Food recipes
Luxurious and Rich Blueberry Bagels
Luxurious and Rich Blueberry Bagels Ingredients: blueberries, raw sugars, granulated wheat flours, bread, unenriched salt, table leavening agents, yeast, baker's, active dry Directions: Place the blueberries in a heat...
Luxurious and Rich Blueberry Bagels
Ingredients:
blueberries, raw
sugars, granulated
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Place the blueberries in a heat-resistant container and add in the sugar.
Coarsely mash the berries and sugar together, cover with plastic wrap, and microwave at 500 W for a minute.
Let cool.
Combine the flour, salt, and yeast in a large bowl.
Add in the cooled berries from Step 1 and mix together well.
When the dough comes together, remove from the bowl, and knead on a flat working space for about 10 minutes.
When the flour has completely absorbed the blueberry juices, the dough with become glossy, and develop a lovely purple colour.
Cover the dough with a damp tea towel, and let rise for 30 minutes.
Punch down the dough, and divide into 4-5 portions.
Let the dough rest for 20 minutes.
Preheat the oven to 200C (preheat the baking sheet as well).
Bring some water to a boil in a large pot, adding in 1 tablespoon of sugar (not listed) for every litre of water.
Shape the bagels.
Be sure the seams are well sealed, otherwise they will split open when boiling.
About 3 minutes before the oven finishes heating, drop the bagels into the boiling water, and boil for a minute on each side.
Remove the bagels from the pot and transfer to the preheated baking sheet.
Pop in the oven as quickly as possible.
If you take too long, the bagels will wrinkle.
Bake at 200C for 12-15 minutes, and they're done.
If you can, mix in some dried blueberries to the dough for a boost of flavor.
Ingredients:
blueberries, raw
sugars, granulated
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Place the blueberries in a heat-resistant container and add in the sugar.
Coarsely mash the berries and sugar together, cover with plastic wrap, and microwave at 500 W for a minute.
Let cool.
Combine the flour, salt, and yeast in a large bowl.
Add in the cooled berries from Step 1 and mix together well.
When the dough comes together, remove from the bowl, and knead on a flat working space for about 10 minutes.
When the flour has completely absorbed the blueberry juices, the dough with become glossy, and develop a lovely purple colour.
Cover the dough with a damp tea towel, and let rise for 30 minutes.
Punch down the dough, and divide into 4-5 portions.
Let the dough rest for 20 minutes.
Preheat the oven to 200C (preheat the baking sheet as well).
Bring some water to a boil in a large pot, adding in 1 tablespoon of sugar (not listed) for every litre of water.
Shape the bagels.
Be sure the seams are well sealed, otherwise they will split open when boiling.
About 3 minutes before the oven finishes heating, drop the bagels into the boiling water, and boil for a minute on each side.
Remove the bagels from the pot and transfer to the preheated baking sheet.
Pop in the oven as quickly as possible.
If you take too long, the bagels will wrinkle.
Bake at 200C for 12-15 minutes, and they're done.
If you can, mix in some dried blueberries to the dough for a boost of flavor.