Blueberry Bagel recipe ベーグル ほんのり甘くて中はもっちり

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.

Mix warm water, dry yeast, and sugar in a bowl.

Add bread flour, salt, and canned blueberries (including syrup) to the mixture.

Knead the dough for 5 to 8 minutes until it is elastic and smooth.

As you knead, gradually blend in the butter.

Roll the edges of the dough down when it looks smooth.

Place the dough in a bowl and cover with cling film.

Let it ferment for 40 minutes until it has doubled in size.

Punch down the dough and divide it into thirds, each weighing 115g.

Shape each piece into a ball and let it rest for 15 minutes.

Shape each ball into a bagel shape, about 26cm long.

Cover with cling film and let rise for 20 minutes until bigger.

Add 1 tablespoon of sugar to boiling water.

Boil each bagel for 30 seconds on each side.

Turn over after 30 seconds and drain the water.

Place the boiled bagels on a baking tray.

Preheat the oven to 190℃.

Bake the bagels for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens