Blueberry bagels are a deliciously sweet take on the original bagel, as they bring the flavor of blueberries to the chewy, slightly-sweet bagel dough. They are ideal for breakfast, brunch or a snack; fluffier, heartier than regular bagels filled with juicy blueberries- these bagels are the best of both worlds. Blueberry bagels at home might sound like a daunting prospect, but with the right recipe and technique it is a rewarding bake that actually turns out to be quite achievable!
This article will walk you through every step on how to make blueberry bagels (with either fresh or frozen blueberries). In the meantime, we’ll cover a few important ingredients and techniques to get you perfect chewy quality inside, perfectly crisp on the outside, blueberry-packed bagels!
Ingredients for Blueberry Bagels:
- 3 ½ cups bread flour – After all the more protein the flour the chewiest the bagel.
- Granulated sugar — 1 tablespoon — Sugar assists in activating the yeast and provides just a bit of sweetness/tradeoff for the bagels.
- 2 tsp salt — Adds flavor and balances the sweetness of the blueberries
- 1 tablespoon of active dry yeast – The leavening agent which allows the bagels to rise and gives it the light, airy structure.
- 1¼ cups warm water – This activates the yeast. Indoor temps between 105°F and 115°F (40°C to 46°C)
- 1 ½ cups Blueberries (fresh, or frozen) It’s the star of the show adding beautiful bright blue color, sweetness, and moisture to the bagels.
- 1 tablespoon honey (optional) – A little dissolved honey can add flavor to everyone about the bagels and a gentle sweetness.
- 1 tablespoon olive oil — Olive oil assists in texture and adds a little richness to the bagels.
- 1 tbsp cornmeal– Cornmeal is used to dust the surface you are going to bake on so that the bagels will not stick.
Method for Making Blueberry Bagels:
Step 1: Prepare the Yeast Mixture
Yeast starter: to activate the yeast first. In a separate bowl, put warm water sugar and yeast. Gently mix to dissolve the sugar. Allow the same for 5-10 minutes, it ought to foam. This is probably one of the most important steps because it ensures that your yeast is active, and that what will make the bagels rise will actually do its job. If your mixture does not foam, your yeast might be out of date or the water was too HOT or too COLD.
Step 2: Mix the Dough
Add the salt and the bread flour to a large bowl. Combine the dry ingredients. As soon as the yeast mixture is foamy, add it to the bowl containing the salt and flour. Drizzle in olive oil and honey (if using). Stir together the dough with a wooden spoon or your hands until it starts to come together. At first, the dough should be sticky, but it should begin to tighten up once kneaded.
Step 3: Knead the Dough
Dust a clean work surface with flour and pour the dough out onto it. Start folding the dough in half and pushing back out with the heel of your palms. Knead for 8-10 minutes, until the dough is soft and elastic. Work in more flour if too sticky, but do so in very small amounts — adding too much makes the bagels heavy. Dough should be just a litter tacky but not too sticky.
Step 4: Incorporate the Blueberries
After kneading your dough, that’s when you can mix in the blueberrries. If you’re using frozen blueberries, they should be thawed and drained of excess water. Fold the blueberries into the dough, being careful not to burst the blueberries. This is an especially gentle step, though, because if you overmix, you get squished berries, and purple dough. Knead it a couple more times to distribute the berries.
Step 5: Let the Dough Rise
After blueberries are added in right, make the dough in a ball form and put into a slightly oiled bowl. Place a clean kitchen towel or plastic wrap over the bowl. Cover dough and allow to rise in a warm area for 1 to 1 ½ hours, or until dough is doubled in size. This is the first of the two rises (and critical for the structure of the bagels).
Step 6: Shape the Bagels
You can then punch down the dough to expel any air trapped in the dough. Pour the dough on a lightly floured surface and divide into 8 equal parts. Roll each piece into a ball. To form the bagels, poke a hole through the middle of each ball of dough using your fingertips, then stretch it slightly until it has a diameter of about 1-2 inches. Don’t cut the hole too large because it can get way bigger when cooking.
Step 7: Boil the Bagels
Bagels are boiled before baking, giving them their characteristic chewiness. Bring a large pot of water to a rolling boil, with about 2 teaspoons of sugar added per liter of water. This will cause the bagels to form a shiny golden crust. Drop the bagels in batches into the boiling water. Allow them to cook for approximately 1-2 minutes on each side. They will be ready when they rise to the top. When boiled, remove bagels with a slotted spoon and allow to drain on a tray lined with towel.
Step 8: Bake the Bagels
Preheat the oven to 425F (220C). Before the oven heated line a baking sheet with parchment paper or cornmeal to prevent sticking. Move the bagels into the tray with plenty of space between each bagel For a shiny surface before baking, you can brush the bagels with some water or an egg wash (1 egg whisked with 1 tablespoon water)
Place the bagels in the oven and bake for 20 to 25 minutes, until golden brown and when you tap the bottom, they sound hollow. Your oven may vary slightly, so watch them closely toward the end of baking time.
Step 9: Cool and Serve
After the bagels are baked, take them out of the oven and let them cool on a rack. They are super hot and need time to set, so let them cool for at least 10-15 minutes before slicing. After they cool, you can cut the blueberry bagels in half and top them with cream cheese, butter or even jam for more fruit flavor.
Tips and Variations
- To give the dough another touch of flavor: you can add a little lemon zest or a pinch of cinnamon which goes well with blueberries.
- Frozen Blueberries: If using frozen, be sure to fold them (still frozen!) into the dough carefully. This should keep them from blue-ing and sogging them into oblivion.
- Sweetener Substitutions: If you don’t have sugar or honey, try maple syrup or agave nectar for unique flavor variation.
- Whole wheat option: Alternatively, if you want a healthier version, feel free to use whole wheat flour for up to half of the bread flour. This will provide a heartier texture and nutty taste to your bagels.
Conclusion
Homemade blueberry bagels may be somewhat time and patiently consuming due to the fact they are round and big like bread, however the fresh, moist, warm masterpiece is quite lots higher than store-bought. The chew hide bagel puff and crispy pop of blueberries pen chart to mix these bun accessories so teen in every breakfast or lunch sage. The recipe for this method will give you a dozen bagels sure to impress family and friends alike. The good news is you can make fresh from the oven blueberry bagels, with only a handful of ingredients and basic techniques, right at home and have just as good of the results as a bakery!! Whether you like them as is, with cream cheese, or with a dab of butter, these homemade bagels are an inviting way to start your day.
