Hey guysss. It’s bagel time!
This month we’re all making bagels in the Bread Bakers blogging group. Who doesn’t love bagels?
These guys are dotted with some beautiful organic blueberries that I had stowed away in my freezer from the summer. I’ve been on a real fruit kick this week (mostly frozen in smoothies because it’s hard to get good fresh fruit at this time of year). So I figured some fruity bagels would be perfect.
We’ve been having such nice weather here in the Bay Area (up until this weekend where we had a much needed huuuge storm) that it has felt like Spring already. I love the winter (so sparse in California), so I’m hoping for some more cold and rain!
With my classes in the morning, these bagels are the perfect breakfast for me to take on the go.
I just had my last bread class on Saturday! That means just four more specialty baking classes to go. Whaaat?
I can’t believe that I’ll be done with my baking certificate in May! Eeep. Then it’ll be time to go out into the real world, start working in bakeries again! So excited. 😀
Ingredients: (Recipe adapted from Heather’s French Press)
1 package active dry yeast
2 tbsp sugar
1 1/4 cups warm water
3 1/2 cups bread flour (may need more
1 1/2 teaspoons salt
1 cup blueberries (tossed in 1/4 cup flour)
In the bowl of your stand mixer, add the yeast, sugar and water. Mix together and allow to sit for 5-10 minutes for the yeast to wake up. Then add in the bread flour and salt, and mix with a dough hook until a shaggy ball forms. If it seems like the dough is too wet, feel free to add a little more flour at a time while mixing until it comes together (would not recommend more than 1/2 cup extra). Add in the blueberries and mix until the dough becomes smooth and shiny.
Cover with a towel, and let proof for an hour and a half until doubled in size. Divide the dough evenly (I got 9 portions at 4 oz each) and shape each into an even ball. Press your finger into the middle and stretch it out to create a hole. Let rest for 30 minutes. Re-stretch the bagel holes again.
Preheat the oven to 425 degrees, and bring a large pot of water to a boil. Boil 3 bagels at a time, for 4 minutes (2 min on each side). Then place on a sheet pan lined with parchment and dusted with semolina. Bake for 20 minutes until nicely golden brown. Allow to cool on a wire rack.
And there you go. Easy recipe to throw together on a Sunday for the week’s breakfasts.
I just love how beautiful and purple-y blue they are!
Annnd they’re so delicious with blueberry jam! YUM.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com
Check out the rest of the Bread Bakers’ bagels:
- Asiago Cheese Bagels by Jenni at Pastry Chef Online
- Basic Bagels by Caro at En la Cocina de Caro
- Basic Bagels with Blueberries from Holly at A Baker’s House
- Chocolate Chip Bagels by Cindy at Cindy’s Recipes and Writings
- Classic New York Water Bagels by Karen at Karen’s Kitchen Stories
- Cornmeal Bagels by Renee at Magnolia Days
- Easy Homemade Bagels by Wendy at A Day in the Life on a Farm
- Homemade Truffle Salt Bagels by Tara at Noshing With The Nolands
- Honey Multigrain Bagels by Laura at Baking in Pyjamas
- Jalapeño and Cheddar Bagels by Stacy at Food Lust People Love
- Montreal Bagels by Robin at A Shaggy Dough Story
- Orange Ginger Bagels by Rocio at Kids & Chic
- Parmesan Garlic Bagels by Heather at Hezzi-D’s Books and Cooks
- Simit (Turkish Bagels) by Adam at Bakers and Best
- Sour Dough Bagels from Veronica at My Catholic Kitchen
- Whole Wheat Oat Bagels by Kelly at Passion Kneaded
Yum! I love the blue/purple color the bagels get from the blueberries..so pretty!
Thank you Heather!
Those bagels right there with a big schmear of honey walnut cream cheese would be my ultimate breakfast bagel.
Thanks Renee! 😀
Perfect bagels–just lovely! Congratulations as your graduation nears, too. So exciting!
Thank you Jenni! 🙂
Congrats on your upcoming graduation. They say breakfast is the most important meal of the day. It fuels you up for the rest of the day. I love blueberries and your bagels look scrumptious!
Thank you Veronica!
Ah, reshape the holes again. I totally missed that step. You see, all that education is paying off! Like everything you bake, Sophie, these bagels are just perfect.
Thank you so much Stacy! 😀
Lovely color that the blueberries gave to the dough. These look fresh out of the bakery!
Thanks Holly!!
I’m not sure I’ve ever actually had a blueberry bagel. Yours look really wonderful, I’m impressed with how well the blueberries stayed together.
Thank you Adam!
I am drooling looking at your gorgeous bagels packed full of blueberries. They sure would be a hit here!!
Thanks so much Tara! 😀
It is so nice when you can see the light at the end of the tunnel. May will be here before you know it and if these bagels are any indication you are going to be very successful.
Thanks Wendy!!
Those are so beautiful!! The recipe seems so easy too. Could you please send some of that rain down here =)
Thank you Karen! 😀 I wish I could! All of California sure needs it!
I’ve never had a blueberry bagel before, now I want one, in particular the one with all that jam spread over. Yum!!
Thanks Laura!
So pretty! I love the blue marbling throughout. And congrats on your upcoming graduation!
Thank you Robin!
No sure if there is an updated version of the recipe, but it took never got that smooth dough form, I tried adding a little bit of flour at a time and it took a lot more than the recipe states for it to get to that desired texture.
Hi Sofia! Sorry you had some trouble with the recipe. It has been a while since I’ve visited this one, but I will make a note in the instructions that it may require more flour to come together. Thank you for your comment!