Homemade Blueberry Bagels
These Blueberry Bagels are unbeatable - even from your favorite, local bakery shop. They have a chewy crust with a soft, open crumb and minimal hands-on effort is required.
Ingredients
- 4½ cups bread flour
- 1 cup warm milk
- 1 cup frozen wild blueberries
- 1/2 cup freeze dry blueberries
- 3 Tablespoons granulated sugar
- 2 teaspoons instant yeast see note for active dry yeast
- 1/2 teaspoon sea salt
- 1 large egg beaten, for the egg wash
For the water bath:
- 6 cups water
- 2 Tablespoons baking soda
- 2 Tablespoons honey
Instructions
- IMPORTANT READ: I suggest using metric measurements and weighing the dry and wet ingredients for best accuracy. Toggle between US customary and metric buttons above in the ingredients section for exact flour weight in grams. If you don't have a scale, use a fork to fluff the flour, then spoon the flour into the cup. Never pack or scoop.
- In a stand mixer bowl, add flour, sugar, yeast, salt and freeze dried blueberries. See notes below if using active dry yeast. Use the dough hook attachment and while the mixer is on low speed, add warm milk and thawed frozen blueberries.4½ cups bread flour, 1 cup warm milk, 1/2 cup freeze dry blueberries, 3 Tablespoons granulated sugar, 2 teaspoons instant yeast see note for active dry yeast, 1/2 teaspoon sea salt, 1 cup frozen wild blueberries
- Mix on low speed for 5-8 minutes. The dough should pull away from the bowl, feel tacky but not sticky. It will feel tough but after the first rise, the texture will become very soft and fluffy. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.
- Let it rise in a warm spot at room temperature for at least 1½ hours. Note: This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
- Punch the dough down. Divide into 9 equal pieces, about 109g each. Working with one ball at a time, use your fingertips to gently flatten into a square. Then, grab the four corners and pinch the seams together at the top. It will resemble a cute dumpling. Set aside to rest for 5 minutes. This makes them easier to shape.
- Use your thumbs poke a hole through the center of the dough ball. Gently stretch the dough by using two fingers, rotating as you go until the hole is about 2 inches in diameter.
- After forming, place the bagels on a lightly floured baking sheet lined with parchment paper. Then, go back and reinforce the holes again by stretching them. They tend to recoil back a little. Let them rise for 20 minutes. In this time, pre-heat the oven to 400°F.Note: This second rise is called proofing. It occurs after the donuts are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.
- Bring a medium size pot of water to a boil. Then, stir in baking soda and honey. Boil 1-2 bagels at a time for 30 seconds on each side. Use a slotted spoon to drain excess water off and place each bagel back on the baking tray. Repeat until no more bagels are left.6 cups water, 2 Tablespoons baking soda, 2 Tablespoons honey
- Brush the tops lightly with egg wash. Discard any leftover. Depending on the strength of your oven, bake the bagels for 20-22 minutes until the tops are golden brown.1 large egg
Notes
- Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
- If using active dry yeast, first measure 240ml or 1 cup of warm milk from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the milk and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Nutrition
Calories: 287kcalCarbohydrates: 60gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 977mgPotassium: 73mgFiber: 2gSugar: 9gVitamin A: 1IUVitamin C: 0.03mgCalcium: 16mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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