Homemade Blueberry Bagels

No ratings yet

These surprisingly simple Homemade Blueberry Bagels are delightfully chewy and flavored with real blueberries and a kiss of lemon zest!

Prep Time30

Cook Time20

Rising Time1 30

Total Time2 20

Servings: bagels

Calories: 196kcal

Author: Naomi Andres

Equipment

mixing bowls
measuring cups & spoons
large dutch oven or pot
large baking sheet
parchment paper

Ingredients

½ cup warm water (110℉)
½ teaspoon sugar
¾ teaspoon active dry yeast
½ cup frozen wild blueberries *
1 tablespoon granulated white sugar
2 teaspoons lemon zest
¾ teaspoon salt
2 - 2 ¼ cups all-purpose flour
boiling water (to boil the bagels)
1 tablespoon brown sugar

Instructions

In a small bowl, whisk together the warm water (110℉), sugar, and yeast. Let it sit for 10 minutes until frothy. Place the frozen wild blueberries in a microwave-safe bowl. Microwave for 30 seconds to thaw the blueberries before stirring in the additional sugar, lemon zest, and salt.
½ cup warm water, ½ teaspoon sugar, ¾ teaspoon active dry yeast, ½ cup frozen wild blueberries, 1 tablespoon granulated white sugar, ¾ teaspoon salt, 2 teaspoons lemon zest
Add the frothy yeast mixture and blueberry mixture to the 2 cups of flour in a mixing bowl and stir until the dough begins to come together. Turn the mixture onto a lightly floured countertop and knead until a smooth dough forms, adding up to ¼ cup more flour until the dough is slightly tacky but not too sticky to work with. Cover and let rise in a warm place for 1 hour until doubled in size.
2 - 2 ¼ cups all-purpose flour
Once risen, punch down the dough and separate into 6 equal pieces. Shape each piece of dough into a bun shape by gathering the dough into a seam on the bottom. Then, pop a hole with your thumb through the center of the bun and roll it around using both index fingers to make the hole bigger. Repeat this process with all 6 pieces of dough and place them on a parchment paper-lined baking sheet. Cover and let rise for 15-30 minutes.
While the bagels are rising, preheat the oven to 425℉ and boil water at least 3 inches deep in a large pot or Dutch oven to boil the bagels in. Stir 1 tablespoon of brown sugar into the boiling water. Boil the bagels at a rolling boil, a few at a time, so that they don't crowd in the pot. Boil for 1 minute on each side. Gently remove from the water and place back onto the parchment paper-lined baking sheet.
boiling water, 1 tablespoon brown sugar
Bake the boiled bagels immediately in the preheated oven for 10-14 minutes or until the tops are browned. Let cool for 5 minutes before carefully transferring to a wire rack to finish cooling so that the bottoms do not become soggy.

Notes

I have only tested this recipe with frozen wild blueberries, so I'm not sure how it would turn out with fresh or frozen regular blueberries.

Store fully cooled bagels in a bag at room temperature for up to 3 days.

Nutrition