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Homemade Blueberry Bagels

Sally McKenney · sallysbakingaddiction.com · 2026 · 8 bagels

Against 150 bagel recipes

More malt or sugar than 90% of recipes and less water than 88%.

What the 25 “homemade” bagel recipes do differently →

Get the method at sallysbakingaddiction.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.

  • More malt or sugar than 90% of recipes: 10% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
  • Less water than 88% of recipes: 49% of the flour weight against the typical recipe's 59%.
  • More yeast than 88% of recipes: 1.9% of the flour weight against the typical recipe's 1.1%.
  • More salt than 85% of recipes: 2.5% of the flour weight against the typical recipe's 1.9%.
Water: 49%, 12th percentileMalt or sugar: 10%, 91st percentileSalt: 2.5%, 87th percentileYeast: 1.9%, 90th percentileWaterMalt orsugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 and 1/2 cups (about 200g) fresh or frozen blueberries200 g
  • 1/4 cup (50g) granulated sugar, divided50 g
  • 1 cup (240g/ml) warm water (between 100–110°F/38–43°C)240 g
  • 1 Tablespoon instant or active dry yeast*≈ 9 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 3/4 cup (120g) dried blueberries120 g
  • 3 and 3/4 cups (488g) bread flour (spooned & leveled), plus more as needed*488 g
  • 2 teaspoons salt≈ 12 g

Toppings and extras

Listed, but not counted in the percentages below.

  • for coating the bowl: nonstick spray or 2 teaspoons butter or olive oiln/a
  • 2 quarts (1.9L) water≈ 1896 g
  • 1/4 cup (85g/60ml) honey or barley malt syrup85 g
  • egg wash: 1 egg white beaten with 1 Tablespoon water≈ 33 g

flour 488 gbatter 1124 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.

  • Water49% · 12th percentile
  • Malt or sugar10% · 91st percentile
  • Salt2.5% · 87th percentile
  • Yeast1.9% · 90th percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
26 to 30 minutes
median 20 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: water, malt or sugar, salt, yeast.

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