Thanksgiving: Marshmallow Pumpkin Puffs

These cookies fluff up almost like muffin tops. The sweet icing drizzle is made simply from marshmallows and butter, making these puffs a quick and simple dessert or treat.


Ingredients


½ cup butter or margarine, softened
2 cups brown sugar
½ cup vegetable oil
2 cups pumpkin puree
2 eggs
1 tsp vanilla
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups marshmallows
2 tbsp butter (do not use margarine)


Directions


Heat oven to 350°F. In a large bowl cream together the butter and the brown sugar until it is light and fluffy. Add oil, pumpkin, eggs, and vanilla. Blend well. Add all other ingredients except the marshmallows and remaining butter to the bowl and mix until you have a dough that is sticky and soft.


Drop by tablespoons onto a prepared cookie sheet, keeping cookies at least 2 inches apart to keep them from baking together. Bake until they are springy to the touch, about 15 minutes. They should resemble muffin tops. Remove cookies from cookie sheet immediately and cool on wire racks.


Melt marshmallows and butter in a small bowl in the microwave (or in a saucepan) and mix well until you have a workable drizzle. Do not overheat marshmallows. You want them melted, but only just. Using a spoon, drizzle or plop the marshmallow icing over the cooled cookies. Let cookies rest until icing is set.


This recipe makes about 2 dozen cookies. They'll keep for up to 3 days if stored in an airtight container in a single layer.

Thanksgiving: Pumpkin Chocolate Chip Cookies

Pumpkin is a traditional Thanksgiving food, especially pumpkin pie. But there are many other way to use pumpkin. Try these soft and delicious cookies as an alternative or addition to pie. The pumpkin in the recipe gives the cookies a soft and velvety texture. They're not too sweet and they're loaded with flavor.


Ingredients


½ cup butter or margarine, softened
¼ cup brown sugar
¼ cup sugar
½ cup pumpkin puree
1 egg
1 tsp vanilla
1¼ cups all purpose flour
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp salt
1 cup milk chocolate chips


Directions


Heat oven to 375°F. In a large bowl cream together sugars and butter. Add pumpkin, egg, and vanilla. Blend well. Add all other ingredients except chocolate chips and mix until you have  a soft cookie dough. Fold in chocolate chips.


Drop dough by rounded teaspoons onto a prepared cookie sheet. Make sure the cookies are about 2 inches apart because they will spread as they bake. Bake until cookies are puffy and golden brown, about 12 minutes.


Remove cookies from tray immediately and cool on wire racks. Cookies will keep for up to a week if you store them in an airtight container.


This recipe makes about 2 dozen cookies.

Yeast Breads: Caramel Crunch Bagels

These sweet bagels are flavored with a caramel syrup that you make yourself. The crunch comes from granola cereal and chopped walnuts. Caramel crunch bagels are perfect for a Sunday morning brunch, especially with a sweet cream cheese spread.


Ingredients


½ cup powdered sugar
¼ cup butter (do no substitute margarine)
3 tbsp dark corn syrup
1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 cup water
½ cup granola cereal
½ cup walnuts, chopped
2 tbsp honey


Preparation


Before you make the bagels, you have to make the syrup that will flavor the bagels. In a small saucepan, combine powdered sugar, butter, and corn syrup. Bring to a boil, let boil for 1 minute while stirring constantly, then remove from heat. Set aside for the moment. The syrup needs to cool at least 5 minutes.


Place yeast, flour, salt, and brown sugar in a large bowl. Toss to combine. Add water and mix. Carefully add syrup, granola, and walnuts. Mix until you have a loose dough. Turn the loose dough out onto a lightly floured surface and knead for about 5 minutes, until you have a dough that is soft and elastic. Place the dough in a lightly oiled bowl and cover. Set aside to rise in a warm location until dough is doubled in size, about 1 hour.


Punch down the dough to remove the air bubbles. Shape into 12 bagels either by hand or using a bagel cutter. Place shaped bagels on a prepared baking sheet. Cover and set aside for 10 to 15 minutes.


Heat oven to 375°F. Fill a small saucepan with water and add honey. Bring to a boil. One at a time, boil bagels for 30 seconds to 2 minutes. The longer you boil them the chewier they'll be. Place boiled bagels back on the baking sheet.


Bake for 22 minutes, until bagels are browned. Remove immediately from baking sheet and cool on wire racks.


These bagels will keep for up to 4 days if stored in an airtight container.

Thanksgiving: Candy Apple Slices

Candy apples are typically for Halloween, but a smaller version can work for Thanksgiving too. These slices on a stick are a quick treat that will be loved by children and adults alike. The chocolate does take a while to set, so be prepared to let them sit overnight.


You can use any apples you like. I like granny smith, but use something sweeter if you don't like the tartness of the granny smith apple.


Ingredients


1 cup milk chocolate chips
1 tbsp butter
2 large apples
caramel sundae topping
crushed pretzels
M&Ms


Preparation


For this recipe, you'll either need a double boiler or a chocolate melter to melt your chocolate. If you don't have either of these, you can create your own double boiler at home. Bring a saucepan of water to simmer. Set a glass bowl over the saucepan, but make sure the bowl doesn't touch the water. This is your double boiler.


Melt the chocolate and the butter together in the boiler or melter. Stir until smooth. While you're waiting for the chocolate to melt, slice the apples. Your goal is to remove the core and cut the apple into wedges. You can do this with a knife, but I prefer an apple slicer. It slices and removes the core all at once. But as long as the apples end up in wedges, that's all that matters.


Press a wooden skewer into the apple slices. Line a large tray with wax paper and set near the double boiler. Drizzle the apples with caramel sauce; the chocolate will stick to the apples better this way. Dip the apple slices into the melted chocolate. Use a spoon to fully cover the apple if you can't fully submerge it in the chocolate. Place the apple slices on the wax paper.


Sprinkle apple slices with crushed pretzels and M&Ms. You can add other toppings, if you like. Try sprinkles or even a drizzle of white chocolate for a little variety.


Place apple slices in the refrigerator to set. Ideally, you'll let them sit overnight, but you can serve them as soon as the chocolate is fully set. This will take about 2 hours in the refrigerator.


Store finished slices in the refrigerator for up to 4 days. They'll likely not last that long, especially if you have kids around.

Specialty Cookies: Butter Tart Cookies

These cookies take a little extra effort, but they're definitely worth it. They are rich and buttery with a sweet filling that tastes just like a butter tart. Despite being more work than a regular cookie, they are infinitely easier than an actual butter tart, so try serving these at your next gathering instead.


Ingredients


For the Cookie
½ cup butter or margarine, softened
¼ cup sugar
¼ cup dark corn syrup
1 egg yolk
1¼ cup all purpose flour


For the Filling
¼ cup pecans or walnuts, chopped
¼ cup powdered sugar
⅛ cup butter (do no substitute margarine)
1½ tbsp dark corn syrup
1 egg white, slightly beaten


Preparation


Start by making your cookie dough. Cream butter and sugar together in a large bowl until light and fluffy. Add corn syrup and egg yolk and blend well. Stir in flour and mix until all flour has been fully incorporated. Cover dough and place in the refrigerator.


Now make the filling. Toast the pecans by heating the oven to 350°F. Spread the pecans in a single layer on an ungreased cookie sheet. Bake for 5 minutes, until nuts are slightly browned. Watch the nuts closely. They can burn easily You want them just slightly browned, not dark. Allow nuts to cool for 5 minutes.


In a small saucepan, combine powdered sugar, butter, and corn syrup. Bring to a boil, then remove immediately from the heat. Stir in toasted pecans. Set aside.


Heat oven to 375°F. Remove dough from fridge and shape into 1-inch balls. Place these on a prepared cookie sheet. They should be about 2 inches apart. Bake for 5 minutes, then remove from the oven and brush lightly with egg white. Using the handle of a small spoon, carefully make a deep indentation of each cookie. Fill this indentation with the filling.


When all cookies are filled, return them to the oven and bake for an additional 9 minutes, until lightly browned around the edges. Cool for 2 minutes on the cookie sheet, then cool completely on wire racks.

This recipe makes about 2 dozen cookies. They can be stored in an airtight container for up to 4 days.

Drop Cookies: Chocolate Pixies

These delicious cookies are mostly melted chocolate and eggs. This makes them light and even a little custard-like. When melting the chocolate, use low heat and stir constantly. If you're not careful, the chocolate will scorch.


Ingredients


¼ cup butter (do not use margarine)
½ cup chocolate chips
2 cups all purpose flour
2 cups sugar
½ cup walnuts or pecans, finely chopped
2 tsp baking powder
½ tsp salt
4 eggs
powdered sugar


Preparation


Melt the chocolate chips and butter in a small saucepan over low heat, stirring almost constantly. Stir until smooth, then remove from heat. Place flour and sugar in a large bowl. Toss to combine. Add walnuts, baking powder, and salt. Mix well. Add the eggs and blend until all ingredients are incorporated.


Pour the melted chocolate into the egg mixture. Mix with a wooden spoon until the chocolate is completely incorporated. You should have a slightly wet dough. Cover with plastic wrap and refrigerate for at least an hour for easier handling.


Heat oven to 300°F. Shape dough into 1-inch balls. Roll each ball in the powdered sugar, covering the dough completely. Place on prepared cookie sheet at least 2 inches apart. Bake for 18 minutes, until cookies are set. Remove from cookie sheet immediately and cool on wire racks.


This recipe will give you about 3 dozen cookies. They'll keep for up to a week if stored in an airtight container.

Yeast Bread: Cinnamon Raisin Bagels

Cinnamon raisin bagels are a classic, and with good reason. They're delicious and hearty and make a great breakfast. Throw one in your bag for a snack at work, or enjoy one as a late night snack.


If you really enjoy cinnamon, you can increase the cinnamon in this recipe to as much as 1 tbsp. But don't add more than that or the cinnamon will be overwhelming. You can also reduce to raisins to as little as ½ cup, if you desire.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 cup water
1 tsp cinnamon
1 cup raisins
2 tbsp honey


Preparation


Place all ingredients except honey and raisins in a large bowl and mix until you have a loose dough. Turn the loose dough out onto a lightly floured surface and add raisins. Knead until dough becomes smooth and elastic. This should take about 5 minutes.


Lightly oil a nonmetal bowl and place the dough inside. Cover with a damp towel and place in a warm location to rise until doubled in size. This will take about an hour, but may take a little longer depending on the heat and humidity.


Punch down the dough to remove all air bubbles. Shape into 12 bagels, either by hand or with a bagel cutter. Place shaped bagels on a prepared baking sheet. Cover and set aside for 10 to 15 minutes.


Heat oven to 375°F. Fill a small pot with water. Add honey and bring to a boil. Boil bagels, one at a time, for 30 seconds to 2 minutes. The longer you boil them, the chewier they'll be. Place boiled bagels back on the baking sheet.


Bake boiled bagels for 22 minutes, until bagels are browned. Remove immediately from baking sheet and cool on wire racks.


These bagels will keep for up to 5 days if stored in an airtight container.

Drop Cookies: Snickerdoodles

The name "snickerdoodle" has been used to describe a few different types of cookie in recent years, but traditionally it refers to a cinnamon-coated cookie that originated in New England. These are simple and quick to make, so if you're having people over unexpectedly, serve these warm from the oven. They'll be a hit.


Ingredients


1½ cups sugar
½ cup butter or margarine, softened
1 tsp vanilla
2 eggs
2¼ cups all purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
2 tbsp sugar
2 tsp cinnamon


Preparation


Heat oven to 400°F. Cream together 1½ cups sugar and butter in a large bowl. Add vanilla and eggs. Blend well. Add flour, cream of tartar, baking soda, and salt. Combine until you have a soft dough.


Combine remaining sugar and cinnamon in a small bowl. Shape the dough into 1-inch balls. Roll these balls in the cinnamon sugar and place them 2-inches apart on a prepared cookie sheet.


Bake cookies for 10 minutes, until cookies are set. Remove immediately from cookie sheet and cool on wire racks.


This recipe makes 3-4 dozen cookies.

Yeast Breads: Sun-Dried Tomato Bagels

Sun-dried tomatoes enhance almost any dish, and they can certainly enhance your bagels. These bagels are great for breakfast, but I really like them for dinner. Especially if we're making burgers. Sun-dried tomato bagels make excellent burger buns.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
½ cup sun-dried tomatoes, coarsely chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 cup water
2 tbsp honey
1 egg, lightly beaten


Preparation


These are as easy to make as any other bagels. Start by throwing all ingredients into a large bowl except the honey and the egg. Those you'll need later. Mix the ingredients you have in the bowl until a loose dough forms. Turn this dough out onto a lightly floured surface. Knead until you have a dough that is soft and elastic, about 5 minutes.


Place the dough in a lightly oiled bowl and cover with a damp towel. Set aside in a warm location to rise until doubled in size, about 1 hour. Punch down dough to remove all air bubbles. Shape dough into bagels either using a bagel cutter or by hand. You should have 12 bagels when you're done. Place these on a prepared baking sheet and set aside for 10 to 15 minutes.


Heat the oven to 375°F. Fill a small pot with water and add the honey. Bring to a boil. Boil bagels, one at a time, for 30 seconds to 2 minutes. The longer you boil them, the chewier they'll be. Place boiled bagels back onto the prepared baking sheet and brush with beaten egg.


Bake bagels for 22 minutes, until they are golden brown. Remove immediately from baking sheet and cool on wire racks.


These bagels will keep for up to 5 days if you store them in an airtight container.

Yeast Breads: French Toast Bagels

There's nothing like French toast, but it's messy to make. If you're looking for a similar taste but with less mess, consider making your own French toast bagels. These are soft and sweet with a maple, cinnamon flavor that is just perfect for breakfast. Consider making multiple batches. They'll disappear quickly.


Ingredients


1¼ tsp bread machine or quick rise yeast
3½ cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 tsp cinnamon
 1 cup water
1 egg
1 tsp vanilla
¼ cup maple syrup
 2 tbsp honey
1 egg, slightly beaten
2 tbsp sugar
1 tsp cinnamon


Preparation


Place yeast, flour, salt, brown sugar, and cinnamon in a large bowl. Toss is mix. Add water, 1 egg, vanilla, and maple syrup. Blend until a loose dough forms. Turn this dough out onto a lightly floured surface and knead until you have a dough that is soft and elastic, about 5 minutes. Put the dough in a lightly oiled bowl and cover. Set aside to rise in a warm location until doubled in size, about 1 hour.


Punch down the dough to remove all air bubbles. Shape into bagels either using a bagel cutter or by dividing the dough into 12 equal pieces and shaping them one at a time. Place bagels on prepared baking sheet. Let rest for 10 to 15 minutes.


Heat oven to 375°F. Fill a bowl with water and add honey. Bring to a boil. One at a time, boil bagels for 30 seconds to 2 minutes. The longer you boil them the chewier they'll become. Place boiled bagels back on prepared baking sheet. Brush bagels with beaten egg. Combine sugar and 1 tsp of cinnamon. Sprinkle on top of bagels.


Bake bagels for 22 minutes, until bagels are browned. Remove from baking sheet immediately and cool on wire racks.


These bagels will keep for up to 5 days if you store them in an airtight container.

Yeast Breads: Asiago Bagels

Asiago is one of my favorite cheeses. It's tart like parmesan, but packs much more flavor. These bagels have asiago in the dough and sprinkled on top, so they pack double the punch. Serve them with chive-flavored cream cheese or a fried egg for a delicious breakfast.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 cup water
¾ asiago cheese, grated and divided
 2 tbsp honey
1 egg, lightly beaten


Preparation


Start by placing the yeast, flour, salt, brown sugar, and water into a large bowl. Mix until you have a loose dough, then turn that dough out onto a lightly floured surface. Add ½ cup asiago cheese and knead until a soft and elastic dough forms. This will take about 5 minutes.


Place the dough in a lightly oiled bowl and cover. Set aside in a warm location to rise until doubled in size, about 1 hour. Punch down the dough to remove all air bubbles. Shape into bagels either using a bagel cutter or by dividing the dough into 12 equal pieces and shaping them into bagels. Place on a prepared baking sheet and set aside for 10 to 15 minutes.


Heat oven to 375°F. Fill a small pot with water and add honey. Bring to a boil. One at a time, boil bagels for 30 seconds to 2 minutes each. The longer you boil them, the chewier they'll be. Place boiled bagels back on the prepared baking sheet.


Brush with egg, then sprinkle with remaining asiago cheese. Bake for 22 minutes, until bagels are golden brown. Remove from baking sheet immediately and cool on wire racks.


These bagels will keep for up to 4 days if stored in an airtight container.

Yeast Breads: Basic Pretzels

There's nothing simple or basic about a pretzel, except in how they're made. A soft pretzel is easier to make than you think, and they're delicious fresh from the oven. This basic recipe gives you a place to start, but don't be afraid to get creative. And don't skip the baking soda bath. It's what makes a pretzel a pretzel.


Ingredients


1¼ tsp quick rise or bread machine yeast
3 cups all purpose flour
1 tbsp butter or margarine, softened
1 tbsp sugar
1 tsp salt
1 cup water
3 tbsp baking soda
1 egg, slightly beaten
coarse salt (optional)


Preparation


Start by combining yeast and flour in a large bowl. Toss to blend. Add butter, sugar, salt, and water. Mix until a soft dough forms. Turn out the dough onto a lightly floured surface and knead until a soft and elastic dough forms. This will take about 5 minutes. Do not over knead the dough.


Place the dough in a lightly oiled bowl and cover. Set aside in a warm location to rise until doubled in size, about 1 hour. Uncover and punch down dough to remove all air bubbles. Divide dough into 12 equal pieces. Take one piece of dough and roll it out into a long rope. 12 inches will give you a pretzels much like the picture. Roll it longer if you want a large and thinner pretzel, shorter if you want something fatter. A fatter pretzel makes a good bun for burgers, by the way.


Form the rope into a pretzel shape and press ends together to seal. Place the pretzels on a prepared baking sheet and cover. Set aside for 10 to 15 minutes. Heat oven to 375°F.


Fill a medium-sized pot with water and add the baking soda. Bring to a boil. One at a time, boil the bagels in the baking soda bath for 30 seconds per side. When flipping the pretzels, be gentle. I use silicone tongs, but  you can use a slotted spoon as well. Just be gentle. Place boiled pretzels back on the baking sheet.


Brush the tops of the pretzels with the beaten egg, then sprinkle pretzels with coarse salt, if desired. bake for 22 to 25 minutes, until pretzels are a deep brown. Remove from baking sheets immediately and cool on wire racks.


Pretzels will keep for 5 days if you store them in an airtight container.

Snacks & Appetizers: Risotto Rolls

I make risotto a lot, mostly because my kids adore it. I make it in large batches so they can take it to school the next day, but sometimes there's a bit left even after that. I've taken to making rolls with whatever I have left. These rolls can be cooked immediately, or you can freeze them and cook them later.


This recipe works with any risotto you have left. Try Parmesan Risotto, Cheddar Risotto, Spanish Risotto, Mushroom Risotto, Hot Pepper Risotto, or any other type of risotto you're fond of.


Ingredients


1 package rice paper
leftover risotto


Directions


Making these rolls is a simple process. First, your risotto must be cold. If it's still warm, it becomes more difficult to shape your rolls. When it's cold, open your package of rice paper. Rice paper is stiff right out of the package. So stiff you won't be able to work with it immediately. You'll need to soak it.


Fill a shallow dish with cool water. Make sure this dish is large enough to fit a single piece of rice paper without bending. If you bend dry rice paper, it will crack on you. Place one piece of rice paper in the water. Let it soak until it is slightly pliable. This can take up to 20 or 30 seconds, but if you leave the rice paper too much longer than that, it will practically disappear on you.


Remove the rice paper from the water and lay it out on a cutting board. Take some risotto and place it in the center of the rice paper. Shape the risotto into a log using your fingers. Fold the rice paper around the risotto on 3 sides, then roll up on the remaining side. Pat the damp rice paper in place the seal the roll.


Place the roll on a fresh cutting board or pan to dry a little. Repeat the process with remaining rice paper and risotto. Line up the rolls beside each other, but don't let them touch or they'll stick together.


At this point, you can either cook them or freeze them. If you freeze them, freeze them individually. Once they're completely frozen, you can put them in a bag or container together, but don't let them touch while freezing or you'll never be able to get them apart.


Whether you freeze them or not, cooking them is the same. Warm 3 tbsp of oil in a pan over medium heat. Place the rolls in the pan, not touching each other, and cook until golden brown on each side. The risotto is already cooked, so you only need to crisp up the rice paper.


Drain on paper towels, drizzle with soy sauce or honey garlic sauce, then serve warm.

Drop Cookies: Chocolate Bonbons

Get ready to fall in love with these Chocolate BonBon Cookies—sweet, soft, and dusted in sugar while still warm from the oven! In this video, we walk you through our easy step-by-step recipe and directions for making these delicious homemade cookies from scratch. Perfect for any home baker, these cookies come together quickly with simple ingredients like milk chocolate chips, vanilla, and all-purpose flour. They’re the ideal treat for holiday baking, weekend snacks, or anytime you’re craving something chocolatey and comforting.

This cookie recipe is part of our ongoing Andersen Acres kitchen series where we focus on cooking at home with farm-style simplicity. Whether you're into homesteading, hobby farming, or just love trying out new baking recipes, these Chocolate BonBon Cookies are sure to become a family favorite.

Watch to learn how to mix, shape, bake, and sugar-coat each bite-sized cookie for the perfect finish. With easy directions and no fancy equipment needed, this recipe is accessible for beginners and rewarding for seasoned bakers alike.

Don’t forget to like, subscribe, and share with your fellow food lovers!

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Yeast Breads: Chocolate Chip Bagels

Everyone loves chocolate chips. so putting them in bagels is bound to be popular. They're certainly one of my favorites. It's no more difficult to make these than it is to make plain bagels, so have some fun and indulge your sweet tooth.


You can use any type of chocolate chips you like. I use milk chocolate, but you can use semi-sweet, dark, or even white chocolate.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 cup water
½ cup chocolate chips
 2 tbsp honey
1 egg, lightly beaten


Preparation


There's no need to dissolve the yeast, so place yeast, flour, salt, brown sugar, and water in a large bowl and mix until you have a soft dough. Turn the dough out onto a lightly floured surface. Add chocolate chips and knead the dough until it is soft and elastic. The chocolate chips should be evenly distributed throughout the dough. Place the dough in a lightly oiled bowl and cover loosely. Set in a warm location to rise until doubled in size. This will take about an hour.


Punch down the dough to remove all air bubbles. Shape the dough into bagels either by rolling out the dough and using a bagel cutter or dividing the dough into 12 pieces and shaping those pieces into bagels by hand. Either method works. Place your shaped bagels on a prepared baking sheet and cover. Set aside.


Heat oven to 375°F. Fill a small pot with water and add honey. Bring to a boil. Uncover bagels and boil them, one at a time, for 30 seconds to 2 minutes. The longer you boil them the chewier the finished bagels will be. Place the boiled bagels back on the baking sheet. Use a pastry brush to lightly coat the bagels with the beaten egg.


Bake for 22 minutes, until bagels are golden brown. Remove immediately from baking tray and cool on wire racks. These bagels can be kept for up to 5 days in an airtight container.

Yeast Breads: Blueberry Swirl Bagels

Bagels are delicious, especially when combined with the tart flavor of blueberries. The swirl pattern is created by gently kneading the blueberries into the dough after the first rising. If you add the blueberries at the beginning, you could end up with a bit of a mess on your hands. Make sure your blueberries are frozen or they'll be crushed during the kneading process.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
1 cup water
½ cup frozen blueberries
 2 tbsp honey
1 egg, lightly beaten


Preparation


Place yeast and flour in a large bowl. Toss to mix. Add salt and brown sugar. Toss again. Add water and mix until you have a loose dough. Turn this dough out onto a lightly floured surface and knead until you have a soft and elastic dough, about 5 minutes. Place dough in a lightly oiled bowl and cover with a damp towel. Set aside in a warm location to rise until doubled in size, about 1 hour.


Punch down the dough to remove air bubbles. Press dough into a rough circle on a lightly floured surface. Place blueberries in the center of the circle. Gently knead the dough, folding the dough over the blueberries. Don't press too hard. Even frozen blueberries will crush if you aren't gentle. Allow the juice to swirl through the dough as you distribute the blueberries as evenly as possible.


When you're finished, shape your bagels. You can do this either by using a bagel cutter or dividing the dough into 12 equal pieces and shaping them by hand. To do this, roll the pieces of dough into balls. Pick up one ball and press your fingers through the center of it. Stretch the hole you just made until you have something resembling a standard bagel. Place these on a prepared baking sheet and allow to sit for at least 10 minutes.


Heat oven to 375°F. Fill a small pot with water and add honey to it. Place the pot on the stove and bring to a boil. One at a time, boil your unbaked bagels for 30 seconds to 2 minutes. The longer you boil them, the chewier they will be. Once they're boiled, place them back on the prepared baking sheet. Brush bagels with the beaten egg, then bake for 22 minutes,


Remove baked bagels from baking sheet immediately and cool on wire racks. These bagels will keep for up to 5 days if stored in an airtight container. Do not store in the fridge.