Blueberry bagels

Step 1/12

• 1⅓ cups bread flour
• ⅔ tsp salt
• ⅓ tbsp active dry yeast

• bowl

In a big bowl, combine salt, yeast and 4 cups of flour.

Step 2/12

• ⅓ cup water (lukewarm)
• ⅓ tbsp honey

Add water and honey to the dry ingredients. Mix well with hand or dough hook until all are hydrated.

Step 3/12

• ⅓ cup blueberry
• ⅛ cup active dry yeast (for coating)

Defrost the blueberries if you are using frozen blueberries. Coat the blueberries with 1/4 cup of flour.

Step 4/12

Add the blueberries to the dough, mix well.

Step 5/12

Transfer to a working surface, knead the dough until smooth.

Step 6/12

• plastic wrap

Put the dough back to the bowl and cover it with a damp towel or plastic wrap. Let it rest for 90 minutes or until it double the size.

Step 7/12

After the dough is double in size, gently knead it on a working surface until the size goes back to how it is before.

Step 8/12

Divide the dough into six pieces, work on one at a time, cover the rest with plastic wrap or damp towel.

Step 9/12

Roll the dough into ball, make sure it is tight and sealed. Press in the middle to create a hole, gently make the hole bigger and evenly make it into a doughnut shape that is about the size of your fist. Repeats this to all 6 pieces of the dough.

Step 10/12

• parchment paper

Place all the dough on a tray with parchment paper, cover them and let them rest for 30 minutes.

Step 11/12

Preheat the oven at 425 F/215 C. Boil a pot of water, boil the dough for around 30 seconds per sides depending on the chewiness you prefer. Transfer the dough back on the tray after boiling.

Step 12/12

Bake for 15 minutes at 425 F/215 C and then 4 more minutes at 390 F/200 C.

Enjoy your meal!