Ingredients

For the Bagel Dough

• 4 cups bread flour
• 2¼ teaspoons active dry yeast (1 packet)
• 1¼ cups warm water (110°F/43°C)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1 cup fresh blueberries or ¾ cup dried blueberries
• 1 tablespoon lemon zest (optional)

For Boiling

• 8 cups water
• 2 tablespoons honey
• 1 tablespoon baking soda

Optional Egg Wash

• 1 large egg
• 1 tablespoon water

Optional Toppings

• Coarse sugar
• Rolled oats
• Extra dried blueberries

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy.

Step 2: Make the Dough

Add the bread flour, salt, and vanilla extract to the yeast mixture.

Mix until a shaggy dough forms, then knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes, until smooth and elastic.

Gently fold in the blueberries and lemon zest, taking care not to crush the berries too much.

Step 3: First Rise

Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.

Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 4: Shape the Bagels

Punch down the dough and divide it into 8 equal portions.

Roll each portion into a smooth ball, then use your thumb to poke a hole through the center. Gently stretch the hole until it is about 1½ inches wide, as it will shrink during rising and baking.

Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest for 20 minutes.

Step 5: Boil the Bagels

Preheat the oven to 425°F (220°C).

Bring the water to a gentle boil in a large pot. Stir in the honey and baking soda.

Boil the bagels 2 at a time for 1 minute per side. Remove with a slotted spoon and return them to the baking sheet.

Step 6: Add the Egg Wash

Whisk together the egg and water. Brush the tops of the boiled bagels with the egg wash for a glossy finish.

Sprinkle with coarse sugar or additional dried blueberries if desired.

Step 7: Bake

Bake for 22–25 minutes, or until the bagels are golden brown and firm to the touch.

Transfer to a wire rack and cool for at least 20 minutes before slicing.

Step 8: Serve

Slice and toast the bagels if desired.

Serve with cream cheese, butter, blueberry jam, honey, almond butter, or Greek yogurt for a delicious breakfast or snack.

Tips for the Best Homemade Blueberry Bagels

• Bread flour creates the classic chewy bagel texture.
• Dried blueberries hold their shape better, while fresh blueberries provide juicy bursts of flavor.
• Handle fresh blueberries gently to prevent the dough from turning purple.
• Boiling the bagels before baking is essential for a chewy crust.
• Don’t skip the resting time after shaping, as it helps create a better texture.
• Allow the bagels to cool before slicing to preserve their structure.
• Freeze extras for quick breakfasts throughout the week.

Delicious Variations

Lemon Blueberry Bagels

Add extra lemon zest and a teaspoon of lemon juice to the dough.

Cinnamon Blueberry Bagels

Mix 1 teaspoon of ground cinnamon into the flour before kneading.

Blueberry Cream Cheese Bagels

Serve with homemade blueberry cream cheese for extra flavor.

Mixed Berry Bagels

Replace half of the blueberries with raspberries or blackberries.

Honey Blueberry Bagels

Increase the honey in the dough for a sweeter flavor.

Whole Wheat Blueberry Bagels

Replace half of the bread flour with whole wheat flour for a heartier texture.

Storage

Store the cooled bagels in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 1 week or freeze in a freezer-safe bag for up to 3 months. Toast directly from frozen or thaw at room temperature before serving.

Serving Suggestions

Homemade Blueberry Bagels pair perfectly with:

• Plain or whipped cream cheese
• Butter
• Blueberry jam
• Honey
• Almond butter
• Peanut butter
• Greek yogurt
• Fresh fruit
• Scrambled eggs
• Hot coffee or tea

Nutrition Information (Per Bagel)

• Calories: 290
• Protein: 9g
• Carbohydrates: 56g
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 25mg (with egg wash)
• Sodium: 340mg
• Fiber: 3g
• Sugar: 8g
• Calcium: 2% DV
• Iron: 15% DV
• Potassium: 140mg