Looking for a fluffy, chewy, and light blueberry bagel recipe? If you should know anything about me, you should know that I’m obsessed with bagels. Here is a healthy, fun, and purple bagel recipe that yields the perfect, flavorful dough. I hope you’ll enjoy them as much as I do.
Tricks for the Perfect Bagels
Proper Proofing: Allow the dough to proof in a warm, draft-free area until it has doubled in size. This ensures the bagels will be fluffy on the inside.
Boil the Bagels: Boiling the bagels before baking gives them their distinctive chewy texture. Boil them in water with a bit of honey, barley malt syrup, or baking soda to enhance the crust.
Control the Boiling Time: Boil for 1 minute on each side for a softer bagel, or 2 minutes on each side for a chewier texture.
Toppings After Boiling: After boiling, you can add more toppings if desired, such as a sprinkle of sugar, cinnamon, or even some extra blueberries on top for a burst of flavor.
High-Heat Baking: Bake your bagels in a hot oven (around 425-450°F / 220-230°C) to achieve a crisp exterior and a soft interior.
Rotate Baking Sheet: To ensure even baking, rotate the baking sheet halfway through the baking process.
Cool Properly: Let the bagels cool on a wire rack to prevent them from becoming soggy on the bottom.
Experiment with Flavors: Add a hint of lemon zest or vanilla extract to the dough for an extra layer of flavor that complements the blueberries.
Fluffy and Chewy Blueberry Bagels
Ingredients
- 2 cups blueberries
- 1 cup raisins
- 1/2 cup warm water
- 3 cups all-purpose flour
- 1/2 cup semolina
- 4 tbsp honey
- 2 tbsp instant yeast
- 1 tsp salt
- 1 tsp vanilla extract
- 1 beat egg for brushing bagels before baking
Instructions
- On your stove's medium heat, combine your raisins and blueberries. Mash your blueberries until they are a deep purple jam, but do not reduce the liquid or strain it. Set aside to cool.
- In a large bowl, combine your water, yeast, flour, honey, salt, and vanilla. Add in your cooled blueberry-raisin mixture. Stir to create a sticky dough. Ensure that you knead the dough for 10 minutes to create a glutenous, chewy mixture. Oil your dough and cover. Set aside for one hour to rise in a warm area.
- Once your dough has doubled in size, cut your dough into eight equal balls. Let them rest for 10 minutes before poking a large hole in the center of the bagel. The hole should be large because the dough will only rise more. Leave your bagels to rest for another 30 minutes.
- As your bagels rest, preheat your oven to 400℉ or 200℃ and line a large baking sheet with parchment paper. On high heat, bring water to a boil. Once the water is boiled, stir in two table spoons of honey.
- Boil each bagel for 2 minutes, flipping it at the one minutes mark. As you boil each bagel, strain them to remove the water.
- Place your bagels on your baking tray and lightly brush them with an egg.
- Bake your bagels for 25 minutes or until they are golden brown. Cool down, toast, and enjoy with cream cheese or a spread of your choice.
