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Homemade Blueberry Bagels Recipe

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4.1 from 4 reviews

These homemade blueberry bagels are perfectly chewy on the outside and soft yet dense on the inside, bursting with real blueberry flavor from both a stovetop blueberry sauce and chewy dried blueberries. Made entirely from scratch with simple ingredients, these bagels deliver unbeatable taste and texture. The recipe allows for make-ahead preparation and includes freezing instructions for convenience, making it easy to enjoy fresh bagels anytime.

Ingredients

Blueberry Sauce

  • 1 and 1/2 cups (about 200g) fresh or frozen blueberries
  • 2 tablespoons (25g) granulated sugar (half of 1/4 cup)

Dough

  • 1 cup (240ml) warm water (between 100–110°F / 38–43°C)
  • 2 tablespoons (25g) granulated sugar (remaining half of 1/4 cup)
  • 1 tablespoon instant or active dry yeast
  • 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

Bowl Coating

  • Nonstick spray or 2 teaspoons butter or olive oil

For Boiling & Topping

  • 2 quarts (1.9L) water
  • 1/4 cup (85g / 60ml) honey or barley malt syrup
  • Egg wash: 1 egg white beaten with 1 tablespoon water

Instructions

  1. Cook the Blueberries: Place the blueberries and half of the sugar (2 tablespoons) in a small saucepan over medium-low heat. Stir frequently with a silicone spatula and cook for about 10 minutes until the mixture thickens to a consistency slightly thinner than jam, yielding approximately 1/2 cup (130g) of sauce. Transfer to a heatproof bowl to cool to about 110°F or lower; refrigerate to speed cooling if desired.
  2. Prepare the Dough: In a stand mixer bowl fitted with a dough hook, whisk the warm water, remaining sugar, and yeast together. Cover and let rest 5-10 minutes until foamy on top. To this mixture, add 1/2 cup (130g) of the cooled blueberry sauce, vanilla extract, dried blueberries, 1 cup bread flour, and salt. Mix on medium speed until just incorporated, then add the remaining flour and beat on medium speed for 2 minutes until dough pulls away from the bowl sides and forms a stiff dough. Add extra flour or water as needed to adjust texture: sticky dough should be firmer with flour, dry and crumbly dough should be moistened with water.
  3. Knead the Dough: Continue kneading with the dough hook on low speed for 6–8 minutes until smooth and elastic, or knead by hand on a lightly floured surface for the same time. Avoid over-flouring; add flour sparingly.
  4. First Rise: Lightly grease a large bowl and place the dough inside, turning to coat it well. Cover with plastic wrap or a kitchen towel and let rise at room temperature for 2 hours or until doubled in size.
  5. Shape the Bagels: Punch down the dough to release air. On a lightly floured surface, divide into 8 equal pieces (about 130g each). Shape each into a ball, then poke a hole through the center with your index finger and stretch to form a 1.5–2 inch diameter hole. Place shaped bagels on baking sheets lined with parchment paper or silicone mats. Cover loosely and let rest 5–10 minutes.
  6. Preheat Oven: Heat oven to 425°F (218°C).
  7. Prepare Water Bath: In a large wide pot, bring 2 quarts (1.9L) of water mixed with honey or barley malt syrup to a boil over high heat, then reduce to medium-high.
  8. Boil Bagels: Boil 2-3 bagels at a time for 1 minute on each side, flipping carefully with a slotted spatula. Remove and drain excess water, returning to baking sheets.
  9. Apply Egg Wash: Brush egg white wash on the top and sides of each bagel using a pastry brush.
  10. Bake: Bake for 26-30 minutes, rotating baking sheets halfway through, until bagels are lightly browned. Cool on pans 20 minutes, then transfer to a wire rack until completely cool.
  11. Serve & Store: Slice, toast, and enjoy with toppings of choice. Store leftover bagels tightly covered at room temperature for up to 2 days, refrigerate up to 5 days, or freeze for up to 3 months.

Notes

  • Overnight Make-Ahead: Prepare dough through step 5 and refrigerate overnight for a slow rise that enhances flavor. Remove and let rise 45 minutes at room temperature before proceeding.
  • Freezing Instructions: Freeze baked bagels up to 3 months; thaw in fridge or at room temperature and warm as desired. You can also freeze dough after punching down by wrapping tightly and thaw overnight before shaping.
  • Yeast Tip: Instant or active dry yeast works well. Active dry may require slightly longer rising.
  • Dried Blueberries: Use chewy dried blueberries for texture and flavor. Omit if unavailable, but bagels will have milder blueberry taste.
  • Bread Flour: High-protein bread flour is essential for chewiness and structure. All-purpose flour can be used in a pinch but results will vary.
  • Bread Machine: The dough can be made in a bread machine using the dough cycle; allow the machine to complete before continuing.
  • Adjusting Recipe Size: You may halve the dough recipe but do not halve water or honey for boiling. Avoid doubling the dough to prevent mixing issues.

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