Easy Homemade Blueberry Bagels Recipe | Sunday Baking Club ep. 4
They’re not fussy, but they are impressive.
We’ve all had those blueberry bagels from the grocery store, the ones with a vaguely purple swirl and not a single real berry in sight. They’re fine. But if you’ve ever wanted the real deal: chewy, glossy, blueberry-studded bagels with actual flavor and color…these are it.
(also, HERE’S a sneak at next week’s Sunday recipe! Spoiler: it’s Brown Butter Banana Nut Muffins)
This is my Wild Blueberry Bagel recipe. Perfect for Sunday mornings when you want something cozy but still a little “omg look what I made!” feeling
These bagels are naturally tinted with smashed blueberries, and you can add lemon zest if you like a little brightness to cut through the sweet. And yes, you can make the dough the night before and bake them fresh in the morning.
Wild Blueberry Bagels
Makes: 8 bagels
Time: ~2.5 hours (or overnight if cold proofing)
🛒 Ingredients
For the Dough
4 cups (560g) all-purpose flour
1⅓ cups (300g) warm water
2 tsp kosher salt
2 tsp instant yeast (or 1 packet)
2 tbsp brown sugar or honey
¾ cup frozen or fresh blueberries
1/2 tbsp vanilla extract
Optional: zest of 1 lemon
For the Boil
½ tbsp baking soda
1 tbsp honey or barley malt syrup (for that classic bagel gloss)
🔪 Step-by-Step Instructions
1. Mix the Dough
In a stand mixer or large bowl, combine warm water (tap-hot is fine), brown sugar or honey, and yeast.
Let sit for 5–10 minutes until foamy.
Add flour, vanilla, and salt. Mix until it mostly comes together, it’ll be a little stringy and rough.
Turn out onto a clean surface and knead for 6–8 minutes until dough is stiff and mostly smooth.
2. Add the Blueberries
Add frozen or fresh blueberries and lemon zest, if using.
Use a technique called lamination: flatten the dough slightly, scatter berries on top, fold it over, and repeat a few times. This helps get streaks of color without turning the dough totally purple.
Gently knead to incorporate, but try not to crush the berries too much.
3. Let It Rise
Choose your own adventure here:
Fast rise: Cover the dough and let it rest at room temperature for 60–90 minutes, or until doubled.
Cold rise (for more flavor): Cover and refrigerate overnight.
4. Shape the Bagels
Divide the dough into 8 equal pieces.
Roll each piece into a ball, then poke a hole in the center and stretch gently into a bagel shape.
Let rest uncovered for 15–20 minutes (longer if coming from the fridge, let them come to room temp).
5. Boil the Bagels
Preheat oven to 425°F (218°C).
Bring a large pot of water to a boil. Add baking soda and honey or syrup.
Boil bagels for 30 seconds on each side. Don’t overcrowd the pot, they’ll puff a bit.
6. Bake
Transfer boiled bagels to a parchment-lined baking sheet.
Optional: Brush with egg wash for a shiny finish.
Bake 18–22 minutes until golden and firm.
Tips, Tricks, and Variations
Frozen berries work best if you want less color bleeding and easier handling.
Lemon zest brightens the dough and pairs beautifully with blueberries, highly recommend.
Want them sweeter? Add a touch more honey or brown sugar to the dough and serve with cream cheese and jam.
These also freeze well,slice before freezing and toast straight from the freezer.
These bagels are a vibe. Real ingredients, a touch of weekend therapy in the kneading, and a reward that’s soft, chewy, and just sweet enough.
Print it. Save it. Share it. (Or don’t…people might start asking you to make them every weekend lol)
Made them this morning and it was fantastic!!