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Blueberry bagels on a wooden board.

Blueberry Bagels

Kate Schat
Bagels are expensive - wow your family by whipping up your own dozen of blueberry bagels from scratch! It's easy, affordable, and healthy.
5 from 1 vote
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Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Course Bread
Cuisine American
Servings 12 bagels
Calories 215 kcal

Equipment

Ingredients
  

Bagels

  • 3 ¼ cups all-purpose or bread flour
  • 1 cup whole wheat flour I used fresh ground hard white wheat
  • 1 tablespoon salt
  • ¼ cup granulated sugar or coconut sugar
  • 1 ½ cups warm water
  • 1 tablespoon active dry yeast
  • ½ cup dried blueberries

Boiling

  • 3 tablespoons granulated sugar or coconut sugar

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • Mix flours, salt, and sugar together in the bowl of a mixer or a large bowl if you intend to mix with a danish dough whisk or by hand.
  • In a measuring cup, measure water and yeast together. Stir to dissolve and let sit a minute.
  • Add water into the flour, get mixing, then add dried blueberries. The dough will be a little sticky as the blueberries and whole wheat flour take some time to soak up moisture, but it shouldn’t be gloppy.
  • Knead for 5 minutes. Let rise until double, about an hour.
  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Divide into a dozen balls and shape bagels in your desired way. (Making buns then poking holes OR making snakes and pinch into a circle.)
  • Set them aside to rest and then get a pot with water going. I use a one gallon pot half full of water. Add 3 tablespoons of sugar to the water. This will give them them that chewy crust!
  • Boil for 1 minute on each side, then place on prepared baking sheet.
  • If desired, brush tops with an egg wash.
  • Bake for 25 minutes, turning the sheet halfway through.

Notes

  • Sometimes I will dice up the dried blueberries to make them more spread through the dough, others I just leave em as is, I will leave it up to you.
  • You can always swap the whole wheat for more white flour, or some of the white flour for more whole wheat - that's flexible. The more whole wheat, the denser they will be. I think this amount adds nuttiness and chew without sacrificing density.
  • If you wanted to make these sourdough, you could take my everything bagel recipe and leave out the spices and instead add in the dried blueberries.

Nutrition

Serving: 1bagelCalories: 215kcalCarbohydrates: 46gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 592mgPotassium: 132mgFiber: 3gSugar: 11gVitamin A: 23IUVitamin C: 0.001mgCalcium: 16mgIron: 2mg
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