The quickest & easiest Blueberry Bagel recipe｜Apron

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative while margarine is often cheaper.

Combine instant yeast and warm water in a bowl; let sit until frothy, about 5 minutes.

In a large mixing bowl, whisk together bread flour and salt.

Add the yeast mixture to the dry ingredients; mix until a dough forms.

Knead the dough on a floured surface until smooth and elastic.

Incorporate blueberries gently into the dough without crushing them.

Place the dough in a greased bowl; cover and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

Punch down the dough and divide it into equal portions; shape each portion into a bagel by forming a ring.

Boil water in a large pot; add malt syrup and reduce heat to a simmer.

Drop bagels into the simmering water, cooking for about 1-2 minutes on each side.

Transfer boiled bagels to the baking sheet; brush with beaten egg and sprinkle with cinnamon if desired.

Bake in the preheated oven for 20-25 minutes until golden brown.

Allow bagels to cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens