Blueberry Bagels

Blueberry bagels are one of my favorite flavors of bagels, but blueberry bagels with real blueberry flavor are hard to find. These bagels are packed with LOTS of blueberry flavor. The first step in this recipe essentially makes blueberry juice which is then used in place of water to help add extra blueberry flavor. They can also be made without any refined sugar if no sugar added dried blueberries are used.

Enjoy! ~ Kelly

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Blueberry Bagels

Yield: 8

Author: Kelly

Prep time: 45 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 H & 15 M

Delicious blueberry bagels made with fresh and dried blueberries.

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Ingredients

Dough

• 1 and 1/2 cups blueberries, fresh or frozen
• 1 cup water
• 2 tablespoons pure maple syrup
• 1 package instant dry yeast (2 and 1/4 teaspoons)
• 1 teaspoon vanilla extract
• 4 and 1/4 cups bread flour
• 3/4 cups dried blueberries
• 2 teaspoons salt

Water Bath

• 2 quarts water
• 1/4 cup honey

Egg Wash

• 1 large egg white (2 tablespoons)
• 1 tablespoon cold water

Instructions

1. In a medium saucepan combine the blueberries and water. Cook over medium heat until the berries become soft and tender, about 10 minutes, mashing the blueberries slightly with a fork as they cook. Juice should still be a thin liquid, not a reduced sauce. Remove from the heat and mash with a potato masher. Measure 1 and 3/4 cups of this mixture (juice and mashed blueberries) and set aside until it has cooled to around 105° F.
2. In a large bowl (if using a stand mixer, use the bowl of your stand mixer), combine the warm blueberry mixture, maple syrup, and yeast. Stir with a fork until combined. Let this sit about 3-5 minutes until the yeast has started to foam.
3. To that same bowl, add the vanilla extract, dried blueberries, 1 cup of flour and salt. Mix until just combined. Add in the remaining flour and mix until combined (if using a stand mixer, use the dough hook at low speed, if not, use a large spoon). The dough shouldn’t be overly sticky, add a little more flour if it is. (The dough should come away from the sides of the bowl and form a ball around the dough hook or mixing spoon.)
4. On a floured surface, knead the dough until it bounces back when poked. This should take about 5 minutes in a stand mixer, or about 7 minutes by hand. If the dough becomes too sticky to work with while kneading, sprinkle a little more flour on top of the dough and on the work surface, then continue to knead.
5. Place the kneaded dough in a bowl greased with olive oil and cover with a clean towel or plastic wrap. Allow the dough to rise at room temperature for 1 and 1/2 to 2 hours, or until doubled in size. For a quicker rise time, see the notes below. (Don't let the bagels rise any longer than necessary. If the dough rises too long, the bagels will deflate and be slightly flat when baked.)
6. After the dough has doubled in size, punch it down. (You can do this by either using many small punches over the entire top surface of the dough or by using one large punch in the center of the dough.)
7. Pour the dough onto a slightly floured surface. The dough shouldn’t be overly sticky, so it won’t need much flour to keep it from sticking. Form the dough into a ball and split it into 8 equal sections. Roll each section into a ball, then stick your thumbs through the center and slightly pull them apart to create an opening, about 1 and 1/2 inches wide.
8. Preheat the oven to 425° F.
9. In a large pot, stir the water and honey together. Bring to a light boil. Place the shaped dough in the water, top side down, and boil for 1 minute. Then flip the bagel, using a slotted spatula or spoon, and boil the other side for an additional one minute. Each bagel should be boiled for a total of 2 minutes. You can fit about 2-3 bagels in the pot at a time. Remove from the water using a slotted spatula or spoon.
10. In a small bowl, mix the egg white and water to create the egg wash. Once the bagels are out of the water bath, brush them with the egg wash.
11. Place the bagels on a parchment lined baking sheet. Bake for 21-22 minutes, or until the tops get a nice dark golden brown. You’ll know they’re ready if they sound hollow when you tap on the tops.
12. Let the bagels sit on the tray for 5-10 minutes. Then remove them to a wired cooling rack. Cool completely before slicing.
13. Bagels can be stored at room temperature, in a sealed bag, for up to 5 days. They can also be frozen using zip top freezer bags. I would recommend removing them from the freezer to defrost the night before you want to use them. Otherwise, you can quickly defrost them by microwaving a single bagel, wrapped in a damp paper towel, for 20 seconds on each side. Don’t over-microwave them or they will become tough and chewy.

Notes

QUICKER RISE TIME

For a quicker rise time, follow these steps. Warm the oven to around 105° F, then turn off the oven. (To do this, turn your oven on to it's lowest setting. Allow it to heat up 5-10 minutes, then turn off the oven. Use a thermometer to test the temperature of the oven. If it's too hot, prop open the oven door to allow some of the heat to escape before putting the dough into the oven.) Then cover the bowl with a towel dampened with warm water, or place a dish of warm water on the bottom shelf of your oven while the dough is rising. Do not cover the dough with plastic wrap when using this method. The steam from the water and the warmth of the oven is what allows it to rise faster. Let the dough rise about 1 to 1 and 1/2 hours or until doubled in size. (It takes my dough 1 hour and 15 minutes to rise when I follow this method.)

Nutrition Facts

Calories

360

Fat

2 g

Sat. Fat

0 g

Carbs

76 g

Fiber

4 g

Net carbs

72 g

Sugar

23 g

Protein

9 g

Sodium

608 mg

Cholesterol

0 mg

*Nutritional information is estimated

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