Raspberries and Cream Bagels

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Imagine a raspberry muffin and a bagel had a baby - yum, right? That’s exactly what you get with this sweet raspberries and cream bagel.

Prep Time43

Cook Time15

Rise Time20

Course: Breakfast

Cuisine: American

Keyword: homemade bagels, raspberries and cream bagels

Servings: bagels

Author: Karli Bitner

Ingredients

2 cups warm water (105°F -113°F)
1 1/2 tbsp dry active yeast
1 tbsp brown sugar, packed
4 1/2 - 5 cups bread flour
7 oz box Jiffy Raspberry Muffin Mix
2 tsp salt
1/2 cup chopped white chocolate chips

Instructions

In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, the 7 oz box of raspberry muffin mix, salt, chopped white chocolate chips.
Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
After kneading, let the dough rest for 5 minutes.
Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
Set the oven to 425°F after the bagels have risen for 20 minutes.
In a large pot, bring about 4 inches of water to a rolling boil.
Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
Repeat with remaining bagels.
Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
Store the bagels in a zip-top bag at room temperature for up to 3 days.

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