Easy Homemade Blueberry Bagel Recipe | Fresh & Chewy
These homemade blueberry bagels are chewy on the inside, golden brown on the outside, and bursting with blueberries in every bite. The secret to achieving their classic texture is boiling before baking, which gives them the signature chewiness. Whether you enjoy them toasted with cream cheese, butter, or peanut butter, these bagels make for a perfect breakfast or brunch treat.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Stand mixer (optional)
- Parchment-lined baking sheet
- Large pot for boiling
- Slotted spoon
- Wire cooling rack
Ingredients
- For the Dough:
- 3 ½ cups bread flour
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon barley malt syrup or brown sugar/honey as a substitute
- 1 teaspoon cinnamon
- 1 cup warm water 110°F/43°C
- ½ cup freeze-dried blueberries
- ½ cup frozen or fresh blueberries
- For the Water Bath:
- 6 cups water
- 1 tablespoon honey or barley malt syrup
Instructions
- Prepare the Dough:
- In a large bowl, combine bread flour, yeast, salt, cinnamon, and barley malt syrup.
- Gradually add warm water, mixing until a dough forms.
- Knead the dough for 10 minutes by hand or use a stand mixer with a dough hook until smooth and elastic.
- Incorporate the Blueberries:
- Gently fold in freeze-dried and frozen/fresh blueberries. Be careful not to mash them too much to maintain a swirled appearance.
- First Rise:
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1.5 hours, or until it doubles in size.
- Shape the Bagels:
- Divide the dough into 8 equal portions and roll each into a smooth ball.
- Use your fingers to press through the center of each ball, stretching into a bagel shape. Let the bagels rest for 10-15 minutes before boiling.
- Boil the Bagels:
- Bring 6 cups of water and honey to a gentle boil.
- Drop 2-3 bagels at a time into the water, boiling for 45 seconds per side.
- Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Bake the Bagels:
- Preheat the oven to 425°F (218°C).
- Bake for 15-18 minutes, rotating the baking sheet halfway through for even browning.
- Let the bagels cool on a wire rack before serving.
Notes
Use bread flour for a chewier texture.
Boiling the bagels before baking gives them a crispy crust and chewy interior.
Freeze-dried and frozen blueberries add a burst of flavor without making the dough too wet.
Store bagels in an airtight container for up to 2 days at room temperature, or freeze for up to 3 months.
Boiling the bagels before baking gives them a crispy crust and chewy interior.
Freeze-dried and frozen blueberries add a burst of flavor without making the dough too wet.
Store bagels in an airtight container for up to 2 days at room temperature, or freeze for up to 3 months.