Here is my second attempts on bagel. The recipe had a bit different from the previous bagel I've made. Not only its blueberry flavour but it's made by milk to produce a different texture.
I made big bagel this time and used it for our main course sandwich. I blended some fresh blueberry into paste to produce a blueberry flavor bagel. It smell very blueberry and soft yet chewy. But I still have problem shaping it into a perfect round shape.
I heard a guru said those commercial bagel was form by a round mould but for homemade we've got to use our fingers to make it. Anyway, I don't mind the rustic one but still trying the best to make as round as I can.Recipe makes four big bagels:
Bread flour 250g
Caster sugar 20g
Salt 1/4 teaspoon
Yeast 3g
Milk 95g
Blueberry paste 50g
Unsalted butter 5g
Method:
- In a large bowl of a stand mixer combine all the ingredients. knead dough with the dough hook until elastic, about 10 minutes on a low speed.
- Divide the dough into 4 portions and shape each piece into a tight balls. When all the balls are shaped, place dough in a lightly greased bowl, cover with plastic wrap and let proof for 40 minutes.
- Get ready a large bowl of 1L hot water with 5g sugar and 1/2 teaspoon of syrup. Preheat the oven to 180'C.
- Once dough balls have rested, poke a hole through the center of each dough ball with your fingers. Stretch out the dough into a ring and make sure the hole is slightly larger than you want the finished bagel to have, as the bagel will expanding during the baking process. Let bagels proof for about 30 minutes.
- Drop the bagels into the boiling water at about 90'C. Boil for 10 second at each side then place on a parchment-lined baking sheet.
- Bake for 20-24 minutes, until golden brown.
