These Blueberry Bagels are surprisingly easy to make—ideal for a cozy weekend breakfast. Soft, chewy, and studded with juicy blueberries (and optional white chocolate chips for a sweet twist), they’re a fun upgrade on your morning bagel routine.
Blueberry Bagels
Print
Blueberry Bagels
Ingredients
-
1¼ cups warm water (not hot)
-
1 tsp sugar
-
1 Tbsp active dry yeast
-
3½ cups flour (all-purpose or bread flour)
-
¼ cup honey (or substitute sugar/brown sugar)
-
1½ tsp salt
-
1 cup fresh blueberries (thawed if frozen)
-
½ cup white chocolate chips (optional)
-
Egg wash: 1 egg white + 1 Tbsp water
Instructions
-
Activate Yeast
In a mixer or large bowl, combine warm water, sugar, and yeast. Let sit until foamy. -
Mix Dough
Add flour, salt, and honey. Knead for about 5 minutes until the dough is smooth. -
Fold in Goodies
Gently knead in blueberries and white chocolate chips. If the dough feels too wet, add a tablespoon or two of flour to make it manageable. -
First Rise
Cover and let dough rise for about 45 minutes, until slightly puffed. -
Shape Bagels
Punch down the dough, divide into 8 portions, and roll into balls. Place on a parchment-lined baking sheet, cover with a towel, and let rest for 15–20 minutes. -
Boil Bath
Preheat oven to 425°F. Bring a pot of water to a boil, adding a little brown sugar for sweetness. One at a time, drop bagels into the boiling water and boil for about 1 minute per side. Return to baking sheet. -
Bake
Brush bagels with egg wash and bake for 15–20 minutes, until golden brown.
-
Cool & Serve
Transfer to a rack and cool slightly before slicing. Serve warm with butter or cream cheese.
Why You’ll Love Them
- Homemade goodness in simple steps
- Soft and chewy, with lovely bursts of blueberry flavor
- Easy to customize—add nuts, extracts, or chocolate
Ingredients
- 1¼ cups warm water (not hot)
- 1 tsp sugar
- 1 Tbsp active dry yeast
- 3½ cups flour (all-purpose or bread flour)
- ¼ cup honey (or substitute sugar/brown sugar)
- 1½ tsp salt
- 1 cup fresh blueberries (thawed if frozen)
- ½ cup white chocolate chips (optional)
- Egg wash: 1 egg white + 1 Tbsp water
Instructions
- Activate Yeast
In a mixer or large bowl, combine warm water, sugar, and yeast. Let sit until foamy. - Mix Dough
Add flour, salt, and honey. Knead for about 5 minutes until the dough is smooth. - Fold in Goodies
Gently knead in blueberries and white chocolate chips. If the dough feels too wet, add a tablespoon or two of flour to make it manageable. - First Rise
Cover and let dough rise for about 45 minutes, until slightly puffed. - Shape Bagels
Punch down the dough, divide into 8 portions, and roll into balls. Place on a parchment-lined baking sheet, cover with a towel, and let rest for 15–20 minutes. - Boil Bath
Preheat oven to 425°F. Bring a pot of water to a boil, adding a little brown sugar for sweetness. One at a time, drop bagels into the boiling water and boil for about 1 minute per side. Return to baking sheet. - Bake
Brush bagels with egg wash and bake for 15–20 minutes, until golden brown. - Cool & Serve
Transfer to a rack and cool slightly before slicing. Serve warm with butter or cream cheese.
Variations & Tips
- More Blueberry Flavor: Soak dried or freeze-dried blueberries in warm water before using.
- Flavor Twists: Try dark chocolate chips, almond extract with flaked almonds, or a drizzle of cream cheese icing on top.
- Custom Mix-Ins: Nuts, cinnamon, or dried fruit work great—fold them in gently.
Storage
Store bagels at room temperature in an airtight container for up to 2–3 days. You can also freeze them—just slice and toast for a quick breakfast.