Introduction

These vegan blueberry bagels offer a delicious twist on a classic favorite, bursting with juicy blueberries and a hint of lemon zest. Perfect for breakfast or brunch, they’re chewy, flavorful, and entirely plant-based.

A sliced blueberry bagel is shown on a white speckled plate placed on a white marbled surface. The bottom half of the bagel holds two layers: the base is covered with a thick, smooth layer of white cream cheese, topped with a generous spread of dark purple blueberry jam that has a glossy, slightly chunky texture. The top half of the bagel, lying behind, reveals the inside dotted with small whole blueberries, giving it a speckled purple and beige appearance. In the blurred background, another whole blueberry bagel sits on a cooling rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

144g frozen blueberries (1 cup)
1 tsp lemon juice
2 tbsp cane sugar
Zest of 1 lemon
520g bread flour (4 cups)
1 packet instant yeast (2 1/4 tsp)
1 1/2 tsp salt
Water (as needed)
2 liters water (for water bath)
2 tbsp light brown sugar (for water bath)
Plant-based milk of choice (for brushing)

Instructions

Step 1: Place frozen blueberries in a small microwave-safe bowl, cover, and microwave for 1 minute to thaw. Mash them gently with a fork to release their juices.
Step 2: Strain the mashed blueberries using a small sieve over a large measuring cup to separate the juice from the pulp. Set the pulp aside. Add warm water to the juice to reach 1 and 1/4 cups of liquid, then stir in the lemon juice.
Step 3: Combine cane sugar and lemon zest in a small bowl. Rub them together with your fingers to release the oils from the zest.
Step 4: In a large mixing bowl, whisk together bread flour, lemon sugar mixture, instant yeast, and salt. Pour in the blueberry juice and the reserved mashed blueberries. Stir to form a thick dough.
Step 5: Knead the dough by hand or with a stand mixer for at least 10 minutes until gluten develops and the dough is smooth. Add flour or water, one tablespoon at a time, if the dough feels too sticky or dry. Shape into a smooth ball and place in a greased bowl. Cover and place in a warm spot to rise until doubled in size.
Step 6: After the dough has risen, punch it down and transfer to a lightly floured surface. Shape into a ball and divide into 8 equal pieces. Roll each piece into a smooth round ball. Poke a hole through the center with a flour-dusted finger and gently stretch to form a bagel shape. Arrange on a parchment-lined baking tray. Cover lightly and let rest.
Step 7: Bring 2 liters of water to a boil in a large pot and stir in the light brown sugar. Preheat the oven to 425°F.
Step 8: Boil the bagels in batches of 3–4, cooking each side for 2–3 minutes. Remove and drain well, then place them back on the parchment-lined baking tray.
Step 9: Brush each bagel with your choice of plant-based milk. Bake in the preheated oven for 25 minutes until golden and cooked through.
Step 10: Let the bagels cool on a wire rack for 10 minutes before serving.

Tips & Variations

Try adding a teaspoon of vanilla extract to the dough for a subtle sweetness.
For a denser texture, use bread flour and reduce all-purpose flour in the recipe.
Add some cinnamon or nutmeg to the lemon sugar mixture for extra warmth and flavor.
If fresh blueberries are in season, feel free to use them instead of frozen.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days, or freeze them in a zip-top bag for up to 3 months. To reheat, slice and toast them directly from frozen for best texture.

How to Serve

Three golden brown bagels with dark spots from raisins or olives are placed on a silver metal cooling rack. Each bagel has a round shape with a hole in the middle, and the surfaces look slightly shiny and textured with some small cracks. The rack sits on a smooth white marbled surface, and in the background, there's a soft beige cloth adding a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. You may need to mash them gently and adjust the water quantity slightly to account for natural juices.

Is it necessary to boil the bagels before baking?

Boiling bagels before baking helps develop their classic chewy texture and shiny crust. Skipping this step will result in softer, more bread-like bagels.

Vegan Blueberry Bagels Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

These Vegan Blueberry Bagels are a delightful homemade treat featuring a tender, chewy texture infused with natural blueberry flavor and a hint of lemon zest. They’re perfect for a vegan-friendly breakfast or snack, made without any animal products and baked to golden perfection after a quick boil to achieve the classic bagel crust.

Author: Lena
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8 bagels 1x
Category: Breakfast
Method: Boiling and Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Blueberry Mixture

144g frozen blueberries (1 cup)
1 tsp lemon juice

Lemon Sugar

2 tbsp cane sugar
Zest of 1 lemon

Dough

520g bread flour (4 cups)
1 packet instant yeast (2 1/4 tsp)
1 1/2 tsp salt
Water (as needed)

Water Bath & Baking

2 liters water
2 tbsp light brown sugar
Plant-based milk of choice (for brushing)

Instructions

Prepare Blueberries: Add your frozen blueberries to a small microwave-safe dish and microwave covered for 1 minute to thaw. Carefully mash the blueberries with a fork to release the juices.
Separate Juice: Place a small sieve over a large measuring cup and pour the mashed blueberries through to separate the juice. Set the mashed berries aside. Add warm water to the measuring cup to bring the blueberry juice volume up to 1 and 1/4 cups, then stir in 1 tsp lemon juice.
Make Lemon Sugar: In a small bowl, combine 2 tbsp cane sugar and the lemon zest. Rub the mixture together with your fingers to release the oils from the zest.
Mix Dry Ingredients: In a large mixing bowl, whisk together 520g bread flour, the lemon sugar, the instant yeast, and 1 1/2 tsp salt.
Form Dough: Pour the blueberry juice mixture and the reserved mashed blueberries into the dry ingredients. Stir to form a thick dough.
Knead Dough: Knead the dough by hand or using a stand mixer for at least 10 minutes until gluten is well developed. If sticky, add flour by tablespoon; if too dry, add water by tablespoon. Shape the dough into a smooth ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.
Shape Bagels: Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces, roll each into a smooth ball. Poke a hole through the center with a floured finger, gently stretch the hole to form a classic bagel shape. Place on a parchment-lined baking tray. Repeat with all pieces.
Rest Bagels: Lightly cover the shaped bagels and let them rest while preparing the water bath.
Boil Water Bath: Bring a large pot of 2 liters water to a boil and stir in 2 tbsp light brown sugar.
Boil Bagels: Boil the bagels in batches of 3-4 for 2-3 minutes on one side, then flip and boil another 2-3 minutes. Remove and drain well on a parchment-lined tray.
Preheat Oven: Preheat your oven to 425°F (220°C).
Brush Bagels: Brush each boiled bagel with plant-based milk for a golden finish.
Bake Bagels: Bake bagels in the preheated oven for 25 minutes until golden brown and cooked through.
Cool: Allow bagels to cool on a wire rack for 10 minutes before serving.

Notes

Use bread flour for a chewier bagel texture due to its higher protein content.
Adjust water or flour when kneading to get a slightly sticky but manageable dough.
Boiling bagels in a sugar water bath helps develop that iconic shiny, chewy crust.
Feel free to add toppings like sesame seeds or poppy seeds before baking if desired.
Store bagels in an airtight container for up to 3 days or freeze for longer storage.

Keywords: vegan bagels, blueberry bagels, homemade bagels, vegan breakfast, lemon blueberry bagels