This chewy Blueberry Bagel recipe is easy to make and ready in just a few hours! Make a big batch on Sunday and enjoy them throughout the week with cream cheese, butter, or a drizzle of honey!
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I love bagels! Being from the tri-state area, I know good bagels. The bagels in my local grocery store just don't do it for me, so I decided to try to make my own.
I've made sourdough bagels and Instant Pot bagels, but homemade blueberry bagels might be the best yet! The sweet blueberry flavor slathered with whipped cream cheese is a breakfast you'll want over and over again!
Why You'll Love These Blueberry Bagels
- It's a fun twist on the classic bagel! Sweet blueberries add so much flavor to the classic bagel recipe. And the color is one the kids will love!
- They are great for meal prep! Make a big batch and keep them in an airtight bag or airtight container on the counter to enjoy throughout the week.
- There's nothing better than a fresh bagels right out of the oven! When the cream cheese or butter melts right on the bagel, there isn't a better breakfast!
Ingredients for Blueberry Bagels
- Bread Flour- bread flour has more protein than all-purpose flour, therefore it creates a chewier texture in the bagel. If you don't have bread flour, all-purpose flour works as well.
- Active Dry Yeast- 2 teaspoons, or one package. Make sure the yeast is not expired.
- Water- room temperature. Water too cold will make the yeast activate very slowly, and too hot, you run the risk of killing the yeast.
- Sugar- sugar feeds the yeast and helps the rise.
- Salt- salt is the opposite of sugar. It keeps the yeast in check so the yeast doesn't overproof the dough.
- Blueberries- You can use fresh or frozen blueberries, though frozen blueberries will cause the dough to take longer to rise. Allow the frozen blueberries to defrost before adding them to the dough.
- Honey- to add a slight sweetness to the outside of the bagels and give you that New York Style Bagel chew.
Active Dry Yeast vs Instant Yeast
In this recipe, we are using Active Dry Yeast. That means it needs to be "bloomed" or woken up. All you have to do is sprinkle the yeast over some lukewarm liquid and allow it to get foamy. When it does, you are ready to use the yeast!
If it doesn't get foamy, throw out the yeast and start again. That means the yeast is old or expired and won't allow the dough to rise properly.
If you only have instant yeast, you can use that too. No need to "bloom the yeast. Just add it to the liquid along with the flour and salt.
Equipment You'll Need
- Stand Mixer
- Mixing Bowls
- Liquid Measuring Cup
- Measuring Cups
- Baking Sheet
- Parchment Paper
- Silicone Mat
- Dutch Oven
- Slotted Spoon
How To Make Blueberry Bagels
In a liquid measuring cup, add the warm water, sugar, and yeast. Let that sit for 5 minutes to activate the yeast.
In the bowl of your stand mixer, add the flour and salt to the bowl. Fit the stand mixer with the dough hook attachment. Turn on the mixer and mix for 3-4 minutes. After 3 minutes, add the blueberries. Continue mixing on medium speed. The bagel dough will start off shaggy, but as the dough mixes, it will turn into a smooth ball.
Lightly oil a large bowl and place the dough into the bowl. Cover with plastic wrap and let the dough rise in a warm place for 90 minutes to 2 hours. If you are using frozen blueberries the dough may take up to 3 hours to rise. Just be patient!
When the dough has doubled in size, place the dough on a well floured surface and divide the dough into 10 equal pieces. Roll each piece into a ball and place the dough balls on a parchment paper or silicone lined baking sheet. If the dough is wet from the blueberries, add a little more flour.
Stick your index finger through the dough ball to make a hole in the middle and gently stretch the hole to make it slightly bigger. Allow the bagels to rest for 30 minutes on the baking sheet covered lightly with a dish towel.
Preheat the oven to 425 degrees F. Meanwhile, bring a large pot of water to a boil. Add the honey and allow the water to gently boil. Place 2-3 bagels in the boiling water at a time and boil each side for 45 seconds. When the bagels have boiled, carefully remove them from the water with a slotted spoon and place them back on the parchment lined baking sheet. Bake the bagels for 20-25 minutes until golden browned.
What Does Boiling The Bagels Do?
Boiling the bagels is an essential step when making bagels. It gives the crisp, chewy texture to the outside of the bagel.
For this recipe, I added honey to the boiling water. This gives a subtle sweetness to the outside of the bagel.
How Long Should I Boil The Bagels?
Depending on how chewy you like your bagels, would depend on how long you should boil the bagels.
I found that 1 minute was plenty to get that chewy outside texture. If you prefer less chewy bagels, start with 30 seconds per side and then go up from there. The bagels will puff while they are in the boiling water.
If you boil the bagels for too long, you run the risk of overboiling the bagels and then they will deflate when they get into the oven. You'll also get a wrinkly top on the bagel instead of a smooth skin. Try not to boil the bagels for more than 90 seconds on each side.
How To Serve Blueberry Bagels
- With a slather of your favorite cream cheese. You can use fat free cream cheese, full fat cream cheese, or my favorite, whipped cream cheese.
- Topped with sweet homemade blueberry jam.
- With your favorite softened butter.
- To up the protein, serve these bagels with your favorite Greek Yogurt.
Frequently Asked Questions
Yes! Blueberry bagels freeze very well! When the bagels are cooled, I like to cut the bagels in half, so you don't have to fight with a frozen bagel. Place the bagels in an airtight bag or an airtight container and freeze them for up to 3 months.
I prefer wild blueberries if you can find them. They are smaller and incorporate better into the dough. If you only have fresh blueberries, try to find organic ones if you can, but any type of blueberry would work.
Yes! I suggest rehydrating the blueberries before you put them in the dough to plump them up a bit. Place 1 cup of boiling water into ½ cup of dried blueberries. Allow them to sit for 5 minutes before adding them to the dough.
Other Recipes To Try!
Did you love this delicious Blueberry Bagel recipe? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- More Breakfast Recipes
- Apple Cinnamon Breakfast Bars
- Vanilla Muffin Recipe
- Sweet Mango Pancakes
- Baked Peach Donuts
- Homemade Bagels
📖 Recipe
Chewy Blueberry Bagels
Equipment
Ingredients
- 2 teaspoon Active Dry Yeast or 1 package
- 1 tablespoon Sugar
- 1 ½ cups Warm Water
- 3 ½ cups Bread Flour
- 1 teaspoon Salt
- 1 cup Blueberries Fresh or frozen.
- 1 teaspoon Vanilla
- 1 tablespoon Honey
Instructions
- In the bowl of a stand mixer, add the warm water, sugar, and yeast. Let that sit for 5 minutes to activate the yeast.
- Add the flour and salt to the bowl. Fit the stand mixer with the hook attachment. Turn on the mixer and mix for 3-4 minutes.
- After 3 minutes, add the blueberries. Continue mixing on medium speed. The dough will start off shaggy, but as the dough mixes, it will turn into a smooth ball.
- Lightly oil a bowl and place the dough into the bowl. Cover with plastic wrap and place in a warm place for 90 minute to 2 hours. If you are using frozen blueberries the dough may take up to 3 hours to rise. Just be patient!
- When the dough has doubled in size, place the dough on a well floured surface and divide the dough into 10 pieces.
- Roll each piece into a ball and place the dough balls on a parchment paper or silicone lined baking sheet. If the dough is wet from the blueberries, add a little more flour.
- Stick your index finger through the dough ball to make a hole in the middle and gently stretch the hole to make it slightly bigger.
- Allow the bagels to rest for 30 minutes on the baking sheet.
- Preheat the oven to 425 degrees.
- Meanwhile, bring a pot of water to a boil. Add the honey and allow the water to gently boil.
- Place 2-3 bagels in the boiling water at a time and boil each side for 45 seconds.
- When the bagels have boiled, carefully remove them from the water with a slotted spoon and place them back on the baking sheet.
- Bake the bagels for 20-25 minutes until golden browned.
Notes
- You can use fresh or frozen blueberries, though frozen blueberries will cause the dough to take longer to rise. Allow the frozen blueberries to defrost before adding them to the dough.
Shelby
Nothing tops a good bagel in the morning! These are the perfect blend of classic chewy texture and popping fresh flavor!
Claire
This is the most satisfied I’ve been with myself cooking ever!!! I made these over the weekend and I was so happy. Looks like we’re never having store-bought again! Soft on the inside, chewy all around and a little crunch on the bottom - Perfect!
We had them with cream cheese and a drizzle of honey. SO GOOD!
lynnswayoflife
I love hearing that!! So happy you enjoyed them!
Allyssa
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
Sherry
Thank you for a great Blueberry Bagels recipe! Your recipe was so easy to follow and my family loved the bagels with my homemade blueberry jam.
Jere Cassidy
I have never made blueberry bagels, just plain ones and these are just so much better with the fresh blueberries. Love this easy to make reicpe.
lynnswayoflife
I am so happy to hear that!