Fluffy and Chewy Blueberry Bagels
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.
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.