Description
Delicious freshly baked blueberry bagels, warm and chewy, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups all-purpose flour (plus extra for dusting)
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 1 packet (2¼ teaspoons) instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1¼ cups warm water (110°F)
- 1 tablespoon vegetable oil (for greasing)
- 1 egg (for egg wash)
- Optional: sprinkle of coarse sugar for a sweet topping
Instructions
- Start by mixing the warm water, sugar, and yeast in a large bowl. Let it sit for about 5 minutes until it becomes frothy.
- In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the yeast mixture, stirring until you form a shaggy dough.
- Tip the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Gently fold the blueberries into the dough, being careful not to crush them.
- Shape the dough into a ball and place it in a greased bowl, covering it to rise until it doubles in size, about 1 hour.
- Punch down the dough, divide it into 8 portions, and shape each into a bagel.
- Prepare a pot of boiling water. Boil each bagel for about 1 minute on each side.
- Preheat your oven to 425°F (220°C). Place boiled bagels on a baking sheet and brush tops with beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool on a wire rack before slicing.
Notes
For gluten-free options, use 1:1 gluten-free flour blend. To lower carbs, consider almond flour.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg