Blueberry Bagels

bagel 01 pinit
bagel 01 pinit
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Blueberry Bagels

Difficulty: Beginner Cook Time 16 mins Total Time 16 mins
Cooking Temp: 410  °F Servings: 6
Best Season: Suitable throughout the year

Description

Blueberry Bagels are a delightful variation of the classic bagel, infused with the sweet and tangy flavor of blueberries. These bagels are perfect for breakfast or as a snack, offering a delicious and satisfying treat that pairs wonderfully with a variety of spreads and toppings.

The dough for blueberry bagels is made from a mixture of flour, water, yeast, sugar, and salt, with fresh or dried blueberries folded in. The dough is kneaded until smooth and elastic, then allowed to rise. After rising, the dough is shaped into bagels and briefly boiled in water, which gives bagels their characteristic chewy crust. The bagels are then baked until golden brown.

Blueberry Bagels have a dense, chewy texture with a slightly crisp exterior. The blueberries add bursts of juicy sweetness in each bite, making these bagels a delightful twist on the traditional bagel. They can be enjoyed plain, toasted with butter or cream cheese, or used to make sandwiches.

Blueberry Bagels are versatile and can be enjoyed in various ways. They are perfect for serving at breakfast, brunch, or as a delightful snack any time of day.

Ingredients

Cooking Mode Disabled

Dough

Filling

Blueberry Sauce

Instructions

  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.
    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.
    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.
    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.
    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.
    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.
    Let the bagels cool down first. The filling will taste much better after cool down.
Keywords: blueberry bagels, blueberry bagel, bagel
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