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1
In a bowl, mix the yeast, sugar, and warm water.
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2
Let sit for 5 minutes or until bubbly.
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3
Put the extract in a bowl with your berries.
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4
Set aside for later.
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5
Mix salt in with the 4 to 5 cups of the flour, and:
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6
With a strong spoon, mix in.
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7
When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed.
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8
Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth.
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9
Let rise until double in size (1 1/2 to 2 hours or so).
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10
Punch down dough and divide into 12 balls.
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11
I placed a spoonful of berries in the center of each ball, folded it closed and pinched it.
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12
Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out.
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13
After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes.
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14
While the bagels are rising, bring to a boil 12 cups of water and one TLB.
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15
of sugar.
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16
Boil bagels in batches.
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17
Boil on each side for a total of 5 minutes (they will look funny and bumpy).
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18
Take bagels out with slotted spoon and place on paper towel.
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19
Sprinkle cornmeal on the same parchment paper and arrange bagels.
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20
Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point).
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21
Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.
