Blueberry Bagels with Lemon Poppyseed Cream Cheese | Lucy Makes
Blueberry Bagels with Lemon Poppyseed Cream Cheese
60 mins prepServes 8
A sourdough recipe for blueberry bagels, adapted from @jeshastevens, including detailed instructions for making the dough, proofing, boiling, and baking the bagels. This is part 5 of a sourdough series.
1. Thaw your frozen blueberries by microwaving them or letting sit out. Use a fork or spoon to mash them until they burst.
2. In a bowl or stand mixer, mix all dough ingredients together (blueberries can be warm but not hot). Using the dough hook, mix on lowest speed for 3 minutes. Or, mix by hand until a ball forms. Now, turn dough onto a lightly floured surface & knead for 3-4 minutes until smooth. Place in a lightly greased bowl and cover. Let rise at room temp for 6-7 hours or until it about doubled in size.
3. Once the dough has risen, place it in the fridge for an overnight proof.
4. Sometime the next morning/day, dump out & divide dough into 8 pieces. If it’s sticky, add a little flour (usually not necessary). Shape each into a ball & use your finger to poke a hole through the center, then rotate the dough with two fingers to form a ring.
5. Place bagels on a parchment-lined baking sheet and cover with plastic wrap and let it rest for 1-3 hours or until puffy to the touch.
6. Preheat oven to 450f. Fill a large wide pot with water & bring to a boil. Add in a spoonful of barley syrup or brown sugar. Drop bagels in, 2-4 at a time. Make sure they have enough room to float around. Cook for 1 minute on each side. Remove with a slotted spoon; drain well. Place on baking sheet & brush with egg wash (1 egg whisked with 1 TBSP of water).
7. BAKE + ENJOY: Bake bagels for 17-20 minutes or until golden brown on the outside.
