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Blueberry Bagels – Goal for January

Blueberry Bagels

For my first goal this year, I decided to make blueberry bagels. The Hardworking Husband loves blueberry bagels. I love bagels and we don’t have a great bakery to buy any. I wish we had a Panera Bread here, but we are too small of a city to have one. I always stock up on bagels & bear claws when I go to Denver to visit friends. But since we generally don’t travel through the winter because of bad roads, I’ve been out of bagels for quite some time. Well, I’m out of bear claws too, but I’ve made some of those recently.

I was very unsure about making blueberry bagels. I’ve read lots of recipes and knew I wanted to use fresh blueberries. I wanted that beautiful purple hue in the bagel, along with the pieces of blueberry in it. I also knew the juice from the fresh blueberries could mess with the consistency. So I bought the blueberries a couple weeks ago and put them in the fridge. They didn’t mold but dehydrated a little. You could achieve this same thing by dry them a little on a sheet pan in the oven at 250 with the door cracked open for a half hour to an hour. You want them a little wrinkly but not much. Some recipes say to use freezes dried blueberries and some say dried blueberries. But they don’t bleed and give you the great purple color.

Blueberry Bagels

1 cup warm water (100 – 110)
2 1/4 tsp dry active yeast
2 Tbsp sugar
3 1/2 cups flour
1 1/2 tsp salt
1 cup blueberries
1/4 cup flour

Mix water, sugar and yeast together and set aside for 5 minutes. Wash blueberries, pull stems off and toss with 1/4 cup flour. Set aside. In mixer bowl, combine 3 1/2 cups flour and salt. Make a well in the center and pour yeast mixture in well. Using paddle attachment mix until just combined. Switch to dough hook and add blueberries to mixture. Knead dough using dough hook. Add flour as needed. Knead for 5 minutes. The dough will be very purple. Place in a greased bowl, cover and put in a warm draft free place.

Blueberry Bagels

Allow to rise for 60 – 90 minutes.
Remove from bowl and divide into 8 balls. (mine are triangles because I cut the large ball with my bench scraper)

Blueberry Bagels

Poke your finger through the middle of the ball and stretch it out to look like a bagel with a large hole (it will get smaller). Repeat on all 8 balls. Allow to rest for 30 minutes.

Blueberry Bagels
Preheat oven to 425. Bring a large pot of water to a boil. After bagels have rested, place 2 or 3 bagels in the water.

Blueberry Bagels

They will get bigger so don’t crowd them. 3 was too many for my pot. Boil for 2-3 minutes and flip and boil for another 2-3 minutes.

Blueberry Bagels

Remove from water and place on a sheet pan.

Blueberry Bagels

Repeat with all bagels. Bake for 20 minutes. Bagels should be golden brown. Remove from oven and enjoy.

 Blueberry Bagels

Yield: 8 bagels

Blueberry Bagels

Blueberry Bagels

Ingredients

  • 1 cup warm water, 100 - 110 degrees
  • 2 1/4 tsp dry active yeast
  • 2 Tbsp sugar
  • 3 1/2 cups flour
  • 1 1/2 tsp salt
  • 1 cup blueberries
  • 1/4 cup flour

Instructions

  1. Mix water, sugar and yeast together and set aside for 5 minutes.
  2. Wash blueberries, pull stems off and toss with 1/4 cup flour. Set aside.
  3. In mixer bowl, combine 3 1/2 cups flour and salt. Make a well in the center and pour yeast mixture in well.
  4. Using paddle attachment mix until just combined. Switch to dough hook and add blueberries to mixture. Knead dough using dough hook. Add flour as needed. Knead for 5 minutes.
  5. Place in a greased bowl, cover and put in a warm draft free place. Allow to rise for 60 - 90 minutes.
  6. Remove from bowl and divide into 8 balls. Poke your finger through the middle of the ball and stretch it out to look like a bagel with a large hole (it will get smaller). Repeat on all 8 balls. Allow to rest for 30 minutes.
  7. Preheat oven to 425.
  8. Bring a large pot of water to a boil.
  9. After bagels have rested, place 2 or 3 bagels in the water. They will get bigger so don't crowd them. 3 was too many for my pot. Boil for 2-3 minutes and flip and boil for another 2-3 minutes.
  10. Remove from water and place on a sheet pan. Repeat with all bagels.
  11. Bake for 20 minutes. Bagels should be golden brown.
  12. Remove from oven and enjoy.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 240Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 439mgCarbohydrates: 51gFiber: 2gSugar: 5gProtein: 7g
This recipe is part of the Cooking & Baking Goals for 2014 Series.  

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jennikolaus

Thursday 30th of January 2014

Shut the front door!! These sound AMAZING! My oldest son is a crazy person for blueberry bagels and I'm sick to death of buying them - totally making these! Thank you a million for this recipe! And thanks for sharing at Saturday Night Fever!

Kerry C

Thursday 6th of February 2014

Thanks for stopping by. I hope you son loved them. It's amazing how easy it is to make some of these things we think are hard and just buy from the store.

Jenn@eatcakefordinner

Friday 24th of January 2014

Blueberry bagels are my favorite. I bet a homemade version is incredible.

Kerry C

Thursday 6th of February 2014

Honestly, I'm not a huge blueberry fan. But The Hardworking Husband is. He really liked the homemade version.

Chelsea J

Friday 24th of January 2014

Oh my goodness these look amazing! I have never tried making bagels before, but I think I'm going to have to try these! I used to get blueberry bagels all the time!

Kerry C

Thursday 6th of February 2014

Thanks! I always thought making bagels was hard. But after a few years of making bread, it really isn't much harder than cinnamon rolls.

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