Kitchen Corner

August 28, 2008

Blueberry Bagel

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:
  1. 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.
  2. 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.
  3. Get ready a large bowl of 1L hot water with 5g sugar and 1/2 teaspoon of syrup. Preheat the oven to 180'C.
  4. 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.
  5. 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.
  6. Bake for 20-24 minutes, until golden brown.

5 comments:

Passionate About Baking said...

Hi Grace,
Thank you very much for sharing your experience on the use of the Delonghi oven. Since you told me about using the fan oven for normal bakes, I've been using it. And you are right, the temperature is really good. Guess what? I went to buy an oven thermometer to "spot check" on the oven! It's really the temperature as indicator on the dial! :) I'm so happy with the results now. Thank you again!

Kitchen Corner said...

Hi Jane,
It's nice to share the experience with you especially when you've got the fantastic result. Happy baking!

*14* by Regina B said...

hi, just found your website today and it has fabulous recipes in it. I miss the bread and pastry from Sgp/Mal. TFS.

With shaping the bagels, you can put the four fingers to the loop and roll it with your palm (depending how big the dough is). Then shape it as a circle on the tray and you should have a round bagel. :D Btw, yours look very nice.

*14* by Regina B said...

hi, just found your website today and it has fabulous recipes in it. I miss the bread and pastry from Sgp/Mal. TFS.

With shaping the bagels, you can put the four fingers to the loop and roll it with your palm (depending how big the dough is). Then shape it as a circle on the tray and you should have a round bagel. :D Btw, yours look very nice.

Kitchen Corner said...

Hi Regina B,
Thanks for dropping by my blog and thanks for sharing the tips of shaping the bagels. I shall try your method. Cheers!