Directions: |
Directions:1)In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating yeast is "good" and "alive".
2)In large bowl or bowl from a stand mixer, mix together salt and 3½ C. flour - making a "well" in the center of the flour. Add yeast mixture and remaining water to the flour mixture. Gently fold in blueberries that have been tossed in an additional ¼ cup of flour.
3)Knead (either by hand or by using dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
4)Cover dough with a dishtowel, set bowl in a warm place and let dough rise until doubled (about 1 ½ hours).
5)Turn dough out onto lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with). 6)Divide dough into 8 balls or 12 if you prefer mini bagels balls.Shape and pull edges of dough to the underside of the ball for a smoother ball. With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form a bagel shape .I even pick up the bagel dough and enlarge the hole from the bottom. Once bagels have been formed, let dough rest for 30 minutes.
7)While dough rests, preheat oven to 425°F. and bring a large stockpot to a rolling boil.
8) Boil bagels 2-3 at a time in boiling water for 3-4 minutes (make sure they float to the top at the end).
9)Remove bagels from water. and place on an ungreased baking sheet, allowing bagels to drain a bit.
10)Bake bagels on same baking sheet at 425°F. for 20-24 minutes, or until golden brown on top. When done, transfer bagels to a wire rack to cool, then ENJOY!
Nutrition Facts
New York Blueberry Bagels
Per Serving 8 or 12
(1 bagel) Calories 221/147
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