Soft, chewy, and bursting with real blueberries

Whether you’re preserving the harvest or just craving a cozy homemade breakfast, these blueberry bagels are the perfect weekend bake. Made with simple ingredients and packed with juicy fruit, they’ll make your kitchen smell like a bakery.

🍞 Ingredients:

1 ½ cups warm water (110°F)

2 ¼ tsp (1 packet) active dry yeast

3 tbsp honey or maple syrup

4 cups bread flour (plus extra for kneading)

1 ½ tsp salt

1 cup fresh or frozen blueberries (no need to thaw)

Cornmeal for dusting

1 egg (optional, for egg wash)

🥣 Instructions:

1. Activate the yeast:
   In a large bowl, stir warm water, yeast, and honey. Let sit for 5–10 minutes until foamy.
2. Mix the dough:
   Add flour and salt. Mix until a rough dough forms. Knead by hand (or mixer with dough hook) for about 10 minutes until smooth and elastic.
3. Add blueberries:
   Gently knead in blueberries by hand. It’s okay if they burst a little—it gives the dough a beautiful color!
4. First rise:
   Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled—about 1 to 1.5 hours.
5. Shape the bagels:
   Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole in the center and gently stretch into a ring.
6. Second rise:
   Place shaped bagels on a baking sheet lined with parchment and sprinkled with cornmeal. Cover and rest for 20–30 minutes.
7. Boil:
   Preheat oven to 425°F. Bring a large pot of water to a gentle boil. Boil bagels 1–2 at a time for 1 minute per side, then return to baking sheet.
8. Bake:
   Brush with beaten egg for shine (optional), then bake for 18–22 minutes or until golden brown.

🧊 Storage Tips:

Store in an airtight container for up to 3 days.

Freeze in a zip bag for up to 3 months.

🧺 Homestead Tip:

Use home-dried or frozen blueberries from your summer harvest! If using wild blueberries, reduce quantity slightly to avoid overhydrating the dough.