I love making these homemade blueberry bagels because they are deeply flavorful, naturally colorful, and incredibly satisfying to bake from scratch. Every batch comes out with a chewy exterior, a soft and dense inside, and a rich blueberry taste that feels far superior to anything store-bought. I especially enjoy how the real fruit gives the dough its beautiful purple tone without any artificial ingredients.
Why You’ll Love This Recipe
I keep returning to this recipe because it delivers true bakery-style bagels at home. I like how the blueberry flavor comes from a simple homemade reduction combined with dried blueberries, so every bite tastes intentional and bold. I also appreciate that the dough is sturdy yet easy to work with, making it approachable even when I want a baking project that feels rewarding but not overwhelming.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 and 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar, divided
1 cup warm water (100–110°F / 38–43°C)
1 tablespoon instant or active dry yeast
1 teaspoon vanilla extract
3/4 cup dried blueberries
3 and 3/4 cups bread flour, plus more if needed
2 teaspoons salt
2 teaspoons butter, olive oil, or nonstick spray for greasing the bowl
For boiling and topping
2 quarts water
1/4 cup honey
1 egg white
1 tablespoon water
Directions
I begin by cooking the blueberries with half of the sugar over medium-low heat until they break down into a loose sauce, thinner than jam. This usually takes about 10 minutes, and I make sure I end up with about 1/2 cup of sauce. I let it cool slightly so it does not interfere with the yeast later.
I mix the warm water with the remaining sugar and yeast and let it sit until foamy. Once ready, I add the cooled blueberry sauce, vanilla extract, dried blueberries, bread flour, and salt. I mix everything until a stiff, slightly tacky dough forms, adjusting with small amounts of flour or water if needed.
I knead the dough until it becomes smooth and elastic, then place it in a lightly greased bowl. I cover it and let it rise until doubled in size, which usually takes about 2 hours.
After rising, I punch down the dough and divide it into 8 equal pieces. I shape each piece into a bagel by forming a ball and stretching a hole through the center. After a short rest, I boil each bagel for 1 minute per side in the sweetened water.
I place the boiled bagels on lined baking sheets, brush them with egg wash, and bake until golden and set. Once baked, I let them cool slightly before slicing or toasting.
Servings And Timing
I usually get 8 bagels from this recipe.
Prep time is about 2 hours and 40 minutes.
Bake time is 26 to 30 minutes.
Total time is approximately 3 hours and 10 minutes.
Variations
I sometimes add a small pinch of cinnamon to the dough when I want warmth to balance the fruit. When I want a milder blueberry flavor, I slightly reduce the dried blueberries. For a sweeter finish, I enjoy brushing the baked bagels lightly with honey while they are still warm.
Storage/Reheating
I store leftover bagels tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 3 months. I prefer slicing them before freezing so I can toast them straight from frozen.
FAQs
Can I Use Frozen Blueberries Instead Of Fresh?
I often use frozen blueberries, and they work perfectly as long as I cook them down and measure the sauce correctly.
Why Is Boiling Necessary For Bagels?
I boil the bagels because it sets the outer crust and creates the chewy texture that defines a proper bagel.
Can I Make The Dough Ahead Of Time?
I sometimes let the dough rise overnight in the refrigerator, which adds flavor and makes baking easier the next day.
What Happens If The Dough Feels Too Dry Or Too Sticky?
I adjust gradually with small amounts of water or flour until the dough feels stiff but workable.
Can I Skip The Dried Blueberries?
I can skip them, but I find the blueberry flavor is much stronger and more balanced when I include them.
Conclusion
I find these homemade blueberry bagels incredibly rewarding to make and even better to eat. The combination of real blueberries, chewy texture, and rich flavor makes them a staple in my baking routine. Every time I bake them, I’m reminded how satisfying homemade bread can be when it’s done right.
Homemade blueberry bagels with real fruit reduction and dried blueberries for a chewy, flavorful breakfast or snack with natural color and taste.
Ingredients
1 ½ cups fresh or frozen blueberries
¼ cup granulated sugar, divided
1 cup warm water (100–110°F / 38–43°C)
1 tablespoon instant or active dry yeast
1 teaspoon vanilla extract
¾ cup dried blueberries
3 ¾ cups bread flour, plus more if needed
2 teaspoons salt
2 teaspoons butter, olive oil, or nonstick spray (for greasing)
For boiling and topping:
2 quarts water
¼ cup honey
1 egg white
1 tablespoon water
Instructions
In a saucepan over medium-low heat, combine fresh or frozen blueberries with half the sugar. Cook until they break down into a loose sauce (about 10 minutes) and yield about ½ cup. Set aside to cool.
In a small bowl, mix warm water, the remaining sugar, and yeast. Let sit until foamy.
In a large bowl, combine the cooled blueberry sauce, vanilla extract, foamy yeast mixture, dried blueberries, bread flour, and salt. Stir until a stiff, slightly tacky dough forms.
Turn the dough onto a lightly floured surface and knead until smooth and elastic (about 8–10 minutes). Place in a greased bowl, cover, and let rise until doubled in size (about 2 hours).
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and stretch a hole through the center to form a bagel shape. Let rest for 10 minutes.
Preheat oven to 425°F (220°C). In a large pot, bring 2 quarts water with honey to a boil. Reduce to a simmer. Boil each bagel 1 minute per side, then transfer to lined baking sheets.
Whisk egg white with 1 tablespoon water and brush the tops of the bagels with the egg wash.
Bake for 26–30 minutes, until bagels are golden and set. Cool slightly before slicing and serving.
Notes
Use frozen blueberries if fresh aren’t available; cook down as instructed.
Add a pinch of cinnamon to the dough for a warm flavor twist.
Brush warm bagels with honey for a slightly sweeter finish.
If dough feels too sticky, add a bit more flour; if too dry, add a splash of water.
Dried blueberries boost flavor, but bagels still work without them.
