Bagels are beloved by many for their spongy chewiness, and you’ll be able to replicate it with this delicious blueberry bagel recipe.
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Combine the water, milk, yeast and 2 tsp of the honey in the bowl of a stand mixer fitted with a dough hook. Set aside for 8-10 mins or until foamy.
Lightly crush half the blueberries. Add to the yeast mixture with remaining blueberries, flour and salt. Combine on low speed until mixture comes together. Increase speed to medium and stir for 5 mins or until mixture becomes a pliable dough. Shape dough in a ball and place in an oiled bowl. Cover with wrap and a tea towel and set aside in a warm draught-free place for 1-1 1/2 hours or until the dough doubles in size.
Preheat oven to 220°C. Line two baking trays with baking paper. Transfer the dough to a lightly floured surface and divide into 12 equal portions. Shape each portion into a ball. Using your thumb and index finger, pinch a hole in the centre of each dough ball. Gently twirl the bagel around your finger until the hole is about 5cm wide. Place bagels on the lined tray. Set aside for 5 mins to rest.
Line a large baking tray with baking paper. Bring 8 cups (2L) water to a boil in a large saucepan over medium-high heat. Stir in remaining honey. Carefully drop bagels, two at a time, into the boiling water. Cook for 30 secs, turn, cook a further 30 secs, then remove with a slotted spoon. Transfer to a wire rack to drain for 5 mins. Transfer to the lined baking tray.
Bake for 18-20 mins or until deep golden brown. Transfer to a wire rack to cool. Serve bagels split in half with cream cheese and blueberries.
COOK. STORE. SAVE.
Clever storage: Bagels can be stored at room temperature in an airtight container for up to 3 days. They can also be frozen for up to 3 months in a resealable freezer-safe bag.
If you’re after a fresh and delicious breakfast or brunch, this blueberry bagels recipe is for you. Making bagels is easier than you might think – all you need is water, milk, yeast and honey. Blueberry bagels are soft yet springy, with a lovely fruity flavour that will make them the highlight of any breakfast or picnic spread. Being mildly sweet, they are the perfect vehicle for a variety of toppings as well.
Here’s how to nail the best blueberry bagel recipe:
Check that your yeast is not past its best before date. If the yeast and milk mixture in Step 1 doesn’t get foamy or bubble, try again with fresher yeast.
Bagel dough isn’t a wet dough. If the dough is too dry, it will tear while kneading. To fix this, sprinkle some water into the dough as you knead it.
Don’t overcrowd the saucepan when simmering the bagels, as they need room to expand. Simmer the bagels for 30 seconds on each side, then remove. Remember that the water needs to be simmering, not boiling. Bagels should be dropped in the water only when it is simmering. Don’t leave them in the water for any longer than 30 seconds on each side, or the bagels will get wrinkly or deflate.
Transfer the simmered bagels from the stove to the oven quickly – they will turn wrinkly if they cool down before getting baked.
Of course, you can have your bagel with blueberry cream cheese for the ultimate New York bite. But these bagels pretty much go with any spread and sweet topping. Some blueberry bagel toppings include:
Nut butters or tahini.
Butter, salted butter, honey butter, lemon butter or curd.
Cream cheese, mascarpone or goat’s cheese flavoured with honey or jam.
Cinnamon sugar and chocolate spread.
These beautiful blueberry bagels are sure to be a winner the next time you host brunch at home. For a plain bagel recipe, check out this one for cheat’s bagels and make bagel pizzas with them. Top them off with flavour-packed everything bagel seasoning.
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