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NY Style Berryberry Bagels


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  • 1 package of active dry yeast
  • 2 Tbsp sugar
  • 1 1/4 cups of warm water
  • 3 1/2 cups of AP flour
  • 1 1/2 tsp salt
  • 1/2 cup of blueberries {tossed in 1/4 cup of flour}
  • 1/2 cup of strawberry slices



Step 1

dissolve the yeast and sugar in 1/2 cup of warm water {let rest 5 minutes}
mix together the salt and the flour - making a well in the center
add the yeast and the additional water to the flour
gently fold in the berries
knead until you have a soft and elastic dough {either by hand or using the dough hook of a stand mixer}
don't worry - the dough will look quite purple
cover the dough and let rise until doubled {about 1 - 1/2 hours}
divide the dough into 8 balls
press into the center of each ball forming a hole, and stretch to form the bagel shape
let rest 30 minutes
pre-heat the oven 425 degrees
bring a large pot of water to a boil
boil the bagels - 1 or 2 at a time for 3 - 4 minutes {they will float to the top when ready}
place on baking sheet and bake 20 minutes


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