Easy New York Style Haskap Bagels
An exceptional carb-up option!
Whether you are using them for a carb-up pre-marathon, or adding them to your brunch spread, these bagels bursting with beautiful haskap colour AND flavour sure make them a true winner!
I was intimidated by the thought of making bagels initially. But they are actually quite easy! I knew I needed to attempt them with haskaps since blueberry bagels are… well…were *wink* my favourite. Haskaps have really changed that game for me! Just be sure to read the directions once through before starting, but even a beginner baker should have absolutely no problem with this recipe!
Estimated Time
Prep Time: 2 hrs 15 min Bake time: 20 min
Makes
8-12 bagels
Kitchen Equipment
Basic pots, pans, mixing bowls. Stand mixer optional.
Ingredients
1 package active dry yeast
2 Tbsp sugar
1 1/4 cups warm water, divided
3 1/2 cups AP flour
1 1/2 tsp salt
1 cup haskaps, tossed in 1/4 cup flour
Directions
Dissolve the yeast and sugar in 1/2 cup of warm water. Let rest 5 minutes.
Mix together the salt and the flour, making a well in the center. Add the yeast mixture and the additional water to the flour. Mix.
Fold in the berries.
Knead until you have a soft and elastic dough, either by hand or using a dough hook and stand mixer. Don’t worry, its normal for the dough to look quite purple.
Cover the dough and let rise until doubled, about 1 1/2 hours.
Divide the dough into either 8 or 12 even sized balls. Press into the center of each ball forming a hole, and stretch to form the bagel shape.
Pre-heat the oven to 425F.
Bring a large pot of water to a boil. Boil the bagels one or two at a time for 3-5 minutes. They will float to the top when done. Boiling the bagels gives them that classic chewy bagel texture.
Scoop from water with slotted spoon. Allow to drain on cooling rack until all bagels are finished boiling.
Transfer to baking lined baking sheet and bake for 20 minutes.
This recipe is very easy to make. Yes, simple can taste this good. Bagels can be frozen in an air tight container for a few months while still maintaining the texture and flavours beautifully.
Recipe & Photography by: Vanessa Wrubleski
