blueberry bagel bread
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i have been in love with making bagels for years. these blueberry were my first. homemade bagels are much easier to make than you may think. a brief boil before baking gives bagels the chewy crust and dense crumb we all love in a good bakery bagel. forming the bagels is the hardest part. i did buy Lekue Bagel Molds to make that part easier but when i saw this bagel loaf from izy hossack i knew i had to try it. as much as i enjoy bagel making, this blueberry bagel bread is my new favorite breakfast carb.
the process to make this bagel bread is practically the same. risen dough is boiled before being placed into the loaf pan. an egg wash is the glue to hold the dough together. so you may ask why a loaf instead of individual bagels?
in a word…moderation.
as in not devouring all. the. carbs. have you ever sliced a bagel and eaten half? i know i haven’t. and those bakery bagels are HUGE. not to mention the 10 pounds of cream cheese. whose got time for the cardio needed to work that off? again, not me.
but i’m also not into eliminating entire food groups from my diet. that includes bagels.
blueberry bagel bread
- 3 1/2 cup flour (plus more for kneading)
- 2 1/4 tsp yeast
- 1 Tbsp non-diastatic malt powder
- 1 1/4 tsp salt
- 1 1/4 cup warm water (110°)
- 1 cup of blueberries
- 1 egg, lightly beaten for brushing on the loaf
- 1 tsp salt
- 2 Tbsp non-diastatic malt powder
- in a large bowl or bowl of a stand mixer, combine the flour, yeast, malt powder, salt and water
- knead dough (i suggest by hand) for 10 minutes on a well floured surface - dough will be stiff, add the blueberries, and knead for another few minutes to incorporate the berries - add flour if necessary to keep the dough from sticking
- place the dough in a greased bowl,cover, and let rise 1 hour (dough will be puffy)
- divide the dough into 4 or 5 sections (i used 4) roll into a ball, flatten and place on a lightly greased baking sheet - let rise 30 minutes
- as the dough rises, bring 2 quarts of water with the malt powder and salt to a boil
- preheat oven to 350° and grease a loaf pan
- boil each bagel section 30 - 60 seconds per side, place on baking sheet while you boil the remaining sections
- place sections standing upright into the loaf pan, and brush with the beaten egg - making sure the egg gets between the sections so they bake formed together
- bake loaf 35-40 minutes until dark golden brown
- cool in pan 5 minutes, then carefully turn onto a rack to complete cooling
- store cooled loaf tightly wrapped at room temperature 2-3 days. for longer storage freeze in a zip-top freezer bag
i adapted my recipe for blueberry bagels slightly. for true ny style bagel taste and shiny crust i now use Non-diastatic malt powder. when i first started making bagels, i simply used sugar and baking soda for the water bath. both are delicious, but for a more authentic bagel, use the malt powder.
these are not sweet blueberry bagels, and that is on purpose. if you prefer a sweeter bagel, add 1 Tbsp sugar to the dough. you could even sprinkle the top of the loaf with sugar before baking.
the berries need to be added towards the end of the kneading time. i will warn you now, they make the dough quite wet. i recommend kneading the dough by hand for this step, and make sure to do so on a very well floured surface. as you knead the dough, many of the berries will burst. this is to be expected. after the dough rises, they will be perfectly incorporated.
i boil my bagel-sections for 30 seconds on each side. the longer the boil time, the thicker the crust. the loaf will also be more dense. 30-60 seconds per side is what you want to shoot for. any longer and your loaf will be very dense.
don’t let the multiple steps stop you. homemade bagels, and this blueberry bagel bread are fun and easy to make. no trip to ny needed.