Blueberry Bagels
Prep Time:2 hrs
Cook Time:12 mins
Serves:8
- 262 Calories
- 18g Protein
- 3g Total Fat
- 41g Carbs
Who else is in their Bagel Era? With this simple Blueberry Bagel Recipe featuring Kodiak Blueberry Power Cakes, you might just find blueberry bagels on the regular menu. These bagels come together with just a few staple ingredients for a breakfast that’s soft on the inside, golden on the outside, and packed with protein, whole grains, and satisfying flavor. And it goes without saying, these blueberry bagels pair perfectly with your favorite cream cheese, butter, or jam for a hearty breakfast you’ll crave every day.
Recipe provided by Kitchen McCabe
Ingredients
- 1-1/2 cups warm water
- 1 tablespoon honey
- 1-1/2 tablespoons instant yeast
- 1 box Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
- 1 tablespoon molasses
- 1 egg, beaten
Directions
- Place the warm water, honey, and yeast in a mixing bowl fitted to a stand mixer. Stir and let sit for 10 minutes until the yeast is bubbly and foamy.
- Add the Kodiak mix to yeast mixture and stir until combined. Beat with a dough hook on medium speed for 8 minutes. Dough should be slightly sticky.
- Grease a bowl and add the dough. Cover and let rise for 60-90 minutes or until doubled in size.
- Punch down the dough and turn it out onto a lightly oiled work surface. Divide the dough into 8 equal portions (a kitchen scale works well for this).
- Roll each dough portion into a ball by making a “c” shape with your hand, placing your hand over the dough portion, and rolling in circles while keeping your hand on the counter.
- With your thumb, make a hole in the center of each dough ball and gently roll it outward to form a bagel shape.
- Place each bagel on a square of parchment paper.
- Let the bagels rest while you prepare the water bath. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Bring a pot half full of water to a boil. Add the molasses.
- Drop the bagels into the boiling water about three at a time. Cook for 20 seconds on each side, then remove from the water with a slotted spatula and place on the prepared baking sheet (parchment squares should slide off the bagels into the water).
- Once all the bagels have been cooked in the water bath, brush the tops with the beaten egg.
- Bake in the preheated oven for 10-12 minutes or until golden brown on top.
- Cool on a wire rack. Store in an airtight container.
