Bloob Bagels
Serves 6
60 mins prep
22 mins cook
82 mins total
This homemade bloob bagels recipe yields half a dozen delicious bagels infused with blueberry flavors. The dough features a blend of bread flour, water, salt, freeze-dried blueberries, and honey, creating a unique treat perfect for breakfast or snacks. After a night of slow rising in the fridge, the bagels are boiled with baking soda and barley malt before being baked to a perfect golden brown.
0 servings
1: In the evening, mix all dough ingredients except for the dried blueberries and blueberry powder. Knead until smooth. 2: Incorporate the blueberries, then add the powder and knead until the powder is roughly mixed in. 3: Form it into a ball then let it rise for 30mins-1hr at room temp, then place it into the fridge overnight for a long slow rise. 4: The next morning, divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 20 mins. 5: Shape them as shown (or use whatever method that works best for you). 6: Place them onto individual sheets of parchment paper, cover, and proof for 30mins-1hr or until noticeably puffy and almost doubled in size. 7: When the bagels are just about done proofing, preheat your oven to 425F and boil a large pot of water. Once it starts to boil, turn the heat down for a gentle rolling boil. 8: Add a spoonful of barley malt and baking soda. 9: Working in batches, boil each bagel for 30 seconds on each side, then transfer to a lined baking sheet. 10: Bake for 18-22mins or until deeply golden brown.
