Blueberry Bagels

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Put the blueberries and 2 Tbsp (25g) of the sugar in a small saucepan over medium-low heat. Stir with a silicone spatula until it becomes a blueberry sauce a little thinner than jam, about 10 minutes. You should get about 1/2 cup (130g). Pour into a heatproof bowl and let cool to about 110°F (43°C) or cooler.
2. In a stand mixer bowl with a dough hook, whisk the warm water, the remaining 2 Tbsp sugar and the yeast. Cover and let stand 5–10 minutes until foamy. (Without a stand mixer, use a large bowl and a wooden spoon or spatula.)
3. Add 1/2 cup (130g) of the cooled blueberry sauce (no more than that), the vanilla, dried blueberries, 1 cup of the bread flour and the salt. Beat on medium speed until combined. Add the remaining flour and beat on medium for 2 minutes, until the dough pulls away from the sides. If it clings to the sides, add flour 1 Tbsp at a time; if it is dry and crumbly, add water 1 tsp at a time. The dough sho
4. Knead the dough with the dough hook on low for 6–8 minutes, or by hand on a lightly floured surface for 6–8 minutes, until smooth and elastic. If it gets too sticky, add 1 tsp of flour at a time, not more than needed.
5. Grease a large bowl, add the dough and turn to coat. Cover and let rise at room temperature for 2 hours, or until doubled.
6. Line two large baking sheets with parchment or silicone mats.
7. Punch the dough down. On a lightly floured surface, divide into 8 pieces of about 130g each. Shape each into a ball, poke a finger through the centre and stretch to a hole about 1.5–2 inches (4–5 cm) wide. Place on the prepared sheets, cover loosely and rest 5–10 minutes while you prepare the water bath.
8. Preheat the oven to 425°F (218°C).
9. In a large wide pot, bring 2 quarts (1.9 L) of water to a boil over high heat with the honey or barley malt syrup whisked in. Reduce to medium-high. Add 2 or 3 bagels at a time and boil 1 minute, flip, and boil 1 minute more. Lift out with a slotted spatula, drain, and return to the sheets. Repeat with the rest.
10. Brush the egg wash over the top and sides of each bagel.
11. Bake 26–30 minutes, rotating the pans halfway, until lightly browned. Cool on the sheets for 20 minutes, then move to a rack to cool completely.
12. Slice and serve as you like. Store leftovers airtight at room temperature up to 2 days, refrigerated up to 5 days, or freeze up to 3 months.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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