Blueberry Cream Cheese Bagels

Put the cream cheese and blueberry jam into the main bowl of the all-in-one machine fitted with the mixing blade.

Set to 45 seconds / 35b0C / speed 2 to soften and mix until smooth.

Transfer to a piping bag and chill for later use.

Combine all the dough ingredients and place them in the main bowl of the Hauswirt HK53 kitchen all-in-one machine.

Set to speed 2 / 6 minutes to knead the dough.

Pause at about 2 minutes 30 seconds to check the dough, then add the butter.

Continue kneading until the dough has good elasticity and extensibility.

Take out the dough, shape it into a ball, cover with plastic wrap, and let it rest for 10 minutes.

Weigh and divide the dough into 6 equal portions.

Shape each portion into a ball, cover with plastic wrap, and let rest for another 10 minutes.

Roll each relaxed dough ball into an oval.

Flip the dough over and place it horizontally on the work surface, parallel to your body. Pipe in the blueberry cream cheese filling. Leave a small section at the right end without filling.

Roll up the dough from top to bottom and pinch the seam tightly to seal.

Using both palms, gently roll the log to lengthen it to about 20 cm. While rolling, make the left end slightly thinner, and flatten the right end with your palm, then roll it out thin with a rolling pin.

Join the two ends to form a ring. Wrap the rolled-out right end around the thinner left end.

Pinch the rolled-out part little by little to seal it well and tidy up the shape.

Shape all the bagels in turn and place them on pre-cut parchment squares (this makes it easier to move them when boiling). Arrange on a baking tray.

Cover with a proofing cloth and let rise in a warm place for 20-25 minutes.

Near the end of proofing, start cooking the sugar water and preheat the oven to 200b0C. Add 30 g sugar to 1000 g water and heat until it is close to boiling, about 90b0C. Turn to low heat and add the shaped bagels. Boil one side for 30 seconds, then flip with a slotted spoon.

Boil the second side for another 30 seconds, then remove from the pot.

Drain well and place back on the baking tray.

Place in the preheated Hauswirt C76 oven, on the lower-middle rack. Bake with top and bottom heat at 200b0C for 20 minutes.

Remove from the oven.

Once cooled, any bagels you can’t finish the same day can be frozen for storage. Before eating, let them thaw at room temperature, then spray lightly with water and reheat in the oven to restore the texture.