Bagels are a beloved breakfast staple, and adding blueberries to them elevates their flavor profile with bursts of sweetness and tartness. While bagels may seem intimidating to make at home due to their dense texture and chewy exterior, they are quite manageable with a bit of patience. The following recipe for blueberry bagels strikes a balance between sweetness and heartiness, and the freeze-dried blueberries provide a vibrant flavor that fresh berries can’t deliver without affecting the dough’s structure.
This recipe yields about 8 to 10 bagels, depending on the size you prefer.
Ingredients:
Bagel Dough:
- 3 grams active dry or instant yeast: Yeast is the driving force behind the dough’s rise. It consumes the sugars in the dough and releases carbon dioxide, creating those classic bagel bubbles and texture.
- 235 grams water: The hydration level in the dough is important, as bagels require a slightly drier dough compared to other bread types. This amount will allow you to have a stiff dough that’s easy to shape.
- 25 grams sugar (divided, if using active dry yeast): If you’re using active dry yeast, sugar is used to activate the yeast. Instant yeast can be added directly to the flour.
- 455 grams bread flour: Bread flour has a higher protein content than all-purpose flour, which helps develop gluten. Gluten is key to the chewy, dense texture that makes bagels so distinct.
- Small pinch ground cloves (optional): This adds a subtle warmth and complexity to the flavor of the bagels. It’s optional, but it complements the blueberries well.
- 20 grams non-diastatic malt powder, plus approximately 2 tablespoons for the water bath: Malt powder is essential for bagels. It imparts a slight sweetness and adds depth of flavor, while also helping achieve the characteristic bagel crust when boiled. If using barley malt syrup, adjust the amounts as noted.
- 10 grams salt: Salt is crucial in breadmaking, as it controls yeast activity and enhances flavor. Without salt, the dough would taste bland and rise too quickly.
- 57 grams freeze-dried blueberries (2 ounces): Freeze-dried blueberries give intense bursts of flavor without introducing excess moisture to the dough. Fresh or frozen blueberries could water down the dough and affect its texture.
For the Water Bath:
- 2 tablespoons malt powder (or 1 tablespoon barley malt syrup)
For Topping (optional):
- Poppy seeds, sesame seeds, or a coarse salt, if you prefer a savory topping in contrast with the sweetness of the blueberries.
Step-by-Step Instructions:
1. Activate the Yeast (if using active dry yeast):
If you’re using active dry yeast, you’ll need to dissolve it in warm water before adding it to the dough. Heat the 235 grams of water to about 105-110°F (40-43°C), then add half of the sugar (about 12.5 grams) and the yeast. Stir it gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is alive and activated.
If you’re using instant yeast, you can skip this step and add the yeast directly to the flour mixture.
2. Mix the Dough:
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, remaining sugar, malt powder, salt, and the optional ground cloves. Mix these dry ingredients together until they are well incorporated.
Next, add the activated yeast mixture (if you used active dry yeast) or the dry yeast, along with the water. Mix everything together using a dough hook attachment on your stand mixer or with your hands. You’ll want to knead the dough for about 8-10 minutes. It should become smooth, stiff, and elastic, but not too sticky.
If the dough feels too dry, you can add a tablespoon of water at a time. If it’s too wet, sprinkle in a bit more flour. The perfect dough will have a soft texture but will still hold its shape.
3. Add the Blueberries:
Once your dough is smooth, gently incorporate the freeze-dried blueberries. You can do this by hand to ensure that they are distributed evenly throughout the dough. Freeze-dried blueberries are ideal because they won’t add excess moisture to the dough, which could result in soggy or misshapen bagels.
Knead the dough for another 2-3 minutes to ensure that the blueberries are well integrated without crushing them too much.
4. First Rise:
Place your dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size. This step allows the yeast to ferment, developing both flavor and texture.
5. Shape the Bagels:
After the dough has risen, punch it down to release any excess air. Divide the dough into 8 to 10 equal pieces, depending on how large or small you want your bagels.
To shape each bagel, roll the dough into a ball. Then, poke a hole through the center using your thumb, gently stretching the hole to about 1-2 inches in diameter. Bagels tend to shrink during boiling and baking, so it’s important to make the hole a bit larger than you think you need.
Place the shaped bagels on a parchment-lined baking sheet, cover them, and let them rest for 10-15 minutes.
6. Prepare the Water Bath:
While the bagels are resting, bring a large pot of water to a boil. Add 2 tablespoons of malt powder (or 1 tablespoon of barley malt syrup) to the boiling water. This step is essential for achieving the shiny, chewy crust that is characteristic of a good bagel.
7. Boil the Bagels:
Preheat your oven to 425°F (220°C).
Carefully drop a few bagels into the boiling water, making sure not to overcrowd the pot. Boil the bagels for about 30-60 seconds on each side. The longer you boil them, the chewier the final texture will be. A quick boil will result in a lighter, less chewy bagel, while a longer boil will give you that signature dense chew.
Once boiled, use a slotted spoon to transfer the bagels back onto the baking sheet. Repeat this process until all the bagels are boiled.
8. Bake the Bagels:
If you want to add toppings, now is the time. While the bagels are still wet from boiling, sprinkle them with poppy seeds, sesame seeds, or coarse salt if you’d like. For blueberry bagels, it’s common to leave them plain, but a contrast of savory toppings can create a unique flavor profile.
Place the baking sheet in the preheated oven and bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
9. Cool and Serve:
Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing into them. This allows the crumb to set and prevents the bagels from being too doughy inside.
Enjoy your homemade blueberry bagels with cream cheese, butter, or your favorite toppings. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips for Perfect Blueberry Bagels:
- Hydration Control: Bagels require a lower hydration dough compared to other breads. Make sure to measure the water precisely, as too much can make the dough sticky and difficult to shape.
- Freeze-Dried Blueberries: These are key to adding blueberry flavor without affecting the dough structure. Fresh or frozen blueberries contain too much water, which can lead to soggy or unevenly cooked bagels.
- Boiling: This step can’t be skipped! Boiling the bagels gives them that classic dense, chewy texture and helps form the shiny crust.
- Malt Powder: If you can’t find malt powder, barley malt syrup is a good substitute. The malt adds sweetness and aids in browning during baking.
- Resting After Shaping: Don’t skip the short resting period after shaping the bagels. It allows the dough to relax, which makes for better baking results.
Making bagels from scratch is a rewarding process, and the addition of blueberries gives them a delightful, fruity twist. The contrast of the chewy bagel and the bursts of blueberry flavor make these bagels a breakfast favorite.