Recipe Details

Ingredients

1. 2 tbsp honey, plus extra to serve
2. 7g sachet dried yeast
3. 2 tsp salt
4. 1 cup warm water
5. 500g bread and pizza plain flour, plus extra to dust
6. 125g fresh blueberries, plus extra to serve
7. Canola oil spray
8. 1/3 cup caster sugar
9. 1 tbsp bicarbonate of soda
10. 1 egg yolk
11. 1 tbsp milk
12. 375g cream cheese, softened
13. 60g blueberries
14. 1 tsp vanilla extract
15. 60g raspberries

Description

• Step 1

  Combine honey, yeast, half the salt and warm water in a large jug. Combine flour and blueberries in a large bowl. Make a well in the centre. Pour honey mixture into well. Using hand, combine ingredients until mixture forms a dough. Using an electric mixer with a dough attachment, knead for 5 minutes or until dough is smooth and elastic. Place in an oiled bowl. Cover with plastic wrap. Place in a warm place for 1 hour 30 minutes or until dough has doubled in size.

• Step 2

  Punch down dough. Divide dough into 12 pieces. Roll each portion into a ball. Push a lightly floured finger through the middle of the ball to create a hole. Gently flatten the ball slightly. Place on prepared tray. Set aside for 10 minutes to rise slightly.

• Step 3

  Preheat oven to 200C/180C fan-forced. Combine 2.5 litres water and half the sugar in a large saucepan over high heat. Bring to the boil. Reduce heat to medium; bring to a simmer. Line a large baking tray with baking paper. Spray paper with oil.

• Step 4

  Stir bicarbonate of soda and remaining salt into simmering water. Add 4 of the bagels to the simmering water. Cook for 2 minutes. Using a slotted spoon, turn and cook for a further 2 minutes. Using a slotted spoon, transfer to prepared tray. Repeat in 2 more batches with remaining bagels.

• Step 5

  Whisk egg yolk and milk in a small bowl. Brush egg mixture over bagels. Bake in oven for 15 to 20 minutes or until golden and cooked through. Transfer to a wire rack to cool.

• Step 6

  Meanwhile, combine cream cheese and remaining sugar in a medium bowl. Divide cream cheese into three portions. Place blueberries in a small saucepan with 1 tablespoon water. Simmer over medium heat for 5 minutes or until blueberries have softened. Push through a fine sieve to extract as much juice as possible. Refrigerate until cool. Add vanilla extract to one portion of cream cheese. Stir to combine. Crush raspberries in a separate small bowl, then push through a fine sieve over another portion of cream cheese. Stir to combine. Discard raspberry seeds. Add cooled blueberry mixture to remaining portion of cream cheese. Stir to combine.

• Step 7

  Split bagels in half. Place one cream cheese portion into a piping bag fitted with a 1cm fluted nozzle. Pipe cream cheese onto four bagel bases. Top with bagel tops. Repeat with remaining cream cheese portions and remaining bagels.

• Step 8

  Serve with bagels with extra honey syrup and extra blueberries.