Tuesday, 29 June 2010
Mini blueberry bagels
Flushed with success from my bagel baking on Saturday, I decided to have another go on Sunday. This time I made blueberry bagels (draining the very last of last summer's blueberries from our freezer) and I decided to make them mini.
I had to alter the recipe a bit in order to get them to work and so I thought that I would share it with you here (partly so that I don't lose it myself), because it must be said that they were utterly delicious!
• 3/4 teaspoon active dry yeast
• 1 & 1/3 cups warm water
• 3 tablespoons sugar
• 4.5 cups plain flour
• 1 tablespoon sea salt
• 2/3 cup of fresh or frozen blueberries
• Extra sugar for topping (optional)
• Vegetable oil (for bowl)
• Plastic wrap (or some clean plastic bags)
Preparation time: Just over four hours. (Most of this is for rising, so you can be doing other things)
Baking time: About 14 minutes.
Whisk together the yeast and water for a few minutes and leave it to stand for a few minutes.
Mix yeast & water together with remaining in the bread machine on pizza dough setting (or in a mixer with a dough hook for about 20 minutes; or by hand if you are cool and old school).
Remove dough and knead on a lightly floured surfaced for about 1 minute (until a slightly tacky -- but not sticky -- dough forms). Continue to knead dough for about 5 more minutes (adding small amounts of flour if necessary to make it not sticky) -- then transfer to a lightly oiled bowl and cover with plastic wrap (make it a bit big so that you can use it for another purpose later).
Let rise in a warm place for 2 hours (until doubled in bulk).
Divide dough into 20 equal pieces (each should weigh about 50 grams). Cover with a clean damp kitchen towel and leave it to rest for about 20 minutes.
Heavily grease two baking sheets with oil and set aside.
With lightly oiled hands (or floured hands if the blueberries have made the mixture a tad sticky), roll each piece of dough into a log. Then turn the log into a little ring, sticking the two ends together with a little bit of water and some rolling.
Place the bagels on a lightly floured chopping board (about 1 inch apart) and cover with that piece of oiled plastic wrap from earlier in the process, and let rest in a warm place for about 20 minutes.
Preheat the oven to 260 C.
Fill a large stockpot (the wider the better) with water and bring to a boil.
Gently drop bagels into the water (as many as will comfortably fit without touching each other – I did four at a time and found that was enough to keep me busy with all the turning etc). After 30 seconds, use a slotted spoon to gently flip the bagels over -- simmer for yet another 30 seconds.
Then, using the slotted spoon again, remove the bagels from the water and try to drain as much water off them as possible before placing onto the greased baking sheets about 1 inch apart (I found that each baking sheet held 10 mini bagels quite well). Top them with sugar if you are feeling decadent while they are still wet (I did this while each successive batch were getting their first 30 seconds of boiling).
Immediately place sheets in the oven. Bake for 5 minutes and then flip the bagels over (before they stick), rotate the sheets and reduce the temperature to 175 C. Bake for another 4-5 minutes (or until starting to brown) and then rotate again if your oven is uneven in temperature (like mine). Bake for another 4 minutes or so (but turn off the temperature at this point, unless they are still looking a little pasty).
Transfer bagels to wire rack to cool or just leave them briefly and start eating them straight out of the oven.
They’ll keep well for a few days in a cotton bag, but store in the freezer for any longer than that.