New York Style Blueberry Bagel

It seems like we got a little ripped off in the Fall department. Those crisp sunny autumn days have quickly turned into cold, wet , dreary winter days. But days like that aren’t so bad when you have no where to go and are left with the luxury of lounging around in your pajamas in front of the fire all day. Last Saturday was just that sort of day and I woke up with a craving for bagels and hot chocolate. Instead of bundling up and heading out to buy bagels (which there really are no bagel shops here anyways), I opted for this homemade version instead. It takes a little longer, but you really can’t beat a warm fresh bagel hot out of the oven smothered in cream cheese. Even if it’s spring on your side of the world, swap out the hot cocoa for a side of fresh fruit and you’re good to go!

Dissolve the yeast and sugar in 1/2 cup of warm water then set aside for 5-7 minutes to proof. In a large bowl, mix together the salt and flour then gradually stir in the yeast mixture and remaining 3/4 cups water. Toss the blueberries in 1/4 cup flour then gently fold in and knead until you have a soft and elastic dough (either by hand or using the dough hook of a stand mixer. The berries will start to get mushed into the dough and it will turn purple. Cover the dough and let rise until doubled, about 1 1/2 hours. Divide the dough into 8 balls, make a hole in the center of each then stretch and form into a bagel shape. Let rest for 30 minutes.

Pre-heat oven 425. Bring a large pot of water to a boil then boil the bagels, 2 or 3 at a time, for 5-6 minutes until they have firmed up a little and aren’t so doughy (this is what gives it a soft and chewy center).

Remove from pan and allow excess water to drip off (can blot with a paper towel as well). Place on a lightly greased baking sheet and bake 20 minutes, or until lightly browned. Cut the bagels in half and toast, then spread with cream cheese and/or jam.

2 Tbs active dry yeast
2 Tbsp sugar
1 1/4 cups of warm water
3 1/2 cups flour + 1/4 cup, divided
1 1/2 tsp salt
1 cup blueberries

Dissolve the yeast and sugar in 1/2 cup of warm water then set aside for 5-7 minutes to proof. In a large bowl, mix together the salt and flour then gradually stir in the yeast mixture and remaining 3/4 cups water. Toss the blueberries in 1/4 cup flour then gently fold in and knead until you have a soft and elastic dough (either by hand or using the dough hook of a stand mixer. The berries will start to get mushed into the dough and it will turn purple. Cover the dough and let rise until doubled, about 1 1/2 hours. Divide the dough into 8 balls, make a hole in the center of each then stretch and form into a bagel shape. Let rest for 30 minutes. Pre-heat oven 425. Bring a large pot of water to a boil then boil the bagels, 2 or 3 at a time, for 5-6 minutes until they have firmed up a little and aren’t so doughy (this is what gives it a soft and chewy center). Remove from pan and allow excess water to drip off (can blot with a paper towel as well). Place on a lightly greased baking sheet and bake 20 minutes, or until lightly browned. Cut the bagels in half and toast, then spread with cream cheese and/or jam.

Source | Heather’s French Press

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