Homemade Dairy-Free Blueberry Bagels

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 12/28/22
Four bagels

Juanmonino/Getty Images
Prep: 90 mins
Cook: 40 mins
Total: 2 hrs 10 mins
Servings: 10 to 12 servings
Yield: 10 to 12 bagels
Nutrition Facts (per serving)
250 Calories
1g Fat
54g Carbs
7g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 250
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 393mg 17%
Total Carbohydrate 54g 19%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 7g
Vitamin C 2mg 12%
Calcium 13mg 1%
Iron 3mg 16%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bagels are one of those breads that are often—but not always—dairy-free. That being said, like so many things, making them at home is so fun and tasty, and they freeze and keep well for rushed mornings.

Ingredients

  • 2 cups warm water

  • 2 (1/4-ounce) packages active dry yeast

  • 3 tablespoons sugar

  • 5 to 5 1/2 cups all-purpose flour

  • 2 teaspoons salt

  • 2 cups blueberries, fresh or dried

  • 1/4 cup cornmeal, more or less as needed for pans

  • 10 to 12 cups water

  • 2 teaspoons sugar

Steps to Make It

  1. In a medium-large mixing bowl, combine the warm water, yeast, and 3 tablespoons sugar, stirring gently until dissolved. Allow the mixture to stand for 5 minutes or until bubbly. If no bubbles surface, this means that most likely your yeast is no longer "active"; discard your mixture and use fresh yeast.

  2. Add in 4 1/2 cups of the flour and salt gradually until the mixture comes together into a soft dough. Fold in the blueberries gently. Add the remaining flour 1/4 cup at a time until the dough is stiff but not dry.

  3. Turn out the dough onto a lightly floured surface and knead until the dough is elastic and no longer sticks to your hands, adding flour as needed, about 7 to 10 minutes.

  4. Place the dough in a lightly oiled bowl, turning to coat, cover with a clean dishcloth and set in a warm place to rise until doubled in bulk, about 1 hour.

  5. Preheat the oven to 400 F. Lightly oil a large baking sheet.

  6. Punch down the dough and divide it into 10 to 12 pieces, depending on how large you want your bagels. Shape each piece into a ball and then, using your fingers, make a hole in the center, gently stretching the dough until the hole is the size of a large coin. Place the bagels on the prepared sheet as you work, then cover with the clean dish towel and let rise for an additional 25 minutes.

  7. Lightly oil another large baking sheet and sprinkle lightly with the cornmeal. Bring the 10 to 12 cups of water to a boil in a large pot with 2 teaspoons sugar. Working in batches (about 3 or 4 at a time), gently submerge the bagels into the boiling water and boil until they rise to the top, about 3 to 5 minutes.

  8. Transfer the bagels to the prepared baking sheet and repeat until all of the bagels have been boiled. Bake for 35 minutes, flipping after the first 5, until golden brown. Serve warm or at room temperature.