Delicious FRESH blueberry bagels

Fresh, homemade blueberry bagels in your mouth in 2hours time.

Sounds easy enough right? RIGHT!

Bagels have got to be the easiest bread to make, and relatively hard to mess up since you WANT the end result to be chewy.

Just make sure you properly store them in an air tight container (or freeze them) after they’ve cooled down so they don’t pass chewy and go straight to stale..lesson learned the hard way. However, 15seconds in the microwave should revive them beautifully.

So let’s get started shall we?
And don’t worry if you don’t have blueberries, this makes a great plain bagel if you omit the fruit.

First lets gather the ingredients.

1.5cups of warm water 110*F
2packets of active yeast (or round down to 1TBSP if you don’t do the packets)
3TBSP honey (or agave)
1TBSP olive oil
2tsp salt (table salt or sea salt both work great)
4-5 cups of all purpose flour
About 1 cup of fresh (or frozen) blueberries

Corn meal for sprinkling on your pan
Egg wash for the bagels is optional

Water bath with a dash of salt, cinnamon and about 2 tbsp of sugar (brown or white) -or honey works too.

Steps:
Mix warm water and yeast together in a large bowl. Wait 10 minutes for it to become bubbly.
(During this time I like to preheat my oven to the lowest setting, and then turn it off completely.)
Now to your yeast mix, add the honey, olive oil, 2tsp of salt and 1 cup of flour.
Mix together at low speed in your mixer, until blended.

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Then add remaining ingredients.

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Mix on low for 10minutes until smooth and elastic.
Place in a greased bowl and cover it.
Let rise 1 hr until doubled.
(I like to let my breads rise in the oven with only the light on)

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Punch down the dough and roll out into a log. On a floured surface. Divide into 12 balls about 2inches in size.

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Keep the dough you aren’t working with covered by a light tea towel during this following process.
Also- preheat your oven to 425* and get your water bath going.
Flatten out the dough ball into a small disc. Add berries on top, I like to add about 6 of them to make a nice ring, almost insuring that each bite will have a fresh berry in it.

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Fold the dough over the berries, and pop a hole through the center so its more bagel like in shape. Pinch the dough as you’re doing this so it stays together.

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After you’re done, let your dough all rise about 10 minutes until soft.
Then take them 1 or 2 at a time and drop into your boiling water bath for 45-60 seconds. Flipping half way through. Remove with something slotted, I usually grab my slotted rubber spatula, since its wide enough to hold my bagels without fail.

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Drop excess water, and place onto a sprayed pan sprinkled in corn meal. At this point an egg wash is optional. If you don’t do it, bake 10 minutes, flip, and continue another 10 minutes. If you egg wash, the flipping is unnecessary.

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But if you flipped, expect them to look like this at the midpoint.

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And there you have it, a dozen home made fresh blueberry bagels hot out of the oven and hardly any effort needed at all!

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