While making the components for these, I really wasn’t sure how they’d turn out, or even if they’d turn out. But in the end, it all came together, and it was all worth it.
I have to warn you though. You need to make a concentrated blueberry paste by slowly cooking 2 cups worth of blueberries that have been pureed! The good news is that you don’t have to watch it too much, other than to stir it a little every 10-15 minutes in that 2 hour timespan.
Also the overnight rise in the fridge is totally optional. I like to break a long recipe like this in half, plus an overnight rise in the fridge helps develop and improve texture and flavor.
Even though these are not bagels in a traditional sense, they read the most like bagels. I was going to call them sweet blueberry breakfast bialys, but they aren’t bialys either, plus bialys are a little more obscure, and sort of like bagels anyway. They are sort of like kolaches, but I didn’t want to call them that, either. The dough is a sweet enriched dough, the same kind of dough often used in cinnamon rolls, but not quite brioche. Anyways, I hope you enjoy!!
The used these three recipes to help me make the different components:
Strawberry Brioche (for the blueberry paste)
Pumpkin Yeast Bread from King Arthur Flour (for the dough)
Blueberry and Raspberry Rolls with Streusel (for the streusel)
blueberry streusel bagels, makes 8
1cup fresh blueberries
1/2 cup blueberry paste (2 cups blueberries, 1 Tablespoon lemon juice, 1 Tablespoon sugar, pinch salt)
1 and 1/2 teaspoons active dry yeast
1/4 cup lukewarm milk of choice (oat milk)
1 large egg
2 tablespoons olive oil, plus more for greasing the bowl
3 and 1/4 cups All-Purpose Flour, plus ¼ cup more for kneading, if needed
1/4 cup granulated sugar
1 and 1/4 teaspoon salt
1/2 teaspoon cinnamon
zest of one lemon (optional)
4-5 Tablespoons lukewarm water
42 grams (1.5 ounces flour or 5 and 1/2 Tablespoons
28 grams sugar (1 ounce or 2 and 1/4 Tablespoons)
28 grams butter (1 ounce or 2 Tablespoons)
egg white wash:
1 egg white with 1 teaspoon milk of choice
Make the blueberry paste: Puree 2 cups of blueberries. Add 1 Tablespoon lemon juice, 1 Tablespoon sugar, and a pinch of salt. Place all in a small saucepan over medium low heat and stir occasionally, every 10-15 minutes, until thickened, about 2 hours. Let cool for at least 15 minutes before using. Refrigerate if making this in advance, covered; get to room temperature before using.
Place the yeast and lukewarm milk into a small bowl with a pinch of sugar from the 1/4 cup of sugar. Let sit for 10 minutes until frothy and bubbly.
Place egg, olive oil, flour, the rest of the sugar, salt, cinnamon, and the zest of one lemon, if using, into a large bowl and stir with a whisk several times. Add the blueberry paste and the yeast mixture and stir together until it starts to form a dough..
Add one Tablespoon of lukewarm water at a time while continuing to stir to incorporate more moisture into the dough. Be very judicious with adding water as it may take longer for the water to be absorbed, and do not add more water once you’ve added the 5th Tablespoon.
Scrape all contents of the bowl onto a floured work surface using only some of the extra 1/4 cup of the flour, but keeping the rest of it on the side in case you need more. Cover the dough loosely with a damp cloth or piece of plastic and let the dough rest for about 10 minutes to give time for the dough to absorb the water, making it easier to handle.
Knead the dough being careful not to add too much of the extra flour. Knead for about 6-8 minutes until the dough is smooth and elastic. Form dough into a ball.
Grease the bowl with more olive oil, turn the dough once to coat the entire surface of the dough ball with some of the oil in the bowl. Cover the top of the bowl and let sir in a warm place in your kitchen free of drafts until doubled in size. You can either proceed to the next step in portioning out dough and shaping, or you can place it in the refrigerator to cool and let it sit overnight.
In the morning, take the dough out of the refrigerator and let it warm up a little, about 45 minutes.
Heat oven to 350 degrees F. and line a couple of baking sheets with parchment paper. Set aside.
Punch the dough down and divide the dough into 8 equal pieces. Use a weight scale to ensure that they are all the same size if you prefer.
Shape each piece into a flat disc roughly 4” in diameter. Starting in the middle center, press down with fingers working your way towards the edges to make a shallow valley or indentation for the filling. Stop pressing down when you reach about an inch from the edge, creating a sort of a border.
Place each roll spaced out on baking sheets. I had four to a baking sheet, but you could probably fit all 8 to one baking sheet. Fill each center with a few to several blueberries and top each with about a Tablespoon of the streusel crumble. Cover loosely with plastic and let sit to rise and double somewhat in size, about 1.5 hours.
When doubled, Brush each top with egg white wash. Bake for roughly 25 minutes. You can bake both baking sheets at the same time, rotating from back to front and switching each baking sheet to the rack of the other baking sheet halfway into the bake time, about 12 minutes, or you could just bake one tray at a time. Let cool somewhat before serving. Store tightly wrapped in the freezer.