Blueberry BagelsLeave a comment
August 22, 2013 by Meg G.
I grew up in New Jersey. Go ahead. Bring on the insults. Say what you want, but the Tri-state area knows how to make bagels.
While many folks believe there’s just something in the water, that’s not the whole story. Poaching the bagels before baking helps to produce that chewy inside that we love so much and apparently impacts the flavor. But really, who cares about the science behind it when you’ve got delicious and beautiful results like these?
I’ll spare you the commentary and cut right to the chase. You should make these. Immediately. They are ridiculously good. Just trust me. Here goes!
Blueberry Bagels – via Everyday Emma
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons sugar
- 1 1/4 cups warm water, separated
- 3 1/2 cups bread flour,
- 1 1/2 teaspoons salt
- 1 cup fresh blueberries
- In a small bowl combine the yeast, sugar and 1/2 cup warm water. Set aside to proof for a few minutes.
- Combine the flour and salt in a stand mixer fitted with a dough hook. Add in the yeast-water mixture and the remaining water. Mix on low for about 4-6 minutes. The dough should be stretchy and elastic.
- Turn it out onto a generously floured surface and knead in the berries. (Beware of berries trying to escape!) The berry juice will add moisture to your dough, so add more flour as needed. Place it in a well oiled bowl and cover. Let it rise for 1 hour.
- Turn out onto a floured surface and cut into 8 pieces. Shape each piece into a bagel (start with a disc and then poke your finger through the center). Place these on a pan, cover and let them rest for 10 minutes.
- Meanwhile, bring about 2 inches of water to a boil in a large pot. Once the bagels have rested, place a few bagels in the boiling water. They should float. Let them boil for a minute, then flip them over and boil for another minute. Repeat with all the bagels.
- Bake at 425 F for 20 minutes.
Seriously. Delicious. (And beautiful, in a made with love kind of way.)
These were so delicious that we made a second batch a day later. I added 1 1/2 Tablespoons of cinnamon to the second batch, just for fun. Yum! We enjoyed these for breakfast and lunch. Try them with a bit of cream cheese, some fresh peach slices, and a drizzle of honey. You won’t be sorry.