Delight in the unique charm and delicious taste of these Marbled Blueberry Bagels, infused with the natural sweetness of blueberries and the striking hue of purple sweet potato. Each bagel combines the chewy, satisfying texture you love with a visually captivating marbled effect. Perfect for breakfast or a snack, these bagels are not only tasty but also a feast for the eyes, making them a special addition to any meal.
Why You’ll Love This: These homemade bagels are a step above the ordinary with their subtle sweetness from honey and dried blueberries, and an enticing color from purple sweet potato. The marbling technique is simple yet effective, ensuring no two bagels are exactly alike, while the boiling step before baking guarantees the classic chewy texture of authentic bagels. Whether you’re a baking enthusiast or a novice, this recipe offers an enjoyable experience with deliciously rewarding results.
Perfect Occasion: These marbled bagels are fantastic for weekend brunches, special occasions, or as a delightful change to your breakfast routine. They’re also great for impressing guests or bringing along to a potluck. For a complete brunch spread, serve them with a variety of cream cheeses, fresh fruits, and cold cuts.
Decoration Tips: To enhance their visual appeal, you might sprinkle the bagels with coarse sugar or more dried blueberries before baking. Serving them sliced, toasted, and layered with cream cheese mixed with a touch of honey and lemon zest can also elevate their presentation and taste.
Ingredients:
- 400g bread flour
- 235g water
- 8g salt
- 20g honey
- 20g granulated sugar
- 5g instant yeast
- 50g dried blueberries, soaked and drained
- 4g purple sweet potato powder, mixed with water to form a paste
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the bread flour, water, salt, honey, granulated sugar, and yeast. Knead until smooth.
- Gently fold in the purple sweet potato paste to create a marbled effect. Be careful not to overmix to preserve the marbling. Cover and let the dough proof for 1-2 hours or until almost doubled in size.
- Shape the Bagels:
- Divide the dough into six equal parts. Roll each part into a ball, cover, and let rest for 15 minutes.
- Shape each ball into a bagel, ensuring the ends are well sealed.
- Second Proofing:
- Place each shaped bagel on a piece of parchment paper. Cover and let them proof for another 30 minutes to an hour until puffy but not necessarily doubled.
- Boil the Bagels:
- Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle simmer and stir in a spoonful of barley malt syrup and a teaspoon of baking soda.
- Boil each bagel for 30 seconds per side, then transfer to a baking sheet.
- Bake:
- Bake the bagels in the preheated oven for 20-25 minutes or until deeply golden brown.
Serving Suggestion: Enjoy these marbled blueberry bagels fresh out of the oven or toasted, with your choice of spreads and toppings. They pair wonderfully with a swipe of cream cheese or butter for a simple yet satisfying treat.
These Marbled Blueberry Bagels with Purple Sweet Potato not only provide a delightful eating experience but also add a splash of color and creativity to your culinary creations.
