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Homemade Blueberry Bagels

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Delicious homemade blueberry bagels with a chewy crust and bursts of fresh and dried blueberries.

Ingredients

Scale
  • 1 and 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar, divided
  • 1 cup warm water (between 100–110°F)
  • 1 tablespoon instant or active dry yeast
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dried blueberries
  • 3 and 3/4 cups bread flour, plus more as needed
  • 2 teaspoons salt
  • 2 quarts water for boiling
  • 1/4 cup honey or barley malt syrup
  • 1 egg white beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the blueberry sauce: In a saucepan, combine the fresh or frozen blueberries with half of the sugar and cook over medium heat. Stir occasionally until the berries break down into a sauce, about 10 minutes. Remove from heat and let cool slightly.
  2. Activate the yeast: In the bowl of a stand mixer, stir the warm water and the remaining sugar together, then sprinkle the yeast over the top. Allow to sit undisturbed for 5 to 10 minutes until the mixture is foamy.
  3. Combine dough ingredients: Add 1/2 cup of the cooled blueberry sauce, the vanilla extract, and the dried blueberries to the yeast mixture. Add 1 cup of the bread flour and the salt, and mix until well combined. As the mixture begins to come together, switch to the dough hook.
  4. Knead the dough: Gradually add the remaining bread flour while the mixer runs, stopping when the dough pulls away from the sides of the bowl. Knead for 8 to 10 minutes on medium speed until the dough is smooth and elastic.
  5. First rise: Lightly grease a bowl and place the kneaded dough inside. Cover and let rise in a warm area for 2 hours, or until doubled in size.
  6. Shape the bagels: Punch down the dough to release air, divide into 8 equal pieces, and shape each piece into a round ball. Form each ball into a bagel by poking a hole through the center and stretching to create an even ring.
  7. Rest before boiling: Place shaped bagels on a lightly floured surface and let rest for 5 to 10 minutes while you preheat the oven to 425°F.
  8. Boil the bagels: In a large pot, bring the 2 quarts of water and the honey or barley malt syrup to a simmer. Working in batches, gently slide bagels into the simmering water and boil for 1 minute on each side.
  9. Egg wash and bake: Transfer the boiled bagels to a baking sheet lined with parchment. Brush each bagel with the beaten egg white and water mixture. Bake in the preheated oven for 26 to 30 minutes, or until golden brown.
  10. Cool and serve: Move the baked bagels to a wire rack to cool before slicing and serving.

Notes

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze bagels.

Nutrition

Find it online: https://easydishestomake.com/homemade-blueberry-bagels/