Ingredients
Main Ingredients
- 185 g blueberries (fresh or frozen, thawed)
- 135 g lukewarm water (plus more as needed)
- 1 1/2 teaspoon active dry yeast (or instant yeast)
- 2 Tablespoons granulated sugar
- 440 g bread flour (plus extra for dusting)
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
Boiling Water Mixture
- 2 litres water
- 1 Tbsp honey or brown sugar
Instructions
- Cook the Blueberries: In a small saucepan over low heat, gently heat the blueberries, stirring occasionally and pressing them to release juice without reducing the liquid. Remove from heat and cool. This step intensifies the blueberry color and flavor but can be skipped by adding berries later.
- Activate the Yeast: In a large bowl or stand mixer bowl, combine lukewarm water, yeast, and granulated sugar. Let sit for 5-10 minutes if using active dry yeast until foamy. Skip this step for instant yeast.
- Make the Dough: Add bread flour, salt, cooked blueberries, and vanilla extract to the yeast mixture. Mix with a fork or at low speed until a thick, slightly sticky dough forms. Add water one tablespoon at a time if dough is too dry.
- Knead the Dough: Knead the dough for about 10 minutes until it develops good gluten structure and is elastic.
- First Rise: Form dough into a ball, place in an oiled bowl, and cover with plastic wrap or damp towel. Let it rise in a warm place until doubled in size.
- Shape Bagels: Punch down the risen dough and transfer to a floured surface. Divide into eight equal portions, shaping each into a ball. Let rest for 5 minutes.
- Form Holes: Use your thumb and index finger to push a hole through the center of each dough ball. Rotate the ball around your fingers to enlarge the hole to accommodate shrinkage during rising and baking.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet and let them puff for about 30 minutes while preheating oven and boiling water.
- Preheat and Boil Water: Preheat oven to 425°F (220°C). Bring 2 liters of water to a boil in a large pot.
- Add Sweetener to Water: Stir honey or brown sugar into boiling water.
- Boil the Bagels: Dust off excess flour and gently drop 2-3 bagels at a time into boiling water. Boil for 1 minute total, flipping halfway through.
- Drain Bagels: Remove boiled bagels with a slotted spoon and drain on a wire rack.
- Prepare for Baking: Place the boiled bagels on a baking sheet lined with parchment paper or a silicone baking mat to prevent uneven browning.
- Bake: Bake in the oven for approximately 20 minutes until golden brown, rotating the tray after 15 minutes if necessary for even baking.
- Cool: Remove from oven and let bagels cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
- Pre-cooking blueberries is optional but enhances color and flavor.
- If skipping blueberry cooking, add whole fresh or thawed berries directly to dough.
- Use bread flour for structure; all-purpose flour may yield softer bagels.
- Ensure water is lukewarm to activate yeast properly without killing it.
- Adjust water quantity slightly depending on flour absorption.
- Boiling bagels before baking is essential for their classic chewy crust.
- Use a silicone baking mat or light-colored pan to prevent over-darkening of bagel bottoms.
- Allow bagels to cool completely before slicing to maintain interior texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
