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Cover them and let them rise for 20-30 minutes. While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet.
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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.
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Making bagel dough is SO easy. Simply combine the flour, water, honey, yeast and salt and knead the dough for about 2 minutes. Let the dough rise for about an hour. Add the blueberries to the dry ingredients. Adding the blueberries to the wet ingredients will turn the dough completely purple.
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Rest for 5 minutes. Add in flour, sugar, salt, vegetable oil, and all the blueberries. Mix on low with the dough hook until the dough starts to come together (about 8 minutes). If you are kneading by hand, knead the dough for about 25 minutes. Transfer the dough to a greased bowl.
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Boil bagels 2-3 at a time in boiling water for 3-4 minutes (make sure they float to the top at the end). Remove bagels from water. and place on an ungreased baking sheet, allowing bagels to drain a bit. Bake bagels on same baking sheet at 425°F. for 20-24 minutes, or until golden brown on top.
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1. Preheat oven to 375 degrees. 2. Mix yogurt, flour and salt with a spatula or spoon, the mixture is kind of sticky. Kneed it a few times inside the bowl. 3. Add your blueberries, lightly mix with a spoon or spatula, you don't want mashed berries. 4. Take dough out on a board, flour lightly separate into 8 even balls.
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Store bagels for a day or two on your countertop (stored in a plastic bag or airtight container). Bagels freeze very well for up to 3-4 months. I recommend wrapping each bagel in cling wrap and then placing them in a large freezer bag. How to serve blueberry bagels:
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Combine dry ingredients. In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, sugar, and yeast. Make sure the yeast and salt are not touching in the bowl. Add the blueberry water. With the mixer running on low, slowly pour the blueberry water into the center of the dry ingredients.
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What to Put on Blueberry Bagels. Blueberry bagels are a delicious twist on the traditional plain or sesame seed bagel. The sweet taste of blueberries combined with the chewy texture of a classic bagel makes for a perfect breakfast or snack. But what toppings can you add to make this already delicious treat even better?
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Instructions. Combine 2 cups bread flour, yeast, honey, salt, sugar, cinnamon and warm water in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low, slowly add 2 more cups of flour. Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes.
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Add sugar to a large pot of water, bring to a boil. Once boiling, turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on a lined baking sheet.
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STEP 4: Make a well in the center of the flour and pour in the water and yeast mixture. Mix well. STEP 5: In a small dish, coat 1 cup of blueberries with ¼ cup flour. STEP 6: Fold the berries into the bagel dough. Knead, by hand or with a stand mixer with a dough hook attachment, for about 10 minutes.
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Bring a large pot of water to a boil and preheat the oven to 428°F/220°C and line a large baking sheet with parchment paper. Once the water is boiling, stir in honey or brown sugar. Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.
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Step Two: Add your flour, and yogurt into the mixer and knead for 6 minutes. You want it to form a cohesive ball. (Photo 1) Step Three: Next, add any extra flour as needed or yogurt. Once the dough is ready place on a flour dusted counter. Step Four: Next, divide dough into 6 parts, add 10 blueberries to each ball and work the dough and then.
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Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough. 3. Transfer the dough tot he counter and knead for at least 10 minutes (or for 6 minutes by machine). Add the dried blueberries during the final 2 minutes of kneading.
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Allow the bagels to rest for 30 minutes on the baking sheet covered lightly with a dish towel. Preheat the oven to 425 degrees F. Meanwhile, bring a large pot of water to a boil. Add the honey and allow the water to gently boil. Place 2-3 bagels in the boiling water at a time and boil each side for 45 seconds.
