Blueberry Bagels | Sally's Baking

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative while margarine is often cheaper.

Cook down the blueberries with a little sugar in a saucepan for about 10 minutes until they break down into a sauce, looking for a texture thinner than jam.

Transfer the blueberry sauce to a heat proof bowl and let it cool slightly.

Mix together warm water, sugar, and yeast in a bowl, cover, and let it sit for 5 to 10 minutes until foamy.

Add the cooled blueberry sauce, vanilla, dried blueberries, 1 cup of bread flour, and salt to the yeast mixture and mix until combined.

Add the remaining flour until the dough pulls away from the sides of the bowl, adjusting with more flour or water as needed.

Knead the dough for about 6 to 8 minutes until smooth, elastic, and slightly soft.

Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 2 hours.

Punch down the risen dough gently to release the air.

Divide the dough into eight equal pieces and shape each into a ball, pressing your finger through the center to create a bagel shape.

Let the shaped bagels rest for a few minutes while preparing the water bath and preheating the oven.

Bring a large pot of water with honey or barley malt syrup to a boil.

Boil the bagels in batches for 1 minute per side to achieve a chewy exterior.

Lift the bagels out and let the excess water drain off before placing them on baking sheets.

Brush the tops and sides of the bagels with an egg wash (beaten egg white with water).

Bake at 425°F until lightly browned, about 26 to 30 minutes.

Let the bagels cool slightly before slicing, toasting, and enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens