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.
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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.
Is It Hard To Make New York 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!
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!
Boil First Then Bake
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!
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.
Bake The New York Style Blueberry Bagels, Then Enjoy!
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!
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. It tastes like an authentic New York-style bagel should! The blueberry bagels also freeze very well, which is an added bonus!
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- 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)
- 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".
- 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 1 1/2 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, allowing bagels to drain a bit.
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!
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