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blueberry bagels made with fresh milled flour
Fresh Milled Mama

Blueberry Bagels Made With Fresh Milled Flour

These blueberry bagels made with fresh milled flour are a real treat! This lean dough yields a chewy exterior and soft interior packed with real blueberries!
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Servings: 12 Bagels
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 grams instant yeast (approx. 3 1/4 tsp)
  • 390 grams warm water, around 90℉ (1 1/2 cups + 2 tbsp.)
  • 30 grams maple syrup (1 1/2 tbsp.)
  • 810 grams fresh milled hard white wheat flour (approx. 6 cups flour)
  • 232 grams frozen wild blueberries (heaping 1 3/4 cup)
  • 120 grams dried wild blueberries (3/4 cup)
  • 13 grams olive oil (1 tbsp.)
  • 17 grams salt (3 tsp)
  • zest from 1 lemon (approx. 1 tbsp.)
  • 1 tsp vanilla extract
For Boiling Water
  • 2 tbsp barley malt syrup (can also use maple syrup, brown sugar or honey)
  • 8 cups water
Blueberry Lemon Cream Cheese
  • 8 oz cream cheese
  • 1 cup frozen wild blueberries
  • 2 1/2 tbsp maple syrup
  • 1 tbsp lemon juice (approx. juice of 1/2 lemon)
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • pinch of salt

Method
 

    If you are using a Kitchen Aid vs. a Bosch/Ank you will most likely want to halve the recipe.
  1. Add the frozen wild blueberries to a small pan over medium heat. Cook them, stirring frequently, just until the juices start to release and they are slightly softened.
  2. In a stand mixer, add yeast, water, maple syrup, flour, the blueberries from step 1, dried wild blueberries, olive oil, salt, lemon zest, and vanilla. Knead for 8-12 minutes until you reach window pane.
    3. This dough takes a little longer to knead than a typical sandwich bread dough. If you are using a Kitchen Aid vs. a Bosch it may take even longer.
  3. Place dough into a lightly greased bowl, cover, and let rise until doubled.
  4. When done rising, punch down your dough and divide into 12 pieces.
    5. You can eyeball it or I like to weigh the dough in grams and divide by 12 for an even amount.
  5. Shape your bagels, set on a lightly greased surface, cover, and let rise for 20 minutes.
  6. While bagels are rising, preheat your oven to 425F and start your large pot of boiling water with your barley malt syrup (or other alternative listed above) added.
    7. DO NOT use baking soda! The chemical reaction will turn your bagels greenish/gray.
  7. When water is boiling and your bagels are done with the 2nd rise, boil the bagels for 1 minute on each side.
  8. Set on a baking sheet lined with parchment paper.
  9. Bake for 23-25 minutes until tops are golden.
  10. Move to a cooling rack and enjoy!
To Make Blueberry Lemon Cream Cheese
  1. In a small saucepan, cook frozen blueberries, maple syrup, lemon zest, and lemon juice over medium heat for 7-10 minutes until slightly thickened.
  2. Remove from heat and set aside to cool for about 5 minutes.
  3. In a stand mixer/mixing bowl add cream cheese, vanilla and blueberry mixture and whip until creamy and well combined.