Grammy's Kitchen · Bagels · Homemade Blueberry Bagels
One of 34 bagels recipes we measured
from sallysbakingaddiction.com
510 cooks on sallysbakingaddiction.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 437% | 88% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 28% | 6% |
| flour strength | 2.0 | 2.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 and 1/2 cups (about 200g) fresh or frozen blueberries |
| 50 g | 1/4 cup (50g) granulated sugar, divided |
| 240 g | 1 cup (240g/ml) warm water (between 100–110°F/38–43°C) |
| 9 g | 1 Tablespoon instant or active dry yeast* |
| 4 g | 1 teaspoon pure vanilla extract |
| 120 g | 3/4 cup (120g) dried blueberries |
| 488 g | 3 and 3/4 cups (488g) bread flour (spooned & leveled), plus more as needed* |
| 12 g | 2 teaspoons salt |
| for coating the bowl: nonstick spray or 2 teaspoons butter or olive oil | |
| 1893 g | 2 quarts (1.9L) water |
| 85 g | 1/4 cup (85g) honey or barley malt syrup |
| egg wash: 1 egg white beaten with 1 Tablespoon water |
Method: 12 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.