Blueberry Bagel Recipe
A simple, chewy bagel recipe bursting with juicy blueberries, perfect for breakfast or a snack.
Servings 6 bagels
Calories 220kcal
Cost $5
Equipment
- Oven
- Large Pot
- Mixing Bowl
- Baking Sheet
Ingredients
- 3.5 cups all-purpose flour plus extra for dusting
- 1.5 cups warm water about 110°F
- 2.25 tsp active dry yeast 1 packet
- 2 tbsp sugar
- 1 tsp salt
- 1 cup blueberries fresh or frozen (if frozen, don’t thaw)
- 1 tbsp honey for boiling water
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.
- In a large mixing bowl, whisk flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
- Gently fold in the blueberries, being careful not to crush them too much.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 20 minutes until slightly puffy.
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch into a bagel shape.
- Preheat your oven to 425°F. Bring a large pot of water to a boil and stir in the honey.
- Drop 2-3 bagels into the boiling water. Boil for 1 minute per side, then remove with a slotted spoon and place on a parchment-lined baking sheet.
- Bake the bagels for 20-25 minutes until golden brown.
- Let the bagels cool on a wire rack for 10 minutes before slicing and serving.
Notes
Use fresh blueberries for the best flavor, and don’t skip the boiling step for that classic bagel texture.