Homemade Blueberry Bagels

5 from 1 vote

This homemade blueberry bagels recipe turns out sweet, chewy bagels that are bursting with fresh blueberry flavor! Gorgeous color, too!

Prep Time20

Cook Time40

Rising Time1 20

Total Time2 20

Course: Breakfast, brunch

Cuisine: German, Polish

Diet: Low Fat, Low Lactose, Vegetarian

Servings: Bagels

Calories: 379kcal

Author: Marie Porter

Measure out 1 cup of frozen blueberries, return the rest to the freezer.
Place blueberries in a microwave safe dish, heat long enough to fully thaw - usually 1-2 minutes.
Puree thawed blueberries in a mini food processor. Measure the puree, add water to bring the total amount to 1 cup. Set aside.
Measure warm water into a glass measuring cup or bowl. Stir in 2 tablespoon of the sugar, along with the yeast.
Allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour, remaining sugar and salt. Pour in yeast mixture, blueberry mixture, and vanilla extract, stir well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
You want a dough that is NOT sticky at this point - usually I aim for slightly sticky, but you’ll be getting a bit more moisture from the addition of whole blueberries in the next step.
If your dough seems sticky, add a bit more flour and knead in until not sticky anymore.
When your dough is nearing the end of the kneading, add the remaining ½ cup of frozen blueberries, and continue kneading to distribute.
You want to finish the kneading process quickly after adding the blueberries, to avoid thawing / pulverizing them!
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until increased in size by about 50%

Once dough has doubled, punch it down, and divide it out.
We divided the mixture into 8 equally sized balls, for medium-large bagels – but you can make them smaller or larger by dividing into 12, 10, or 6 equal sized pieces.
There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together
or
roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
Personally, I prefer the latter.
Once you have all of your bagels formed, place them on baking sheets to rise for another 10 minutes.

Preheat oven to 350F. Line 2 baking sheets with parchment paper
Add sugar to a large pot of water, bring to a boil. Once boiling, turn heat down a little, allowing water to simmer rather than boil.
2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
Drain well, place on a lined baking sheet.
In a small bowl or mug, whisk together the egg and water. Use a pastry brush to brush the egg wash all over the tops and sides of each bagel.
Bake for 35-37 minutes if you made 8 bagels. Otherwise, aim for 32-35 minutes (small) or 37-40 mins (large), until golden brown.
Allow to cool for a few minutes before cutting and serving.
Once cooled to room temperature, these blueberry bagels can be stored in an airtight container on the counter for a few days, or in the fridge for about a week.

Best served reheated.