Blueberry and cranberry bagels recipe
The boiling process gives bagels that characteristic chewy outer texture and dense inner crumb. The dried cranberries and blueberries add a sweetness and tartness combined. Try these with cream cheese and raspberry jam for a berry sensation.
This recipe requires the dough to be rested overnight in a fridge. Makes ten bagels.
Ingredients
- 500 g strong bread flour
- 10 g salt
- 15 g soft brown sugar
- 5 g instant dry yeast
- 15 g olive oil
- 300 ml chilled water
- 75 g dried blueberries
- 75 g dried cranberries
- 200 g coarse semolina or polenta, to sprinkle on baking tray
- 2 tbsp liquid honey, to add to boiling water
- 17.6 oz strong bread flour
- 0.4 oz salt
- 0.5 oz soft brown sugar
- 0.2 oz instant dry yeast
- 0.5 oz olive oil
- 10.6 fl oz chilled water
- 2.6 oz dried blueberries
- 2.6 oz dried cranberries
- 7.1 oz coarse semolina or polenta, to sprinkle on baking tray
- 2 tbsp liquid honey, to add to boiling water
- 17.6 oz strong bread flour
- 0.4 oz salt
- 0.5 oz soft brown sugar
- 0.2 oz instant dry yeast
- 0.5 oz olive oil
- 1.3 cups chilled water
- 2.6 oz dried blueberries
- 2.6 oz dried cranberries
- 7.1 oz coarse semolina or polenta, to sprinkle on baking tray
- 2 tbsp liquid honey, to add to boiling water
Details
- Cuisine: Jewish
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 80 mins
- Cooking Time: 25 mins
- Serves: 10
Step-by-step
- Line a baking tray with baking paper, and sprinkle it generously with semolina or polenta.
- Place dry ingredients, oil and water in a large mixing bowl. Using your hands, combine to form a very firm dough mass. Don’t be tempted to add any extra water at this stage, or the bagels will lose their shape while they are being boiled.
- Tip dough out onto a lightly floured surface. Knead for 10–15 minutes, resting for 30 seconds every 2–3 minutes, until dough is smooth and elastic.
- Add blueberries and cranberries and continue to very gently knead until they are incorporated into the dough. Take your time, making sure the dough remains very firm. Don’t worry if the berries begin to break up – this will give a marbled effect through the dough.
- Immediately cut dough into 10 strips, approximately 90g each. Roll each dough strip to a 15cm-long rope. Wrap a strip around your four fingers, with the two ends meeting together underneath. Applying pressure on the work surface, roll to seal the ends, forming a distinctive ring shape.
- Place bagel rings 2cm apart on prepared baking tray, cover loosely with plastic wrap and put in the refrigerator overnight (12–16 hours).
- The next day, remove bagels from refrigerator and leave to stand at room temperature for 30–45 minutes. Line a baking tray with non-stick baking paper. Preheat your oven to 220C.
- Fill a large saucepan with water, add the honey and bring to the boil over a high heat. With water at full boil, place two or three bagels into the saucepan and blanch for 30 seconds on each side, a total of 1 minute.
- Using a slotted spoon, gently remove bagels from the boiling water, making sure all the water has drained off. Place bagels semolina-side down onto the lined baking tray, leaving a 2cm space between each bagel.
- Bake in preheated 220C oven for 20–25 minutes or until shiny golden brown. Remove from oven and leave to cool completely.
Recipe taken from Bread by Dean Brettschneider, published by Jacqui Small, RRP £25
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