Blueberry Bagels (with blueberry cream cheese filling)
You can make these chewy and flavorful blueberry bagels with bread flour or all purpose flour. Paired with our homemade blueberry cream cheese filling, these beautiful and subtle sweet bagels could be everything, everywhere, all at once!
Equipment
- Stand mixer (optional)
- Kitchen scale
- oven
- Baking Pan
- Large Pot
Ingredients
Blueberry Bagel Dough
- 320 g All purpose flour
- 120 g Blueberries (Frozen then defrosted)
- 100 g Cold water
- 10 g Sugar
- 4 g Salt
- 3 g Instant yeast
For Boiling Bagels
- 1500 ml Water
- 75 g Sugar
Instructions
- Weigh 120g frozen blueberries, put them in a food storage bag, put them in the refrigerator to thaw overnight. (A faster method is microwaving frozen blueberries for 30 seconds until partially thawed.)
- Put all the blueberry bagel dough ingredients (see ingredient list above) into the mixing bowl of a standing mixer.
- Use medium high speed to mix for 10-15 minutes, until the bagel dough looks smooth and the sides of the mixing bowl look clean.
- Transfer the dough to a nonstick pastry mat. (Or dust your countertop with flour to prevent sticky.) Cover the dough with a large bowl or plastic food wrap, allow it to rest for 10 minutes.
- Divide the dough into 6 equal portions. (You can do 4 equal portions instead if you prefer larger bagels.)
- Roll each piece of the dough into a round shape. Cover the dough balls with a plastic food wrap, and allow them to rest for 10 minutes.
- Take a dough ball, coat a finger in flour, poke a hole in the center of the dough ball with your finger. Spin the dough on your finger to enlarge the hole until it forms a ring. Repeat with the other 5 dough balls.
- Put each bagel dough ring on a small sheet of parchment paper. Place the doughs with the parchment paper lined on the bottom on a baking pan.
- Put the baking pan on the middle rack in the oven. Add 1L hot water (70% boiling water + 30% cold tap water) to a large bowl, and place the bowl on the top rack in the oven. Close the oven door, do not turn on the oven, allow the bagel doughs to proof in the oven for 1 hour.
- Take the baking pan out from the oven. Preheat the oven to 390 °F (200 °C). Add 75g sugar and 1500 ml water to a large pot, bring to a boil over high heat, then reduce to medium low heat to remain a simmering status.
- Once the oven has reached 390 °F (200 °C), carefully put bagel doughs one by one into the sugar water. Set a time, boil one side for 30 seconds, then flip them in order, boil the other side for another 30 seconds.
- Transfer boiled bagels to a parchment-lined baking pan. Quickly send them into the oven. Bake at 390 °F (200 °C) for 20 minutes.
- Cool on a cooling rack.
- Optionally and highly recommended, cut a bagel in half, and spread on some blueberry cream cheese. *See article above for how to make homemade blueberry cream cheese.