Blueberry Bagels Bagels

yields 8


2 1/4 teaspoons dry active yeast

1 Tablespoon granulated sugar

1 1/3 cups warm water

3 1/2 cups bread flour, plus extra for kneading

1 3/4 teaspoons kosher salt

1/8 teaspoon ground cinnamon

1/8 teaspoon lemon zest

1 cup freeze dried blueberries


In the bowl of a stand mixer, add the flour, sugar, yeast, salt, cinnamon, and lemon zest.  With the mixer on low, slowly add the water.  Continue to mix until the dough comes together in a mass, about 4-6 minutes.  Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth.   Transfer the dough to a lightly floured work surface and gently knead the blueberries in by hand. Place the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size. 


Gently de-gas the dough and let the dough rest for 10 minutes.


Meanwhile, preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer. 


Transfer the dough to a lightly floured work surface. Divide the dough into 8 pieces.  Press each piece down to get rid of air bubbles.  Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.  Twirl the ring around the index finger of one hand and the thumb of the other, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a baking sheet lined with parchment paper or a silpat and cover with a towel. Let rest for another 10 minutes.


Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain; return to the baking sheet.  Bake for 20-25 minutes or until golden.  Transfer to a wire rack to cool completely.  Enjoy!


Printed from thegalleygourmet.net