Cinnamon Blueberry Bagels

Instructions

1. 1

   In a large mixing bowl combine 2 cups of the flour and the yeast.

2. 2

   Add the warm water, 2 tablespoons sugar, the salt, and cinnamon.

3. 3

   Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.Add blueberries..

4. 4

   Using a wooden spoon, stir in as much of the remaining flour as you can.

5. 5

   Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes. Grease 2 baking sheets.

6. 6

   Working quickly, divide dough into 12 portions.

7. 7

   Shape each portion into a smooth ball. Cover; let rest for 5 minutes.

8. 8

   With a floured finger, punch a hole in the center of each ball. Make about a 2−inch hole, keeping a uniform shape. Place the bagels 2 inches apart on the prepared baking sheets. Reshape to make sure the holes are 2 inches in diameter. Cover and let rise for 20 minutes (start timing after the first bagel is shaped).

9. 9

   Broil raised bagels about 5 inches from the heat for 3−4 minutes or till bagels look set, turning once (tops should not brown).

10. 10

    Meanwhile, in a 12−inch skillet or 4 1/2 quart Dutch oven bring the 6 cups water and 1 tablespoon sugar to boiling. Reduce heat; simmer bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towels for a few seconds. (If left too long, bagels will stick.) Place drained bagels 2 inches apart on prepared baking sheets.

11. 11

    Brush with egg. Bake in a preheated 350 oven for 20−25 minutes, or till tops are golden brown. Remove from baking sheets; cool on a rack.