- Serves8
- Cook time30 minute
- Prep time20 minute, + cooling, 1 hr proving & 25 mins standing time
These glazed blueberry and cinnamon bagels are a delightful treat, with juicy berries and warm spices all wrapped in a sweet, sticky finish. It's like having dessert for breakfast, but totally acceptable.
Ingredients
- 2 tsp (7g/1 sachet) instant yeast
- 1/3 cup (75g) caster sugar
- 100g blueberries
- 2 1/2 cups (375g) plain flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup (45g) dried blueberries
- 1 egg yolk
- 1 tbs milk
- 1 tbs demerara sugar
- Spreadable cream cheese, to serve
Blueberry lemon glaze
- 100g blueberries
- 2 tbs lemon juice
- 2 tbs caster sugar
- 1 cup (160g) icing sugar
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine 3/4 cup (185ml) lukewarm water, yeast and 2 tbs caster sugar in the bowl of a stand mixer fitted with a dough hook. Set aside for 5 mins or until foamy. Add blueberries, flour, cinnamon and salt. Beat on low speed for 10 mins or until mixture comes together. Add the dried blueberries and beat for 2 mins or until combined.
Step 2
Transfer the dough to a lightly floured surface and knead until smooth. Place in a greased bowl. Loosely cover with a tea towel and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 180°C. Grease 2 baking trays. Divide the dough into 8 even portions. Shape each portion into a ball. Use your thumb and index finger to pinch a hole in the centre of each dough ball. Gently twirl each bagel around your finger until the hole is about 5cm wide. Place bagels on 1 of the greased trays. Loosely cover and set aside for 20 mins to rest.
Step 4
Combine 8 cups (2L) water and the remaining caster sugar in a large shallow saucepan over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Carefully place half the bagels into the boiling water. Cook for 3 mins. Turn and cook for a further 3 mins or until just cooked through. Transfer to a wire rack to drain for 5 mins. Use a slotted spoon to transfer to the remaining tray. Repeat with the remaining bagels.
Step 5
Whisk the egg yolk and milk in a small bowl. Brush over each bagel and sprinkle with demerara sugar. Bake for 20 mins or until golden brown. Transfer to a wire rack to cool completely.
Step 6
Meanwhile, to make the blueberry lemon glaze, place blueberries, lemon juice and caster sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until blueberries break down and release their juices. Strain 1-2 tbs blueberry mixture through a fine sieve into a medium bowl. Add icing sugar and stir to form a runny paste.
Step 7
Swirl the remaining blueberry mixture through the cream cheese. Spoon some glaze over the top of 4 bagels. Place the remaining glaze in a small sealable bag and cut off 1 corner. Drizzle over the remaining bagels. Serve bagels with the cream cheese mixture.
Recipe tip
Use it up: If your blueberries have a white, waxy coating, don’t throw them away – this is the ‘bloom’, a safe-to-eat protective barrier that helps them retain their juiciness.
Smart swap: We sprinkled the uncooked bagels with demerara sugar, which adds a nice crunchy texture and subtle caramel flavour – if you have raw sugar, it will work just as well.
Glazed blueberry and cinnamon bagels
- Serves8
- Cook time30 minute
- Prep time20 minute, + cooling, 1 hr proving & 25 mins standing time
Ingredients
- 2 tsp (7g/1 sachet) instant yeast
- 1/3 cup (75g) caster sugar
- 100g blueberries
- 2 1/2 cups (375g) plain flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup (45g) dried blueberries
- 1 egg yolk
- 1 tbs milk
- 1 tbs demerara sugar
- Spreadable cream cheese, to serve
Blueberry lemon glaze
- 100g blueberries
- 2 tbs lemon juice
- 2 tbs caster sugar
- 1 cup (160g) icing sugar
Method
Step 1
Combine 3/4 cup (185ml) lukewarm water, yeast and 2 tbs caster sugar in the bowl of a stand mixer fitted with a dough hook. Set aside for 5 mins or until foamy. Add blueberries, flour, cinnamon and salt. Beat on low speed for 10 mins or until mixture comes together. Add the dried blueberries and beat for 2 mins or until combined.
Step 2
Transfer the dough to a lightly floured surface and knead until smooth. Place in a greased bowl. Loosely cover with a tea towel and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 180°C. Grease 2 baking trays. Divide the dough into 8 even portions. Shape each portion into a ball. Use your thumb and index finger to pinch a hole in the centre of each dough ball. Gently twirl each bagel around your finger until the hole is about 5cm wide. Place bagels on 1 of the greased trays. Loosely cover and set aside for 20 mins to rest.
Step 4
Combine 8 cups (2L) water and the remaining caster sugar in a large shallow saucepan over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Carefully place half the bagels into the boiling water. Cook for 3 mins. Turn and cook for a further 3 mins or until just cooked through. Transfer to a wire rack to drain for 5 mins. Use a slotted spoon to transfer to the remaining tray. Repeat with the remaining bagels.
Step 5
Whisk the egg yolk and milk in a small bowl. Brush over each bagel and sprinkle with demerara sugar. Bake for 20 mins or until golden brown. Transfer to a wire rack to cool completely.
Step 6
Meanwhile, to make the blueberry lemon glaze, place blueberries, lemon juice and caster sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until blueberries break down and release their juices. Strain 1-2 tbs blueberry mixture through a fine sieve into a medium bowl. Add icing sugar and stir to form a runny paste.
Step 7
Swirl the remaining blueberry mixture through the cream cheese. Spoon some glaze over the top of 4 bagels. Place the remaining glaze in a small sealable bag and cut off 1 corner. Drizzle over the remaining bagels. Serve bagels with the cream cheese mixture.