Blueberry Bagel

in size.
Shaping the Bagels
To shape the bagels first divide the ball of dough into twelve equalsized pieces. If you have a baking scale each piece would weigh about 3 ounces. Work each piece of dough on a clean work surface with your hand cupping the dough.
Boiling and Baking the Bagels
Before you can bake the bagels they need to be boiled in water. While the water is coming to a boil line a baking sheet with parchment paper and sprinkle the paper with cornmeal. Once at a rapid boil reduce the heat a little bit but still keep the water boiling. Place 34 bagels at a time in the boiling water or as many that will fit without overlapping.
Boil for 12 minutes per side. Then with the end of a spoon or pair of tongs or anything you can put through the hole remove the bagels and place them on the cornmeal layered baking sheet. Repeat for all bagels.
Whisk together the egg white and water for the egg wash. Brush the egg wash over the boiled bagels and bake for 1520 minutes or until the bagels begin to brown. Let them cool on the baking sheet before enjoying them with your favorite cream cheese spread or other toppings.
How to Store Bagels
Its best to eat up your fresh bagels as soon as possible since they do dry out and harden in just a few days. Store any extra bagels in plastic bags at room temperature not in the refrigerator which actually makes the bagels dry out faster. Make sure they have cooled down before storing them. If you are not planning to eat the bagels in a couple of days freeze them.
To freeze the bagels let them cool completely but then get them into the freezer as soon as possible after that. Slice each bagel before putting them into a zipped freezersafe plastic bag. Label and date the bags they will last up to 3 months in the freezer. The best part is that you do not need to let them thaw before popping them in the toaster. You can also heat them in the oven for about 10 minutes at 350F.
Ingredients
Bagel Dough
1 ¼ cups 296g warm water1 tablespoon instant yeast5 cups bread flour3 tablespoons granulated sugar1 teaspoon kosher salt2 tablespoons vegetable oil1 cup fresh blueberries1 cup dried blueberries
Ingredients for Boiling and Baking
4 quarts water2 tablespoons yellow cornmeal
Egg Wash
1 egg white1 tablespoon