Add some sweetness to your Sunday morning by making a batch of these lovely Blueberry Bagels!
Lazy Sunday mornings call for the perfect trio: extra sleep, a steaming cup of coffee, and these irresistible blueberry bagels. For bread enthusiasts seeking their next culinary adventure, this recipe delivers exactly what you need. With minimal prep time, it won’t be long before you’re enjoying fresh bagels straight from your own oven.
I recently prepared these bagels for a Sunday brunch gathering, and my guests were absolutely delighted. The tender, airy texture combined with the sweet burst of blueberries creates an exceptional flavor experience. The berries also infuse the bagels with a lovely tart flavor and an enticing fragrance that fills your entire kitchen.
Skip the sourdough craze and give these delectable blueberry bagels a try—they’re sure to become your new weekend favorite. Serve them toasted to golden perfection with cream cheese, butter, or whipped cream. Or, for an elevated experience, add a drizzle of honey and garnish with fresh berries and mint leaves.
What’s the difference between active dry and compressed yeast?
For those of you who don’t know, there is a wide variety of yeast used in baking. The two main ones used in professional and home kitchens alike are active dry yeast and compressed (or fresh) yeast. The main difference between active dry yeast and compressed yeast lies in their form and how they are activated. Active dry yeast is granular and needs to be dissolved in warm water before use, while compressed yeast is a moist, cake-like yeast that can be crumbled directly into dough or mixed with a portion of the liquid ingredients. Active dry yeast is shelf-stable, and compressed yeast must be refrigerated.
How do I store leftovers?
If you’ve got any blueberry bagels leftover, you can store them in an airtight container or Ziploc storage bag on the countertop for up to 3 days. You could also freeze them for up to 3 months. To defrost them, I recommend leaving them in the refrigerator until fully thawed. You can reheat them either in the oven or by toasting. For the oven, slice the bagels in half, brush lightly with water to rehydrate, and heat at 350°F for 5-8 minutes for a crispy exterior and soft interior. If you’re using the toaster, simply toast the halved bagels on medium heat, but watch carefully since blueberries can burn.
Serving suggestions
These blueberry bagels are wonderful on their own, but they truly shine when topped with a smear of tangy cream cheese or a knob of salted butter. You can switch it up and smear it with this Healthy Strawberry Chia Jam or even this tangy Easy Homemade Labneh. This is also a perfect opportunity to learn how to make Greek Yogurt—the creamy, tangy, slightly acidic yogurt pairs lovely with the sweetness of the blueberries in the bagels. If you want a full brunch spread, you could make a big bowl of Watermelon Salad, some Soft Scrambled Eggs, and a plate of these tasty Air-Fryer Breakfast Potatoes.
Ingredients
- 1 1/2 cups warm water about 110°F
- 1 1/2 tablespoons dry active yeast
- 4 teaspoons brown sugar
- 4 1/3 cups bread flour plus more if needed
- 1 3/4 teaspoons salt
- 1 cup frozen blueberries
- 1/2 cup dried blueberries
- Water for boiling bagels
- 1 tablespoon honey
Instructions
- Combine the warm water, dry active yeast, and brown sugar in a small bowl. Stir well and let it sit for about 5 minutes until foamy.
- In a large bowl, add the bread flour and salt. Stir in the frozen blueberries and dried blueberries.
- Pour the foamy yeast mixture into the dry ingredients. Knead the dough by hand or using a mixer with a dough hook for about 10 minutes until smooth and slightly sticky. If necessary, add up to 1/4 cup extra flour to bring the dough together.
- Cover the dough and let it rest for 15 minutes. Then divide it into 8 equal pieces. Roll each piece into a tight ball and press your thumb through the center to form a bagel shape.
- Place the shaped bagels on a parchment-lined baking sheet and let them rise for 30 minutes. Meanwhile, preheat your oven to 425°F. Bring a pot of water to a boil, and add the honey.
- Boil 2-3 bagels at a time for 30-60 seconds per side. Remove them with a slotted spoon, drain briefly, and return the bagels to the baking sheet. Bake for 15-17 minutes until they are golden brown. Let cool for 10 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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