Recipe of Today: Blueberry Bagel

 

Ingredients:  For The Bagel Dough:  1 ½ cups warm water 2 ¼ tsps (1 packet) active dry yeast 4 cups bread flour 2 tbsps granulated sugar 1 ½ tsps sea salt 1 cup fresh blueberries 1 tbsp olive oil, for greasing  For The Boiling Solution:  8 cups water ¼ cup honey or barley malt syrup 1 tablespoon baking soda  For The Topping:  1 egg, beaten (for egg wash) Sesame seeds or poppy seeds (optional)  Instructions:  In the bowl of your Kitchenin KM50 Stand Mixer, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.  Attach the dough hook to your stand mixer. Add the bread flour, granulated sugar, and salt to the bowl with the activated yeast.   Mix on low speed until a dough starts to form. Increase the speed to medium and knead the dough for about 5-7 minutes until it becomes smooth and elastic.  Add the fresh blueberries to the dough and knead on low speed for another 2-3 minutes until the blueberries are evenly distributed throughout the dough.  Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours or until doubled in size.  Once the dough has risen, punch it down to release the air bubbles. Divide the dough into 8 equal portions. Roll each portion into a ball and then use your fingers to poke a hole in the center to form the bagel shape. Place the shaped bagels on a lightly floured surface, cover with a kitchen towel, and let them rest for about 10-15 minutes.  While the bagels are resting, preheat your oven to 425°F in advance. Line a baking sheet with parchment paper and set aside.  In a large pot, bring the water, honey (or barley malt syrup), and baking soda to a boil.   Once boiling, carefully drop 2-3 bagels into the boiling water at a time. Boil for about 1 minute on each side, then remove with a slotted spoon and place them on the prepared baking sheet.  Brush the tops of the boiled bagels with beaten egg wash. If desired, sprinkle sesame seeds or poppy seeds on top for added flavor and texture.  Transfer the baking sheet to the preheated oven and bake the bagels for 20-25 minutes or until golden brown and cooked through.  Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes. Serve warm or at room temperature, and enjoy!

Ingredients:

For The Bagel Dough:

  • 1 ½ cups warm water
  • 2 ¼ tsps (1 packet) active dry yeast
  • 4 cups bread flour
  • 2 tbsps granulated sugar
  • 1 ½ tsps sea salt
  • 1 cup fresh blueberries
  • 1 tbsp olive oil, for greasing

For The Boiling Solution:

  • 8 cups water
  • ¼ cup honey or barley malt syrup
  • 1 tablespoon baking soda

For The Topping:

  • 1 egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds (optional)

Instructions:

  • In the bowl of your Kitchenin KM50 Stand Mixer, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.
  • Attach the dough hook to your stand mixer. Add the bread flour, granulated sugar, and salt to the bowl with the activated yeast.
  • Mix on low speed until a dough starts to form. Increase the speed to medium and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
  • Add the fresh blueberries to the dough and knead on low speed for another 2-3 minutes until the blueberries are evenly distributed throughout the dough.
  • Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours or until doubled in size.
  • Once the dough has risen, punch it down to release the air bubbles. Divide the dough into 8 equal portions. Roll each portion into a ball and then use your fingers to poke a hole in the center to form the bagel shape. Place the shaped bagels on a lightly floured surface, cover with a kitchen towel, and let them rest for about 10-15 minutes.
  • While the bagels are resting, preheat your oven to 425°F in advance. Line a baking sheet with parchment paper and set aside.
  • In a large pot, bring the water, honey (or barley malt syrup), and baking soda to a boil.
  • Once boiling, carefully drop 2-3 bagels into the boiling water at a time. Boil for about 1 minute on each side, then remove with a slotted spoon and place them on the prepared baking sheet.
  • Brush the tops of the boiled bagels with beaten egg wash. If desired, sprinkle sesame seeds or poppy seeds on top for added flavor and texture.
  • Transfer the baking sheet to the preheated oven and bake the bagels for 20-25 minutes or until golden brown and cooked through.
  • Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes. Serve warm or at room temperature, and enjoy!

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