Homemade Blueberry Bagles Recipes

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Steps:

• 1. In a medium-large mixing bowl, combine the warm water, yeast and the 3 T. sugar, stirring gently until dissolved. Allow the mixture to stand for 5 minutes or until bubbly. (If no bubbles surface, this means that most likely your yeast is no longer "active"; discard your mixture and use fresh yeast.) Add in 4 1/2 cups of the flour and salt gradually until the mixture comes together into a soft dough. Fold in the blueberries gently. Add the remaining flour 1/4 cup at a time until the dough is stiff but not dry. Turn out the dough on a lightly floured surface and knead until the dough is elastic and no longer sticks to your hands, adding flour as needed, about 7-10 minutes. Place the dough in a lightly oiled bowl, turning to coat, cover with a clean dish cloth and set in a warm place to rise until doubled in bulk, about 1 hour.
• 2. Preheat the oven to 400°F LIghtly oil a large baking sheet.
• 3. Punch down the dough and divide it into 10 to 12 pieces, depending on how large you want your bagels. Shape each piece into a ball and then, using your fingers, make a hole in the center, gently stretching the dough until the hole is the size of a large coin. Place the bagels on the prepared sheet as you work, then cover with the clean dish towel and let rise for an additional 25 minutes.
• 4. Lightly oil another large baking sheet and sprinkle lightly with the cornmeal. Bring the 10-12 cups of water to a boil in a large pot with the remaining 2 t. sugar. Working in batches (about 3-4 at a time), gently submerge the bagels into the boiling water and boil until they rise to the top, about 3-5 minutes. Transfer the bagels to the prepared baking sheet and repeat until all of the bagels have been boiled. Bake for 35 minutes, flipping after the first 5, until golden brown. Serve warm or at room temperature.