Monday, 20 April 2009

Blueberry Bagels

Makes 8-12 bagels

1 1/2 cups warm water (approx 330ml)
2 tbsp dry yeast
3 tbsp sugar
1 tbsp salt
4 1/4 cups bread flour (approx 640g)
8 cups of water (approx 1760ml)
1 egg white, lightly beaten
1 tbsp water
approx 30-40g dried blueberries, chopped*

In a small bowl, mix yeast, sugar and warm water together and let stand for 3 minutes.
Mix half the flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.
Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.
Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now - knead just enough to swirl the cinnamon through the dough). Divide and shape into between 8 & 12 balls - depending on your preference. Allow to rest for 5 minutes.
Bring the water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.
Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.
Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets.
Bake at 180C/350F/Gas 4 for 35 minutes turning once half-way through baking. (If making plain bagels, you can flip the bagels, otherwise, just rotate). Bagels will be lightly browned and shiny.

* When mixing in the blueberries I found that the dough reached a maximum saturation of blueberries and it was almost impossible to add more.
You could use cinnamon, raisins, poppy seeds, sesame seeds, onion or garlic as alternatives to the blueberries too.

This was my second attempt at making bagels, the first went horribly wrong. I knew that the dough was wrong, it didn't rise as it should and when I formed the bagel shape I had a horrible feeling I was making something inedible. However, this recipe worked a treat. I had to dig out my cup measuring spoons to make it, but it was easy to follow and the result was excellent. I ate one fresh and froze the others, I've since defrosted a couple and toasted them and they were just as good.

Taken from: The Internet

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