Blueberry Bagels

5 from 1 vote

Shake up your breakfast routine with our six-ingredient Blueberry Bagels! Use either fresh or frozen blueberries in this recipe and enjoy thick and chewy bagels for days. These freeze well too!

Course Bread

Cuisine American

Keyword blueberry bagels

Prep Time 20

Cook Time 20

Rise Time 1 30

Total Time 2 10

Servings bagels

Calories 255kcal

Author Sue Ringsdorf

Ingredients

1 ½ cup blueberries - fresh or frozen
1 ½ Tablespoon active dry yeast
1/4 cup granulated sugar
1 ½ cups warm water (354 grams) - 100-110 degrees F
5 cups bread flour (570 grams)
2 teaspoons kosher salt

Instructions

Cook the blueberries. Add the frozen blueberries and three tablespoons of sugar to a small saucepan. Cook for about 5-6 minutes, using a fork to mash the blueberries and stirring as you go. Remove blueberry mixture (about 183 grams) to a bowl and let cool slightly.
1 ½ cup blueberries, 3 Tablespoons granulated sugar
Activate the yeast. In the bowl of a large standing mixer, add the yeast, one tablespoon of sugar, and some warm water (heated to between 100-110 degrees f). Let sit for 15 minutes or until the mixture is bubbly and a little foamy on top.
1 ½ Tablespoon active dry yeast, 1 Tablespoon granulated sugar, 1 ½ cups warm water (354 grams)
Add blueberry mixture. Then stir the slightly cooled blueberry mixture into the foamy yeast.
Add remaining ingredients. Attach the dough hook attachment to the mixer and add about half of the bread flour and salt. Start mixer on low and continue adding flour as needed. The dough should be very firm and not sticky.
5 cups bread flour (570 grams), 2 teaspoons kosher salt
Add dough to bowl. Add some canola oil to a large bowl. Then gently remove the blueberry dough into the bowl and form a nice smooth ball with your hands. I normally grab some dough from the outside and push it inwards toward the middle of the dough, repeating on all sides.
Let dough rise. Place a clean dish towel on the bowl and place in a warm place (at room temperature) of your kitchen. Let the dough rise until doubled in size, approximately 30 minutes to an hour (depending on climate etc).
Divide dough. Dump dough onto a lightly floured surface. Use a bench scraper to divide the dough into 10 equal shapes (about 115 grams per bagel).
Make bagel rounds. Use your hands to form small bun-like shapes but don't flatten them. Place them on a sheet pan prepped with cooking spray and let rest for five minutes.
Add holes. Use your index finger and poke a large hole in the middle of each dough ball. Then gently stretch the dough to make the hole about an inch wide. Place bagel shapes back on the baking sheet and let rest again (for about 20 minutes).
NOTE: The hold will shrink as the dough sits and that's ok. Don't keep stretching the dough because it will become overworked and won't rise as well.
Prepare for baking. Preheat the oven to 425 degrees f. Line two baking sheets with parchment paper.
Prep water bath. Fill a large pot (I use our Dutch Oven) to about 2/3 full. (Make sure you have plenty of water in the pot.) Add the honey (or use brown sugar or barley malt syrup) to the large pot of water, stir well, and bring the water to a rapid boil.
Boil bagels. Add 2-3 bagel shapes (don’t crowd the pan) to the boiling water. They should float to the top. Let the shapes boil for about one minute and then flip to the other side and let boil for another minute. Use a slotted spoon (or a fine mesh sieve) to remove one bagel at a time, shaking off excess water as you go. (I use some paper towel and tap the sieve on top to help remove water.) Set bagels on the prepared baking sheets.
Continue boiling bagels until all are boiled. Also, you can add an egg wash for these but it's not necessary.
Bake. Bake the bagels in the preheated oven for about 20-22 minutes, or until golden brown on top. You'll need to bake about five bagels at a time.
Cool. Transfer baked bagels to a wire cooling rack. Let cool.

Notes

I prefer to use a kitchen scale to measure the water and flour for this recipe (because it is easy to add too much or too little).
NOTE: You'll notice that the water in the pot (for boiling) will become dark. That is the blueberry juices and it is normal.
Store bagels for a day or two on your countertop (stored in a plastic bag or airtight container).
Bagels freeze very well for up to 3-4 months. I recommend wrapping each bagel in cling wrap and then placing them in a large freezer bag.

How to serve blueberry bagels:

- Add a big smear of cream cheese (we love a combo of regular and blueberry cream cheese).
- Add peanut butter and jelly.
- Toast a blueberry bagel and add butter.

Nutrition