Blueberry Bagel

Prepare all the ingredients and soften the butter.

Blend the blueberries into a puree using a blender, and you can add a little bit of water if needed.

Put all the dough ingredients except for the butter into the bread machine to knead the dough.

After kneading into a dough, add butter and continue kneading.

After kneading until a membrane forms, round the dough and carry out the basic fermentation, fermenting until it doubles in size.

Divide the well-fermented dough into 6 portions, roll them into balls, and let them rest for 10 minutes.

Roll the dough into a 30-centimeter oval, place it horizontally, and roll it up from top to bottom. Tighten the seam.

Wrap the other end around the past, tighten the joint, and place it on wax paper.

Place in a baking tray and let ferment in a warm place for 30 minutes.

Boil the sugar water until small bubbles appear, put the bagel dough in, and blanch each side for 10 seconds. Remove and drain the water.

Bake in the middle layer of the oven at 200 degrees for 15-20 minutes.

Remove from the mold and let it cool.