It’s easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
I love bagels, especially these authentic, made from scratch 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.

Making Bagels From Scratch Is Economical!

Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen. That way I would know what was in them, and in the long run, it would be a lot cheaper than buying them at a coffee house or grocery store.

I’ve Made Several Bagel Varieties Over the Years

The first bagels I made were cranberry-orange and they were amazing (and not nearly as hard to make as I had imagined). Next came the jalapeno cheddar bagels, cinnamon crunch bagels, gingerbread bagels, and everything bagels… all with good results!

Trust me… these blueberry bagels are absolutely amazing! If you like bagels, AND you like blueberries, you really should try this recipe!

Look at these beautiful Oregon blueberries in the photo below! I picked almost 20 pounds of blueberries this past summer at a local U-Pick farm, so my freezer always seems to have bags full of frozen blueberries! I used fresh for this recipe, but either fresh OR frozen blueberries will work in this recipe.

Fresh picked blueberries used to make bagels

Is It Difficult To Make NY Style Blueberry Bagels?

Honestly, NO. These NY style blueberry bagels are fairly easy to make, and there are a few steps to follow. But… the end result is creating bagels that are chewy, delicious, and bursting with blueberries! The only real thing you need to have is patience to wait for the dough to rise!

That waiting time for the dough to rise is truly the only hard part of making them. Don’t worry if the dough looks a little bit purple. That’s just from a little of the blueberry juice mixing into the dough… it’s all good!

Blueberry bagel dough on lightly floured surface

Dough for NY style blueberry bagels is formed into their distinctive circular shapes. Now they are ready to boil! Boiling them before baking helps ensure a chewy, authentic textured bagel!

Dough formed into 8 bagel shapes on floured surface

True NY style blueberry bagels are boiled before they are baked.  This two step process gives them their nice, traditional chewy texture! It is one extra authentic step you will be glad you took!

Look at those gorgeous blueberry bagels boiling away in a big pot of water below. It sort of looks like a blueberry bagel jacuzzi, don’t ya think? They are only boiled for 3-4 minutes, so this extra step doesn’t take too long!

Blueberry bagels cooking in boiling water in pan

The bagels are boiled in batches in a LARGE pot of water, until all of them have been boiled.  Once the NY style blueberry bagels have been boiled, they are drained, just prior to baking.

Blueberry bagels, draining on baking sheet after boiling, just prior to baking.

Bake The Blueberry Bagels

The blueberry bagels are baked at 425° F. for approximately 20 minutes. When done, the bagels will have risen, are baked all the way through, and are wonderfully golden brown on the outside. Bagels are then transferred to a wire rack to slightly cool, then served!

Voila! Here’s one of the hot, chewy New York Style Blueberry Bagels, fresh out of the oven! All that is left to do is slice it in half, toast it (if that’s how you like ’em), spread some cream cheese on it, and EAT IT! So good!

New York style blueberry bagels after baking, on wire rack

Trust me…if I can make delicious NY style blueberry bagels, so can YOU! Toast one, grab some cream cheese to spread on it, throw on a pot of coffee or tea… and ENJOY one of these delicious blueberry bagels!

I love the crispy outside, combined with the chewy goodness on the inside…tastes just like an authentic New York-style bagel should! The NY style blueberry bagels also freeze very well, which is an added bonus! Have a GREAT day!

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Recipe Source: http://www.heathersfrenchpress.com/2014/01/ny-style-blueberry-bagels.html#more-2475  
New York Style Blueberry Bagels DIY
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
 
It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
Category: Breakfast
Cuisine: American
Keyword: blueberry bagels
Servings: 8 servings
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (0.25 ounce) package (envelope) active dry yeast (2¼ tsp.)
  • 2 Tablespoons sugar
  • 1 1/4 cups warm water (divided)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup blueberries (tossed in 1/4 cup all-purpose flour)
Instructions
  1. In a small bowl, dissolve the yeast and sugar in 1/2 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".
  2. 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.
  3. 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".
  4. Cover the dough with a dishtowel, set bowl in a warm place and let the dough rise, until doubled (about 1 1/2 hours).
  5. 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.

  6. 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, allowing bagels to drain a bit.

  7. Bake bagels on same baking sheet in a 425 degree oven for 20 minutes or until they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, transfer bagels to a wire rack to cool, then ENJOY!

Nutrition Facts
New York Style Blueberry Bagels DIY
Amount Per Serving (1 bagel)
Calories 221
% Daily Value*
Sodium 437mg19%
Potassium 72mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 8mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!

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New York Style Blueberry Bagels DIY

8 Comments on New York Style Blueberry Bagels DIY

  1. My blueberries are frozen, will that be a problem? will it add extra moisture? Well only one way to find out, off to destroy the kitchen again.

    • Hi, Chelsey… just now getting around to answering tons of comments. Yes, the frozen blueberries will add some extra moisture to the dough. I only use fresh when I make these bagels, but I will leave the choice up to you. P.S. Hope the kitchen destruction wasn’t too bad! (that made me laugh!)

  2. Hi there! Much like many people, I have spend much of quarantine baking. I was looking over this recipe and wondering why/how you make these without a starter? Most other bread-based bakes I’ve done recently have had some kind of yeast, water, and flour starter. Is there any particular reason these don’t require a starter? Either way these look amazing!

    • Good morning! Not sure I understand your question. These DO require yeast, water and flour. Perhaps you missed the recipe card at the bottom of the post, which shows each of the ingredients needed to make the bagels? Have a great day.

    • Oh no, Katie… I am sorry. I can’t speak to what MIGHT have happened. I’ve made these bagels many, many times, and have never had the dough be “crumbly and dry”. It would seem like there wasn’t enough liquid, if I were to make a guess, not knowing or seeing what you did. Hoping that you added BOTH portions of water, as the instructions in the recipe indicated. I know how frustrating it is to not have a recipe turn out the way you hoped. Really hope you will try this one again. They truly are great bagels! Thank you for taking the time to write.

  3. Go for it, LaWatha! I’m telling you, if I can do this, so can YOU! The pictures of the scones you made from here looked wonderful. I want to see the pics of anything else you try! Have a great day.

  4. Oh, man… where to start? I thought I would just make the double chocolate zucchini cake, but then I saw your cookies up above, and your scones, and now the bagels. You’re killing me here! I want them all. And I want them NOW. Making out my shopping list- looking forward to getting busy in the kitchen!

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