Whip up some berry cream cheese to top these fresh-from-the-oven fruity bagels.
It’s not surprising that kids like blueberry bagels topped with cream cheese or peanut butter and jelly. The sweetness of the blueberries brings incredible flavor to these doughy circles of goodness, making them the perfect vessel for any sweet toppings. My daughter loved them with fresh strawberry cream cheese when she was young. She still does to this day. This recipe can also be made into 16 smaller bagels, which are excellent for little hands to hold.
Now, let me warn you: these are not the same blueberry bagels you will find at your local grocery store. Your homemade bagels won’t contain the dried blueberries, artificial colors, or preservatives found in many store-bought bagels. Instead, you will find deliciously chewy bagels with a slight purple tint, bursting with juicy blueberries. Before I became gluten-free, my biggest dilemma at bagel shops was deciding if I wanted a savory or a sweet bagel. Whenever sweet would win, it was always a blueberry bagel.
While this recipe features fresh or frozen (thawed and drained) blueberries, you can still add some dried blueberries if desired. They will help enhance the flavor even more. Don’t use only dried ones, as the fresh berries add crucial moisture to this recipe. Be careful not to overcook the berries, as you don’t want them to become a syrup. Stop cooking and remove the saucepan from the heat as soon as they start to burst. You can make this recipe without boiling the blueberries first, but you won’t get as much purple color as when the blueberries burst during cooking. You might want to mash them slightly before adding them to the dough if you don’t cook them first.
The other crucial ingredient is bread flour. All-purpose flour will not yield the same results. Bread flour has a higher protein content that creates the dense, chewy texture associated with bagels. Using all-purpose flour yields soft bagels that don’t rise as well and are more likely to fall apart.
Why are bagels boiled?
There are a few good reasons to boil your bagels before baking. First, it causes the starch on the outside of the bagels to gelatinize, resulting in the shiny appearance and crispy exterior. That crust helps prevent the bagel from puffing up too much in the oven. The next reason is that boiling seals in moisture, leading to a chewy texture.
Boiling time can also affect the bagel’s outcome. A shorter boiling time yields a thinner crust and a softer interior. Boiling the bagel a little longer yields a denser bagel with a thicker crust. If you don’t boil your bagel, it may seem more like a round roll with a hole in the middle than a chewy bagel.
How do I store leftovers?
Allow blueberry bagels to cool completely to room temperature before storing them in an airtight container for up to 3 days. Do not refrigerate the bagels, as they can be kept at room temperature for that time. However, if you make extra or want to keep them for extended storage, freeze them in a zippered freezer bag (squeezing out the air) for up to 3 months. Defrost them at room temperature, and heat them in a toaster, toaster oven, air fryer, or oven.
Serving suggestions
Blueberry bagels are great with a smear of cream cheese—plain or flavored. Combine any berries with cream cheese, or stir in honey or maple syrup and cinnamon for a delicious topping. Serve a platter of bagels with Eggs In Purgatory, Deviled Eggs Without Mayo, or Spinach Soufflé for a weekend brunch. This crispy and delicious Hash Brown Casserole is another option. Add some Fruit Skewers with a honey-and-yogurt dip. You can also enjoy blueberry bagels with a refreshing Peach Smoothie, Coffee Milkshake, or this Strawberry Smoothie Recipe.
Blueberry Bagels
Ingredients
- 1 cup blueberries fresh or thawed
- 1 1/4 cups warm water 105°F to 110°F
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 5 cups bread flour plus extra for dusting
- 1 1/2 teaspoons salt
- 1/2 teaspoon vanilla extract
- 6 cups water for boiling
- 1 1/2 tablespoons honey for the boiling water
- 1 egg white beaten (for egg wash)
Instructions
- Place the blueberries in a small saucepan over low heat. Warm them for 2-3 minutes until they start to burst and become juicy. Remove from heat and let cool.
- In a large bowl, combine 1 1/4 cups warm water, 2 1/4 teaspoons active dry yeast, and 2 tablespoons granulated sugar. Stir and let sit for 5 minutes until the mixture is frothy.
- Add 5 cups of bread flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of vanilla extract to the yeast mixture. Stir until a thick, slightly sticky dough forms. If needed, add a tablespoon of water at a time to bring the dough together.
- Turn the dough onto a lightly floured surface and knead for about 7-10 minutes until the dough is smooth and elastic. Gently fold in the blueberries during this process.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm spot for about 1 hour until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball. Using your thumb, poke a hole in the center of each ball and gently stretch the hole to form a bagel shape. Let the shaped dough rest for 15 minutes.
- In a large pot, bring 6 cups water and the honey to a boil. Working in small batches, drop 2-3 bagels into the boiling water. Boil each bagel for about 30-60 seconds per side (flipping halfway through). Remove the bagels with a slotted spoon and let them drain on a wire rack.
- Preheat the oven to 425°F. Line one or two baking sheets with parchment paper and place the boiled bagels on them. Brush the bagels with egg white. Bake for 15-25 minutes, rotating the pan halfway through, until they are a nice golden brown.
- Remove the bagels from the oven and let them cool on a wire rack for about 30 minutes before serving.
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