Bloob Bagels

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.