I love bagels, especially these New York Style Blueberry Bagels. I love them plain or toasted, with cream cheese! My husband also loves a good bagel, and is notorious for grabbing a few “fresh” bagels from the bakery department at our local grocery store.
Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen because I would know what was in them, and in the long run, it would be a whole lot cheaper than buying them. The first bagels I made were cranberry-orange (will post recipe soon) and they were amazing (and not nearly as hard as I had imagined). Next came the jalapeno cheese bagels (will post recipe soon), and now I have tried a recipe for blueberry bagels… all with good results! I love the crispy outside, combined with the chewy goodness on the inside…tastes just like an authentic New York-style bagel should! They also freeze very well, which is an added bonus!
I picked almost 20 pounds of blueberries this past summer at a local farm, so my freezer always seems to have bags full of frozen blueberries (☺); but either fresh OR frozen blueberries will work in this recipe.
Honestly, these are fairly easy to make. The bagels are chewy, delicious, and bursting with blueberries! The only thing you need to have is patience to wait for the dough to rise…that is the “hardest” part of making these.
- 1 package (envelope) active dry yeast
- 2 Tablespoons sugar
- 1¼ cups warm water (divided)
- 3½ cups all-purpose flour
- 1½ teaspoons salt
- 1 cup blueberries (tossed in ¼ cup all-purpose flour)
- In a small bowl, dissolve the yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating that the yeast is "good" and "alive".
- In large bowl or the bowl from a stand mixer, mix together the salt and the flour - making a "well" in the center of the flour. Add the yeast and additional water to the flour mixture. Gently fold in the berries.
- Knead (either by hand or by using the dough hook on your stand mixer) until the dough becomes soft and elastic (this could take approx. 5 + minutes or so). Don't worry when you see the dough turning a bit purple...it's all "good".
- Cover the dough with a dishtowel, set bowl in a warm place and let the dough rise, until doubled (about 1½ hours).
- Turn the dough out onto a lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with).
- Divide the dough into 8 balls (shape and pull the edges of the dough to the underside of the ball for a smoother ball of dough). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form the bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let the dough rest for 30 minutes.
- While bagel dough is resting, preheat your oven to 425 degrees AND bring a large saucepan (I use my soup pot) to a rolling boil.
- Boil the bagels 2-3 at a time (in a large pot) of boiling water for 3-4 minutes (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks to remove the bagels- one through the hole in the middle and one on the outside...hey, it works!), and place on an ungreased baking sheet.
- Place bagels on a baking sheet; bake in a 425 degree oven for 20 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). ENJOY!