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Homemade Blueberry Bagels

These homemade blueberry bagels deliver authentic bakery-quality results with a dense, chewy interior and crispy crust. Fresh blueberries burst throughout every slice, creating pockets of tartness. The secret lies in proper kneading, cold overnight fermentation, and a quick boil before baking.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 bagels
Course: Breads and Doughs
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams about 3.75 cups bread flour
  • 325 milliliters about 1.3 cups water, room temperature
  • 10 grams about 2 teaspoons salt
  • 2 grams about 1/2 teaspoon instant yeast
  • 15 grams about 1 tablespoon sugar or honey
  • 150 grams about 1 cup fresh blueberries, patted dry
For Boiling
  • 2 liters about 8 cups water for boiling
  • 15 grams about 1 tablespoon baking soda

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook attachment
  • Kitchen scale
  • Plastic wrap or damp towel
  • Bench scraper or knife
  • Parchment paper or silicone mat
  • Large pot for boiling water
  • Slotted spoon or spider strainer
  • Baking sheet
  • Instant read thermometer

Method
 

  1. Combine 500 grams of bread flour, 325 milliliters of room temperature water, 10 grams of salt, 2 grams of instant yeast, and 15 grams of sugar in a large mixing bowl. Mix on medium speed with a dough hook for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
  2. Pat the blueberries dry with paper towels to remove excess moisture. Add them to the dough and mix on low speed for 2 to 3 minutes until evenly distributed throughout.
  3. Cover the bowl with plastic wrap and let it rest at room temperature (about 68 to 72 degrees Fahrenheit) for 4 to 6 hours until the dough rises about 50 percent.
  4. Transfer the dough to the refrigerator and let it rest for 12 to 16 hours overnight. Remove the dough from the refrigerator about 30 minutes before shaping.
  5. Turn the dough out onto a lightly floured work surface and divide it into 8 equal pieces using a bench scraper or knife. Each piece should weigh about 110 grams.
  6. Working with one piece at a time, roll it into a tight ball, then use your thumb to poke a hole in the center. Stretch the dough into a ring shape about 4 inches in diameter with a 1.5 inch hole in the center, keeping the thickness even throughout.
  7. Place the shaped bagels on parchment paper, leaving 2 inches between each one. Cover loosely with plastic wrap and let them rest at room temperature for 45 minutes to 1 hour.
  8. Fill a large pot with 2 liters of water and bring it to a rolling boil. Add 15 grams of baking soda to the boiling water, stirring to dissolve.
  9. Working with 2 or 3 bagels at a time, gently place them into the boiling baking soda water. Boil for 45 seconds on the first side, then flip and boil for another 45 seconds on the second side. Remove with a slotted spoon and place back on parchment paper.
  10. Preheat your oven to 425 degrees Fahrenheit. Transfer the boiled bagels to a baking sheet and bake for 18 to 22 minutes until golden brown on top.
  11. Let them cool on a wire rack for at least 15 minutes before slicing.

Notes

Use a kitchen scale to measure flour and water precisely for consistent results. Don't skip the overnight cold fermentation as this develops flavor and makes shaping easier. Keep blueberries as dry as possible before mixing to prevent them from bursting. Boil bagels at a full rolling boil to create the authentic chewy exterior. Wait at least 15 to 30 minutes before slicing so the crumb sets properly. Store in an airtight container for up to 5 days or freeze for up to 2 months.