blueberry bagels

These Two-Ingredient Blueberry Bagels are an easy homemade breakfast or snack idea you can make in under 30 minutes.

Easy Two Ingredient Blueberry Bagel Recipe

Cups Self-rising flour

Cups Greek Yogurt (We used 0% Fage, strain

Cup Fresh Blueberries (washed, drained and dried)

Large Egg (Whisked)

Tsp Kosher salt

Preheat oven to 375 degrees.

Mix yogurt, flour and salt with a spatula or spoon, the mixture is kind of sticky. Kneed it a few times inside the bowl.

Add your blueberries, lightly mix with a spoon or spatula, you don&#x27;t want mashed berries.

Take dough out on a board, flour lightly separate into 8 even balls.

For each ball, roll gently into a log about 7&quot; long.

Then connect that log so it forms a circle with the hole in the center. The circle diameter is about 3&quot;.

Place all bagels on a parchment lined baking sheet. You should be able to fit 8 on a 9&quot; x 13&quot; baking pan.

Before baking brush tops and side of each bagel with egg wash.

Bake in a preheated 375 degree oven for about 18-20 minutes or until golden. If you find the tops are still not golden at the end of baking time place under broiler for a couple of minutes then remove

Easy 2 Ingredient Blueberry Bagels

These homemade Blueberry Bagels have a sweet blueberry flavor and toast up beautifully! You'll love having fresh bagels for breakfast, and they take less than 2 hours to prepare.

Blueberry Bagels

water

(¼ oz.) packet instant dry yeast (2¼ teaspoons)

bread flour

honey

salt

sugar

cinnamon

blueberries

Combine 2 cups bread flour, yeast, honey, salt, sugar, cinnamon and warm water in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low, slowly add 2 more cups of flour.

Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Add the blueberries. Dough may get wet as they incorporate, add more flour as necessary. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. Add more flour if necessary.

Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is puffy and springs back when you poke it, about 20 minutes. It will not double in size.

While the dough rises, preheat the oven to 425°F. Fill a saucepan with water and bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.

Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each, for smaller bagels, or into 8 pieces, about 4 ounces each for larger bagels. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes.

After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels, taking care not to overcrowd the pan (I could only boil 2 at a time). Make sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.

Stir together the sugar and cinnamon. Once all of the bagels have been boiled, whisk together 1 tablespoon water and the egg white until evenly combined. Brush the egg white mixture onto the bagels. Sprinkle the cinnamon sugar mixture evenly over the bagels.

Arrange the bagels on the baking sheet lined with parchment paper about 1-inch apart and bake. You may need to do it in two rounds. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.

There's nothing like homemade bagels! Yours look amazing!!

I wish I was one of your housemates. Then I could have eaten 1 of these bagels warm from the oven. I just love bagels. These blueberry ones look perfect Rachel!

I love these blueberry bagels! I have never made homemade bagels but you have inspired me. Perfect comfort food for a cold morning!

I've made bagels from scratch only one time in my life and it was many many years ago. You have inspired me, my friend. These look amazing!! Really amazing!!

Rachel, you nailed it with these bagels. My favorite!

Any idea what the nutrition could be on these?? They're wonderful!

Amazing bagels! Just as good if not BETTER than Panera! And fresh out of the oven is best! Though the next day they tasted just as good!

I JUST made these and ate one already! WOW! It’s incredible. Thank you for the recipe. I’ll DEFINITELY make these again. 
( I used frozen blueberries since that’s all I had This morning and it still turned out delicious).

I love the texture of these bagels....they came out great!  I would like to taste the blueberry flavor more and felt like the cinnamon overpowered that.  The next time I make them, I will not use cinnamon but instead a bit of lemon zest to enhance the blueberry blavor.

Made these bagels yesterday.  They are amazing.  So much better than store bought.

Not a huge blueberry bagel fan myself but I made them for my girlfriend (her fav breakfast food) and both of us ended up eating like 2 of the large ones each.

She said she loved the topping, so if you make it make sure not to skip that step!

Loved these! Was short on time, so made the dough and put it straight into the fridge. Came home six hours later to dough that had doubled. Shaped, boiled and baked the bagels and they were amazing. Family ate them toasted &amp; spread with cream cheese. Heaven! Thank you x

Hi Rachel, if I I leave the dough overnight in the refrigerator the next morning do I need to bring the dough up to room temp or start shaping 
When it’s cold.thanks

Homemade Blueberry Bagels

all purpose flour ((regular

tsp baking powder

tsp salt

plain yogurt ((I use dairy free))

blueberries ((fresh

water ((for boiling the bagels))

baking soda ((for boiling the bagels))

Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.

While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.

Once the dough is mixed, split the dough into 2 evenly sized pieces and add them to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.

To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the dough logs together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.

Once the water is boiling, add in 1 tbsp baking soda and/or liquid sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.

Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.

Once the bagels have been boiled, transfer them to the lined baking tray. I recommend brushing the bagels with an egg wash or with some olive/coconut oil.

Bake the bagels in the oven for 30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.

Once cooled, slice your bagels, toast, top, and enjoy!

I have made these bagels using a different recipe.  This recipe does not have enough flour, plus putting in honey makes the dough way to soft and doesn't hold up good at all and the 30 minutes for cooking is not enough time, it's not completely cooked through plus the bagels are too dark! 
Save your ingredients

https://www.youtube.com/watch?v=EaVfAK8_GCo

homemade blueberry bagels 🫶🏼 they’re so good, so easy to make, and can be made gluten free, dairy free, and refined sugar free!

ingredients
•all purpose flour (regular or a gluten free all purpose blend)
•plain yogurt (regular or dairy free)
•honey or pure maple syrup
•salt
•baking powder
•fresh or frozen blueberries

recipe
https://thebigleybasics.com/homemade-blueberry-bagels

who’s giving these a try? they’re perfect for the weekend!😍

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homemade blueberry bagels #shorts

With two different types of blueberries, these homemade blueberry bagels are absolutely *bursting* with flavor.

Homemade Blueberry Bagel

water (105° F- 113° F)

dry active yeast

brown sugar

flour

In a small bowl, combine the warm water, yeast and brown sugar. Stir to combine and set aside until bubbly and foamy.

In the bowl of a stand mixer or in a large bowl if kneading by hand, measure out and combine the 4 1/3 cup bread flour, salt, frozen wild blueberries and dried blueberries.

If using a stand mixer, pour the bubbly yeast mixture into the mixer. Using the dough hook, knead the dough together for 10 minutes. Add up to 1/4 cup extra flour, if needed. The dough should be soft, but not sticky.

If kneading by hand, pour the bubbly yeast mixture into the bowl with the dry ingredients. Stir with a sturdy spoon until you can’t stir anymore. At that point, pour the dough out onto a clean countertop and knead by hand until a soft dough forms. If the dough sticks to the counter or your hands, add a bit more flour until it can be easily worked with without sticking to your hands. It should be slightly tacky, but not sticky.

Cover the dough and allow it to rest for 15 minutes.

Once the dough has rested, use a bench scraper to divide the dough into 8 equal sized pieces.

Roll each piece into a tight ball by pushing and pulling on the counter with the palm of your hand on the top of the dough, moving it in circles.

Flatten the dough slightly and then press your thumb into the dough to create the center hole. Pull gently while moving the dough around your thumb to create the bagel shape.

Repeat with remaining dough and arrange on a silicone lined cookie sheet.

Cover and allow the bagels to rise for 30 minutes.

When the bagels have been rising for about 20 minutes, fill a large pot with about 4 inches of water and place on the stovetop over high heat and bring to a boil.

Preheat the oven to 425° F.

Once the water is boiling, working in batches, boil each bagel for 30 seconds to 1 minute, flipping the bagel and repeating the process. The longer they boil for the chewier their crust will be.

Remove from the boiling water and place back on the parchment lined cookie sheet.

Repeat until all bagels have been boiled.

Bake at 425° F for 15-17 minutes or until golden brown.

Allow the bagels to cool for 10 minutes after coming out of the oven and then enjoy!

Mine are resting before boiling and oh boy! These are turning out fantastic. I can’t wait to try one tomorrow morning! Also, super simple recipe to follow. 
Once done baking, do we store in the fridge or on the counter?

This is a great recipe. The bagels turned out perfectly and they are so delicious with the dried blueberries. I will absolutely make these again!

This is hands down my favorite of your bagel recipes! The frozen berries give great color and flavor and the dehydrated berries add GREAT texture. These are bakery quality. Your bagel recipes are so easy as long as you follow the recipe closely. I have made these 4 times and freeze them. They are perfect with a little cream cheese and jam!

My first time making blueberry bagels &amp; they came out perfect!! I added honey &amp; baking soda to the boiling water for the extra crunch &amp; color.

They tasted great, but I may need to add more flour, I had difficulty removing them from the parchment paper to boil them, so they were not very pretty to look at. Karlie's recipe is great, but definitely needs some tweeking on the execution on my part. Super good with blueberry cream cheese!!

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