Blueberry Bagel with Cream Cheese

A classic favourite! Indulge in the perfect combination of chewy, dense bagel and tart-sweet blueberries. This beloved classic features a golden-brown bagel infused with blueberries, topped with a generous spread of smooth, creamy cream cheese and fresh blueberries.

INGREDIENTS

Bagel DoughQuantity
Bread flour450g
Cake flour135g
Granulated sugar25g
Frozen blueberries55g
Ice-cold water (0-2 °C) 320g
Saf-instant® Gold Instant Yeast4g
Fine salt9g
Magimix® Green3g
Unsalted butter32g
Blueberry flavoring (optional)3g
Blueberry flavoring with color (optional)1g
Bagel Boiling WaterQuantity
Water1800-1850g
Honey15g
Egg GlazeQuantity
Egg (1 egg)50-52g
Fine salt1g
Icing sugar30g
Water230g
Cream Cheese FillingQuantity
Cream cheese (Anchor)480g
Whipping cream (Anchor)192g
Icing sugar, sifted24g
Plain yogurt48g
Lemon juice (approx. 1¼ tsp)1.2tsp
DecorationQuantity
Blueberry filling480g
Fresh blueberries48-60 berries
Rosemary or thyme leaves, one sprig per bagel12–15 small sprigs

FEATURED PRODUCT

Saf-instant® Gold

Bagel Method

  1. Combine both flours, the sugar, the Saf-instant® Gold yeast and the Magimix® Green Bread Improver. Mix on low speed for 1 minute.
  2. Add the salt and the ice-cold water and mix for 2 minutes. Add the frozen blueberries and mix for another 2 minutes.
  3. Add the butter and knead for another 8 minutes. The dough temperature after mixing should not exceed 25 °C. Cover with plastic and rest for 30 minutes.
  4. Divide the dough into 12 pieces of 85-88 g. Pre-shape each into an oval and rest for 15 minutes so they are easier to shape. Using a rolling pin, roll each piece out to 10-12 cm wide, then roll it up and roll it into a log 22-25 cm long. (For a filled bagel, lay about 10-12 g of filling in small pieces along the dough, leaving 1 inch free at each end.)
  5. Flatten one end of the log, pressing it out about 4-5 cm. Roll the other end into a pointed
    tail. Bring the two ends together to form a ring (donut shape) and seal the seam completely.

Process

  1. Place each bagel on a prepared 12 × 12 cm square of parchment paper.
  2. Proof before boiling at 28-30 °C and 75-80% relative humidity for 40-45 minutes, until the dough has grown to 1.6-1.8 times its original size.
  3. Bring the boiling water to a gentle simmer, holding it at 90-95 °C while boiling.
  4. Boil the bagels for 20-30 seconds on each side, then place them on a rack to drain.
  5. Bake with top heat 200-210 °C and bottom heat 190-200 °C for 18-20 minutes.
  6. Spray with Egg Glaze immediately while the bagels are still hot. Let them cool completely before decorating.

Egg Glaze Method

  1. Whisk the egg, salt and icing sugar together by hand until well combined and dissolved.
  2. Add half of the water and stir until smooth, then add the remaining water, mix, and strain.
  3. Pour into a spray bottle (one able to spray egg wash) and keep refrigerated. *Use within 24 hours.

Filling & Assembly Method

  1. Prepare the cream cheese: Leave the cream cheese at room temperature until soft, about
    20-22 °C.
  2. Make Mixture A:
    • Beat the cream cheese with the sifted icing sugar using the paddle attachment: 2
      minutes on low speed, 3 minutes on the highest speed, then another 3 minutes.
    • With the paddle, add the yogurt a little at a time, then beat on medium speed for 1
      minute. Set aside as “Mixture A”.
  3. Whip the cream and combine:
    • Whip well-chilled whipping cream (2-6 °C) until fluffy. Add the whipped cream to Mixture
      A and mix with the paddle on medium speed for 10-15 seconds.
    • Scrape down the bowl so everything is evenly combined. If any streaks remain, mix for
      about 10 more seconds.
  4. Assembly and decoration:
    • Fill a piping bag fitted with a round R16L tip with the cream cheese filling.
    • Pipe 48-50 g of cream cheese filling onto each bagel that has been sliced in half.
    • Spread 35-40 g of blueberry filling over it, pipe 5 g of cream cheese on top for
      decoration, then garnish with blueberries and a rosemary sprig.