Thursday, March 3, 2011

Homemade Blueberry Bagels

Found this recipe on a Google search, followed the recipe exactly and they turned out great!  Was a little nervous because one review said the recipe wasn't very clear and had to be tweaked a lot...we didn't have a problem...

Ingredients:
2 cups warm water
2 .25 ounce packets of dry active yeast
3 T. plus 2 t. white granulated sugar
5-5.5 cups all purpose white flour
2 t. salt
2 cups blueberries (we used fresh)
cornmeal for pans
10-12 cups water


Recipe said it would make 10-12 bagels, we ended up with 16 good size bagels


In a medium bowl, combine the warm water, yeast and 3 T. sugar.  Gently stir until dissolved.  Allow the mixture to stand for 5 minutes or until bubbly.


5 minutes later...




Add in 4.5 cups of flour and salt gradually until mixture comes together in a soft dough.  





Fold in the blueberries gently.


Add the remaining flour 1/4 cup at a time until the dough is stiff but not dry.  (We probably ended up adding 1 extra cup total).  Turn out the dough on a lightly floured surface and knead until the dough is elastic and no longer sticks to your fingers, adding flour as needed. **NOTE:  this was probably the trickiest step because it never really stopped sticking to our fingers.  As some of the blueberries would break open, the dough would become moist and sticky again.  Eventually we figured we had added plenty of flour and it was elastic enough, otherwise we could have continued this process for a while.



Place the dough in a lightly oiled bowl, turning to coat.  Cover with a clean dish towel and set in a warm place to rise until doubled in bulk (about one hour).

Preheat oven to 400* F and lightly oil a baking sheet.  

Divide the dough into small handfuls and roll out into thin logs.  Then form into a circle and seal the edges together.



Place bagels on the prepared baking sheet and then cover with the dish towel to let rise an additional 25 minutes.



Lightly oil another baking sheet and sprinkle with cornmeal.  (We used cooking stones and put the cornmeal directly on that, no oil needed)

Bring 10-12 cups of water to a boil in a large pot with remaining 2 t. of sugar.  Working in batches of about 3-4 at a time, gently submerge the bagels into the boiling water and let boil for about 3-4 minutes.  Transfer the bagels to the prepared baking sheet and repeat until all of the bagels have been boiled.


Bake for 35 minutes, flipping after the first 5 minutes, until golden brown.


And the final product served toasted with butter:
DELICIOUS!   Hope yours turns out as good as ours!

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