Description
This homemade blueberry bagel recipe with indigo sugar glaze offers a special morning treat, combining fluffy bagels bursting with sweet blueberries and topped with a vibrant, colorful glaze, perfect for a bakery-quality breakfast at home.
Ingredients
- 3.5 cups bread or all-purpose flour
- 2.25 tsp active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 1.5 cups warm water
- 1 cup fresh or frozen blueberries
- 1.5 cups powdered sugar
- 2–3 tbsp milk
- Few drops blue food coloring
- 1 tbsp baking soda
Instructions
- Activate Yeast: In a large bowl, combine 1 cup warm water (105-115 F / 40-46 C), 1 tbsp sugar, and 2.25 tsp active dry yeast. Let stand until visibly foamy, about 5-10 minutes.
- Mix Dough: Stir in 3 cups bread flour and 1 tsp salt. Gradually add remaining 0.5 cup flour as needed. Mix until a shaggy dough forms, then gently fold in 1 cup blueberries. Adjust water or flour for consistency.
- Knead Dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Shape Bagels: Gently punch down dough. Divide it into 8 equal pieces. Roll each piece into an 8-inch rope, then form a ring by firmly pinching the ends together. Place them on a parchment-lined baking sheet.
- Second Rise: Cover shaped bagels loosely with plastic wrap. Let them rise again for 20-30 minutes, until slightly puffy.
- Prepare For Boiling: Preheat oven to 400 F (200 C). Bring a large pot of water to a gentle boil, adding 1 tbsp baking soda.
- Boil Bagels: Carefully drop bagels (2-3 at a time) into the boiling water and cook for 30 seconds per side until slightly puffed.
- Bake Bagels: Remove bagels with a slotted spoon, allowing excess water to drain. Return them to the baking sheet. Bake for 18-20 minutes, or until golden brown and firm. Let cool on a wire rack.
- Make Indigo Glaze: In a small bowl, whisk together 1.5 cups powdered sugar, 2-3 tbsp milk, and a few drops of blue food coloring until smooth and vibrantly colored. Glaze cooled bagels generously.
Notes
For richer bagels, use organic unbleached flour or wild blueberries. Try a 1:1 gluten-free flour blend and adjust water for a gluten-free version. Substitute honey or maple syrup for granulated sugar, or use a sugar-free powdered sweetener for the glaze. For dairy-free glaze, swap cow’s milk for a plant-based alternative. Always ensure yeast is fresh and water is room temperature for activation. Store bagels in an airtight container at room temperature for up to 3 days, or freeze for longer.
- Prep Time: 135 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 420 calories
- Sugar: 35 g
- Sodium: 290 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg