I hope you all had an amazing Christmas! I woke up the next day craving bagels. It’s random, but how could you judge me? So, I made this giant one, and, to be honest, they feel like the new normal size 🙂
Have you tried the Dave’s Killer Bread Bagels? I’ve been having them for the past couple weeks and I have to say I am in love. Their texture, flavors, and ingredients are spot on. What else could I ask for? I guess just one thing, instead of a bag of 5 bagels, I thought I’d make my own giant one. Here’s my Giant Blueberry Bagel!
Thanks to Sally from Sally’s Baking Addiction, these bagels worked. Her step by step process really helped with this recipe. Check out her post here.
One of the best things about this recipe, is again, how simple the ingredients are. Making food can seem very distant and “too hard to even try.” But, with Sally’s written instructions, bagels are so much easier than they seem!
For this recipe, let’s look at some ingredients and recipe tips:
The first thing that stands out as something most people don’t have is bread flour. I have tried this recipe with all purpose flour, and it works. But, bread flour yields a chewier texture to the bagel.
For the yeast, instant or active dry will work. Active dry will take longer at each proofing stage, but otherwise, they are interchangeable in most recipes (not all though!)
For the blueberries, I would use the sweetest/ripest ones you can get since there isn’t that much sugar going into these bagels. Unfortunately, frozen blueberries will NOT work in this recipe. It will make the dough soggy at multiple steps which is no good!
If you are looking for an awesome blueberry bagel recipe, then this one is totally for you.
5 Word Summary:
If you like blueberries, check these recipes out:
Giant Blueberry Bagel
This bagel is next level, flavor-wise and size-wise. If you make this, which is super easy (just 5 ingredients), you will never want a normal sized bagel again 🙂 This bagel is also vegan, dairy-free, and oil-free.
- 1 tsp yeast (active dry or instant)
- 1 tbsp granulated sugar
- 150 ml lukewarm water
- 400 g bread flour (12% gluten content)
- 1/2 cup fresh blueberries
In the bowl of an electric mixer or just a large bowl, combine the lukewarm water and yeast.
Once the yeast is bubbly and foamy, add the flour, sugar, and salt. Knead on medium speed until an elastic dough is formed.
When the dough is close to being pulled together, add the blueberries. They will be slightly mashed, by the nature of kneading, but if you want whole-er blueberries, add them in at the very end. I like the purple to be swirled all around, so I added them when the dough was close to being finished.
Place the dough into the large bowl and cover it with a damp cloth. Allow to rise until doubled in size.
Once done proofing, shape the dough into a giant bagel. Cover again with a damp cloth and allow to rise while you heat a large pot with water (about 10 minutes) and preheat your oven to 425 degrees F.
Once the water starts to boil, add 1/4 cup of honey. Gently place the giant bagel into the water and cook on each side for 2 minutes.
Line a baking sheet with parchment paper. Place the bagel on top and bake for 30 minutes until golden brown. Allow to cool on a wire rack, or dive right in. I like them straight out of the oven... 🙂