Description
These homemade blueberry bagels are wonderfully chewy on the outside, soft and dense on the inside, and packed with real blueberries. The dough is flavored with a quick stovetop blueberry sauce and chewy dried blueberries.
Ingredients
Scale
- 1 and 1/2 cups (about 200g) fresh or frozen blueberries
- 1/4 cup (50g) granulated sugar, divided
- 1 cup (240g/ml) warm water (between 100–110°F/38–43°C)
- 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
- For coating the bowl: nonstick spray or 2 teaspoons butter or olive oil
- 2 quarts (1.9L) water
- 1/4 cup (85g) honey or barley malt syrup
- Egg wash: 1 egg white beaten with 1 Tablespoon water
Instructions
- Place the blueberries and half of the sugar in a small saucepan over medium-low heat. Cook until you have a blueberry sauce, about 10 minutes. Let cool slightly.
- In a stand mixer bowl, whisk warm water, remaining sugar, and yeast together. Cover and let sit for 5-10 minutes until foamy.
- Add 1/2 cup of blueberry sauce, vanilla extract, dried blueberries, 1 cup of bread flour, and salt to the yeast mixture. Beat on medium speed until incorporated. Add remaining flour and beat for 2 minutes until the dough pulls away from the sides.
- Beat on low speed for 6–8 minutes until the dough feels smooth and elastic.
- Grease a large bowl and place the dough inside, turning to coat. Cover and let rise for 2 hours until doubled in size.
- Line two baking sheets with parchment paper.
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a bagel.
- Preheat the oven to 425°F (218°C).
- In a large pot, bring 2 quarts of water and whisk in honey. Boil bagels for 1 minute on each side.
- Brush egg wash on top and sides of each bagel.
- Bake for 26–30 minutes until lightly browned. Allow to cool for 20 minutes.
- Slice, toast, and enjoy! Store leftovers tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
Notes
- Make-ahead and freezing instructions included.
- Adjust flour as needed to achieve the right dough consistency.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg