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Blueberry Bagels

Julia Ann
Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Bread
Cuisine American
Servings 12


  • 1 1/2 cups of warm water 105-115F
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • 1/3 to 1/2 cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • 1/2 teaspoon salt


  • Add the warm water into a large bowl.
  • Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  • Add the honey, olive oil and 1 cup of flour mixed with salt.
  • Stir at low speed, blend briefly to mix.
  • Add remaining flour while mixer is going.
  • Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  • Roll into a large ball, put into well greased bowl and grease the ball of dough.
  • Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  • Prepare water bath to boiling.
  • Preheat over to 425 F.
  • Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  • When dough has doubled in size, punch dough down.
  • On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  • Flatten the dough piece, add 3-4 blueberries in the circle.
  • Fold the dough over the blueberries and seal on underside.
  • Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  • Cover bagels and let rise 15 minutes until puffy.
  • Drop into the seasoned boiling water. They rise to the top.
  • Let simmer for 45-60 seconds each side.
  • Lift out with skimmer.
  • Set on the baking sheet.
  • Brush with egg white and water.
  • Bake 425 F, 10 minutes, or until lightly brown.
  • Turn after 10 minutes and brown on the other side.
  • Remove upon rack to cool.


These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
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