My family loves all things baked goods, especially bread. When I stumbled across a recipe for blueberry bagels, I knew I had to give it a try and put my own little spin on it. I hope you enjoy them as much as we did!
1 package active dry yeast
2 Tbsp sugar
1 1/4 cups warm water
3 1/2 cups all purpose flour
1 1/2 tsp salt
1 tsp cinnamon
1 cup blueberries, tossed in 1/4 cup flour
Dissolve the yeast and sugar in 1/2 cup warm water. Let rest 5 minutes.
Mix together the salt and flour – making a well in the center
Add the yeast, cinnamon, and the remaining water to the flour
Gently fold blueberries into dough
Knead until you have a soft, elastic dough — either by hand or using the dough hook of a stand mixer. (Don’t worry — the dough is supposed to look that purple)
Cover the dough and let rise until doubled — approx. 1 1/2 hours.
Divide the dough into 8 balls
Press into the center of each ball, forming a hole, and stretch to form the bagel shape. To save time and frustration, you could also use this bagel shaper.
Let rest for 30 minutes while oven pre-heats to 425 degrees Fahrenheit
Bring a large pot of water to a boil.
Boil bagels, 1 or 2 at a time, for 3-4 minutes (they will float to the top when ready)
Place on baking sheet and bake for 20 minutes
By boiling the bagels before baking, you create a crispy crust with a soft, chewy center.
Of course, if blueberries aren’t your thing, just leave them out!