Duo color bagels

I think this is the most difficult post I've ever write so far. It took me hours to complete. Don't get me wrong, this recipe really not that difficult and time consuming to make either. I use a recipe I've adapted from Carol-Jay, a taiwanese blogger, apparently her blog is in Chinese, translating the chinese recipe is far more harder than to write a new one :P

This bagel is so good just to eat it plain. If you love bagels, you sure will adore this duo color homemade bagels. So, try make your own today!

Happy Baking!

Blueberry Duo Color Bagels

adapted from Carol-Jay

You'll need:

(a)  Blueberry dough

200g bread flour

50g cake flour
1/3tsp instant yeast

1/8tsp salt

15g sugar
100g blueberry
50g cold water
10g lemon juice

10g unsalted butter

(b)  Plain dough

200g bread flour

50g cake flour

1/3tsp instant yeast

1/8tsp salt

15g sugar

150g milk

10g unsalted butter

(c)  Syrup

500ml water

1tbsp brown sugar

1tbsp honey

(boil all ingredient until bubbly)

Steps:

1.   In the food processor, combine blueberry, water and lemon juice until well blended (lemon juice is to enchance the color)

2.   In large bowl, combine all the blueberry ingredients (a) - except for the butter. Mix on low speed (1-2) for 2-3 minutes until all ingredients form a ball. Increase the speed to 4 and beat for 3 minutes.

  

Blueberry dough

Plain dough



3.   Add in the butter, beat at speed 1 for 1 minutes. Then, increase to speed 4 and beat for 15-18 minutes. Occasionally scrap the dough down the hook to achieve the even stiffness. When the dough is ready, you should be able to stretch it without sticky feeling.

4.   Transfer the dough to a lightly greased container. Mist the dough with water and cover with damp cloth.

5.   Repeat step 2 - 4 with plain dough ingredients (b).

6.   Allow them to rest for 40 minutes.

7.   Punch down the doughs and place on a floured work surface. Use a food scale if you want consistency and cut into 8 equal portions, shape into small balls (approximately 50g each). Cover with damp cloth and rest for 20 minutes.

8.   Gently roll the ball out into approx. 30cm long oval shaped dough with a floured rolling pin. Stack the two rolled dough together and carefully seal them. Gently roll the combined dough with your hand. Flatten the edges with rolling pin and pinch it together. (proper connection will help avoid it from coming apart). Mist the bagels with water and rest on a baking sheet for 30 minutes.

  

9.   Meanwhile, boil the syrup (ingredient c). Reduce the heat when it start bubbling.

10.  When the bagels are ready, boil the bagel in the water one at a time for 15 - 20 seconds per side. When all the bagels have been boiled, bake for 15 - 18 minutes at 425F degree.

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