Blueberry and cranberry bagels recipe

• 500 g (17.6oz) strong bread flour
• 10 g (0.4oz) salt
• 15 g (0.5oz) soft brown sugar
• 5 g (0.2oz) instant dry yeast
• 15 g (0.5oz) olive oil
• 300 ml (10.6fl oz) chilled water
• 75 g (2.6oz) dried blueberries
• 75 g (2.6oz) dried cranberries
• 200 g (7.1oz) coarse semolina or polenta, to sprinkle on baking tray
• 2 tbsp liquid honey, to add to boiling water

1. Line a baking tray with baking paper, and sprinkle it generously with semolina or polenta.
2. Place dry ingredients, oil and water in a large mixing bowl.
3. Using your hands, combine to form a very firm dough mass.
4. Dont be tempted to add any extra water at this stage, or the bagels will lose their shape while they are being boiled.
5. Tip dough out onto a lightly floured surface.
6. Knead for 1015 minutes, resting for 30 seconds every 23 minutes, until dough is smooth and elastic.
7. Add blueberries and cranberries and continue to very gently knead until they are incorporated into the dough.
8. Take your time, making sure the dough remains very firm.
9. Dont worry if the berries begin to break up this will give a marbled effect through the dough.
10. Immediately cut dough into 10 strips, approximately 90g each.
11. Roll each dough strip to a 15cm-long rope.
12. Wrap a strip around your four fingers, with the two ends meeting together underneath.
13. Applying pressure on the work surface, roll to seal the ends, forming a distinctive ring shape.
14. Place bagel rings 2cm apart on prepared baking tray, cover loosely with plastic wrap and put in the refrigerator overnight (1216 hours).
15. The next day, remove bagels from refrigerator and leave to stand at room temperature for 3045 minutes.
16. Line a baking tray with non-stick baking paper.
17. Preheat your oven to 220C.
18. Fill a large saucepan with water, add the honey and bring to the boil over a high heat.
19. With water at full boil, place two or three bagels into the saucepan and blanch for 30 seconds on each side, a total of 1 minute.
20. Using a slotted spoon, gently remove bagels from the boiling water, making sure all the water has drained off.
21. Place bagels semolina-side down onto the lined baking tray, leaving a 2cm space between each bagel.
22. Bake in preheated 220C oven for 2025 minutes or until shiny golden brown.
23. Remove from oven and leave to cool completely.

salt, brown sugar, olive oil, water, blueberries, cranberries, coarse semolina, honey

Taken from www.lovefood.com/guide/recipes/44356/blueberry-and-cranberry-bagels-recipe (may not work)