[손반죽] 쫄깃한 블루베리 베이글 만들기 (Blueberry Bagels recipe)｜샌드위치빵, 식사빵

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often cheaper.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can replace egg for binding in vegan recipes.

Measure water into a 30cm radius bowl.

Measure yeast into the bowl.

Measure honey and lightly stir the mixture with a spatula.

Measure bread flour and knead the dough for about 2 minutes until strands of gluten tighten up.

If the gluten strands don't align, add a little more water.

Make a pit in the middle of the dough with the spatula.

Measure salt and add it to the dough.

Measure a second amount of water and let the mixture sit for about 30 minutes with plastic wrap or a lid on.

After 30 minutes, knead the dough for about 2 minutes until the salt crystals are no longer felt.

Add dried blueberries and mix them in, cutting them into smaller pieces if they are too big.

Fold the dough a few times to make the surface smooth and round.

Let it rest for about 30 minutes with plastic wrap or a lid on.

Dust the dough with extra bread flour.

Separate the dough from the bowl with a scraper and flip the bowl onto the work table.

Slightly punch the dough to let the air out and cut it into about 2/3 with the scraper.

Make the dough long and divide it into 9 equal pieces, each about 98g.

Fold each piece of dough a few times until it’s round and let it sit for about 10 minutes under a large plastic dough container.

Cut 9 pieces of parchment paper, each 12x12cm.

Move the dough to parboil after the second fermentation using the parchment papers to avoid deforming the dough.

Tap the air out of the dough, make it flat, and flip it over.

Fold one side about 1/3, then the other side about 1/3, and fold it in half.

Lengthen the dough to about 25-27cm and form a ring, ensuring the ends stick together.

Place the shaped dough on the parchment paper and let them sit for about 20-30 minutes under a large plastic dough container.

Boil water, sugar, and baking soda in a pot.

Parboil the bagels for about 12-15 seconds on each side, ensuring they have enough room to float in the water.

Take them out with a slotted spoon and align them evenly on the oven tray.

Preheat the oven for about 30 minutes at 428-446°F.

Bake the bagels for about 12-15 minutes at 374-392°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens