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

No comments: