Homemade Blueberry Bagels

hewy homemade blueberry bagels bursting with fresh blueberries. A perfect treat for breakfast or brunch, these bagels combine sweet flavor with the golden crust you expect from a classic bakery-style bagel.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Breakfast, brunch, Snack

Cuisine: American

Keyword: Bagels with blueberries, Blueberry bread recipe, Boiled bagel recipe, Breakfast bagel recipe, Easy bagel dough, Fruit bagels, Homemade bagels, How to make bagels at home, Soft chewy bagels, Yeast bagel recipe

Servings: bagels

Calories: 280kcal

Author: Tanya

Ingredients

2½ cups bread flour 🍞
1 cup all-purpose flour 🍚
2 tsp instant yeast or active dry yeast 🍺
1 tbsp brown sugar 🍯
¾ cup fresh or frozen blueberries 🫐
¾-1 cup warm water 💧
1 tbsp olive oil 🫒
1 tbsp maple syrup optional 🍁
1 egg for egg wash 🥚
Extra brown sugar for boiling water, optional 🍯

Instructions

Mixing the Dough: In the bowl of a stand mixer, combine bread flour, all-purpose flour, yeast, brown sugar, and warm water. Mix with a dough hook until a dough begins to form. Add blueberries and continue mixing until fully incorporated.
Kneading: Knead the dough for 8–10 minutes using the dough hook or by hand on a floured surface until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
Shaping: Divide dough into equal portions (about 3–4 oz each). Roll into balls, then poke a hole in the center and gently stretch into bagel shape.
Boiling: Bring a large pot of water to a boil. Add brown sugar if desired. Boil each bagel for 30 seconds per side. Remove with a slotted spoon and place on a wire rack.
Baking: Preheat oven to 425°F (220°C). Place bagels on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 20–25 minutes or until golden brown.
Cooling: Let bagels cool on a wire rack before serving.

Notes

- You can use fresh or **frozen blueberries** — keep frozen ones cold when mixing to prevent bleeding.
- Add maple syrup for a hint of extra sweetness.
- Store bagels in parchment at room temperature for 2–3 days or freeze for up to 3 months.
- Toast before serving for best texture.

Nutrition

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