Blueberry Bagels

Blueberry Bagels
Prep 2 hours
Cook 35 minutes
Serves 8

Although tweaked to add extra blueberries the original is still amazing. These bagels while denser than bread are fluffy on the inside and crunchy on the outside. Last time I skipped the sugar on the outside and they were just as delicious.

Make sure to knead the dough for at least 10 minutes. Mine sometimes takes a little longer than that but if you have a dough hook and mixer you’ll be done in exactly 10 minutes. There’s nothing like kneading dough by hand though and really feeling the consistency change as you work it.

Did you enjoy your bagel with cream cheese and lemon curd like me, or did you go all out and get some fresh berries, yum! Share your favourite toppings on social media. #datewithmykitchen

Servings

Change the number of servings you need and the system will recalculate the amount of ingredients you need.

Ingredients

Amount
Ingredient
3/4
cup
Warm water
150
gm
Blueberres
2
tsp
Yeast
1/3
cup
Caster sugar
2 1/2
cup
All purpose flour
1 1/2
tsp
Cinnamon
1/2
tsp
Salt
8
cup
Water
1
tbsp
Milk
2
tbsp
Sugar

Method

1.

Combine water, blueberries, yeast and 2 tablespoons of caster sugar in a jug. Set aside for 5 minutes or until frothy.

2.

Combine the flour, cinnamon and salt in a large bowl and make a well in the centre. Pour the yeast mixture into the well and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Place in a large bowl and loosely cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes or until dough rises by half.

3.

Preheat oven to 180°C. Combine extra water and remaining caster sugar in a large saucepan over high heat and bring to the boil. Reduce heat to medium and bring to a simmer.

4.

Brush an oven tray with oil. Divide dough into eight even portions. Roll each portion into a ball. Push a lightly floured finger through middle of ball to create a hole. Flatten ball slightly. Place on oiled tray and set aside for 10 minutes to rise slightly.

5.

Add 4 of the bagels to simmering water; cook for 3 minutes. Use a slotted spoon to turn over; cook for a further 3 minutes. Use a slotted spoon to remove and return to oiled tray. Repeat with remaining bagels.

6.

Brush milk evenly and very lightly over each bagel and sprinkle with sugar. Bake in preheated oven for 20 minutes or until golden brown and cooked through. 

7.

 Remove from oven and set aside to cool for 15 minutes before cutting open. Serve toasted with cream cheese and jam, or lemon curd, or even berries!