Have you ever tried to make bagels at home? This version with blueberries is particularly suitable for breakfast.
4 people made this
Makes: 8 bagels
500ml lukewarm water
1/2 teaspoon caster sugar
2 teaspoons dried active yeast
215g strong white bread flour
1/2 teaspoon salt
1/3 teaspoon ground cinnamon
2 pinches lemon zest
1 teaspoon bicarbonate of soda
Method Prep:20min › Cook:20min › Ready in:40min
In a glass stir water, sugar and yeast and set to one side for 10 minutes.
In a bowl mix flour, salt, cinnamon and lemon zest. Gradually add the dissolved yeast and knead for 10 minutes. If the dough is very sticky, add a little more flour.
Cover with a damp tea towel and let rise for 1 hour.
Divide the dough into 8 equal pieces and shape each into a ball. Insert a few blueberries into each ball and place on a baking tray lined with greaseproof paper. Cover with a tea towel and let rest for 10 minutes.
With your index finger, make a hole in the centre of each ball and gently increase its size until it has the shape of a ring. Cover with a tea towel and let rest for a further 15 minutes.
Meanwhile bring a large pot of water to the boil and add the bicarbonate of soda.
Preheat your oven to 200 C / Gas 6.
Reduce the heat to keep the water simmering and drop 4 bagels into the water. Let them cook for 1 to 2 minutes on each side. Remove with a slotted spoon and place them on a dry tea towel to absorb excess water, then transfer them to the baking tray lined with greaseproof paper. Cook the rest of the bagels the same way.
Bake in the preheated oven till lightly golden, about 20 to 25 minutes.