Okay, I have to be honest with you. I am SO obsessed with blueberries right now that I am genuinely surprised I haven’t turned blue with the amount I’m putting away. I cannot stop, I will not stop, and these bagels are exactly where all that blueberry love has been going lately.
There is truly nothing I love more than a fresh bagel on the weekend. Something about slowing down, treating myself to something made completely from scratch, and using ingredients I can actually pronounce just feels like the BEST kind of self care. Have you ever really read the label on a store bought bagel? Half the time I’m standing there like, why is that even in there, does that even make any sense? These have honey, blueberries, flour, and love. That’s it.
These come together with just a few simple ingredients and they are SO much easier than you think. Fresh, jammy blueberries folded right into a soft chewy dough, boiled the classic way, then baked until golden and finished with the dreamiest whipped honey cinnamon cream cheese schmear. This is weekend morning magic, my friends.
P.S. Because these are made from scratch with zero preservatives, the shelf life is shorter than the store bought kind, but trust me, you will have absolutely NO problem going through these. I sure don’t!
Ingredients Needed
- Warm Water (100 to 110°F): This is what wakes up your yeast and gets everything going. The temperature really matters here, too cold and your yeast stays sleepy, too hot and you’ll kill it. Aim for warm bath water, cozy but never scalding.
- Active Dry Yeast: The magic that gives these bagels their beautiful rise and that classic chewy texture. Once it’s activated and foamy, you know your dough is going to be happy. This is the heart of any good bagel.
- Honey: We use honey in SO many spots in this recipe and it does a lot of heavy lifting. It feeds the yeast, adds the gentlest natural sweetness to the dough, sweetens the boiling water for that glossy crust, and sweetens the schmear too. It’s the through line of the whole recipe.
- Vanilla: Just a little splash brings a warm, cozy backbone to the dough. You won’t taste it as straight up vanilla, but it rounds everything out and makes these taste a little extra special. It plays so beautifully with the blueberries.
- Bread Flour: The foundation of chewy, sturdy bagels that hold their shape through boiling and baking. Bread flour has more protein than all purpose, which gives you that signature bagel chew we all love. Don’t swap this one out if you can help it.
- Salt: A must for flavor. Without it your bagels taste flat, no matter how good everything else is. It also helps keep your yeast in check so the dough rises at just the right pace.
- Fresh or Frozen Blueberries: The STAR of the show. We cook these down with a little honey until they’re thick and jammy, then fold them right into the dough for pockets of sweet berry flavor in every bite. Fresh or frozen both work beautifully, so use whatever you have.
- Egg (for the egg wash): Whisked with a splash of water and brushed over each bagel before baking, this gives you that gorgeous golden, glossy top. It’s the little step that makes them look bakery worthy. Don’t skip it!
- Cream Cheese: The creamy, tangy base of our dreamy schmear. Let it soften at room temp so it whips up smooth and fluffy. Full fat gives you the richest, most luxurious spread.
- Cinnamon: Warm, cozy, and the perfect partner to honey in the schmear. Just a little brings so much warmth and makes these feel like a real treat. It’s what takes the schmear from good to CAN’T STOP EATING IT.
Substitutions and Modifications
- No bread flour? All purpose flour will work in a pinch, your bagels will just be a touch less chewy.
- Swap the honey for maple syrup or agave for a different natural sweetness.
- Use any berry you love here, blackberries or chopped strawberries are delicious too.
- Make it dairy free by using your favorite plant based cream cheese for the schmear.
- Add a little lemon zest to the blueberry mixture for a bright, zippy twist.
Why You’ll Love This Recipe
- They are made with simple, real ingredients you can actually pronounce, no mystery preservatives here.
- That whipped honey cinnamon cream cheese schmear is absolutely next level and comes together in seconds.
- Nothing beats a warm, fresh, from scratch bagel on a slow weekend morning. It’s pure JOY.
Equipment Needed
- Small skillet or saucepan
- Large mixing bowl
- Stand mixer with dough hook (or your hands and some muscle)
- Large deep pot for boiling
- Slotted spoon
- Baking sheet
- Parchment paper
- Pastry brush
- Hand mixer or whisk for the schmear
Homemade Blueberry Bagels with Honey Cinnamon Cream Cheese
Ingredients
For the blueberry mixture:
- ½ cup fresh or frozen blueberries
- 1 tablespoon honey
For the dough:
- 1 cup warm water 100 to 110°F
- 2 teaspoons active dry yeast
- 2 tablespoons honey
- 1 teaspoon vanilla
- 4 and 1/4 cups bread flour
- 1 teaspoon salt
For the water bath:
- Enough water to fill a deep pot
- 2 tablespoons honey
For the egg wash:
- 1 egg
- 1 tablespoon water
- For the whipped honey cinnamon cream cheese schmear:
- 8 ounces cream cheese softened
- 2 tablespoons honey
- ½ teaspoon cinnamon
Instructions
- Cook the blueberries and 1 tablespoon honey in a small skillet over medium heat for about 10 minutes until thick and jammy. Set aside to cool.
- Activate the yeast by mixing the warm water (100 to 110°F) with 2 tablespoons honey. Let it sit until foamy.
- Stir in the vanilla, then fold in half of the bread flour along with the salt.
- Slowly add in the rest of the bread flour, then gently fold in the cooled blueberry mixture.
- Knead for 8 to 10 minutes until smooth and elastic.
- Cover and let rise for 1 to 2 hours, or until doubled in size.
- Punch the dough down and divide into 8 equal balls. Poke a hole in the center of each and gently stretch to shape.
- Fill a deep pot with water and 2 tablespoons honey and bring to a boil. Boil the bagels for 1 to 2 minutes per side.
- Brush each boiled bagel with the egg wash.
- Bake at 425°F for 22 to 26 minutes until golden on the outside and cooked through.
- Make the schmear by whipping together the softened cream cheese, 2 tablespoons honey, and cinnamon until smooth and fluffy.
- Slice your bagels in half, slather on that schmear, and ENJOY.
Storage Instructions
- Counter: Store in an airtight container or bag at room temperature for up to 2 days. Since these are made from scratch with no preservatives, they’re best enjoyed fresh and fast!
- Fridge: Keep in an airtight container in the fridge for up to 5 days. Warm or toast before serving to bring them back to life.
- Freezer: Freeze in a freezer safe bag for up to 3 months. Slice them before freezing so you can pop one straight into the toaster whenever a bagel craving hits. Store the schmear separately in the fridge for up to 1 week.
Tips and Tricks
- Make sure your water is in that 100 to 110°F sweet spot. Too hot and you’ll kill the yeast, too cold and it won’t activate.
- Let your blueberry mixture cool completely before folding it in, or it’ll make your dough sticky and warm.
- Don’t skip the boiling step! That’s what gives bagels their signature chewy texture and glossy crust.
- Bring your cream cheese to room temperature before whipping the schmear so it gets extra light and fluffy.
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely! Fresh or frozen both work beautifully here. No need to thaw them first, just cook them down with the honey until jammy.
Why do you boil the bagels?
Boiling is what gives bagels their classic chewy inside and shiny, sturdy crust. The honey in the water bath also adds a subtle sweetness and helps with that gorgeous golden color.
My yeast didn’t get foamy, what happened?
Your water was likely too hot or too cold, or your yeast may be expired. You want it in that 100 to 110°F range, and if it doesn’t foam after several minutes, it’s best to start fresh so your bagels rise properly.
Can I make the dough ahead of time?
Yes! You can let the dough do its first rise in the fridge overnight. Just bring it back to room temperature before shaping and boiling.
Can I skip the blueberries and make plain bagels?
Of course! Just leave out the blueberry mixture and follow the rest of the recipe as written for classic honey bagels.
How do I keep my bagels from going stale?
Because there are no preservatives, store them airtight and enjoy within a couple of days, or freeze them sliced so you always have one ready for the toaster.
Do you LOVE Blueberries?! Check Out More of my Blueberry Recipes:
Blueberry Pie Ice Cream with Graham Cracker Crumble
Homemade Blueberry English Muffins (With Maple Cinnamon Butter)
Made these? I NEED to see them! Snap a photo and tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. There is truly nothing that makes me happier than seeing you treat yourself to something homemade. Happy baking, friends!
Leave a Reply