I make these Homemade Blueberry Bagels when I want a bakery-style treat fresh from my own kitchen. They’re soft and chewy on the inside, slightly crisp on the outside, and filled with bursts of sweet blueberries in every bite.
Why You’ll Love This Recipe
I love how rewarding it feels to make bagels from scratch. The dough is simple to prepare, and the process of boiling before baking gives them that classic chewy texture. I also enjoy how the blueberries add natural sweetness and beautiful color, making these bagels perfect for breakfast or brunch. They taste incredible toasted with cream cheese or butter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
bread flour
active dry yeast
granulated sugar
salt
warm water
fresh or dried blueberries
honey or brown sugar (for boiling water)
Directions
I start by dissolving the yeast and a small amount of sugar in warm water. I let it sit for about 5–10 minutes until it becomes foamy.
In a large bowl, I combine bread flour and salt. I pour in the yeast mixture and mix until a dough forms. I knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
I gently fold in the blueberries, being careful not to crush them too much. I place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once risen, I divide the dough into equal portions and shape each into a ball. I poke a hole in the center of each ball and gently stretch it to form the classic bagel shape.
I bring a large pot of water to a boil and add honey or brown sugar. I boil the bagels for about 30–45 seconds per side, then transfer them to a parchment-lined baking sheet.
I bake them at 425°F (220°C) for 20–25 minutes until golden brown. I let them cool slightly before slicing and serving.
Servings and timing
I usually get 8 bagels from this recipe.
Prep time: 20 minutes
Rise time: 1 hour
Cook time: 25 minutes
Total time: about 1 hour 45 minutes
Variations
I sometimes use dried blueberries instead of fresh to prevent excess moisture in the dough. When I want extra sweetness, I add a touch of vanilla extract to the dough. I also enjoy sprinkling coarse sugar on top before baking for a lightly sweet crust. For a citrus twist, I mix in a little lemon zest.
storage/reheating
I store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, I slice and freeze them for up to 2 months. When ready to eat, I toast them directly from frozen or warm them in the oven at 350°F (175°C) for a few minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
I can use all-purpose flour, but I find bread flour gives a chewier texture thanks to its higher protein content.
Why do I need to boil the bagels?
Boiling helps create the signature chewy crust and gives the bagels their classic texture.
Can I make the dough ahead of time?
I sometimes refrigerate the shaped bagels overnight for a slower rise and deeper flavor before boiling and baking.
How do I prevent the blueberries from bursting?
I fold them in gently and avoid over-kneading once they’re added.
Can I make these vegan?
Yes, the basic dough is already vegan if I use sugar instead of honey in the boiling water.
Conclusion
I love making Homemade Blueberry Bagels because they’re fresh, chewy, and full of sweet bursts of flavor. The process is simple yet satisfying, and the result is a batch of bakery-style bagels that I’m always proud to serve at my table.
