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Homemade Blueberry Bagels

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Homemade Blueberry Bagels

½ cup warm water(110℉)

½ cup sugar

¾ tsp active dry yeast

½ cup frozen wild blueberries*

1 tbsp granulated white sugar

2 teaspoons lemon zest

¾ tsp salt

2 cups all-purpose flourup to 2 1/4 cups

boiling water(to boil the bagels)

1 tbsp brown sugar

In a small bowl, whisk together the warm water (110℉), sugar, and yeast. Let it sit for 10 minutes until frothy. Place the frozen wild blueberries in a microwave-safe bowl. Microwave for 30 seconds to thaw the blueberries before stirring in the additional sugar, lemon zest, and salt.

Add the frothy yeast mixture and blueberry mixture to the 2 cups of flour in a mixing bowl and stir until the dough begins to come together. Turn the mixture onto a lightly floured countertop and knead until a smooth dough forms, adding up to ¼ cup more flour until the dough is slightly tacky but not too sticky to work with. Cover and let rise in a warm place for 1 hour until doubled in size.

Once risen, punch down the dough and separate into 6 equal pieces. Shape each piece of dough into a bun shape by gathering the dough into a seam on the bottom. Then, pop a hole with your thumb through the center of the bun and roll it around using both index fingers to make the hole bigger. Repeat this process with all 6 pieces of dough and place them on a parchment paper-lined baking sheet. Cover and let rise for 15-30 minutes.

While the bagels are rising, preheat the oven to 425℉ and boil water at least 3 inches deep in a large pot or Dutch oven to boil the bagels in. Stir 1 tablespoon of brown sugar into the boiling water. Boil the bagels at a rolling boil, a few at a time, so that they don't crowd in the pot. Boil for 1 minute on each side. Gently remove from the water and place back onto the parchment paper-lined baking sheet.

Bake the boiled bagels immediately in the preheated oven for 10-14 minutes or until the tops are browned. Let cool for 5 minutes before carefully transferring to a wire rack to finish cooling so that the bottoms do not become soggy.

Nutrition

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Tips & Tricks (5)

Preserve Blueberry Integrity 🫐
Keep frozen blueberries frozen until the last moment and fold them gently into the dough just before shaping to prevent them from breaking apart and discoloring the bagels.
Master the Boiling Water Bath 💧
Use a large pot with rapidly boiling water and boil bagels for exactly 1-2 minutes per side; this creates the signature chewy crust while the water bath gelatinizes the starches.
Lemon Zest Extraction Timing 🍋
Add lemon zest directly to your dry ingredients before mixing to ensure even distribution and prevent clumping; avoid adding to water where it may separate unevenly.
Perfect Dough Hydration Balance 🌊
Use warm water (110°F) for yeast activation and keep total dough slightly tacky but not sticky; this creates the ideal chewy texture without excess spreading during boiling.
Cool Completely Before Slicing ⏱️
Allow bagels to cool on a wire rack for at least 30 minutes before slicing or toasting; this sets the interior crumb structure and prevents gumminess from trapped steam.