Put all the ingredients for the dough into a bowl. Knead for 10 minutes, working it hard. The dough should be as soft as an earlobe. It is hard work, but keep it up!!
Once kneading is done, divide the dough into 3 balls. Cover them with a damp cloth. Let rest for 10 minutes.
Using a rolling pin, roll out the dough into 15cm rounds, making sure that the thickness is even.
Start rolling the dough up. Be careful not to make it too loose or air will get in.
Roll them back and forth,or stretch them like playing with clay. The rolls should be 20cm long. Flatten one side of the ends. Make each roll into a ring by covering the other end with the flattened end.
Tightly close the seams. If they are loose, the rings will break while boiling. Let rise for 20 minutes.
While the dough is rising, get ready for kettling. In a large skillet, bring water to a boil and add the honey (or sugar). This process adds a shine to the bagel when you bake it.
Before the rising time is over, preheat the oven to 200℃ Start boiling the bagels once the oven is hot.
Boil the bagels for 30 seconds on each side. Scoop up and dry the excess water with a paper towel and put them in the oven immediately. Bake for 20 minutes at 200℃
They're done. Fresh from the oven bagels are really yummy! The cooled bagels can be brought back to the freshly baked taste by toasting in a toaster oven.
They have a lot of blueberries and are so yummy.
Story Behind this Recipe
I made this recipe because I love blueberry bagels and wanted to eat fresh ones. Since I always want to eat fresh blueberry bagels, I only make small amounts of dough.
The boiled bagels need to be baked right away, or the surfaces will be wrinkly. Get ready for this process so that after rising, the procedure goes smoothly.