Currently, anyone who visits my apartment isn’t allowed to leave until she’s taken one or more blueberry bagels with her. In the last week and a half, I’ve made 44 such bagels, all of various hues and shapes — very few of which actually tasted of blueberry.
A year ago, I decided to try my hand at blueberry bagels, assuming that you could just take a plain bagel recipe and add frozen berries to the dough. As the saying goes about assuming . . . Well, perhaps my preparation for that attempt should’ve been more than a vague memory that berries in store-bought bagels were small. Feeling proud of this observation, I’d found frozen wild blueberries (which are tiny) at Trader Joe’s and mixed a cup or so of them into a plain King Arthur Baking bagel recipe. While the bagels were certainly a pretty, mottled purple, they didn’t have even a hint of blueberry flavor.
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