We love bread in our house. Since making bagels these last ten years, it hs become hard to buy them from a store. Homemade Blueberry Bagels are so much more dense and filling than mass produced bagels. Once cut and toasted, spread with cream cheese, these Blueberry Bagels are the best breakfast addition.
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Published April 5, 2022
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A brief bagel history
Bagels date back to the 14th century and has its origins as a Jewish and Polish bread. In America, bagels were introduced when Eastern Europeans came as immigrants in the late 1800’s. By 1900, there were seventy bagel operations in New York City.
In the 1930’s, machines soon took over the manufacturing this once Union Led business and drove handmade production to a standstill. By the 1950’s, handmade bagel factories were no longer in business having been shut down by a mass-produced bagel.
It was not until the 1950’s when bagels began to be popular with the mainstream crowd, and in 1984 Lender’s bakery paired with Kraft foods. Their aim was to get bagels mass produced and become a staple in American houses. A bagel, spread with cream cheese, soon became the most popular breakfast food.
Why make bagels
Have you ever bought a bagel from a store, toasted it, then went to spread cream cheese on it and the bagel flattened? This awful result is what brought me to start making bagels many years ago. Tyler and I were disappointed in every brand we purchased and just wanted to have a bagel maintain its form and not become a pancake.
Making bagels at home is a very simple process, once you understand the recipe. See, bagels need to be boiled before baked in an oven. Boiling them gives the texture and allows it to maintain the fluffiness. Since making bagels at home from scratch, I have yet to have a batch not maintain its denseness.
Homemade bagels will not flatten when toasted and spread with cream cheese.
Blueberry Bagels Recipe
Ingredients for Blueberry Bagels
1 Tbsp yeast
2 tsp salt
1 1/2 cup warm water
4 cups flour
1 Tbsp brown sugar
1 cup dried blueberries
Directions for Blueberry Bagels
1. Combine all ingredients in a large bowl, or the bowl of a KitchenAid mixer and then mix on MEDIUM-LOW for 10-minutes.
2. Spray a medium bowl with non-stick spray and then set aside.
3. Place the bagel dough in the prepared bowl and cover with plastic wrap, then rest the dough for 1 1/2 hours.
4. Transfer the risen Blueberry Bagel dough onto a clean surface and then divide into 8-equal pieces using a knife or a bench scraper.
5. Roll each dough ball into a smooth and round ball using your hands.
6. Cover the rolled dough balls with plastic wrap and then let rest for 30-minutes.
7. Place a large saucepan on the stove with 2-inches of water and then turn to high and bring to a boil.
8. To the water, add 1 tsp salt and 1 tsp granulated sugar, then whisk together.
9. Pole your finger in the center of each dough ball and then use your fingers to form the bagel by pulling the dough out from the middle hole.
10. Place the shaped bagel in the water and boil for 2-minutes, then turn and boil 1-more minute.
11. Remove the boiled bagels from the water and then place onto a cooling rack to drip dry for 1 minute.
12. Finally transfer the Blueberry Bagels to a https://www.amazon.com/dp/B004Y67JJQ?coliid=I2OAIAECA6JGQ5&colid=2RNV2TPRA2MD&psc=1&linkCode=li2&tag=monicasscra0f-20&linkId=4e5346d510910e89d2deaa9c7776d821&language=en_US&ref_=as_li_ss_il" target="_blank">![""]("//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B004Y67JJQ&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=monicasscra0f-20&language=en_US")
13. Bake the Blueberry Bagels at 425 degrees for 20-25 minutes.
When done, remove from the oven and rest to cool on a baking rack and cut with a serrated knife and enjoy toasted!
~Monica
Recipe for Blueberry Bagels
Pumpkin Pie Spice Bagels
Equipment
- Large Saucepan
- KitchenAid Mixer dough hook
- Slotted Spoon
- Baking Stone
- Plastic Wrap
- Nonstick Spray
- Parchment Paper
Ingredients
- 1 1/2 cup Warm Water
- 1 Tbsp Yeast
- 3 tsp Salt divided
- 1 Tbsp Pumpkin Pie Spice
- 2 Tbsp Brown Sugar divided
- 4 cups Flour
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
Instructions
- In a microwave safe measuring cup, measure 1 1/2 cup Water and then warm it in the microwave for 1 minute.
- Measure and add 1 Tbsp Yeast to the KitchenAid mixer bowl and add the water, then whisk well to combine.
- To the mixer bowl, measure and then add 1 Tbsp Brown Sugar, 1 Tbsp Pumpkin Pie Spice, 2 tsp Salt, and 4 cups Flour and then mix on MEDIUM-LOW for 10-minutes.
- While the mixture combines, spray a medium bowl with nonstick spray and then set aside.
- Before the 10 minutes is up, add the remaining 1 Tbsp Brown Sugar and 1 tsp Cinnamon, 1 tsp Nutmeg, 1 tsp Ground Ginger and 1 tsp Pumpkin Pie Spice and mix well to combine to the dough.
- Turn off the KitchenAid mixer and turn out the dough onto a clean surface. Form the dough into a ball.
- Place the bagel dough in the prepared bowl and cover with plastic wrap, then rest the dough for 1 1/2 hours.
- Transfer the risen Pumpkin Pie Spice Bagels dough onto a clean surface and then divide into 8-equal pieces using a knife or a bench scraper.
- Roll each dough ball into a smooth and round ball using your hands, placing them seam-side-down on the countertop.
- Cover the rolled dough balls with plastic wrap and then let rest for 30-minutes.
- Place a large saucepan on the stove with 2-inches of water and then turn to high and bring to a boil.
- To the water, add 1 tsp Salt and 1 tsp Granulated Sugar, then whisk until dissolved.
- Poke your finger in the center of each dough ball and then use your fingers to form the bagel by pulling the dough out from the middle hole.
- Place the shaped bagel in the water and boil for 2-minutes, then turn using a slotted spoon and boil 1-more minute.
- Remove the boiled bagels from the water and then place onto a cooling rack to drip dry for 1 minute.
- Finally transfer to a baking stone lined with parchment paper.
- Bake the Pumpkin Pie Spice Bagels at 425 degrees for 20-25 minutes.
- When done, remove from the oven and rest to cool on a baking rack and cut with a serrated knife and enjoy toasted!
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