Blueberry Bagels
Delight in these chewy, homemade blueberry bagels bursting with fresh blueberries, perfect for breakfast or a tasty snack any time of day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ¼ cups warm water (110°F/45°C)
- 3 tbsp granulated sugar
- 3 ½ cups bread flour
- 1 ½ tsp salt
- 1 cup fresh blueberries
- 1 tbsp cornmeal (for dusting)
- Optional: 1 egg (for egg wash)
Instructions
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine bread flour, remaining sugar, and salt.
- Pour the yeast mixture into the dry ingredients and mix until dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball.
- Using your finger, poke a hole through the center of each ball and gently stretch it to form a bagel shape.
- Place shaped bagels on a baking sheet dusted with cornmeal. Cover and let rest for 20 minutes.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil.
- Boil bagels, 2-3 at a time, for 1 minute on each side, then remove and drain on a clean towel.
- If desired, brush bagels with beaten egg for a shiny crust.
- Bake bagels for 20-25 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
For extra flavor, try adding a sprinkle of cinnamon to the dough or topping the bagels with coarse sugar before baking.