Blueberry bagels are a delicious and versatile breakfast treat that can be enjoyed plain, toasted, or with a variety of toppings. They are perfect for a quick and easy breakfast on the go, or for a leisurely brunch with friends and family.
Blueberry bagels are made with a yeasted dough that is boiled in water before being baked. This gives them their distinctive chewy texture and slightly shiny exterior. The blueberries are added to the dough before boiling, and they burst during baking, creating pockets of sweetness and flavor throughout the bagel.
If you’ve never made bagels before, don’t be intimidated! This recipe is actually quite easy to follow. With a little practice, you’ll be baking blueberry bagels like a pro in no time.
Blueberry bagels are a good source of carbohydrates, protein, and fiber. They are also a good source of vitamins and minerals, including iron, potassium, and vitamin B6.
I hope you enjoy this recipe for blueberry bagels! They are a delicious and easy way to start your day.
Blueberry Bagels Recipes
Ingredients
For the dough
- 2 1/4 cups 280 grams all-purpose flour, plus more for dusting
- 1 tablespoon 12 grams granulated sugar
- 2 1/4 teaspoons 7 grams active dry yeast
- 1 1/2 teaspoons 9 grams salt
- 1 1/2 cups 355 ml warm water (105-115 degrees F)
- 2 tablespoons 30 ml vegetable oil
For the blueberry filling
- 1/2 cup 100 grams fresh or frozen blueberries
- 1/4 cup 60 grams granulated sugar
- 1 tablespoon 15 ml lemon juice
- 1/2 teaspoon 2 grams ground cinnamon
For the egg wash
- 1 egg
- 1 tablespoon 15 ml milk
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the warm water and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Make the blueberry filling: In a small bowl, combine the blueberries, sugar, lemon juice, and cinnamon. Set aside.
- Shape the bagels: Punch down the dough and divide it into 12 equal pieces.
- Roll each piece of dough into a rope about 18 inches long.
- Cross the ends of the rope and twist them together to form a bagel shape.
- Place the bagels on a lightly greased baking sheet and cover with plastic wrap. Let rise for 30 minutes, or until puffy.
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare the egg wash: In a small bowl, whisk together the egg and milk.
- Bring a large pot of water to a boil.
- Carefully add the bagels to the boiling water and boil for 30 seconds per side.
- Remove the bagels from the water and place them on a wire rack to drain.
- Brush the bagels with the egg wash.
- Sprinkle the bagels with the blueberry filling.
- Bake for 20-25 minutes, or until golden brown.
- Let the bagels cool on a wire rack before serving.