monday {menu}

 

{recipe from... here}

New York Style Blueberry Bagels

Ingredients

• 1 package of active dry yeast
• 2 Tbsp sugar
• 1 1/4 cups of warm water
• 3 1/2 cups of AP flour
• 1 1/2 tsp salt
• 1 cup of blueberries {tossed in 1/4 cup of flour}

Instructions

• dissolve the yeast and sugar in 1/2 cup of warm water {let rest 5 minutes}
• mix together the salt and the flour - making a well in the center
• add the yeast and the additional water to the flour
• gently fold in the berries
• knead until you have a soft and elastic dough {either by hand or using the dough hook of a stand mixer}
• don't worry - the dough will look quite purple
• cover the dough and let rise until doubled {about 1 - 1/2 hours}
• divide the dough into 8 balls
• press into the center of each ball forming a hole, and stretch to form the bagel shape
• let rest 30 minutes
• pre-heat the oven 425 degrees
• bring a large pot of water to a boil
• boil the bagels - 1 or 2 at a time for 3 - 4 minutes {they will float to the top when ready}
• place on baking sheet and bake 20 minutes

By boiling the blueberry bagels before baking, you end up with a crispy crunchy crust and  a soft and chewy center.  Just like a true bagel shop bagel {only a whole lot cheaper}, only better if you ask me.

Of course if blueberries aren’t your thing, just leave them out. But blueberry bagels are a must in my house, so we added plenty.

XOXO

Alexandra