1. First mix warm water with blueberry jam.
2. Add high-gluten flour 300G salt 4G sugar 20G baking powder 3G and knead it into a smooth dough, then add dried blueberries.
3. Knead again evenly. Let it stand for 30 minutes for the first fermentation.
4. After the first fermentation is completed, divide into 6 equal parts, knead and leave for 15 minutes.
5. Take a portion of the dough, press it into a circle, and fold it in three as shown.
6. Folding again will combine and pinch tightly.
7. Knead it into a strip with a length of 20cm. Roll one end flat.
8. The head and tail are combined and pinched tightly. After all the 6 are done, place them at 35 degrees for 30 minutes for the final fermentation.
9. After the final fermentation is complete, prepare a pot of water, add 20G sugar, boil to the temperature before boiling, put the bagels in one side and cook for 30 seconds, and cook for a total of 1 minute on both sides.
10. Preheat the oven 200 degrees in advance, put the cooked bagels in. Bake for 20 minutes. The delicious blueberry bagels are out of the oven!
