Basic Bagels with Blueberries
Making Blueberry Bagels at home doesn't require special equipment. Make these homemade basic bagels and see how easy it is to enjoy that bakery taste at home!
Making basic bagels with blueberries at home is not as complicated or as tricky as you might think. Yes, most often you'll find a dozen of beautifully plump bagels at your local bakery but recreating them at home takes no special equipment.
It's the extra step of boiling the bagels first (in a simple saucepan) then baking them that gives that chewy middle with a crusty outer bite. I followed King Arthur's recipe for its basic bagels then added dried blueberries.
Baking is always a learning process for me. I should have incorporated the dried blueberries earlier in the process but it completely slipped my mind until after the first rise at which point the dough wasn't very accepting of the berries.
Many simply fell off and never became incorporated into the dough! That is why my bagels are simply "basic" but "with blueberries added". The blueberries were sparse but still a worthwhile addition. It's worth nothing that even though these berries began as dried they really found their moisture again while baking. Do you see the juice oozing from that bagel? So good!
This recipe from King Arthur needs to start the night before you plan to make the bagels. Again, it's not complicated but it does help to plan ahead.
Next time I hope to plan one extra step ahead and let the formed bagels rest in the refrigerator overnight so that I have them ready to bake in the morning. The smell of fresh bread in the morning is a refreshing way to start any day!
Basic Bagels with Blueberries #BreadBakers
Source: http://www.kingarthurflour.com/recipes/a-dozen-simple-bagels-recipe
Ingredients
- ½ cup (2 ⅛ ounces) King Arthur Unbleached Bread Flour
- ¼ cup (2 ounces) cool water
- pinch of yeast
- 4 cups (17 ounces) King Arthur Unbleached Bread Flour
- 1 ¼ cups (10 ounces) cool water
- 1 ¾ teaspoons salt
- 1 ½ teaspoons instant yeast
- I also added ⅔ cup dried blueberries.
- water to fill a 10"-diameter pan about 1" deep
- 1 tablespoon non-diastatic malt powder or brown sugar
Instructions
- Please click through to King Arthur Flour's website for the full directions. I did not change the recipe substantially and thought their directions were clear and easy to follow. I hope you find the same!
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
Blueberry bagels are my favorite!
Me too, Renee! Thanks for taking the time to organize all of the sharing of links today. It is always appreciated.
I think it's a great idea to add dried blueberries to the bagels because fresh ones burst and make the bagels messy!
Yes, I was worried about that too but look forward to trying frozen berries next time. I love the color that they lend to the dough and then to the baked bagel.
I had no idea the dried berries would rehydrate like that! Very cool and good to know. =)
I didn't either but I learn something new each time I bake!
I was already swooning at the blueberry juice dripping out of the bagel on that first photo, Holly, even before you mentioned it. Short on blueberries or not, they came out beautifully!
Yes, I love it when mistakes turn out not to be a problem after all when baking. : )
These look really great! I've had lots of struggles before using dried fruit in breads. I've found that rehydrating them before adding them to the dough (just soak in hot water for 10-15 minutes) goes a long way in making sure they incorporate into the dough and don't suck up the water from it while baking.
You are right about the dried fruits, I often soak them first too but this time there was plenty of moisture in the dough and in the finished product too. I'll have to experiment next time!
Your bagels are beautiful and I did the same thing just adding a link for the recipe, taking zero claim for myself. I am glad to see you did that too.
I agree, Tara, if few to no changes are made in a recipe it is best to link through to the original. I often find that is the case with King Arthur Flour website recipes-- great instructions and easy to follow.
I thought about making Blueberry because it is my favorite. I thought it would be to hard. This recipe looks pretty straight forward.
These definitely were not hard-- I think the dried berries were a great option and another one of our Bread Bakers used fresh/frozen berries and her bagels were gorgeous so you can't go wrong either way!
They certainly turned out lovely.
Thanks so much, Wendy.
Blueberries add great flavor to breads. Just a few are usually enough.
You are right, just a few did the trick!
Your bagels are beautiful! I love the blueberry juice oozing out. 🙂
Thanks, Sophie, I have been craving bagels all day while I read through the group's posts!
I love the oozing blueberry!!! Your bagels are so pretty!!
Thanks, Karen, I was happy with how the dried berries turned out in the baked bagel.
I love the blueberry juice oozing out the bagel, they look so good.
These bagels are just beautiful! I have threatened to make them several times in the past, but have never followed through. You have inspired me to give it a try.
Beautiful! Interesting that the dried blueberries rehydrated so much. You've inspired me to try these with the juice infused dried blueberries that are currently mocking me from the pantry shelf. Thanks!
My favorites bagels with blueberry ,... Delicious
Mine too! Glad you enjoy them as well.