Japanese Blueberry Bagel with Blueberry Cream Cheese
Crispy on the outside, creamy and fruity on the inside, this Japanese Blueberry Bagel is PACKED with homemade blueberry cream cheese. As part of my baking weekend, my mom and I baked 6 different kinds of Japanese bagels, like this blueberry one. This bagel recipe is oil-free, dairy-free, and low sugar. For a sweet treat that’s all natural, make this Blueberry Bagel with me!
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6 Kinds Of Japanese Bagel With Mama Chen
Growing up, I used to love coming home to my mom’s freshly baked bread. She bakes every weekend, keeping our house stocked with so many delicious baked goods like milk breads and no knead cheese buns. My mom’s recipes are all super beginner friendly. As someone who doesn’t enjoy baking and gets intimidated by yeast related recipe, I swear baking this bread is so easy.
Adding Fruit Into Your Japanese Bagel
You can customize Japanese bagels with any flavor of your choice. I love adding seasoned fruits to my bagels, specifically blueberry bagels! It adds so much to a simple bagel, and is so much fun to eat!
Depending on the fruit, it may make the dough slightly sticker. Have around 3-4 tablespoons of flour nearby to adjust for the stickiness. The dough should be more on the dryer side and shouldn’t stick to your fingers when kneading.
Homemade Blueberry Cream Cheese with Your Bagel
My favorite way to enjoy these Japanese blueberry bagels is with homemade blueberry cream cheese. Made with jam and cream cheese, this homemade blueberry spread is creamy with a slightly sour fruitiness that makes you want to take another bite.
The blueberry jam here is the same as my strawberry jam recipe, which i used to make strawberry milk. You can make this flavored cream cheese with any other fruit jame you like with this same recipe.
Blueberry Bagel Ingredients
- 2 cups All Purpose Flour (4 tablespoons on stand-by)
- ½ tsp Salt
- ½ cup fresh blueberries
- 1 tbsp Honey (or sugar)
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
How To Make Blueberry Bagels
Making Dough
- In a cup, mix water and honey until fully combined
- Next, add flour, salt, yeast, blueberries, and honey water into the stand mixer with a dough hook and mix until thoroughly combined. The dough may seem sticker due to the blueberries, but you want the dough to be on the dryer side.
- Slowly add in 1-4 tablespoons of flour until the dough becomes on the dryer side, and keep mixing until it forms into a dough. This process will take around 7-8 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball. Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Tuck and roll the dough from the top down with your fingers, making sure to pinch the ends close before rolling each section. Once you get to the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 80 minutes or until it has risen.
- Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Baking Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Transfer the bagels back to the baking sheet and place them in the preheated oven. Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once they’ve cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
Baking like Bakeries in Asia is easy with these recipes!
Japanese Style Blueberry Bagel with Blueberry Cream Cheese
By Tiffy Cooks
Equipment
Ingredients
- 2 cups All Purpose Flour with 4 extra tablespoons on stand-by
- ½ tsp Salt
- ½ cup fresh blueberries
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
Blueberry Cream Cheese
- blueberry jam
- cream cheese
Instructions
Mixing Dough
- In a cup, mix water and honey until fully combined. Next, add flour, salt, yeast, blueberries, and honey water into the stand mixer with a dough hook.
- Mix until fully combined. The dough may seem sticker due to the blueberries, but you want the dough to be on the dryer side.
- Slowly add in 1-4 tablespoons more of flour until the dough becomes on the dryer side, and keep mixing until it forms into a dough. This process will take around 7-8 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball. Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping The Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Tuck and roll the dough from the top down with your fingers, making sure to pinch the ends close before rolling each section. Once you get to the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 80 minutes or until it has risen.Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Baking the Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Transfer the bagels back to the baking sheet and place them in the preheated oven. Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once they’ve cooled, you can slice them and enjoy.
Making Blueberry Cream Cheese
- Mix blueberry jam and cream cheese to your desired ration, and spread on your blueberry bagle!
To the tiffycooks.com admin, Your posts are always well-supported by research and data.
This is so simple and yummy!! Phenomenal!
Just one question how does your mama store the bagels?
Hi Anna!
For short term, we like to keep them in a freezer bag or in a bread box. To store the bagels in the freezer, here’s the steps: After baking your bagels, let them cool. If you’d like to cut them in half for spread and sandwiches, cut them first, and wrap each bagel individually before freezing. Enjoy!
Tiffy
I loved how the bagels turned out! They were the perfect amount of sweet