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Vegan Blueberry Bagels Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Form Dough: Pour the blueberry juice mixture and the reserved mashed blueberries into the dry ingredients. Stir to form a thick dough.
  6. 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.
  7. 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.
  8. Rest Bagels: Lightly cover the shaped bagels and let them rest while preparing the water bath.
  9. Boil Water Bath: Bring a large pot of 2 liters water to a boil and stir in 2 tbsp light brown sugar.
  10. 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.
  11. Preheat Oven: Preheat your oven to 425°F (220°C).
  12. Brush Bagels: Brush each boiled bagel with plant-based milk for a golden finish.
  13. Bake Bagels: Bake bagels in the preheated oven for 25 minutes until golden brown and cooked through.
  14. 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

Find it online: https://cheflenacooks.com/vegan-blueberry-bagels-recipe/