INGREDIENTS YOU WILL NEED
Dough
- 330g bread flour
- 3.5g salt
- 10g granulated sugar
- 2g instant yeast
- 125g fresh blueberries
- 90g ice water
- 6g honey
- 5g unsalted butter
Filling
- 120g softened cream cheese
- 12g powdered sugar
Blueberry Sauce
- 120g fresh blueberries
- 30g granulated sugar
- 3g lemon juice
HOW TO MAKE BLUEBERRY BAGELS
1. Preheat the oven to 410℉(210℃). Put all the ingredients for dough in the stand mixer bowl, beat until it forms a dough ball.
2. Divide into 6 equal pieces, roll into 6 small balls, cover with plastic wrap, and let rest for 30 minutes.
Notes:
- Cover them with plastic wrap during fermentation, so the surface would not dry out.
- It should be easy to roll them flat after the rest. Although, since temperature differs, if you find it hard to roll them out, just extend the fermentation time.
3. In a bowl, put in softened cream cheese and powdered sugar, use a hand mixer to beat until smooth. Put into a piping bag, set aside.
Notes:
- This is going to be the filling of the bagels. If you don’t like stuffed bagels, just skip this part.
4. In a milk pot/non-stick pot, put in fresh blueberries, sugar and lemon juice, bring to a simmer, press, mix and keep stirring under medium heat until thickened. Let the sauce cool down, put into a piping bag, set aside.
Notes:
- This is going to be the filling of the bagels. If you don’t like stuffed bagels, just skip this part.
5. Dust the dough balls and rolling pin with some flour. Roll the dough balls flat. Pipe in filling, roll it up, shape into a bagel. Let rest until 1.5 times bigger.
Notes:
- Cover them with plastic wrap during fermentation, so the surface would not dry out.
- Let rest until 1.5 times bigger.
6. In a pot, put in 500g water, and 20g granulated sugar, heat until simmer, put in each bagel, cook for 20 seconds each side.
Notes:
- Bring the water to a simmer; do not let it come to a boil.
- Cook each side for 20 seconds. Don’t forget to get rid of the parchment paper.
7. Line the baking tray with a baking mat or parchment paper. Send the bagels into the oven to bake for 16 minutes. Let the bagels cool down then serve.
Notes:
- Let the bagels cool down first. The filling will taste much better after cool down.
Steps:
- Preheat the oven to 410℉(210℃). Put all the ingredients for dough in the stand mixer bowl, beat until it forms a dough ball.
- Divide into 6 equal pieces, roll into 6 small balls, cover with plastic wrap, and let rest for 30 minutes.
- In a bowl, put in softened cream cheese and powdered sugar, use a hand mixer to beat until smooth. Put into a piping bag, set aside.
- In a milk pot/non-stick pot, put in fresh blueberries, sugar and lemon juice, bring to a simmer, press, mix and keep stirring under medium heat until thickened. Let the sauce cool down, put into a piping bag, set aside.
- Dust the dough balls and rolling pin with some flour. Roll the dough balls flat. Pipe in filling, roll it up, shape into a bagel. Cover with plastic wrap and let rest until 1.5 times bigger.
- In a pot, put in 500g water and 20g granulated sugar, heat until simmer, put in each bagel; cook for 20 seconds each side.
- Line the baking tray with a baking mat or parchment paper. Send the bagels into the oven to bake for 16 minutes. Let the bagels cool down then serve.
