Sunday, August 18, 2013

Blueberry Egg Bagels (A #SundaySupper Lunchbox)

Are you sick of the commercials for all the back to school sales yet? I swear, if I have to hear about how wonderful this time of the year is, I will not be singing praises! That said, it's back to school for me as well (Montessori teacher training!), so at least some days during the week I'll be packing up my books and a lunch and hauling off too. The joys of being a perpetual student, eh?

Of course, it's not just students that need to pack a lunch. I know most workplaces have cafeterias, or are at least located near a deli or coffee shop... but come on. We all know that food isn't the greatest in quality or nutrition - and besides, the prices at any of those places can be astronomical (and at least add up over the year!). My mom raised me to be a die-hard lunch packer, being one herself, and whether it's a salad, a container of homemade soup, or even just leftover noodles from the night before, tucking into a wholesome, homemade meal midday is definitely worth the 5 minutes it takes to stick it in a bag.

One of my mom's favourite things to pack for snacks and lunches at work (or enjoy when she's working at home) is homemade bread. She says I've spoiled her over the years with all the ones I've made for her (almost never the same one twice), but I get a wallop of joy seeing her enjoy a slice or two of my work smeared with my latest Toast Topper. Mom loves blueberries too - almost as much as she loves bread - and I originally thought she's be sick of eating them on her morning oats and as a mid morning snack.

I was definitely proven wrong! In fact, it was only after I saw her buying blueberry bagels at the grocery store to pack that I commented that I could make them for her any time, with real ingredients, whole wheat and to her taste. I made the egg-rich dough (apparently it's a Jewish style) with Pure Via Turbinado and Stevia Blend to keep the total sugar low while adding sweet flavour, and of course I boiled them in malt water for the authentic bagel chew. They turned out to be almost twins to the wood-fired beauties she remembered from her years growing up in the Jewish district of Toronto - now I just need to get myself a wood oven!

Blueberry Egg Bagels

This week for #SundaySupper our gang is sharing recipes perfect for packing. Wraps, muffins, dips and desserts are all on the table - I can't wait to dig in! This event is hosted by Liz of That Skinny Chick Can Bake - Thanks Liz!


Sandwiches, Wraps and Entrees:

Munchies, Salads and Sides:

Sweet Treats:

We also have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos!

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Blueberry Egg Bagels
Makes 8
2/3 cups warm water, divided
2 tbsp brown sugar
1 pkg dry active yeast
3 eggs
5 packets Pure Via Turbinado and Stevia Blend (or 3 tbsp brown sugar)
3 cups whole wheat bread flour
2 tsp vital wheat gluten
1 tsp nutmeg
½ tsp salt
⅓ cup dried blueberries, soaked in warm water and drained
2 tbsp malt syrup (or honey)
  1. In the bowl of a stand mixer fitted with the dough hook, combine ¼ cup warm water, brown sugar and yeast. Let stand 10 minutes.
  2. Beat in remaining water, eggs and stevia.
  3. Add the flour, gluten, nutmeg, salt and blueberries and knead for 10 minutes.
  4. Cover and allow to rise 1 ½ hours.
  5. Punch dough down, divide into 8 pieces.
  6. Let rest 10 minutes.
  7. Shape each piece into a ring and set on a baking sheet. Cover with a towel and let rest while you prepare the water bath.
  8. Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
  9. Bring a large pot of water to a boil and add malt syrup.
  10. Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
  11. Scoop out with a slotted spoon and place on the lined sheets.
  12. Bake 20 minutes, rotating pans after 10 minutes.
  13. Cool on a rack.
Amount Per Serving
Calories: 219.1
Total Fat: 2.7 g
Cholesterol: 69.8 mg
Sodium: 30.4 mg
Total Carbs: 43.7 g
Dietary Fiber: 6.5 g
Protein: 9.2 g

Blueberry Egg Bagels