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- Combine the yeast, flour, oat flour, salt, one tablespoon of brown sugar and 350ml of warm water in the bowl of your stand mixer. Using the dough hook attachment on low speed, knead until the dough is smooth. This should take about seven minutes.
- Add the blueberries and knead for five more minutes. The dough should be stiff and smack the sides of the bowl.
- Grease a large bowl with oil and add the dough. Roll the dough around in the bowl to coat it in oil. Loosely cover with cling film and let the dough sit in a warm place for about one hour or until roughly double in size.
- Gently deflate the dough by poking it with a skewer or knife. Turn it out onto a board. Divide the dough into eight equal portions. Roll each piece into a ball and loosely cover with cling film. Allow to prove for 30 minutes.
- In a wide, shallow pan, combine the rest of the water with the sugars. Bring to a boil then reduce to a simmer. Preheat oven to 220°C/200°C fan/gas mark 8.
- To shape the bagels, poke a hole in the middle of each dough ball with your fingertip. Twirl the dough around your index finger until the hole stretches to about two inches. Place the newly formed bagel on a lined tray and repeat with the remaining dough balls.
- Drop the bagels, 3-4 at a time, into the simmering water. Simmer the bagels for two minutes and flip over to simmer for another minute. Remove the bagels from the water bath with a large, slotted spoon and let cool for a few minutes on a parchment-lined baking sheet.
- Brush the bagels with egg wash and bake for 20-25 minutes, or until your bagels are golden brown. Remove from the oven and allow to cool on a wire rack.
Test Kitchen Tip: To make your own oat flour, simply pulse rolled oats in a food processor until milled.
Per serving 275kcals, 3.8g fat (0.8g saturated), 51.9g carbs (6.2g sugars), 7.5g protein, 3.1g fibre, 0.591g sodium