Recipe#2448

Title: Bagels 11

From: "Diane Welsh" dianew@penn.com 
 Newsgroups: rec.food.baking 
 Subject: Blueberry Bagels 
 Message-ID: XPUF2.1216$tj2.18486@newsfeed.slurp.net 
 Date: Thu, 11 Mar 1999 14:22:06 -0500 

4-4 1/2 cups all-purpose flour
 1 T. active dry yeast
 1 3/8 cups warm water
 2 T. reserved blueberry Juice
 2 tablespoons sugar
 1 1/2 teaspoons salt
 1/2 teaspoon ground cinnamon
 16 oz can blueberries in light syrup (drain Well) reserve 2T. Juice
 6 cups water
 1 tablespoon sugar
 1 beaten egg
 In a large mixing bowl combine 2 cups of the flour and the yeast.
 Add the warm water, 2 tablespoons sugar, the salt, and cinnamon.
 Beat with an electric mixer on low speed for 30 seconds, scraping
 bowl constantly. Beat on high speed for 3 minutes.Add blueberries..
 Using a wooden spoon, stir in as much of the remaining flour as
 you can.
 Turn dough out onto a lightly floured surface. Knead in enough of
 the remaining flour to make a moderately stiff dough that is smooth
 and elastic (6 to 8 minutes total). Cover and let rest for 10
 minutes.  Grease 2 baking sheets. Working quickly, divide dough
 into 12 portions.
 Shape each portion into a smooth ball. Cover; let rest for 5 minutes.
 With a floured finger, punch a hole in the center of each ball.
 Make about a 2-inch hole, keeping a uniform shape. Place the bagels
 2 inches apart on the prepared baking sheets. Reshape to make sure
 the holes are 2 inches in diameter. Cover and let rise for 20
 minutes (start timing after the first bagel is shaped).
 Broil raised bagels about 5 inches from the heat for 3-4 minutes
 or till bagels look set, turning once (tops should not brown).
 Meanwhile, in a 12-inch skillet or 4 1/2 quart Dutch oven bring
 the 6 cups water and 1 tablespoon sugar to boiling. Reduce heat;
 simmer bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain
 on paper towels for a few seconds. (If left too long, bagels will
 stick.) Place drained bagels 2 inches apart on prepared baking
 sheets. Brush with egg. Bake in a preheated 350 oven for 20-25
 minutes, or till tops are golden brown. Remove from baking sheets;
 cool on a rack.