|½ tbsp||ground cinnamon|
|80 g||mixed berries (frozen)|
|200 g||cream cheese|
|275 ml||water (warm)|
|1 tbsp||agave nectar|
|½ tsp||vanilla extract|
|1½ tsp||lime juice|
|7 g||active dry yeast|
|unsalted butter (for serving)|
Slowly heat frozen berries in a small pot together with water. Add agave syrup, vanilla extract, and lime juice. Let simmer for approx. 3 – 4 min., stirring constantly. Let the berry syrup cool a little, then stir into the cream cheese.
In another large bowl, combine flour, dry yeast, half of the sugar, and salt. Add water and knead for approx. 4 min. using hand mixer with dough hooks. Aim for dry and non-elastic consistency. Then add cinnamon, raisins, another half of sugar, and a splash of water and continue kneading using your hands on a non-floured work surface just to finish it. Form dough into a ball, place in the mixing bowl, cover with a kitchen towel, and let it sit for approx. 45 min. in a warm place.
Divide the dough into 100 g portions. On a non-floured working surface, roll the individual pieces of dough into a sausage, form a circle and close the ends with each other by rolling the dough. The dough should be quite sticky. If it’s too dry, slightly moisten your hands before rolling. Transfer the bagels onto a baking sheet and let it rest covered with a kitchen towel for approx. 15 min. more.
Preheat the oven to 215°C/415°F. Bring a large pot of water with remaining sugar to a boil. Line the baking sheet with parchment paper and sprinkle with semolina. Add as many bagels to the boiling water so they are still not touching each other. Boil for approx. 2 min. Using a slotted spoon, remove bagels from the water and place on the baking sheet. After all bagels have been cooked, bake them at 215°C/415°F for approx. 15 – 20 min., or until golden brown. Enjoy it with berry cream cheese and butter.