- Ready In:
12 large bagels
- 2 cups warm water
- 4 tablespoons sugar
- 2 (1/4 ounce) packets yeast
- 5 -6 cups flour
- 2 teaspoons salt
- 1 cup mixed dried fruit (I used snipped dried cherries and blueberries)
- 2 teaspoons raspberry extract
- 2 tablespoons cornmeal, for baking sheet
- nonstick cooking spray
- parchment paper
- 1 egg, mixed with
- 1 tablespoon water, for egg wash
- In a bowl, mix the yeast, sugar, and warm water.
- Let sit for 5 minutes or until bubbly.
- Put the extract in a bowl with your berries.
- Set aside for later.
Mix salt in with the 4 to 5 cups of the flour, and:
- With a strong spoon, mix in.
- When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed.
- Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth.
- Let rise until double in size (1 1/2 to 2 hours or so).
- Punch down dough and divide into 12 balls.
- I placed a spoonful of berries in the center of each ball, folded it closed and pinched it.
- Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out.
- After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes.
- While the bagels are rising, bring to a boil 12 cups of water and one TLB.
- of sugar.
- Boil bagels in batches.
- Boil on each side for a total of 5 minutes (they will look funny and bumpy).
- Take bagels out with slotted spoon and place on paper towel.
- Sprinkle cornmeal on the same parchment paper and arrange bagels.
- Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point).
- Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.
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