It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!
March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.
Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.
We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.
I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!
A few years ago one of my coworkers brought me breakfast. A breakfast that I can never forget. A giant piping hot toasted blueberry bagel overflowing with raspberry cream cheese and fresh strawberries. It was one of the best bagels I have ever eaten. The mix of berries and that perfect chewy bread make the best on the go sandwiches. I wanted to try and incorporate coconut flour to lower the gluten. Since coconut flour is know for absorbing liquid and being slightly dry I still left all purpose flour in the recipe.
These bagels are so chewy with a great sugar crust. Cinnamon and nutmeg warm up the fresh flavor of the organic blueberries. These bagels are not overly sweet so they also pair perfectly with savory sandwiches. I think they would be insanely good with bacon and eggs. Especially some delicious thick cut maple bacon.
Blueberry Bagels (with coconut flour and organic blueberries)
Recipe type: Bagels, Bread
Sweet chewy bagels filled with fresh blueberries.
1 cup of warm water
1 packet of fast active yeast
3 tbsp granulated sugar
1 tsp nutmeg
1 tsp cinnamon
½ tsp salt
2 cups of all purpose flour
1 cup of coconut flour (or another 1½ cups of AP flour)
1 cup of fresh organic blueberries
½ cup melted butter
6 cups of water for boiling
½ cup of cinnamon and sugar for sprinkling.
In a large mixing bowl mix yeast, water, and sugar.
Add in butter and egg.
Add in the blueberries, AP flour and coconut flour.
With a large wooden spoon mix lightly.
Add in the nutmeg, cinnamon, and salt.
Lightly knead into a ball and cover.
Let rise for at least 1 hour.
Preheat the oven to 350.
Boil the water in a large pot.
Roll the dough into 6 equal balls for large bagels.
for mini bagels.
Use your finger or the back of the wooden spoon to poke a hole through each ball.
Boil on each side for 30 seconds.
Scoop out with a slotted spoon and place on large baking sheet.
Sprinkled the cinnamon sugar mixture liberally over each bagel.
Bake for 20 minutes or until golden brown.
If you do not want to use coconut flour these bagels still come out great with only all purpose flour. I definitely recommend toasting these and loading them up with your favorite ingredients! Do not be intimidated by these. Once you get the hang of bagels they are so easy to make. If you have a bread maker they are even easier. Just remember the longer you boil the dough the chewier and more dense they will become.
I have always wanted to try making my own bagels. It just always seemed like it would be such a long process. Last week I had extra time before work so I stopped by a local bagel shop to pick up coffee and a fresh french toast bagel. Something about that smooth crispy texture with the soft bread just wins me over every time. I decided I was going to make my own savory version as soon as possible. “P” and I love breakfast sandwiches on the weekends. We were brainstorming different flavors when I remembered a smoked gouda I still had in the fridge. Then it was born- the garlic gouda bagel.
The recipe is simple. If you have a bread maker then you can whip these up with only 10 minutes of hands on time.
What you need:
3 1/2 cups of bread flour
1/4 tsp fine salt
3 heaping tsp sugar
2 packs of dry active yeast
1 egg white
1 1/4 cups warm water
Shredded Smoked Gouda
2 Large Russet Potatoes
How to make them:
2 hours before you plan on serving mix together your dough. I used a bread machine on my dough setting. You can also use a mixer with dough attachment. In my bread machine I started with the sugar, water, and yeast. The warm water and sugar is going to activate your yeast. You would start this way in a mixer as well. Let the yeast sit for about 2 minutes or so. You can smell the yeast once it starts to activate. Add in your flour, egg white, and salt. I always put my salt in last because you never want it to directly touch the yeast. In a mixture you would just mix until combined, form a ball then let sit covered to rise. In the bread machine you just leave on the dough setting until it runs the cycle. My machine mixes the dough, lets it rise, kneads the dough, then lets it rise again. Your dough will have doubled by the end of two hours. Preheat your oven to 350. Drop onto a floured surface and make 6 evenly proportioned balls of dough. Let sit for 5-10 minutes. While the dough is resting bring a pot of water to a boil. I used a deep 12 inch sautee pan and it worked perfect. Poke your thumb though each ball creating a 2 inch opening. Turn your water down to a rolling simmer and drop in your dough. I did 3 at a time. It is important to only boil for 40-45 seconds. 20 on each side. Any longer and you start to get a tough exterior. They will start to firm up instantly. Place them on a baking pan and sprinkle your cheese and seasoning on each one.
Bake for 25-30 minutes until the exterior is lightly golden. Put bagels on a cooling rack and turn the oven up to 425. Cut your potatoes in halves then in wedges or strips. Laying them out on your baking sheet and drizzle with olive oil. Liberally season
Bake for about 20 minutes depending on your desired crisp level.
Serve your bagels with your desired filling. We used eggs, bacon, spicy bbq sauce, tomato and cheese.
Bagel tip- if your bagels are too hard after baking store them in a Tupperware while still warm. The steam will soften them dramatically.