Blueberry Bagels
Ingredients:
400 grams bread flour
175 grams of mashed blueberries (preferably frozen and thawed)
70 grams of water
100 grams of active starter (fed 3-6 hours before)
8 grams salt
20 grams of honey
-Olive oil: to grease the bowl
-Egg: to brush bagels prior to baking (1 egg + 1 TBS of water=egg wash)
-Honey or molasses: to boil the bagels
Instructions:
Thaw the blueberries and mashed them.
In a large bowl, mix all the other dough ingredients. Slowly add the blueberries. Mix on low speed with a mixer for 3 minutes or knead by hand for 5 minutes. Make sure the dough is smooth.
Put on a lightly floured surface and continue to knead out any bumps/lumps. Place the dough in a lightly greased bowl and let it rise at room temperature for 6-7 hours. Dough should almost double in size.
Once the dough has risen, place the bowl in the fridge and let it proof overnight.
In the morning, divide the dough into 8 pieces using a bench knife.
Shape them into round balls and then stretch a hole in the center. Let them rise on a lightly greased baking sheet for 1-3 hours. They should be puffy to touch.
Next, preheat the oven to 450f.
Bring a large pot to boil. Add a spoonful of honey. Next, gently drop 2-3 bagels in the water and cook 1 minute on each side. Fish them out and let them sit on a clean dish cloth.
Next, put them back on the cookie sheet and brush them with egg wash (1 egg + 1 TBS of water). Bake for 10-15 minutes. Cool slightly on a wrack before cutting into them. Enjoy!
