Ingredients
Method
- Mixing the Dough: In the bowl of a stand mixer, combine bread flour, all-purpose flour, yeast, brown sugar, and warm water. Mix with a dough hook until a dough begins to form. Add blueberries and continue mixing until fully incorporated.
- Kneading: Knead the dough for 8–10 minutes using the dough hook or by hand on a floured surface until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Shaping: Divide dough into equal portions (about 3–4 oz each). Roll into balls, then poke a hole in the center and gently stretch into bagel shape.
- Boiling: Bring a large pot of water to a boil. Add brown sugar if desired. Boil each bagel for 30 seconds per side. Remove with a slotted spoon and place on a wire rack.
- Baking: Preheat oven to 425°F (220°C). Place bagels on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 20–25 minutes or until golden brown.
- Cooling: Let bagels cool on a wire rack before serving.
Notes
- You can use fresh or **frozen blueberries** — keep frozen ones cold when mixing to prevent bleeding.
- Add maple syrup for a hint of extra sweetness.
- Store bagels in parchment at room temperature for 2–3 days or freeze for up to 3 months.
- Toast before serving for best texture.
- Add maple syrup for a hint of extra sweetness.
- Store bagels in parchment at room temperature for 2–3 days or freeze for up to 3 months.
- Toast before serving for best texture.
