Bagels! Recipe for home made Blueberry Bagels
I remember when bagels were a rarity in the Midwest. A friend would bring them back from New Jersey when he went home on school breaks. Well, it was w-a-y back in 1972. Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market. Better yet, I like make food without the unpronounceable ingredients.
A brief how-to make bagels.
This dough happens to be yeast bread dough. Bagels also are a yeast dough, the recipe I have is a small amount of yeast dough that makes 12 bagels.
Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top. The above bagels have white raisins, same dough as for the blueberry bagels.
Boiling the bagels sets the crust before going into the oven. The interior texture is dense and crust chewy. The bagels are in the water 45 to 60 seconds.
Enjoy Blueberry Bagels with cream cheese and jam.
Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.
- 1½ cups of warm water (105-115F)
- 1 tablespoon instant yeast
- 3 tablespoons honey
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 4-5 cups all-purpose flour
- ⅓ to ½ cup frozen or fresh blueberries
- 1 egg white thinned with 1 tablespoon water
- sprinkling of corn meal.
- WATER BATH
- 3 quarts water
- 1 tablespoon honey or brown sugar
- ½ teaspoon salt
- Add the warm water into a large bowl.
- Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
- Add the honey, olive oil and 1 cup of flour mixed with salt.
- Stir at low speed, blend briefly to mix.
- Add remaining flour while mixer is going.
- Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
- Roll into a large ball, put into well greased bowl and grease the ball of dough.
- Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
- Prepare water bath to boiling.
- Preheat over to 425 F.
- Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
- When dough has doubled in size, punch dough down.
- On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
- Flatten the dough piece, add 3-4 blueberries in the circle.
- Fold the dough over the blueberries and seal on underside.
- Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
- Cover bagels and let rise 15 minutes until puffy.
- Drop into the seasoned boiling water. They rise to the top.
- Let simmer for 45-60 seconds each side.
- Lift out with skimmer.
- Set on the baking sheet.
- Brush with egg white and water.
- Bake 425 F, 10 minutes, or until lightly brown.
- Turn after 10 minutes and brown on the other side.
- Remove upon rack to cool.
The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance, though one cannot control oozing hot blueberries or resist the tantalizing aroma?
Join me for a cup of hot ginger tea.
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