Into my freezer I went, in search of blueberries. I found them next to the peaches, which I took as a sign that they should be included. (thaw before using.)
3 ½ cups unbleached, white flour
1 ½ Tbsp white sugar
1 pkg active dry yeast
1 ¼ cup warm water
1 ½ tsp salt
½ cup blueberries
½ cup peaches, chopped
Preheat your oven to the lowest setting so you can use the warm stovetop for raising the dough later.
In a small bowl or cup, add the warm water and dissolve the sugar. Pour in yeast and let it proof about 10 minutes. For more about working with yeast, check out and Everything Bagels and Focaccia Rolls.
In a large bowl, add the flour and mix in the salt. Stir in the yeast when it’s ready.
Toss a little flour on the counter and knead for 6-8 minutes until the dough feels very smooth and elastic.
Add in the blueberries and peach bits. The amount of liquid and juice from the fruit will make the dough soggy, so keep sprinkling flour into the dough as you mix to maintain the elastic consistency.
Coat the ball of dough with a little olive oil and place in a large bowl on top of your warm stovetop. Cover with plastic wrap and a towel. Let it rise for 1 hour until doubled in size.
Remove dough from the bowl and place it onto the counter. Preheat the oven to 425 degrees.
Divide the dough into eight pieces. I found the easiest way to get equal sized pieces is to first divide the dough in half. Then divide each half in two, so you have four pieces. Finally, divide each in half again so you end up with eight of the same size.
Shape each ball into ‘bagel form’ by using your finger to create the hole in the middle. Let them rest about 10 minutes while you get a pot of water boiling.
Boil for 45-60 seconds on each side, and transfer them to the baking sheet.
In a small bowl, whisk the egg with 1 tsp water. Brush the bagel tops and sides with the egg wash.
Bake at 425 F for 20 minutes.
You know what else is good with these? Peanut butter. I know, but it makes sense. It’s like eating peanut butter and jelly!