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My family loves all things baked goods, especially bread. When I stumbled across a recipe for blueberry bagels, I knew I had to give it a try and put my own little spin on it.  I hope you enjoy them as much as we did!


  • 1 package active dry yeast
  • 2 Tbsp sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup blueberries, tossed in 1/4 cup flour


  • Dissolve the yeast and sugar in 1/2 cup warm water. Let rest 5 minutes.
  • Mix together the salt and flour – making a well in the center
  • Add the yeast, cinnamon, and the remaining water to the flour
  • Gently fold blueberries into dough
  • Knead until you have a soft, elastic dough — either by hand or using the dough hook of a stand mixer. (Don’t worry — the dough is supposed to look that purple)
  • Cover the dough and let rise until doubled — approx. 1 1/2 hours.
  • Divide the dough into 8 balls
  • Press into the center of each ball, forming a hole, and stretch to form the bagel shape. To save time and frustration, you could also use this bagel shaper.
  • Let rest for 30 minutes while oven pre-heats to 425 degrees Fahrenheit
  • Bring a large pot of water to a boil.
  • Boil bagels, 1 or 2 at a time, for 3-4 minutes (they will float to the top when ready)
  • Place on baking sheet and bake for 20 minutes


By boiling the bagels before baking, you create a crispy crust with a soft, chewy center.

Of course, if blueberries aren’t your thing, just leave them out!