Homemade Blueberry Bagels

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
liquid	437%	66%
salt	2%	2%
yeast	2%	1%
total sugar	28%	5%
flour strength	2.0	1.2

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

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.

“INSANE! Make these at your own risk. I don’t even like blueberry bagels, but I saw the new recipe posted and my boyfriend was interested, so I figured why not give it a go. I’ve only made bagels once before and they were burnt and dense. This recipe blows any ” — a cook

“I’ve made these bagels twice now, and the texture is absolutely incredible, but I have a quick question for the community here. The recipe notes that we can use honey or barley malt syrup for the water bath, which got me thinking about how different sugars imp” — a cook