Cinnamon Blueberry Bagels

Cinnamon Blueberry Bagels


  • 4-4 1/2 cups all-purpose flour
  • 1 T. active dry yeast
  • 1 3/8 cup warm water
  • 2 T. reserved blueberry Juice
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 16 ounces 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.

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