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1
Line a baking tray with baking paper, and sprinkle it generously with semolina or polenta.
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2
Place dry ingredients, oil and water in a large mixing bowl.
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3
Using your hands, combine to form a very firm dough mass.
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4
Dont be tempted to add any extra water at this stage, or the bagels will lose their shape while they are being boiled.
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5
Tip dough out onto a lightly floured surface.
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6
Knead for 1015 minutes, resting for 30 seconds every 23 minutes, until dough is smooth and elastic.
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7
Add blueberries and cranberries and continue to very gently knead until they are incorporated into the dough.
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8
Take your time, making sure the dough remains very firm.
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9
Dont worry if the berries begin to break up this will give a marbled effect through the dough.
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10
Immediately cut dough into 10 strips, approximately 90g each.
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11
Roll each dough strip to a 15cm-long rope.
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12
Wrap a strip around your four fingers, with the two ends meeting together underneath.
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13
Applying pressure on the work surface, roll to seal the ends, forming a distinctive ring shape.
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14
Place bagel rings 2cm apart on prepared baking tray, cover loosely with plastic wrap and put in the refrigerator overnight (1216 hours).
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15
The next day, remove bagels from refrigerator and leave to stand at room temperature for 3045 minutes.
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16
Line a baking tray with non-stick baking paper.
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17
Preheat your oven to 220C.
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18
Fill a large saucepan with water, add the honey and bring to the boil over a high heat.
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19
With water at full boil, place two or three bagels into the saucepan and blanch for 30 seconds on each side, a total of 1 minute.
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20
Using a slotted spoon, gently remove bagels from the boiling water, making sure all the water has drained off.
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21
Place bagels semolina-side down onto the lined baking tray, leaving a 2cm space between each bagel.
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22
Bake in preheated 220C oven for 2025 minutes or until shiny golden brown.
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23
Remove from oven and leave to cool completely.
