As you may already know, I FINALLY made bagels last week and absolutely LOVED THEM!! As did my parents and aunt, who are my personal taste testers. Anyways, since I made Healthy Cinnamon Bagels (Vegan option) the only logical kind to make next is…Blueberry!!!!
Now…it may not look like there’s a lot of blueberries in the dough, but don’t be deceived. It’s LOADED!! Now I’m just gonna warn you, I did use frozen blueberries and it worked out. Buuuttttt….when they thawed it created extra moisture which made it a little more difficult to form the bagels. The dough just didn’t wanna stick together. So I highly recommend using fresh or possibly even dried bluebs. I’ve never tried them though, so don’t hold me to it.
As you can see, these aren’t quite as nicely formed as my Healthy Cinnamon Bagels (Vegan option) But they are DEFINITELY as equally tasty!! Honestly, I liked these even better. Maybe that’s because I accidently forgot the raisins. That’s why they’re cinnamon, and not cinnamon raisin.
I was SO SO happy with how these turned out though. I was a little nervous with how the extra moisture from the blueberries would affect their staying together, but they did just fine. Actually, more than fine!!!
Oh man!!! Would you check those out!!! They are just waiting for you to MAKE, PIN, and SHARE with your friends!!
Healthy Blueberry Bagels (Vegan option)
Ingredients
For Bagels
- 1 & 1/2 cup warm water (between 100-110F, 38-43C)
- 2 & 3/4 tsp quick rise yeast (I used Red Star)
- 4 cup Spelt flour (Can use Whole Wheat)
- 1/4 tsp salt
- 1 tsp pure vanilla extract (I used McCormick)
- 2-3 tbsp Pyure (or preferred sweetener)
- 1 cup Fresh or frozen blueberries (fresh works best)
Water Bath
- 2 quarts water
- 1/4 cup honey (Maple Syrup for Vegan option)
Egg Wash
- 1 egg white (Almond milk for Vegan option)
Instructions
- Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
- Add the flour, salt, vanilla extract, and sweetener. If using a stand mixer, mix on low for 2 minutes. (I used our ninja on dough option until well combined. About 20 seconds)
- Knead the dough for 4 minutes. Then Press the blueberries into the dough. (Fresh are better because when the frozen ones thaw, it makes the dough more wet and makes it harder to form the bagels.
- Lightly spray a large bowl with nonstick spray. Place the dough in the bowl and flip to coat all sides. Cover with a clean kitchen towel and allow to rise at room temperature for 60-90 minutes, or doubled in size. (I waited 90 minutes for this batch because I think to frozen blueberries made it rise slower.)
- Line 2 baking sheets with parchment paper.
- When the dough is ready, punch it down to get rid of any air bubbles. Divide the dough into 8 pieces. (Doesn't have to be perfect, although the perfectionist part of me would like them to be.) Shape each piece into a ball and then poke your finger through the middle and form a bagel shape. Let them sit while you prepare the water bath.
- Preheat the oven to 425F (218C)
Water Bath
- Fill a large pot with 2 quarts of water and add the honey. (Maple syrup for vegan option) Bring the mixture to a boil and then turn to med/high. Drop the bagels in a few at a time. However many you can fit with them still having room to float free of eachother.
- Cook the bagels for 1 minute on each side. (For that wonderful chewiness!!)
Egg Wash
- After cooking the bagels, brush the tops with the egg white. (Almond milk for vegan option)
Baking
- Place 4 bagels on each baking sheet. Bake for 20-25 minutes, turning them halfway through. Baked until desired brownness.
- Remove from the oven and allow to cool for 20 minutes on the sheets.
- Transfer to cooling racks to cool completely.
- Eat one right away or store in a ziploc bag in the fridge for up to a week!
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