Blueberry Egg Bagels

• 23 cup warm water, divided
• 2 tablespoons brown sugar
• 1 (1/4 ounce) package dry active yeast
• 3 eggs
• 5 (1 g) packets stevia or 3 tablespoons brown sugar
• 3 cups whole wheat bread flour
• 2 teaspoons vital wheat gluten
• 1 teaspoon nutmeg
• 12 teaspoon salt
• 13 cup dried blueberries, soaked in warm water and drained
• 2 tablespoons malt syrup or 2 tablespoons honey

1. In the bowl of a stand mixer fitted with the dough hook, combine 1/4 cup warm water, brown sugar and yeast.
2. Let stand 10 minutes.
3. Beat in remaining water, eggs and stevia.
4. Add the flour, gluten, nutmeg, salt and blueberries and knead for 10 minutes.
5. Cover and allow to rise 1 1/2 hours.
6. Punch dough down, divide into 8 pieces.
7. Let rest 10 minutes.
8. Shape each piece into a ring and set on a baking sheet.
9. Cover with a towel and let rest while you prepare the water bath.
10. Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
11. Bring a large pot of water to a boil and add malt syrup.
12. Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
13. Scoop out with a slotted spoon and place on the lined sheets.
14. Bake 20 minutes, rotating pans after 10 minutes.
15. Cool on a rack.

warm water, brown sugar, active yeast, eggs, packets stevia, whole wheat bread flour, vital wheat gluten, nutmeg, salt, blueberries, malt syrup

Taken from www.food.com/recipe/blueberry-egg-bagels-505971 (may not work)