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Blueberry Bagel
5 bagels
Poolish
Bread flour 30g
Instant dry yeast 2g (slightly less than 1/2 tsp)
Lukewarm water 35ml

Main dough
Bread flour 300g
Poolish whole
Sugar 10g
Honey 10g
Salt 5g
Lukewarm water 70ml
Lukewarm milk 75ml
Unsalted butter 20g
Frozen blueberries 45g

Blueberry Cream Cheese
Cream cheese 250g
Frozen blueberries 100g
Sugar 1 Tbsp
Lemon juice 1 tsp

Please prepare ✔
* Let frozen blueberries for main dough on a sieve and leave at room temperature for at least 30 minutes before using.


How to Make Blueberry Cream Cheese
1. Lightly mix frozen blueberries, sugar, and lemon zest and leave for 15 minutes.
2. Put everything in a saucepan and heat over low heat and simmer it until thicken.
3. Let it cool down and mix it well with room temperature cream cheese.


1. First, prepare the poolish. Once all ingredients are mixed without lumps, cover and leave at room temperature until at least doubled in volume. (About 1 hour/hour may vary depending on the temperature of the working environment.)
2. Prepare the main dough. Combine all ingredients except frozen blueberries. Add blueberries at the last minutes of kneading process.
3. Transfer the dough to the clean bowl. Let dough rise in a warm place until doubled in size.
4. Divide the dough into 5 pieces. Shape it into small balls and wait for 10 minutes.
5. After 10 minutes, shape the dough into a bagel shape. Let dough rise in a warm place. (About 4050 minutes)
6. Blanch the dough in sugar bath. (About 20 seconds on each side / Sugar bath: 750ml water + 3 Tbsp sugar)
7. Bake in an oven preheated to 210 degrees for about 1820 minutes.
8. Brush the baked bagels with egg wash as soon as they come out of the oven. (Egg wash: 1 egg yolk + 1 tsp of water)

Thanks for watching







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