Homemade Dairy-Free Blueberry Bagels
Fresh blueberry bagels are made from scratch directly on your countertop.
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Instructions
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Preheat oven to 400 F and lightly oil a large baking sheet.
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Combine warm water, yeast, and 3 tablespoons sugar; stir until dissolved and let stand 5 minutes until bubbly.
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Gradually add 4 1/2 cups flour and salt to form a soft dough, then gently fold in blueberries. Incorporate remaining flour (1/4 cup at a time) until the dough is stiff.
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Knead dough on a floured surface for 7-10 minutes until elastic.
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Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled.
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Punch down dough and divide into 10-12 pieces. Form into balls, then create a large coin-sized hole in each center. Place on the first oiled baking sheet, cover, and let rise for 25 minutes.
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Lightly oil a second large baking sheet and sprinkle with cornmeal.
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Bring 10-12 cups water and 2 teaspoons sugar to a boil in a large pot.
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Boil bagels in batches (3-4 at a time) for 3-5 minutes until they float, then transfer to the cornmeal-sprinkled sheet.
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Bake for 35 minutes, flipping after 5 minutes, until golden brown. Serve warm or at room temperature.