How to Make Blueberry Bagels

Hi, I'm going to show you how to make the most delicious homemade blueberry bagels

Start by combining the bread flour with just a small pinch of ground cloves, sugar, instant

yeast, barley malt syrup, and water

Knead all of this together on a low speed to combine all of the ingredients

After a few minutes, you will see that all the ingredients will have combined and there

will be no dry flour left in the bowl. Continue kneading. You're going to knead the dough like this for 7 full minutes

At the 7 minute mark, slowly add the salt. You want to decrease the speed on your mixer to low so that the salt does not go flying everywhere

Once the salt has been fully absorbed into the dough, you can increase the speed on the

mixer again. This portion of kneading should last 5 minutes

You will know that you're done kneading when the dough passes the windowpane test

The windowpane test is when you take a small piece of dough and carefully stretch it between

your fingertips. It should be translucent and not ripped. You can see some slight ripping here only because I pulled it too far, but the dough

here is really well kneaded and ready for the blueberries to be incorporated

To incorporate the blueberries, add a little bit of them at a time and let them just knead

into the dough. You may need to stop the mixer and turn the dough onto itself for the blueberries to get

fully incorporated

Once the blueberries are fully kneaded into the dough, weigh all of the dough, then divide

that amount by 6. That's how much each of your 6 bagels should weigh

As you portion the dough into 6 portions, turn them into balls, pressing the blueberries

into the dough to avoid having too many blueberries on the outside surface of the dough

Then cover them with plastic wrap as you continue working. This will prevent the dough from drying out

Once you've portioned out the dough, take the first one and push it down into an oval

and then roll it up onto itself. Pinch the seams together, then with the palm of your hand, roll the dough against the surface

of the counter to roll it out into a uniform log

Try to avoid tapering the ends so that it's fully even. You can squeeze the dough between your hands to help get it more uniform

You want to shoot for it to be about 8 inches long. I like to flatten the edges so it's easier to join them to form a circle

As you complete each log, cover them with plastic wrap again to avoid them from drying

Once you've shaped all 6 logs, allow them to rest under the plastic wrap for 15 minutes

After the 15 minute rest, take the first log and join the ends together

Pinch them so that it forms a uniform circle

Then using your first two fingers, you can insert them in the hole and rub it against

the counter top to help smooth out the dough so that there's no seam

Continue shaping the rest of the bagels the same way

After you've shaped all 6 bagels, cover them with plastic wrap and put them in the refrigerator overnight

The next morning, pull them out of the refrigerator, still wrapped in plastic wrap, and allow them

to rest at room temperature for about an hour. Then you're going to bring a large pot of water to a boil with barley malt syrup

Place about 2-3 bagels at a time and boil them for 30 seconds on each side

With a strainer, remove the bagels and place them back on a prepared baking sheet

Once they're all boiled, bake them in a 425 degree oven for about 20 minutes

They will have a nice golden brown color on top. Allow them to cool and enjoy