@gronda.com: Find the full technique on Gronda! 🫐 This creation by Chef Andrew Littlefield solves one of the biggest problems with blueberry bagels: getting real fruit into a stiff dough without compromising its texture. Dried blueberries are rehydrated in hot blueberry juice, then frozen so they hold their shape during mixing. The reserved juice goes straight into the dough, adding intense blueberry flavor and vibrant color without any artificial dyes.

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Saturday 17 October 2026 16:47:47 GMT