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Blueberry Bagel Recipe

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3.8 from 5 reviews

This delicious Blueberry Bagel recipe yields soft, chewy bagels infused with fresh blueberry flavor and a beautiful natural color. The process includes optional blueberry cooking to intensify the color, followed by traditional bagel dough preparation, boiling, and baking to perfection. Perfect for breakfast or a snack, these bagels offer a fruity twist on the classic favorite.

Ingredients

Dough Ingredients

  • 185 g blueberries (fresh or frozen, thawed)
  • 135 g lukewarm water (plus more as needed)
  • 1 1/2 teaspoon active dry yeast (or instant yeast)
  • 2 Tablespoons granulated sugar
  • 440 g bread flour (plus extra for dusting)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt

Boiling Water

  • 2 litres water
  • 1 Tablespoon honey or brown sugar

Instructions

  1. Cooking the blueberries: In a small saucepan over low heat, add the blueberries and gently heat them, stirring occasionally and pressing the berries until juicy but not reduced. Remove from heat and cool. This step is optional but enhances the blueberry color in the bagels.
  2. Activate the yeast: In a large bowl or stand mixer bowl, combine lukewarm water, yeast, and sugar. Let sit for 5-10 minutes until foamy if using active dry yeast; skip this if using instant yeast.
  3. Form the dough: Add bread flour, salt, vanilla extract, and blueberries to the yeast mixture. Mix on low or stir with a fork until a thick, slightly sticky dough forms. Add a tablespoon or two of water if dough is too dry.
  4. Knead the dough: Knead or mix the dough for about 10 minutes to develop gluten and strengthen the dough.
  5. First rise: Shape dough into a ball, place in a large oiled bowl, cover with plastic wrap or damp towel, and let it rise in a warm spot until doubled in size.
  6. Deflate and portion: Punch down the dough and place on a lightly floured surface. Cut into 8 equal pieces and shape each into a ball. Let rest for 5 minutes.
  7. Shape bagels: Using your thumb and forefinger, push a hole through the center of each dough ball and rotate to widen the hole. The hole should be quite large as it will shrink during resting.
  8. Second rise: Place shaped bagels on a parchment-lined baking sheet and let them rise for about 30 minutes while preheating the oven and preparing boiling water.
  9. Prepare boiling water: Bring 2 liters of water to a boil in a large pot. Add honey or brown sugar once boiling.
  10. Boil bagels: Dust excess flour off the bagels. Boil 2-3 bagels at a time for 1 minute total, flipping after 30 seconds. Remove with a slotted spoon and drain on a wire rack.
  11. Arrange for baking: Place the boiled bagels on a lined baking sheet (silicone mat or parchment paper).
  12. Bake: Bake in a preheated 425°F (220°C) oven for about 20 minutes or until golden brown, turning the tray after 15 minutes if needed for even baking.
  13. Cool and serve: Remove bagels from oven and cool on a wire rack for 30 minutes before slicing and serving.

Notes

  • Cooking the blueberries enhances the bagels’ color but can be skipped by adding whole berries directly to the dough.
  • Using a silicone baking mat helps prevent overly dark bottoms due to sugar caramelization in the oven.
  • Ensure the water for yeast activation is lukewarm to properly activate the yeast without killing it.
  • Adjust water amount slightly if the dough feels too dry or too sticky during mixing.
  • Space bagels well on the baking sheet as they expand during the second rise and baking.
  • Boiling bagels briefly before baking gives them their characteristic chewy crust.

Find it online: https://bitezly.com/blueberry-bagel-recipe/