Berry Bagels

"I have always wanted to make bagels and this is the result of several recipies and my own ideas for what may taste yummy. The bagels are chewy and sweet!"
 
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photo by xild728 photo by xild728
photo by xild728
photo by xild728 photo by xild728
photo by xild728 photo by xild728
photo by xild728 photo by xild728
photo by xild728 photo by xild728
Ready In:
3hrs
Ingredients:
12
Yields:
12 large bagels
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ingredients

  • 2 cups warm water
  • 4 tablespoons sugar
  • 2 (1/4 ounce) packets yeast
  • 5 -6 cups flour
  • 2 teaspoons salt
  • 1 cup mixed dried fruit (I used snipped dried cherries and blueberries)
  • 2 teaspoons raspberry extract
  • 2 tablespoons cornmeal, for baking sheet
  • nonstick cooking spray
  • parchment paper
  • 1 egg, mixed with
  • 1 tablespoon water, for egg wash
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directions

  • In a bowl, mix the yeast, sugar, and warm water.
  • Let sit for 5 minutes or until bubbly.
  • Put the extract in a bowl with your berries.
  • Set aside for later.
  • Mix salt in with the 4 to 5 cups of the flour, and:

  • With a strong spoon, mix in.
  • When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed.
  • Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth.
  • Let rise until double in size (1 1/2 to 2 hours or so).
  • Punch down dough and divide into 12 balls.
  • I placed a spoonful of berries in the center of each ball, folded it closed and pinched it.
  • Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out.
  • After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes.
  • While the bagels are rising, bring to a boil 12 cups of water and one TLB.
  • of sugar.
  • Boil bagels in batches.
  • Boil on each side for a total of 5 minutes (they will look funny and bumpy).
  • Take bagels out with slotted spoon and place on paper towel.
  • Sprinkle cornmeal on the same parchment paper and arrange bagels.
  • Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point).
  • Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.

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Reviews

  1. Made for PAC, Spring 2007 ~ Having come to love the taste of homemade bagels, I HAD to try this recipe! These are really great-tasting, & once I got the hang of it, easy to make! Loved them all around, & the variations possible.... A recipe well worth keeping!
     
  2. These are sooo great! Even without the berry mixture in them, they're a great bagel and easy to make too.
     
  3. Very nice bagels with this recipe and I would think one could adapt it in many ways. A couple of things about the recipe that I should note: boil the bagels two and a half minutes on each side. I misunderstood the recipe and boiled the first one five minutes on each side. It was fine but the others were nicer looking. Do just as the recipe says about putting the fruit in. When you press your finger(s) into the dough to make a hole it will almost magically seal the fruit inside.
     
  4. These are some EXCELLENT bagels!!! I must say I had quite a bit of trouble filling the bagels with the berry mixture. I think it was my fault though. I used 4 tsp raspberry jam instead of 2 tsp extract and dried cranberries with some finely chopped frozen blueberries. I think this made the filling too "mushy" so it tried to escape out when I tried to pinch it into the bagel. Next time I shall try it with the extract and all dried berries. If it doesn't work I guess I could just mix it in with the batter, although the berry filling in the bagels was a nice treat! Otherwise I did exactly as stated except used about 60% whole wheat flour. The texture of these bagels is devine!! Somewhat fluffy yet moist and chewy like real bagels. As stated these were LARGE bagels. Next time I think I will form them into 15 or so instead of 12 so they are a bit smaller. I sprinkled some of the extra filling on top of the bagles after I brushed with the eggwash which made them look very nice. Thanks for the recipe! I look forward to making it again.
     
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Tweaks

  1. These are some EXCELLENT bagels!!! I must say I had quite a bit of trouble filling the bagels with the berry mixture. I think it was my fault though. I used 4 tsp raspberry jam instead of 2 tsp extract and dried cranberries with some finely chopped frozen blueberries. I think this made the filling too "mushy" so it tried to escape out when I tried to pinch it into the bagel. Next time I shall try it with the extract and all dried berries. If it doesn't work I guess I could just mix it in with the batter, although the berry filling in the bagels was a nice treat! Otherwise I did exactly as stated except used about 60% whole wheat flour. The texture of these bagels is devine!! Somewhat fluffy yet moist and chewy like real bagels. As stated these were LARGE bagels. Next time I think I will form them into 15 or so instead of 12 so they are a bit smaller. I sprinkled some of the extra filling on top of the bagles after I brushed with the eggwash which made them look very nice. Thanks for the recipe! I look forward to making it again.
     

RECIPE SUBMITTED BY

I love cooking terrific food. Recipes that include chocolate tend to be my favorites. Unfortunately, I have a few kids who moan and groan whenever I cook something healthy. This is usually every night! I have referred many teachers to this site and have even used it for a class who was looking up International Meals for a special Parents Night! **** Update: We have been making our kids cook one night a week. This is working very well since they are learning great skills as well as learning to eat new foods (since they made it). The rules are ---balanced meal (meat, starch, veggie or two), you cannot make the same dinner two weeks in a row, and clean as you go!
 
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