Hello Bakers!
Did you know that America’s #1 favorite bagel flavor is blueberry. I know - kind of shocking with all that everything seasoning out there.
And I know that I post a lot of bagel recipes but this is the one you are going to make!
Now there is no negotiation on the blueberries - they have to be dried - fresh or frozen will yield a hot mess of extra moisture and bleeding berries.
Here is the recipe - the tutorial in full - is on my You Tube channel which I a trying to grow so please check out the channel “Ask the DoughDr” You Tube Channel and please subscribe - I appreciate it. Here is the step by step Blueberry Bagel Tutorial: Blueberry Bagel Tutorial
Here is the recipe for the Blueberry Bagels - the smear of choice - honey cream cheese - recipe below. Any questions - let me know and please tag me when you post your beautiful bakes.
Here
Equipment:
Stand mixer fitted with the dough hook, scale, bowl scraper, half sheet tray, parchment paper or silpat, veg oil or pan spray, medium to large pot for boiling the bagels, spider, slotted spoon or skimmer.
Blueberry MEP
Yield 6 bagels
244g water (80 degrees)
4g (1 teaspoon) Instant yeast or active dry
8g (2 teaspoons) vegetable oil
20 (1 Tablespoon + 2 Teaspoons) honey
420g bread flour
8g salt
85g dried blueberries
Boiling Liquid
2 quarts water
50g honey or brown sugar
16g baking soda (optional) - it helps with caramelization
Make space in your refrigerator for the tray of shaped bagels.
Combine water and yeast in the bowl of a stand mixer, fitted with the dough hook. Let stand for 5 minutes.
Add oil, honey, bread flour and salt.
Mix on speed 2 for 3 to 4 minutes
Change to speed 1 and mix for 3 more minutes. The dough will be tough and not sticky.
Add the dried blueberries and mix for one more minute or until they are evenly incorporated.
Let rise, covered, at room temperature for 1 hour to 1 hour and 15 minutes.
Divide the dough into 113 g portions. Depending on how you are shaping them, preshape into a short cylinder shape or a round cover and let sit for 7-8 minutes and then final shape. Shape into bagels and place on a lightly sprayed parchment lined tray.
Cover and let proof at room temperature for 15 minutes.
Move to the refrigerator for 2 hours - no longer than 8. This chilling retards the bagels, slowing down the yeast and making sure the bagels don’t overproof when boiled.
Preheat the oven to 450 degrees
Bring water, honey or brown sugar and baking soda to a boil in a large saucepan.
Boil the bagels for 30 seconds on each side, flipping halfway through.
Remove, drain and return to the sprayed parchment paper lined baking tray.
Top with sesame seeds, poppy seeds or everything seasoning.
Bake for 17 - 20 minutes until the crust is shiny and a deep golden brown. Bake on the middle rack and spin the bagels halfway through if necessary.
Bagels freeze for up to one month.
Honey Cream Cheese:
4 ounces (113g) cream cheese - softened
2 Tablespoons of honeyUsing a spatula, combine ingredients in a small bowl and mix well until smooth. Store leftovers in the refrigerator.