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Blueberry and Purple Sweet Potato Marbled Bagels: A Superb Homemade Treat

Blueberry and Purple Sweet Potato Marbled Bagels: A Superb Homemade Treat

Indulge in the unique charm and delicious taste of these Blueberry Marble Bagels, infused with the natural sweetness of blueberries and the vibrant hue of purple sweet potato. Each bagel combines the chewy, satisfying texture you love with a visually captivating marble effect. Perfect for breakfast or a snack, these bagels are not only tasty but also a feast for the eyes, making them a special addition to any meal.

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Why you'll love it: These homemade bagels rise above the ordinary with their subtle sweetness from honey and dried blueberries, and their alluring color from purple sweet potato. The marbling technique is simple but effective, ensuring that no two bagels are the same, while the boiling step before baking ensures the classic chewy texture of authentic bagels. Whether you're a baking enthusiast or a novice, this recipe provides an enjoyable experience with deliciously rewarding results.

Perfect opportunity: These marbled bagels are perfect for weekend brunches, special occasions, or as a delicious change to your breakfast routine. They're also perfect for impressing guests or taking to a potluck. For a complete brunch, serve them with a variety of cream cheeses, fresh fruit, and charcuterie.

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Decorating tips: replaces the word nice with empty enhance their visual appeal, you can sprinkle the bagels with coarse sugar or dried blueberries before baking. Serving them sliced, grilled and topped with cream cheese mixed with a touch of honey and lemon zest can also enhance their presentation and taste.

Ingredients:

  • 400 g bread flour
  • 235g of water
  • 8 g of salt
  • 20g of honey
  • 20g caster sugar
  • 5g instant yeast
  • 50 g dried blueberries, soaked and drained
  • 4g purple sweet potato powder, mixed with water to form a paste

Instructions:

  1. Prepare the dough:
    • In a bowl, mix the flour, water, salt, honey, granulated sugar and yeast. Knead until smooth.
    • Gently fold in the purple sweet potato paste to create a marbled effect. Be careful not to overmix to preserve the marbling. Cover and let the dough rise for 1 to 2 hours or until it almost doubles in volume.
  2. Shape the bagels:
    • Divide the dough into six equal parts. Roll each part into a ball, cover and let rest for 15 minutes.
    • Shape each ball into a bagel, making sure the ends are sealed well.
  3. Second check:
    • Place each shaped bagel on a sheet of parchment paper. Cover and let rise for 30 minutes to an hour until puffy, but not necessarily doubled in size.
  4. Boil the bagels:
    • Preheat your oven to 220°C (425°F). Bring a large pot of water to a gentle boil and add a spoonful of barley malt syrup and a teaspoon of baking soda.
    • Boil each bagel for 30 seconds on each side, then transfer to a baking sheet.
  5. Cook:
    • Bake the bagels in the preheated oven for 20 to 25 minutes or until golden brown.

Serving suggestion: Enjoy these blueberry marbled bagels freshly baked or toasted, accompanied by spreads and toppings of your choice. They pair wonderfully with a little cream cheese or butter for a simple but satisfying treat.

These Blueberry and Purple Sweet Potato Marble Bagels not only provide a delicious eating experience, but also add a pop of color and creativity to your culinary creations.

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