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Cinnamon Blueberry Bagels

4-4 1/2 cups all-purpose flour
1 T. active dry yeast
1 3/8 cups warm water
2 T. reserved blueberry Juice

2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
16 oz can blueberries in light syrup (drain well) reserve 2T. juice

6 cups water
1 tablespoon sugar
1 beaten egg

In a large mixing bowl combine 2 cups of the flour and the yeast.
Add the warm water, 2 tablespoons sugar, the salt, and cinnamon.
Beat with an electric mixer on low speed for 30 seconds, scraping
bowl constantly. Beat on high speed for 3 minutes.Add blueberries..
Using a wooden spoon, stir in as much of the remaining flour as
you can.

Turn dough out onto a lightly floured surface. Knead in enough of
the remaining flour to make a moderately stiff dough that is smooth
and elastic (6 to 8 minutes total). Cover and let rest for 10
minutes. Grease 2 baking sheets. Working quickly, divide dough
into 12 portions.

Shape each portion into a smooth ball. Cover; let rest for 5 minutes.
With a floured finger, punch a hole in the center of each ball.
Make about a 2-inch hole, keeping a uniform shape. Place the bagels
2 inches apart on the prepared baking sheets. Reshape to make sure
the holes are 2 inches in diameter. Cover and let rise for 20
minutes (start timing after the first bagel is shaped).

Broil raised bagels about 5 inches from the heat for 3-4 minutes
or till bagels look set, turning once (tops should not brown).

Meanwhile, in a 12-inch skillet or 4 1/2 quart Dutch oven bring
the 6 cups water and 1 tablespoon sugar to boiling. Reduce heat;
simmer bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain
on paper towels for a few seconds. (If left too long, bagels will
stick.) Place drained bagels 2 inches apart on prepared baking
sheets. Brush with egg. Bake in a preheated 350 oven for 20-25
minutes, or till tops are golden brown. Remove from baking sheets;
cool on a rack.


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