Yields 16 Bagels
I love blueberry bagels! I encoutered them for the first time while living in Canada, I picked it up with my groceries or had some at Tim Hortons, grilled with a generous layer of cream cheese. I find them in the freezer section in Dubai occassionally but it was time to make my own! The bagel dough is very stiff, I find using the autolyse technique helpful when mixing the final dough. You can totally mix all the the ingredients straight and proof. I prefer to shape this dough chilled so i always leave it overnight in the fridge. I usually use dried blueberries because, blueberries are not always cheap or fresh around here. You can also use fresh or frozen blueberries. These bagels freeze well so make a batch. Enjoy!
1 hr, 50 Prep Time
30 minCook Time
2 hr, 20 Total Time
Save RecipeIngredients
- 500g Flour
- 600g Water
- 1 Cup dried blueberries
- 500g Flour
- 20g Salt
- 20g Brown Sugar
- 10g Instant Yeast
- 1 Teaspoon baking soda
- 2 Tablespoons Honey
- 2.5 Litres water
Instructions
- Combine all ingredients for the autolyse in a stand mixer (or in a bowl if mixing by hand) and mix till well combined, cover and let stand for 20-30 minutes, this process makes mixing the overall dough easier and improves bread quality. You dont have to do it, bread can be mixed at once.
- Add all the ingredients for the final dough and mix on the first speed for 5 minutes till dough is well combined. Dough will have a purplish tint from the blueberries. (If kneading by hand, combine using a wooden spoon, then turn out the a clean lightly floured surface and knead for 15 minutes till moderate gluten development is achieved. This could take longer depending on your efficiency)
- Continue mixing on second speed for another 5 minutes. Transfer to a bowl and let dough stand covered at room temperature for one hour, dough should be almost doubled in volume.
- (Transfer dough to refrigerator and chill overnight. If you are aiming for fresh bagels for breakfast. I like to mix it at night and shape and bake in the morning.)
- Preheat oven to 200 degrees C
- Boil 2.5 litres of water with honey and baking soda for boiling bagels.
- Turn dough out unto a lightly floured surface and cut into 12 equal pieces.
- Shape into bagels, I make a round ball, flatten it, put a finger through it and twirl till bagel takes shape. Repeat for all 12 bagels. Leave covered on parchment lined trays to proof for 20 -30 minutes.
- Boil bagels in batches for 60-90 seconds per side, the longer the boil, the chewier the dough. Set dough on parchment paper lined baking trays.
- Bake for 20-25 minutes.
- Set on a cooling rack and enjoy after 10 minutes. Keep that cream cheese close by.
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