, stretch them a bit before putting them in water.
- Let the bagels boil for about 1 and a half to 2 minutes per side. Don’t skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
- After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
- Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
- Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
- Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Enjoy with some cream cheese, toasted, or however you like!
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These were so easy to make!!!
We’re glad you enjoyed our recipe!