These Blueberry Bagels are loaded with blueberries, chewy, lightly sweet and a beautiful purple color. The bagels can be made in roughly one hour and are served with a delicious homemade Blueberry Lemon Cream Cheese. You can’t beat homemade bagels.
I love bagels, I mean who doesn’t? I went through a phase in college where I was eating bagels for breakfast, lunch and sometimes dinner. They make a delicious breakfast, whether serving with cream cheese, or making into a breakfast sandwich, and also can make a delicious lunch or dinner sandwich. I don’t know if I have a favorite bagel perse, but I do really like blueberries and you can’t go wrong with a blueberry bagel.
This blueberry bagel recipe is better than store bought. It’s relatively simple to make, once you get the hang of it. I’ve included lots of detailed steps below for the recipe for blueberry bagels.
Here’s what you need to know…
These blueberry bagels are versatile, in that you can make them with either bread flour or all-purpose flour. I’ve made them both ways and don’t know if I have a preference of one over the other. The bread flour makes the bagels chewier on the inside. So, if you want a classic, characteristic bagel, I’d say use the bread flour. However, the bagels are steamed in a water bath, which creates a chewy exterior, regardless of the flour type. The bagels made with all-purpose flour weren’t as chewy on the inside, but to me tasted like a good bagel (I’m not a bagel expert so maybe bagel experts think otherwise 🙂 ).
When mixing the blueberry bagel dough, make sure you don’t directly mix the salt on top of the yeast as it will deactivate the yeast. After adding all ingredients to the bowl and mixing the dough for a minute or two, the dough should have formed a dough ball around the hook. If it hasn’t, then add more flour until a dough ball forms. Knead the dough for 8 minutes to give the gluten time to develop structure. After kneading the dough, allow the dough to rest for 20 minutes.
Dividing and shaping the dough
Divide the dough into 8 roughly equal pieces of dough, then roll the dough into a 10 inch rope. Shape the rope into a circle, then cross the ends over one another and pinch and roll to seal the edges together. Once all the bagels are formed, place bagels on a small square of parchment paper. This is key to helping place the blueberry bagels in the water solution. Cover and let rise 30 minutes. When the rolls are almost done proofing, bring a large pan or skillet of the water/honey solution to a boil. Turn heat off, then add bagels to the water. Grab the corners of the parchment square, then place in water. Using tongs, grab the edge of the square and flip bagel off of parchment paper square. Boil each side for 20 seconds, then remove and place on parchment paper lined sheet.
Brush the bagels with egg wash before baking. This will help the exterior develop a nice golden crust. Bake for roughly 20 minutes, or until bagels are golden brown.
All done, now it’s time to serve the bagels!
I like to serve my blueberry bagels with a fresh, homemade Blueberry Lemon Cream Cheese. It is out of this world delicious and adds a great blueberry flavor to the bagels. In order to make the cream cheese, you’ll heat blueberries, sugar, lemon juice and zest in a skillet until the blueberries have released their juices. Pour this mixture over cold cream cheese. Beat with a handheld mixer or stand mixer until combined. Spread cream cheese over cooled bagels and enjoy!
If you make this blueberry bagel recipe, I’d love if you could rate and comment below. I always appreciate hearing your feedback. Make sure you find me on instagram where you can see the full baking video for these and more fun behind the scenes.Print