Blueberry Egg Bagels

Name: Blueberry Egg Bagels
Ingredients: 23 cup warm water, divided; 2 tablespoons brown sugar; 1 (1/4 ounce) package dry active yeast; 3 eggs; 5 (1 g) packets stevia or 3 tablespoons brown sugar; 3 cups whole wheat bread flour; 2 teaspoons vital wheat gluten; 1 teaspoon nutmeg; 12 teaspoon salt; 13 cup dried blueberries, soaked in warm water and drained; 2 tablespoons malt syrup or 2 tablespoons honey

11 ingredients

15 steps

Ingredients

23 cup warm water, divided
2 tablespoons brown sugar
1 (1/4 ounce) package dry active yeast
3 eggs
5 (1 g) packets stevia or 3 tablespoons brown sugar
3 cups whole wheat bread flour
2 teaspoons vital wheat gluten
1 teaspoon nutmeg
12 teaspoon salt
13 cup dried blueberries, soaked in warm water and drained
2 tablespoons malt syrup or 2 tablespoons honey

Directions

1

In the bowl of a stand mixer fitted with the dough hook, combine 1/4 cup warm water, brown sugar and yeast.
2

Let stand 10 minutes.
3

Beat in remaining water, eggs and stevia.
4

Add the flour, gluten, nutmeg, salt and blueberries and knead for 10 minutes.
5

Cover and allow to rise 1 1/2 hours.
6

Punch dough down, divide into 8 pieces.
7

Let rest 10 minutes.
8

Shape each piece into a ring and set on a baking sheet.
9

Cover with a towel and let rest while you prepare the water bath.
10

Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
11

Bring a large pot of water to a boil and add malt syrup.
12

Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
13

Scoop out with a slotted spoon and place on the lined sheets.
14

Bake 20 minutes, rotating pans after 10 minutes.
15

Cool on a rack.