It has been far too long since I made a batch of bagels. Truth be told, the Beet Bagels that I posted last week (and made in 2017) were the last round I baked in my kitchen! For me, bagels - while delectably chewy and the perfect snack - just became too much of a process while I was in school and working. So, to celebrate the end of my program (and my ability to add more letters to the end of my name) as well as give N a treat after an April like this, I broke out the pot, honey water and high gluten flour and got to work.
I picked blueberry as the flavour for these guys for one simple reason - N loves the blueberry bagels from his local store, but being a "specialty" item they only put them out one weekend a month - not fair, I say! Since I had a ton of local blueberries in my freezer from last summer as well as a container of the same berries that I had dried, I figured I'd combine the two into an uber-blueberry bagel dough. But that wasn't all! Fate has a funny way of working, and when I went to drain the frozen berries (I thawed them first, not wanting excess liquid or cold in my dough), it struck me: blueberry juice is full of flavour and colour, along with a natural sweetness, so why not use it as part of the liquid? I carefully measured it out and added enough water to make up the difference, and I had triple blueberry bagels on my hands.
The part I always found time consuming was the shaping and boiling, and that hasn't changed to be told. However, as long as your dough is not super high-hydration (I have done that before) the bagels will hold their shape after their bath and get a beautifully glossy exterior after baking as a result. They get puffy in the water too, so bear that in mind when choosing how many to add at once - as well as the fact you need to flip them over!
Even if the boiling has you grumbling, the scent that permeates your kitchen about 5 minutes after the bagels hit the oven will remind you just why you made them in the first place. A combination of fresh baked bread and a high-summer farmer's market with just a hint of doughnut shop from the nutmeg, these would by far be perfect just eaten plain. However, when N got his hands on them, the toast-butter test was first and they passed with flying colours. The next day, I turned one (which had "popped open" in boiling and so wasn't "pretty") into French Toast and even I was amazed at how perfect the interiors were. Dense but with just enough crannies to sop up butter or honey, but with enough moisture that they don't demand it, I definitely see myself making these again.
But that will have to wait till after I finish my English courses.
Extra Blueberry Bagels
Makes 12
155 g frozen blueberries, thawed, drained, juice reserved
water
36 g sugar
2 tsp salt
30 g dried blueberries
412 g whole wheat bread flour
297 g all purpose flour
20 g vital wheat gluten (optional)
1/4 tsp nutmeg
1 tbsp active dry yeast
Water, for boiling
1 tbsp honey, for boiling
- In a small jug, combine the reserved blueberry juice with enough water to make 455g of liquid.
- Stir in the sugar and salt and set aside.
- Add the dried blueberries to the thawed berries and set aside.
- In the bowl of a stand mixer fitted with the dough hook, combine the flours, gluten, nutmeg and yeast.
- Pour in the liquid and begin mixing on low speed for about 8 minutes, until the dough is elastic but somewhat dry looking.
- Add the berry mixture and knead another 2 minutes. Dough will turn a lovely shade of purple, this is fine. Dough should be sturdy and just slightly tacky (it should not stick to your fingers and pull off when touched).
- Cover and let the dough rest and proof for 2 hours. This is a heavy dough, and the rising will take time. Don't rush it!
- Knock the dough back and divide into 12 equal sized pieces. I used a scale to weigh mine out to about 128g each.
- Shape into rough balls and let rest while bringing the water and honey to a boil in a wide pot and heating the oven to 425F (convection if possible).
- Shape bagels either by rolling a rope and sealing the ends together (my preferred method) or poking and stretching a hole into the shaped ball. Set on a clean surface.
- Two or three at a time (they should not touch in the water), boil the bagels for 1 1/2 minutes per side.
- Drain in a spider / slotted spoon and place on a parchment or silicone lined baking sheet.
- When all the bagels are boiled, place the tray in the oven and bake the bagels for 23-25 minutes. When done, bagels will be golden, shiny and feel a little lighter than the dough did raw.
- Cool at least 5 minutes before tearing into... if you can stand it.
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