Prep
1 HRBake
30-40 minsServes
8 to 10Difficulty
Medium
About
A scrumptious cinnamon cream cheese and blueberry bagel, perfect for lunch time or an afternoon snack.
If you have a free- standing mixer, place the flour, yeast, and cinnamon in the bowl and mix through then add the mixed fruit. Add the golden syrup to 325mls of warm water, pour into the bowl and allow this to knead for 5 minutes in the mixer or by hand until smooth and elastic.
Cover the bowl with cling film and leave to rise in a warm place for approximately an hour or until the dough has doubled in size.
Divide the dough into 10 pieces, shaping each piece into a slightly flattened ball. Working with each ball make a hole in the middle of each one with your index finger. Make the hole larger to replicate what a bagel would look like. Repeat with all the pieces.
Place on two baking trays lined with parchment that have been oiled slightly.
Cover with greased cling film and leave to rise again for a further 20/30 minutes.
Preheat the Oven to 200c Fan, Gas Mark 7.
Bring a large pan of boiling water to the boil, then simmer and add the bicarbonate of soda, whisking in until it subsides.
Gently lower two bagels into the pan of boiling water and steam for 2 minutes turning half way through
Once all of the batch have been steamed, transfer onto two baking trays lined with parchment and bake in the oven for 20 minutes or until a dark golden brown.
Transfer to a cooling rack and once cool, slice, toast and serve with cream cheese and blueberries and drizzle with some golden syrup.
Ingredients – 8 items
1
Flour
Active dry yeast
Salt
Cinnamon
Ground
Fruit
Mixed
Lyle’s Golden Syrup
Oil
To grease
Bicarbonate soda
To serve
Blueberries
Cream cheese
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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