Blueberry Bagels No Sugar and No Oils (Regular & Whole Wheat)

It's good-looking, delicious and healthy, and after it's cool, there are good-looking diamond patterns: ice water in summer, and room temperature in winter.

Ingredients

Highglutenflour(protein13.7) 260 g

Frozenblueberries 100 g

Icewater 65 g

Salt 2 g

Dryyeast 3 g

Sugarforboilingbagel

Sugar 50 g

Water 1000 g

Wholewheatflourversion

Highglutenflour 200 g

Wholewheatflour 50 g

Salt 2 g

Yeast 3 g

Frozenblueberries 100 g

Icewater 75 g

Cooking Instructions

After the blueberries are frozen, take them out and crush them
Pour the blueberries, salt, yeast, and ice water into the high-gluten flour in turn, knead until the thick film expands, and divide into four (I took one and rolled it out).
Roll it out into an oval or square, fold it three times or roll it up and relax for 3 minutes, rub it long after relaxing, flatten one end and roll it up with a rolling pin to roll it up and pinch it tightly, cover it with plastic wrap and warm it moist and ferment for 30 minutes.
Preheat the oven to 200 degrees, boil 1000g of water, 50g of sugar, boil the sugar, put in the front and back of the fermented bagel and cook for 25-30 seconds, remove and drain, put it on oily paper, put it on a baking tray or send it to a slate.
Preheat the oven at 200 degrees for more than 5 minutes and bake for 20-22 minutes after serving.

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