Blueberry cinnamon and honey bagels
No knead ;)
I’ve made these no knead blueberry bagels 5 times now, each time with the goal to freeze them and eat throughout the following weeks (I know how forward thinking of me). However the combination of warm cinnamon and sweet blueberries has meant I am yet to put a single bagel in the freezer or even just keep them around for more than two days.
Ingredients:
500g strong white bread flour
7g salt
2tsp cinnamon
4g dried yeast
1 heaped tablespoon honey
300ml lukewarm water
3 tbsp blueberries or defrosted frozen blueberries
1 tbsp bicarbonate of soda (for boiling)
Method:
In a measuring jug or bowl, whisk together your lukewarm water, honey and yeast, set aside for 10 mins. Grab a large mixing bowl and whisk together the flour, salt and cinnamon. Pour the honey water over the flour mixture and mix (either using a spoon or your hands) into a shaggy dough- it will be stiff but that’s good! .Once combined, stir or ‘squish’ in your blueberries. Pop a cover over the top and leave to prove for anywhere between 3-6hrs.
Scoop your dough out onto a floured surface and divide into 8-12 chunks. Roll each chunk into a ball, rest for 5 mins, then with your thumb and middle finger, pinch a hole into the centre of each piece, making little pincer movements to stretch it. Place spread out on a lined AND FLOURED baking tray and pop the cloth back over the top. Leave for 30mins.
Meanwhile preheat the oven to 220c/200fan. Prepare an egg wash (egg and pinch of salt) and bring a large saucepan of water to a rolling boil.
Add 1tbsp bicarbonate soda to the water. Then using a spatula, carefully lower the bagels (only a few at a time)into the boiling water, boil for 30 seconds on each side then place back on the baking tray. Once boiled, brush each one with an egg wash and bake for 20-25 minutes until crisp and golden.
Enjoy fresh! Or store in a bread bag/bin for up to 5 days. Can also be frozen!…I’ve been told;)
Loveee them 😍