TJean Recipe
Blueberry Bagels
Medium 2 hours Staples Air fry Breakfast Vegetarian Homemade Bread
About this recipe
Soft and chewy blueberry bagels with a naturally purple crumb, served with a rich blueberry cream cheese filling for a fruity and creamy finish.
Ingredients
250 g blueberries
40 g granulated sugar
10 g lemon juice
Cream cheese
300 g flour
15 g granulated sugar
3 g salt
7 g butter
Frozen blueberries, microwaved to release the juice
65 g lukewarm water
3 g yeast
Water, for boiling
Granulated sugar, for boiling
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Blueberry mixture | LumiBake S1 18L | Air Fry | 175°C | 15 min |
| Blueberry mixture | LumiBake S1 18L | Air Fry | 200°C | 20 min |
| Bagel proofing | LumiBake S1 18L | Yogurt (Ferment) | 30°C | 30 min |
| Bagels | LumiBake S1 18L | Air Fry | 175°C | 15 min |
| Bagels | LumiBake S1 18L | Air Fry | 200°C | 20 min |
01 Place 250 g of blueberries in a heat-resistant baking dish.
02 Add 40 g of granulated sugar and 10 g of lemon juice. Mix well.
03 Place the dish in the LumiBake S1 18L. Select Air Fry mode and cook at 175°C for 15 minutes.
04 Increase the temperature to 200°C and continue cooking for another 20 minutes, until the blueberries become thick and jam-like.
05 Allow the cooked blueberry mixture to cool slightly.
06 Combine the blueberry mixture with the cream cheese and stir until smooth and evenly purple. Set the filling aside.
07 Place 300 g of flour in a large mixing bowl.
08 Add 15 g of granulated sugar, 3 g of salt and 7 g of butter.
09 Microwave the frozen blueberries until they soften and release their juice. Add the blueberry mixture to the flour.
10 Combine 65 g of lukewarm water with 3 g of yeast, then pour it into the flour mixture.
11 Mix and knead until a smooth, evenly coloured purple dough forms.
12 Cover the dough and allow it to ferment for 30 minutes.
13 Divide the dough into equal portions and shape each portion into a smooth ball.
14 Roll each dough portion into an oval, then roll it tightly into a long cylinder.
15 Join the two ends of each cylinder and press firmly to form a bagel ring.
16 Arrange the shaped bagels on a baking tray.
17 Place the tray in the LumiBake S1 18L. Select Yogurt (Ferment) mode and proof at 30°C for 30 minutes.
18 Bring a pot of lightly sweetened water to a gentle boil.
19 Place each bagel in the simmering sugar water and briefly boil both sides. Remove and drain well.
20 Return the boiled bagels to the baking tray.
21 Select Air Fry mode and cook at 175°C for 15 minutes.
22 Increase the temperature to 200°C and continue cooking for another 20 minutes, until the surfaces are browned.
23 Remove the bagels and allow them to cool.
24 Slice each bagel horizontally and spread the blueberry cream cheese filling generously over the bottom half.
25 Place the top half back on and serve.