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Title: Blueberry Bagels
Categories: Breads, Fruits, Dairy, Cheese
Yield: 8 Bagels

3/4 c (185ml) warm water
100 g Frozen blueberries; thawed
2 ts (7g/1 sachet) dried yeast
1/3 c (70g) caster sugar
2 1/2 c (375g) plain flour
1 ts Ground cinnamon
1/2 ts Salt
8 c (2 litres) water; + extra
1 lg Egg yolk
1 tb Milk
1/4 c (60g) white sugar
Cream cheese; to serve
Blueberries and raspberries;
- to serve

Combine water, blueberries, yeast and 2 tablespoons of
caster sugar in a jug. Set aside for 5 minutes or until
frothy.

Combine the flour, cinnamon and salt in a large bowl and
make a well in the centre. Pour the yeast mixture into the
well and stir until mixture just comes together. Turn onto
a lightly floured surface and knead for 10 minutes or
until dough is smooth and elastic. Place in a large bowl
and loosely cover with plastic wrap. Set aside in a warm,
draught-free place for 30 minutes or until dough rises by
half.

Preheat oven to 360ºF/180ºC. Combine extra water and
remaining caster sugar in a large saucepan over high heat
and bring to the boil. Reduce heat to medium and bring to
a simmer.

Brush an oven tray with oil. Divide dough into eight even
portions. Roll each portion into a ball. Push a lightly
floured finger through middle of ball to create a hole.
Flatten ball slightly. Place on oiled tray and set aside
for 10 minutes to rise slightly.

Add 4 of the bagels to simmering water; cook for 3
minutes. Use a slotted spoon to turn; cook for a further 3
minutes. Use a slotted spoon to remove and return to oiled
tray. Repeat with remaining bagels.

Whisk egg yolk and milk together in a bowl. Brush evenly
over each bagel; sprinkle with sugar. Bake in preheated
oven for 20 minutes or until golden brown and cooked
through. Remove from oven and set aside to cool. Serve
toasted with cream cheese and berries, if desired.

Recipe by Sarah Hobbs

From: http://www.taste.com.au

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