Blueberry Bagels

🧂 Ingredients

• 3 grams active dry or instant yeast
• 235 grams water
• 25 grams sugar

  (divided, if using active dry yeast)
• 455 grams bread flour
• small pinch ground cloves

  (optional)
• 20 grams non-diastatic malt powder, plus approximately 2 Tablespoons for water bath

  (if using barley malt syrup, use 10 grams in the dough and 1 Tablespoon for water bath)
• 10 grams salt
• 57 grams freeze dried blueberries

  (2 ounces)

Instructions

• 1 In a mixing bowl fitted with the dough hook, combine the yeast, water and
  approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow
  to sit until foamy, 3-5 minutes. (If using instant yeast, add it with the rest
  of the ingredients in the next step.)
• 2 Add the bread flour, ground cloves (if using), rest of the sugar, and 20 grams
  malt powder or 10 grams barley malt syrup. (If using instant yeast, also add the
  water.) Knead on a medium-low speed for about 7 minutes. Then, with the mixer on
  a low speed, slowly add the salt. Once combined, increase the mixer to
  medium-low, and continue kneading an additional 3-5 minutes. The salt should be
  fully absorbed (you should not feel the salt when you touch the dough) and the
  dough should be very smooth.
• 3 To make sure the gluten is fully developed, do a windowpane test. Take a small
  piece (approximately 1 teaspoon) of dough and stretch it between your fingers.
  It should form a “window pane”, meaning it should get thin enough that it is
  translucent without ripping. If it is not at that point yet, continue kneading
  in the machine at 1 minute intervals or knead by hand until it passes the test.
• 4 Knead in the freeze dried blueberries in small batches. You may need to turn the
  mixer off and move the dough around in order to fully incorporate the
  blueberries.
• 5 Divide the dough into six equal portions, each approximately 130 grams (If you
  want your bagels to each be equal, weigh the full entire dough and divide the
  weight by 6 for the total number of bagels.) Shape each one into a ball, pushing
  the blueberries into the dough. Cover each ball with plastic wrap as you
  continue to form balls.
• 6 Taking one dough ball at a time, flatten the ball with your fingers into an
  oval/rectangle, approximately four inches by six inches, so that the long part
  of the oval/rectangle is horizontal in front of you. Roll the dough up like
  cinnamon rolls. With the palms of both your hands, roll the dough against the
  countertop into a rope, approximately 8 inches long. Cover with plastic wrap.
  Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.
• 7 Attach the ends of each rope to form bagels, gently pinching the ends together.
  Place each bagel on a baking sheet lined with parchment paper. Place the tray,
  tightly covered in plastic wrap, in the refrigerator overnight.
• 8 In the morning, remove the tray from the refrigerator and allow the bagels to
  come to room temperature, approximately one hour.
• 9 Approximately 30 minutes before you plan to boil the bagels, preheat the oven to
  425° F. Line a baking sheet with parchment paper and set aside.
• 10 Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a
  pot of water with 2 Tablespoons of non-diastatic malt powder (or 1 Tablespoon
  barley malt syrup) to a boil. (I use a 4½ quart pot and fill it up approximately
  half way with water.) Place 2 or 3 bagels at a time into the boiling water for
  30 seconds. (See note, below, if the bagels are sticking to the parchment
  paper.) Flip each bagel and boil for an additional 30 seconds. Using a strainer
  or a slotted spoon, remove each bagel from the water and place the prepared
  baking sheet. Repeat with the rest of the bagels.
• 11 Bake the bagels for 16-20 minutes, until the tops are browned.

Nutrition Info