Blueberry Bagels

1: Mix all dough ingredients together (except for the purple sweet potato powder) and knead until smooth.

2: Incorporate the purple sweet potato paste but don’t over knead - this will give you the marbling effect.

3: Cover and proof the dough for 1-2 hours or until almost doubled in size.

4: Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 minutes.

5: Shape the bagels as shown in the reel. Make sure to seal the edges well.

6: Place the bagels onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30 minutes to 1 hour or until they’re noticeably puffy.

7: When the bagels are almost done proofing, preheat your oven to 425°F and bring a large pot of water to a gentle simmer over the stove.

8: Add a spoonful of barley malt syrup and 1 teaspoon of baking soda.

9: Working in batches, boil each bagel for 30 seconds on each side, then transfer to a baking sheet.

10: Bake for 20-25 minutes or until deeply golden brown.