Blueberry Bagels
Delight in these freshly baked blueberry bagels, combining a chewy texture with bursts of juicy blueberries, perfect for breakfast or a wholesome snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3 ½ cups bread flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (110°F/45°C)
- 2 tbsp granulated sugar
- 1 ½ tsp salt
- 1 cup fresh or frozen blueberries
- 1 tbsp vegetable oil
- 1 tbsp malt syrup or honey (for boiling water)
Instructions
- In a large bowl, dissolve yeast and sugar in warm water; let sit 5 minutes until foamy.
- Add flour and salt to the yeast mixture; stir until a dough forms.
- Knead dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Gently fold in blueberries, taking care not to crush them too much.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add malt syrup or honey.
- Divide dough into 8 equal pieces; shape each into a ball and poke a hole through the center to form bagels.
- Boil bagels, 2-3 at a time, for 1 minute per side. Remove with a slotted spoon and drain on a rack.
- Place boiled bagels on a baking sheet lined with parchment paper; bake for 20-25 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
For extra flavor, sprinkle coarse sugar or cinnamon on top before baking, and serve toasted with cream cheese or butter.