Berry Bagels Recipes

BLUEBERRY BAGELS RECIPE

Steps:

• In a small bowl, mix 1 ¼ cup warm water and 2 tbsp sugar.
• Pour in 1 pack of yeast and allow to rest for 5 minutes and it gets foamy.
• In a bowl,mix 3 ½ cups all purpose flour and 1 ½ tsp salt.
• Make a well in the center and pour the water and yeast mixture.
• Mix well.
• In a small dish, coat 1 cup blueberries with ¼ cup flour.
• Fold the blueberries into the bagel dough.
• Knead, by hand or with a mixer, for about 10 minutes.
• Cover and let rise about 1 - 1 ½ hours or until it has doubled in size.
• Divide the dough into 8 balls.
• Using your thumb, make a hole in the center.
• Set on a baking sheet and let rise for 30 minutes.
• While the bagels are rising, in a stock pot, boil water.
• After their last rise, put the bagel in the boiling water. Flip after 1 minute and allow to boil on the other side for 1 minute. (For extra chewy bagels, allow 2 minutes per side.)
• Put back on a baking sheet. Bake at 425 for 20 minutes.

REAL HOMEMADE BAGELS

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.

HOMEMADE BAGELS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

BERRY BAGELS

Steps:

• In a bowl, mix the yeast, sugar, and warm water.
• Let sit for 5 minutes or until bubbly.
• Put the extract in a bowl with your berries.
• Set aside for later.
• Mix salt in with the 4 to 5 cups of the flour, and:.
• With a strong spoon, mix in.
• When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed.
• Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth.
• Let rise until double in size (1 1/2 to 2 hours or so).
• Punch down dough and divide into 12 balls.
• I placed a spoonful of berries in the center of each ball, folded it closed and pinched it.
• Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out.
• After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes.
• While the bagels are rising, bring to a boil 12 cups of water and one TLB.
• of sugar.
• Boil bagels in batches.
• Boil on each side for a total of 5 minutes (they will look funny and bumpy).
• Take bagels out with slotted spoon and place on paper towel.
• Sprinkle cornmeal on the same parchment paper and arrange bagels.
• Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point).
• Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.

BERRY BAGEL PUFFS

Steps:

• Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside. Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving
• Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.

HOMEMADE BAGELS

Steps:

• Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
• Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
• Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
• Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
• Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
• Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
• Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
• Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
• Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
• Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
• Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
• Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
• Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
• Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
• Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.

CRANBERRY NUT BAGELS

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans., When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 10 minutes. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.