Name: Blueberry Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 180 min
Ingredients: 1 cup blueberries (fresh or frozen, thawed and patted dry); 135 grams lukewarm water; 2 teaspoons sugar; 2 ¼ teaspoons yeast (active dry or instant); 3 ½ cups bread flour; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 tablespoons honey or brown sugar (for poaching water); 2 liters water (for poaching)

Jump to Recipe Print Recipe

There’s something deeply satisfying about biting into a perfectly baked bagel—the chewiness, the slight crust, the warm aroma that fills your kitchen. Now, take all of that and swirl in bursts of sweet, tangy blueberries. That’s where blueberry bagels step in, bringing the nostalgia of bakery mornings with a fruity upgrade you’ll crave again and again.

Whether you enjoy them toasted with cream cheese, turned into a breakfast sandwich, or simply eaten warm straight from the oven, these bagels are a celebration of flavor and texture. And the best part? You can absolutely make them at home with this easy, bakery-style recipe.

Freshly baked blueberry bagels stacked on a glass plate with sesame seeds and a pink cloth in the background — A stack of golden blueberry bagels topped with sesame seeds, served on a glass plate beside a soft pink kitchen cloth.

Table of Contents

Blueberry Bagels

Bakery-style blueberry bagels with a chewy crust, juicy bursts of berries, and a hint of vanilla. Perfect toasted with cream cheese or made into a breakfast sandwich!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 3

Course Baked Goods, Breakfast, Brunch, Snack

Cuisine American, Bakery Style, Eastern European, Jewish

Servings 8 bagels

Calories 250 kcal

Ingredients

1 cup blueberries fresh or frozen, thawed and patted dry
135 grams lukewarm water
2 teaspoons sugar
2 ¼ teaspoons yeast active dry or instant
3 ½ cups bread flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons honey or brown sugar for poaching water
2 liters water for poaching

Instructions

Place blueberries in a small saucepan over low heat. Gently stir and press to release juice, but do not fully cook. Let cool.
In a large bowl, mix lukewarm water, sugar, and yeast. If using active dry yeast, let sit for 5–10 minutes until foamy.
Add bread flour, salt, vanilla extract, and cooled blueberries with juice to the yeast mixture. Mix until a thick, slightly sticky dough forms. Add a splash of water if needed.
Knead the dough by hand or in a stand mixer for about 10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1–1.5 hours.
Punch down the dough and divide into 8 equal portions. Shape each into a ball, rest 5 minutes, then poke a hole in the center and stretch into a ring.
Place shaped bagels on parchment-lined trays. Let them proof for about 30 minutes.
Bring 2 liters of water to a boil and add honey or brown sugar. Boil bagels one minute total, flipping halfway through.
Bake at 425°F (220°C) for about 20 minutes or until golden. Let cool before slicing.

Notes

Use fresh blueberries for better shape or frozen for a juicier result. For extra flavor, add lemon zest to the dough. Bagels can be stored in an airtight container for up to 3 days or frozen for longer. Toast before serving for best texture.

Keyword bagel baking, bagel recipe, Bakery-style, blueberry bagels, blueberry breakfast, brunch ideas, chewy bagels, fruit bagels, healthy breakfast, homemade bagels, yeast dough bagels

Ingredients & Substitutions – Blueberry Bagels

Blueberries – Fresh or frozen works here. If using frozen, thaw them first and pat them dry. Fresh berries hold their shape a bit better, but frozen gives you a juicy burst in every bite. I like to gently heat them first to release some juice—this turns your dough a gorgeous lavender shade.

Bread Flour – Bread flour is your key to that signature chewiness. All-purpose flour can work, but you’ll get a softer texture.

Yeast – Both active dry yeast and instant yeast will work. With active dry, give it time to foam before mixing; instant yeast can be added right in.

Sugar – A little sweetness enhances the blueberries without turning the bagel into dessert.

Vanilla Extract – This tiny touch complements the berries beautifully.

Salt – Never skip it—it balances flavor and strengthens the dough.

For Poaching – Honey or brown sugar in the water gives you a shiny crust and a subtle hint of sweetness.

Blueberries being prepared and added to bagel dough mixture in stainless steel bowls — Fresh blueberries gently heated and added to flour mixture during blueberry bagel preparation.

How to Make Blueberry Bagels

1. Prepare the Blueberries

For more vibrant color and flavor, place blueberries in a small saucepan over low heat, stir gently, and press slightly until juicy. Don’t cook them down—just warm enough to release some color. Let cool.

2. Activate the Yeast

Mix lukewarm water (135g), sugar, and yeast in a large bowl or stand mixer bowl. If using active dry yeast, wait 5–10 minutes until foamy.

3. Make the Dough

Add bread flour, salt, vanilla extract, and the cooled blueberries (with juice) into the yeast mixture. Mix until a thick dough forms—slightly sticky but manageable. Add a splash of water if needed.

4. Knead

Knead by hand or mixer for about 10 minutes until smooth and elastic.

5. First Rise

Place in a lightly oiled bowl, cover, and let rise until doubled.

6. Shape

Punch down, divide into 8 equal portions, shape into balls, rest 5 minutes, then poke a hole in the center and stretch to form a ring.

7. Proof

Place shaped bagels on parchment-lined trays. Proof about 30 minutes.

8. Poach

Bring 2 liters of water to a boil, add honey or brown sugar. Boil bagels 1 minute total, flipping halfway.

9. Bake

Bake at 425°F (220°C) for about 20 minutes until golden. Cool before slicing.

Why Blueberry Bagels Are Worth Making at Home

Homemade blueberry bagels beat store-bought every time for three reasons:

Customization – Adjust sweetness, add lemon zest, or even swirl in cream cheese filling.
Freshness – Nothing compares to a bagel that’s still warm from your own oven.
Nutrition Control – You choose the flour, sugar amount, and berries.

And if you’re wondering just how good blueberries are for you, this guide to the proven health benefits of blueberries breaks down why they’re one of the most nutrient-packed fruits you can eat.

Frequently Asked Questions about Blueberry Bagels

What goes well with blueberry bagels?

Blueberry bagels love a good spread—classic cream cheese, honey butter, or even blueberry cream cheese frosting for a decadent brunch. For something lighter, try almond butter with fresh berries on top. You can also check my post on what goes best on a blueberry bagel for more pairing ideas.

Did Panera bring back blueberry bagels?

Panera has been known to rotate seasonal menu items, and blueberry bagels often make a comeback. While availability varies by location and season, making your own ensures you’ll never have to wait for them to “return.”

Can I add frozen blueberries to bagels?

Yes, but thaw and pat dry first to prevent excess moisture. Tossing them lightly in flour also helps keep them from bleeding too much into the dough.

Who makes blueberry bagels?

You can find them at local bakeries, major grocery chains, and brands like Einstein Bros. and Thomas’. But for the freshest, nothing beats homemade.

Serving Ideas

Sweet Brunch Platter – Serve with cream cheese, lemon curd, and fresh berries.
Breakfast Sandwich – Scrambled eggs, turkey sausage, and cheddar on a toasted blueberry bagel.
Dessert Twist – Use slices in bread pudding for a fruity spin.

And if you’re a blueberry lover, you’ll want to try my blueberry cobbler or lemon blueberry cheesecake next.

Stay Connected

For more recipe inspiration, follow me on Facebook and Pinterest where I share behind-the-scenes kitchen moments and step-by-step cooking tips.

Sunday Mornings Were Made for These Blueberry Bagels