Blueberry Bagels

Sweet blueberry bagels with chewy texture and fresh fruit bursts.

Ingredients

• 425g bread flour
• 170g water
• 100g fresh or frozen blueberries
• 15g sugar or honey
• 8g instant yeast
• 1/2 tsp vanilla extract
• 8g salt
• Water for boiling
• Optional: additional sugar for boiling water

Method

1. Mix dough: In a large bowl or stand mixer, combine flour, water, sugar, yeast, and vanilla extract. Mix until a shaggy dough forms.
2. Add salt and knead for 8-10 minutes until smooth and elastic.
3. Gently fold in blueberries, being careful not to crush them too much.
4. Cover and let rise in a warm place for 1 hour until doubled in size.
5. Divide dough into 8 equal pieces. Shape each piece into a ball.
6. Poke a hole through the center of each ball and gently stretch to form a bagel shape with about a 5cm hole.
7. Place shaped bagels on a lined baking tray, cover, and rest for 30 minutes.
8. Preheat oven to 220°C. Bring a large pot of water to boil (optionally add 1 tbsp sugar to water).
9. Boil bagels 2-3 at a time for 1 minute per side. Remove with slotted spoon and return to baking tray.
10. Bake for 20-25 minutes until golden brown.
11. Cool on wire rack before serving.

Nutrition (per serving, approximate)

Notes

Fresh or frozen blueberries work equally well. If using frozen, don’t thaw them first.

The boiling step is essential for achieving the characteristic bagel texture.

Best served fresh or toasted with cream cheese.

Source: Adapted from Pro Food Homemade and Baking with Butter

Tags: #bread #breakfast