Saturday, February 5, 2011

Blueberry Bagels


Makes 10 bagels
  • 1 1/2 c dried blueberries
  • 2 c boiling water
  • 1 1/2 c luke warm water
  • 2 T honey
  • 4 t active dry yeast
  • 1 T canola oil
  • 2 1/2 c whole wheat flour
  • 1 c + up to 1 c bread flour
  • 2 t cinnamon
  • 2 t sea salt
  • 2 t vanilla
  • 2 T blueberry fruit spread
  • 6 quarts water


Put dried blueberries in a small bowl and add enough boiling water to cover. Let stand for 5 minutes, then drain in colander.

Whisk together luke warm water, honey, yeast, and oil together in a large bowl. Let set until yeast is bubbly. Add whole wheat flour, 1 cup of bread flour, cinnamon, sea salt, vanilla, blueberry fruit spread, and blueberries, then blend together.

Turn dough out onto a floured surface, knead for 10 minutes adding up to 1 more cup of bread flour to dough while kneading. Let rest for 10 minutes. Cut dough into 10 equal pieces, form each into a 10 inch long rope, and join ends to form bagel. Let rise for 20 minutes on floured surface.

Prep baking sheet according tot he method of your liking. Bring 6 quarts of water to a boil in a large pot and preheat oven to 450 degrees. Boil rising bagels for one minute on each side, while water is at a lively simmer, then let drain on a cooling rack. Turn oven down to 425 degrees and bake bagels for 15 minutes on one side, then flip and bake an additional 5 minutes.

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