Lightly Spiced Blueberry Bagels
Ingredients: Makes 8
7g active-dried yeast
30g soft light brown sugar
250-300ml warm water
440g strong bread flour (plus 2-3 tbsp)
6g salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
90g frozen blueberries
Demerara sugar, to top
Boiling liquid:
2lt water
60g malt extract or honey
Method
For the bagels; dissolve the sugar and yeast in 250ml of the warm water and set aside for 5 minutes until frothy. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, spices and yeast mixture. Knead on medium-high speed for 8 minutes. Your dough should be soft and pliable but firm. Add in a little extra water if needed but remember the blueberries will add some liquid later. In a bowl, toss the blueberries with 2 tbsp of flour and add into the dough. Mix the dough on low to incorporate the blueberries, adding the remaining tbsp of flour if the dough seems too soft. Give the dough a few kneads on a well floured surface to ensure the blueberries are evenly distributed.
Shape into a ball and place into a lightly oiled bowl. Cover and leave to prove for 1 hour at room temperature, or until doubled in size.
Cut eight squares of baking paper to set your bagels on once shaped. Tip the dough out onto a lightly floured worktop. Knock back the dough, weigh it and divide it into eight even pieces. Roll them into balls, cover and leave to rest for 5 minutes. To shape the bagels; using a floured finger, press a hole into the middle of a dough ball. Stretch the ball into a ring by running it around both of your index fingers until the hole is approx. an inch wide. Repeat with the rest of the dough balls. Place each bagel onto a piece of baking paper and arrange onto a baking tray. Cover with a piece of greased clingfilm and rest for 30 minutes.
Pre-heat your oven to 220°C. Place the water and malt syrup for the boiling liquid into a large saucepan and bring to the boil. Have two baking trays lined with baking paper ready.
Once the bagels have rested; boil each bagel in the boiling liquid for 30 seconds on each side. Try not to overcrowd the pan as they will puff up. I usually do two-three at a time. Transfer the bagels to your lined baking trays and sprinkle with demerara sugar. Bake for 20 minutes, or until golden brown.
Best served fresh with cream cheese and a drizzle of maple syrup. However, they’re good toasted for 2 days after they’ve been made.