Blueberry Bagels

Print Pin

4.94 from 16 votes

Prep Time 40

Cook Time 20

Resting time 12

Total Time 13

Servings bagels

Calories 303

These New York blueberry bagels have a crisp crust and chewy interior, bursting with loads of blueberries!

Ingredients

Bagel Dough:

3 grams active dry or instant yeast
235 grams water
25 grams sugar (divided, if using active dry yeast)
455 grams bread flour
small pinch ground cloves (optional)
20 grams non-diastatic malt powder, plus approximately 2 Tablespoons for water bath (if using barley malt syrup, use 10 grams in the dough and 1 Tablespoon for water bath)
10 grams salt
57 grams freeze dried blueberries (2 ounces)

Instructions

In a mixing bowl fitted with the dough hook, combine the yeast, water and approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow to sit until foamy, 3-5 minutes. (If using instant yeast, add it with the rest of the ingredients in the next step.)
Add the bread flour, ground cloves (if using), rest of the sugar, and 20 grams malt powder or 10 grams barley malt syrup. (If using instant yeast, also add the water.) Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once combined, increase the mixer to medium-low, and continue kneading an additional 3-5 minutes. The salt should be fully absorbed (you should not feel the salt when you touch the dough) and the dough should be very smooth.
To make sure the gluten is fully developed, do a windowpane test. Take a small piece (approximately 1 teaspoon) of dough and stretch it between your fingers. It should form a “window pane”, meaning it should get thin enough that it is translucent without ripping. If it is not at that point yet, continue kneading in the machine at 1 minute intervals or knead by hand until it passes the test.
Knead in the freeze dried blueberries in small batches. You may need to turn the mixer off and move the dough around in order to fully incorporate the blueberries.
Divide the dough into six equal portions, each approximately 130 grams (If you want your bagels to each be equal, weigh the full entire dough and divide the weight by 6 for the total number of bagels.) Shape each one into a ball, pushing the blueberries into the dough. Cover each ball with plastic wrap as you continue to form balls.
Taking one dough ball at a time, flatten the ball with your fingers into an oval/rectangle, approximately four inches by six inches, so that the long part of the oval/rectangle is horizontal in front of you. Roll the dough up like cinnamon rolls. With the palms of both your hands, roll the dough against the countertop into a rope, approximately 8 inches long. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.
Attach the ends of each rope to form bagels, gently pinching the ends together. Place each bagel on a baking sheet lined with parchment paper. Place the tray, tightly covered in plastic wrap, in the refrigerator overnight.
In the morning, remove the tray from the refrigerator and allow the bagels to come to room temperature, approximately one hour.
Approximately 30 minutes before you plan to boil the bagels, preheat the oven to 425° F. Line a baking sheet with parchment paper and set aside.
Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a pot of water with 2 Tablespoons of non-diastatic malt powder (or 1 Tablespoon barley malt syrup) to a boil. (I use a 4½ quart pot and fill it up approximately half way with water.) Place 2 or 3 bagels at a time into the boiling water for 30 seconds. (See note, below, if the bagels are sticking to the parchment paper.) Flip each bagel and boil for an additional 30 seconds. Using a strainer or a slotted spoon, remove each bagel from the water and place the prepared baking sheet. Repeat with the rest of the bagels.
Bake the bagels for 16-20 minutes, until the tops are browned.

Notes

Some people spread corn flour or semolina flour on the parchment paper before placing the bagels on the baking sheet before refrigeration to prevent the bagels from sticking to the parchment paper. If the bagels stick to the parchment paper just prior to boiling, I prefer to avoid the additional mess and instead just cut the parchment paper into squares (each square holding a bagel) and boil the bagels with the parchment squares on them. After a few seconds in the boiling water, you can easily remove the parchment with tongs.
Once baked and cooled, the bagels can be stored in the freezer for months. I recommend slicing them before freezing. To defrost, wrap each bagel individually in foil, place in cold oven, and turn oven on to 350° F. Within a few minutes of your oven reaching 350° F, your bagels should be defrosted and nicely warmed, begging for butter or cream cheese to be shmeared all over them.

Author: Rob Finkelstein

Calories: 303kcal

Course: Bread, Breakfast, brunch

Cuisine: Jewish

Keyword: Bagel, blueberries

Nutrition