185g (1 1/4 cups) fresh or frozen blueberries, thawed
135g (1/2 cup + 1 Tablespoon) lukewarm water (plus more as needed)
1 1/2 teaspoon active dry yeast or instant yeast
2 Tablespoons granulated sugar
440g (3 1/2 cups) bread flour, plus extra for dusting
1/2 teaspoon vanilla extract
1 teaspoon salt
POACHING
2 litres water
1 Tbsp honey or brown sugar
Instructions
Cooking the blueberries – This pre-cooking step is optional, but it intensifies the color of the bagels. If skipping it, start the recipe at step 2, and add whole blueberries (fresh or thawed) in step 3. In a small saucepan over low heat, add the blueberries. Let the berries heat up on low heat, stirring occasionally and pressing them down until they become super juicy. Don't let the liquid reduce. Take it off the heat and let it cool down.
Combine water, yeast, and sugar and stir in a large bowl or the bowl of your stand mixer fitted with a dough hook. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.
Add in the flour, salt, blueberries, and vanilla. Use a fork or switch the stand mixer to low speed to combine it into a thick dough. It should be very thick and slightly sticky. If the dough is too dry, add a tablespoon or two of water as needed.
Keep it kneading or mixing for around 10 minutes for optimal gluten development.
Form the dough into a ball once it is kneaded and strong. Place the dough ball into a large oiled bowl and cover it with plastic wrap or a damp towel. Let the dough rise in a warm place until doubled in size.
Deflate the dough and pull it from the bowl onto a lightly floured surface.
Cut the dough into eight equal pieces (a kitchen scale works well to ensure even bagels) and shape each piece into a ball. Let these dough balls rest for 5 minutes.
Use both hands’ thumb and index finger to push a hole into the center of each ball of dough, then roll the dough ball around your fingers in a circular motion to widen the hole. Aim for a large hole, as it will shrink back in size once it sits.
Place the shaped bagels on a prepared sheet pan lined with parchment paper and let them puff out a bit for around 30 minutes while the oven preheats and a pot of water is brought to a boil.
Bring a large pot of water to a boil and preheat the oven to 425°F/220 °C. Line a large baking sheet with a silicone baking mat or parchment paper. The combination of the sweetness in the bagels and the hot oven can make the bottom of the bagels quite dark. I line my pan with a silicone mat to add a layer of insulation. Using a light coloured pan can also help avoid this - or placing another baking pan underneath the one holding the bagels.
Once the water is boiling, stir in honey or brown sugar.
Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.
Let them poach in the water for 1 minute total, flipping them after 30 seconds. Remove the bagels from the water using a slotted spoon. Drain the boiled bagels on a wire rack and continue with the rest of the bagels.
Place the bagels on the lined baking sheet.
Bake them in the oven for around 20 minutes or until golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
Remove the baked bagels from the tray and let them cool on a cooling rack for 30 minutes before slicing and serving.
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
Course Pizza
Cuisine Italian
Keyword Pizza Dough, Vegan
Prep Time 10minutesminutes
Cook Time 7minutesminutes
Rising Time 2hourshours
Total Time 2hourshours17minutesminutes
Servings 6pizza pies
Calories 410kcal
Author CiaoFlorentina.com
Ingredients
5cupsall purpose (or 00 flour )+ some for dusting
1.5tspinstant dry yeast(or active dry yeast)
1.5tspsea salt
2.25cupsCOLD water
1tbsextra virgin olive oil
Favorite Toppings
Caramelized onions
Arrabiata Sauce
Heirloom Tomatoes
Fresh Basil
Green Onions
Smoked Mozzarella Cheese
Sauteed Mushrooms
Ricotta Meatballs
Roasted Peppers
Instructions
Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature).
In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.
Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.
After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).
1 tbs extra virgin olive oil
Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
Arrabiata Sauce
Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
By Hand Method
Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.
Notes
Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.
2(100g (weighed out of shell))eggsat room temperature, separated
3tablespoons(42g)virgin coconut oilmelted and cooled (or a neutral liquid oil, like vegetable or canola)
1cup(227g)plain whole milk yogurtat room temperature
¾cup(6fluid ounces)milkat room temperature
Instructions
Preheat and prepare your waffle iron according to the manufacturer’s directions.
In a large bowl, place the flour blend, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well.
In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form.
Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy.
Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be smooth and thickly pourable.
Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.
Pour or scoop about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer.
Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron.
Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.
If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes.
Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed similarly before serving.
