Berry Bagels

READY IN: 3hrs


  • 2
  • 4
    tablespoons sugar
  • 2
    (1/4 ounce) packets yeast
  • 5 -6
    cups flour
  • 2
    teaspoons salt
  • 1
    cup mixed dried fruit (I used snipped dried cherries and blueberries)
  • 2
    teaspoons raspberry extract
  • 2
    tablespoons cornmeal, for baking sheet
  • nonstick cooking spray
  • 1
    egg, mixed with
  • 1
    tablespoon water, for egg wash


  • In a bowl, mix the yeast, sugar, and warm water.
  • Let sit for 5 minutes or until bubbly.
  • Put the extract in a bowl with your berries.
  • Set aside for later.
  • Mix salt in with the 4 to 5 cups of the flour, and:
  • With a strong spoon, mix in.
  • When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed.
  • Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth.
  • Let rise until double in size (1 1/2 to 2 hours or so).
  • Punch down dough and divide into 12 balls.
  • I placed a spoonful of berries in the center of each ball, folded it closed and pinched it.
  • Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out.
  • After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes.
  • While the bagels are rising, bring to a boil 12 cups of water and one TLB.
  • of sugar.
  • Boil bagels in batches.
  • Boil on each side for a total of 5 minutes (they will look funny and bumpy).
  • Take bagels out with slotted spoon and place on paper towel.
  • Sprinkle cornmeal on the same parchment paper and arrange bagels.
  • Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point).
  • Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.