Crispy oven-baked bagels, soft on the inside with a light golden brown outside. The acidity from the lemon zest and the sweet blueberry flavor pairs well with strawberry cream cheese.
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Step 1: Ingredients
2¼ tsp active dry yeast
1½ tbsp granulated sugar
1⅓ cups warm water (approximately 110 degrees F)
3½ cups bread flour
1½ tsp salt
⅛ tsp ground cinnamon
⅛ tsp lemon zest
1 cup freeze dried blueberries
In a large measuring cup, combine the yeast, granulated sugar and warm water. Let sit for about 5 minutes or until the mixture becomes foamy.
In a stand mixer fitted with the dough hook, combine the bread flour, salt, ground cinnamon and lemon zest. Mix until just combined. With the mixer on low speed, slowly add the yeast mixture to the dry ingredients. You might need to add additional water to the bowl in order for the dough to come together. Knead the dough on low speed for about 10 minutes or until it becomes smooth and elastic. Remove the dough from the mixer and gently knead in the dried blueberries by hand. If fresh or frozen blueberries are used it may result in a purple bagel.
Spray a large bowl with nonstick cooking spray. Put the dough in the bowl and cover with plastic wrap. Allow the dough to rise for about 1 hour or until it has nearly doubled in size.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and spray it with nonstick cooking spray. Once the dough has risen, gently press down on it with your hands. Allow the dough to rest for about 10 minutes. Divide the dough into 8 pieces of approximately equal size. Shape each piece of dough into a ball and use your fingers to poke a hole in the middle of each ball. Each hole should be about 2 inches in size. Place the dough onto the prepared baking sheet and continue with the remaining dough. Cover the baking sheet with plastic wrap and allow the dough to rise for another 10-15 minutes.
Bring a large pot of water to a boil. Drop 2 bagels at a time into the boiling water. Boil for 1 minutes then flip each bagel over and boil for another minute. Using a strainer, remove the bagels from the water and place them on a second baking sheet lined with parchment paper. Continue with the remaining bagels. Bake the bagels for about 20 minutes or until golden brown in color. Transfer the bagels to a wire rack to cool completely. Then enjoy. :)