Recipe by Nicole Masson for Wyman's
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 bagels
Ingredients:
- ½ cup Wyman’s Frozen Wild Blueberries, thawed, rinsed, and drained
- 1 ¼ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- 1 cup plain greek yogurt
- 1 teaspoon honey
- 1 egg + 1 tablespoon water, lightly beaten
Directions:
- Preheat the oven 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sea salt and cinnamon until combined. Using a silicone spatula, stir in the greek yogurt and honey until a dough forms.
- Turn the dough out on a lightly floured surface. Form into a ball then flatten it out. Add the blueberries on top, then fold the dough over them to form a ball. Knead the dough for 30 seconds to 1 minute, adding more flour as needed. Dough should be tacky but shouldn’t stick to your hands.
- Divide the dough into 4 equal balls. Roll each into a 9-inch-long rope and connect the ends to form a bagel shape. Place on the prepared baking sheet.
- Lightly brush the tops of the bagels with the egg wash. Bake for 25 minutes, or until golden. Transfer to a cooling rack to cool completely before slicing and toasting.
