Blueberry Bagel

Blueberry bagels

Ingredients

• 420g high-gluten flour (3.5 cups)
• 225g water (1 cup)
• 21g mild honey (1 Tbsp)
• 1.5 tsp kosher salt (4.2g)
• 1 tsp instant yeast
• 1/2 tsp vanilla extract
• 50g frozen (thawed) or fresh blueberries (1/3 cup)
• 50g dried blueberries (1/3 cup)

1. Place the bowl of a stand mixer on a kitchen scale and tare the weight to zero. Measure in the all but 1-2 cups of flour. Add honey, salt, vanilla, yeast and fresh/thawed blueberries. Mix with dough hook or roller. Add water while mixing. Dough will be sticky.
2. Mix in dried blueberries until evenly distributed.
3. Add flour while mixing until dough is not sticky and is a bit dry.
4. Cover the bowl with a clean towel and let the dough rest for 20 minutes to allow the flour to hydrate evenly.
5. Line a baking sheet with parchment paper and scatter the cornmeal evenly across the paper. Set aside.
6. Uncover the bowl, turn the mixer speed back to medium, and let it run for 7 full minutes, until the dough is smooth and satiny and the sides of the bowl are clean.
7. Scrape the dough onto a clean, unfloured work surface and give it five or six kneads. Divide the dough into six equal pieces. Shape the bagels and place them on the prepared baking sheet. Cover the baking sheet and refrigerate overnight.
8. When ready to boil and bake, remove the bagels from the refrigerator and uncover, allowing them to come to room temperature while the oven heats and the water boils. Place a pizza stone, Baking Steel, or inverted baking sheet on the oven’s center rack and set the oven to its highest temperature. Heat the oven for at least 30 minutes.
9. In the meantime, fill a 5 quart or larger pot with water and bring it to a hard boil. Place a 9 by 13 inch piece of parchment on a pizza peel, large cutting board, or an inverted baking sheet.
10. The bagels should be slightly puffed from the overnight rise. Gently lift one at a time, brushing away any excess cornmeal, and drop it onto the boiling water. Repeat with another one or two bagels only if they fit in the pot without crowding. Using a slotted spoon or spider, flip the bagels over and over in the water until very slightly puffed and shiny, about 60 seconds and no more than 90 seconds. Small blister may appear on the surface.
11. Remove the bagels one by one and place cornmeal-side down on the parchement paper on the pizza peel. Repeat with the remaining bagels; six bagels will fit snugly on the parchment paper without touching.
12. Lower the oven temperature to 450 (475 for Utah). Slide the parchement paper with the bagels directly onto the hot surface in the oven and bake until deeply golden brown and shiny, 12 to 16 minutes (13 for Utah). To remove the bagels from the oven, slide the parchment paper right onto the peel. Transfer the paper to a wire rack to cool.