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Welcome to your new favorite breakfast! These freshly milled blueberry bagels are chewy on the outside, soft on the inside, and just sweet enough. They are bursting with blueberry flavor, and they taste incredible with cream cheese or butter.
Homemade bagels are truly the perfect breakfast. Once they are baked, it takes just a couple of minutes to prepare them, and my kids love them every single time.
I used to make a lot of bagels with all purpose flour, like homemade onion bagels and no rise greek yogurt bagels. Since I’ve started baking with 100% freshly milled flour, I’ve been experimenting with new bagel recipes.
My freshly milled cinnamon sugar bagels were a huge hit, and my fresh milled whole grain bagel recipe is great whenever we’re craving a savory option.
We love any baked good with blueberries in it — like fresh milled blueberry bread — so I knew it was time to make a blueberry bagel for breakfast this week.
These blueberry bagels are actually loosely based on my homemade chocolate chip bagel recipe, and I’m so happy with how they turned out!
They have the perfect bagel texture: chewy, tender, and perfectly dense. You can get creative with how you serve them, but I have just been loving a smear of cream cheese!
Table of Contents
Why You’ll Love This Recipe
- Simple recipe: It’s still amazing to me that you can make bagels with just 6 ingredients! A few pantry staples — and, of course, blueberries — are all it takes.
- Better than store-bought: Homemade bagels are so delicious, you’ll never want to go back to buying bagels at the grocery store. They are loaded with blueberries, have a wonderful texture, and taste so much fresher.
- Easy breakfast: I love meal prepping a bread product, like bagels or fresh milled English muffins, to make breakfast a breeze during the week. It keeps my mornings simple and stress-free.
Ingredients
- Hard white wheat berries: I use hard white wheat for bagel recipes because it has a great gluten structure while still remaining soft and airy, perfect for a chewy yet tender bagel.
- Blueberries: I used frozen. You can use fresh, but expect less color bleeding (so a less blue bagel overall).
Find a full list of ingredients, including measurements, in the recipe card below.
How to Make Freshly Milled Blueberry Bagels
Step 1. Whisk the water and yeast together in a large bowl or in the bowl of a stand-up mixer. Set aside for 5 minutes.
Step 2. Add sugar, salt, and vanilla extract to the yeast mixture, followed by the blueberries and 1 cup of flour. Mix on medium speed until well combined. 2-3 minutes.
Step 3. Add the remaining 2 1/2 cups of flour, reduce your mixer speed to low, and mix on low for 5-6 minutes with your dough hook attachment. Transfer to a floured surface and continue kneading for 2 minutes. If you don’t have standup mixer, you can turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes.
Step 4. Once the dough feels smooth and sticky, cover with a tea towel and set aside to rise for about 2 hours or until doubled in size.
Step 5. When the dough is ready, punch it down, then divide it into 10 pieces.
Step 6. Flatten the balls, poke a hole in the middle, and shape them into bagels. Set aside while preparing the water.
Step 7. Preheat the oven to 400°F with a cast-iron skillet. (You will need 2 12″ skillets to fit the bagels or one large baking sheet lined with parchment paper)*
Step 8. Bring 2 quarts of water to a boil and whisk in a tablespoon of sugar and baking soda.
Step 9. Carefully lower 3 bagels at a time and cook for 1 minute, flip and cook for 1 additional minute. Transfer to a cooling rack so any extra liquid can drip off onto your work surface.
Step 10. Remove the skillets from the oven with a hot pad, lightly grease the bottom, and place the bagels in, being careful not to touch the hot skillet.
Step 11. Bake for 18-20 minutes.
Step 12. Transfer bagels to a cooling rack for 15-20 minutes before serving.
Tips + Notes
- This dough is relatively stiff and low-hydration. This is normal for bagel dough!
- As with any freshly milled flour recipe, I strongly recommend measuring the flour by weight. It gives you a more accurate measurement than measuring cups. Be sure to weigh after you mill the berries, not before.
- New to freshly milled flour? Let’s set you up for success! Check out my post about how to mill your own flour and my guide to baking with whole grains before you get started!
- Try my eggs in a bagel recipe with these blueberry bagels. It’s a delicious sweet-and-savory breakfast!
Storage
Blueberry bagels are a great, easy meal to have on hand, so I like to make a double batch whenever I’m already baking!
You can store bagels in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 6 months.
You can slice them before freezing and put the frozen bagel halves right into the toaster, or microwave the whole bagel before cutting and toasting it.
Recipe FAQs
Boiling the bagels cooks and caramelizes the outer crust, giving it that shiny look and chewy texture we love!
I think you’ll be pleasantly surprised by how much blueberry flavor these have, especially compared to store-bought. If you want even more, you can add some dried blueberries to the dough. This gives you more flavor without adding extra moisture to the dough.
I use a Mockmill professional grain mill, which I love and recommend. There are several great mills on the market, and I do suggest investing in a good quality option. It makes a big difference in the texture of your freshly milled baked goods.
Related Recipes
- Blueberry Muffins with Freshly Milled Flour
- Fresh Milled Strawberry Sweet Rolls
- Flaky Biscuits with Freshly Milled Flour
- Waffles with Freshly Milled Flour
- Fresh Milled Cinnamon Swirl Bread
If you tried this Freshly Milled Blueberry Bagels or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Freshly Milled Blueberry Bagels
Equipment
- 2 12" cast iron skillets or a baking sheet with parchment paper
Ingredients
- 1 cup warm water (8 oz)
- 1 tablespoon active dry yeast
- 1/4 of a cup of sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- 3 3/4 cups hard white wheat flour (630g)
For boiling
- 2 quarts of water
- 1 tablespoon sugar
- 1 tablespoon baking soda
Instructions
- Whisk the water and yeast together in a large bowl or in the bowl of a stand-up mixer. Set aside for 5 minutes.
- Add sugar, salt, and vanilla extract to the yeast mixture, followed by the blueberries and 1 cup of flour. Mix on medium speed until well combined. 2-3 minutes.
- Add the remaining 2 1/2 cups of flour, reduce your mixer speed to low, and mix on low for 5-6 minutes with your dough hook attachment. Transfer to a floured surface and continue kneading for 2 minutes. If you don’t have standup mixer, you can turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes.
- Once the dough feels smooth and sticky, cover with a tea towel and set aside to rise for about 2 hours or until doubled in size.
- When the dough is ready, punch it down, then divide it into 10 pieces.
- Flatten the balls, poke a hole in the middle, and shape them into bagels. Set aside while preparing the water.
- Preheat the oven to 400°F with a cast-iron skillet. (You will need 2 12″ skillets to fit the bagels or one large baking sheet lined with parchment paper)*
- Bring 2 quarts of water to a boil and whisk in a tablespoon of sugar and baking soda.
- Carefully lower 3 bagels at a time and cook for 1 minute, flip and cook for 1 additional minute. Transfer to a cooling rack so any extra liquid can drip off onto your work surface.
- Remove the skillets from the oven with a hot pad, lightly grease the bottom, and place the bagels in, being careful not to touch the hot skillet.
- Bake for 18-20 minutes.
- Transfer bagels to a cooling rack for 15-20 minutes before serving.
Video
Notes
- This dough is relatively stiff and low-hydration. This is normal for bagel dough!
- As with any freshly milled flour recipe, I strongly recommend measuring the flour by weight. It gives you a more accurate measurement than measuring cups. Be sure to weigh after you mill the berries, not before.
- New to freshly milled flour? Let’s set you up for success! Check out my post about how to mill your own flour and my guide to baking with whole grains before you get started!
These turned out great! This is a new family favorite and I love how healthy they are!
Haha, thanks! So happy to hear!
These look incredible! I can’t wait to make them, probably this weekend.
Wonderful! I hope you love them!