These homemade blueberry bagels have a delicious authentic blueberry flavor and are perfectly dense and chewy with a lovely outer crust.
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Hello, hello!
Remember the best bagel recipe that I posted a few years ago? Well a Pinterest commenter recently asked about blueberry bagels so I took the request and created this recipe.
Before we jump into the details, I first want to address a burning question.
What kind of blueberries are best?
It took a several tries (and a surprising amount of blueberries) to create this recipe. Part way through the process, I bought some blueberry bagels from a grocery bakery and decided after a few bites that they weren’t worth eating. The blueberry flavor was definitely not real. After a quick google search, I discovered that bakeries will often use fake blueberry flavored bits in their blueberry bagels.
What? Yeah it’s true.
So if you’re looking for blueberry bagels that tastes like those you buy from the store, these definitely have a different flavor because of the real blueberries. But the good news is that while I couldn’t create a homemade blueberry bagel that tasted like my grocery store bakery blueberry bagels, these came out tasting a whole lot better if you ask me.
I use a combination of fresh blueberries and dried blueberries in this recipe. I experimented with different amounts and combinations, and this was the winning version with the best flavor and texture.
Are you wondering if frozen blueberries will work? Well, I tried them and the short answer is yes. They will add more moisture to the dough so I thaw and drain them first. They will turn the dough more purple (which was actually pretty). I still add the dried blueberries when subbing the frozen in for the fresh because they really add a lot to the flavor.
A few great resources if you need them
I’m not going to walk through quite as many steps as I did in the best bagel recipe so if you are new to bagel making be sure to head over and check out that post first. Lots more details in the steps over there.
Another great resource for new bread makers is this guide to baking with yeast. Make sure to read through that very lengthy post to find out anything and everything you need to know about making yeast breads.
Okay now it’s time for the good stuff.
How to make these homemade blueberry bagels
First rehydrate the dried blueberries. I stick them in hot water while I’m mixing the dough and add them in the last few minutes of mixing.
You’ll add the fresh blueberries directly in with the other ingredients. They will get all mixed into the dough, adding a nice flavor and color.
The Dough
Assuming you follow the resources I outlined about you should end up with nice tacky dough that is soft enough to manipulate easily but not super duper sticky.
Measure and divide the dough into 13 dough pieces (about 4.8 ounces each). I know, I know. I like even numbers too, but I figured a bakers dozen was still okay, right?
You can also make 26 mini bagels which are super cute and adorable.
Cover the dough balls with a thin dish towel (like these flour sack towels, aff. link) and let them rest for 5 minutes to relax the gluten.
Taking the dough ball in your hand, gently push a hole through the center. Then gently use your fingers to stretch the hole just slightly until is around an inch wide.
For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage, the better looking your bagels will be. Place the shaped bagels on two parchment-lined baking sheets (6 or 7 per sheet); the same ones you will bake them on. Spray the parchment with cooking spray first to help avoid sticking. Cover bagels with a thin dish towel, and let them rise for 20 to 30 minutes.
The water bath
While the bagels are rising, bring 3-4 quarts of water and 4 tablespoons brown sugar to a boil in a wide-diameter pan over high heat. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
Carefully transfer the bagels, 3 at a time, to the simmering water. As you put them in the water gently flip them so that the bottom (or ugly side) is facing up first. Increase the heat under the pan to bring the water back up to a gentle simmering boil, if necessary.
Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula (I really like this slotted spatula for making bagels, aff. link), and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet.
I’ve found that the easiest way to turn the bagels is to put the back side of the spatula against bagel, gently press and flip it around (see the image below).
After the bagels come out of the water bath they look a little bumpy and ugly. But don’t worry. As long as you carefully followed the steps thus far, they will rise and become beautifully rounded after baking in the oven.
Can I freeze these bagels?
Yes!
After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made.
Frozen blueberry bagels are great to have on hand for a quick and easy breakfast, lunch or snack.
Homemade blueberry bagels, anyway you like
Plain or toasted with cream cheese or butter. You really can’t go wrong with these.
Homemade Blueberry Bagels
These homemade blueberry bagels have a delicious authentic blueberry flavor and are perfectly dense and chewy with a lovely outer crust.
Ingredients
Dried Blueberries:
- 1 cup dried blueberries
- 2 cups hot water
Dough:
- 2 cups (16 ounces) water
- 1 tablespoon salt
- 6 tablespoons brown sugar
- 1 ½ cups (5.5 ounces) fresh blueberries see note
- 5 ½ – 6 cups (30.5 ounces) all purpose flour see note
- 1 ½ tablespoons instant yeast see note
Water Bath:
- 2-3 quarts water
- 4 tablespoons brown sugar
Instructions
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Let dried blueberries soak in 2 cups hot water while preparing the dough.
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Line two half-size baking sheets with parchment paper (spray the parchement with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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In a stand mixer add water, salt, 6 tablespoons brown sugar, fresh blueberries, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten. Drain dried blueberries well and add them during the last few minutes of mixing.
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Divide dough into 13 pieces (about 4.8 ounces each) or alternately you can make 26 mini bagels (about 2.4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
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Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 or 7 per sheet or 13 for the mini bagels). Cover them and let them rise for 20-30 minutes.
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While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
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After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
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Bake one sheet of bagels at a time for 20 to 25 minutes (15 minutes for mini bagels), or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
Recipe Notes
Flour: I have included the exact flour measurement that I use for this recipe – 30.5 ounces. That is for bagels made with 100% all-purpose flour. I haven’t made these bagels with half white wheat flour, but I’m sure it would work. I would start with less flour because whole wheat flour is “thirstier” then white flour, meaning it absorbs more water.
Yeast: I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
Baking: I always boil all of the bagels at once and then bake one sheet at a time. There is no harm to the bagels in letting them hang out on the baking sheets while the others are cooking.
Freezing: After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made.
Bread Making Tips: If you are new to bread making (or just looking to up your bread making game), I wrote up a super detailed guide to baking with yeast. In it I answer a lot of these basic bread making questions and more.
Frozen blueberries: Frozen blueberries will add more moisture to the dough so I thaw and drain them first. They will turn the dough more purple. I still add the dried blueberries when subbing the frozen in for the fresh because they really add a lot to the flavor.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Hi. How would NOT having died blueberries affect the outcome? I didn’t think to grab any and I only have raisins and craisins 😅
Dried*
I think they will work Moni!
My bagels didn’t rise
Hi Kayla, sorry to hear that. Can you give me any more details? Is this your first time making bagels? Did you make any substitutions or anything? I go through a lot of trouble shooting questions in my guide to baking with yeast post:
https://thecookstreat.com/guide-to-baking-with-yeast-includes-faqs-my-quick-rise-bread-method/
Hope that helps!