Description
Delight in these homemade Sourdough Blueberry Bagels, bursting with the natural sweetness of fresh and dried blueberries. Made with an active sourdough starter, this recipe yields soft, chewy bagels with a subtle fruity twist, perfect for breakfast or a snack. Enjoy the satisfaction of baking from scratch with a gentle kneading method and a honey-flavored boiling bath that enhances their golden crust.
Ingredients
Scale
Blueberry Preparation
- 150 grams fresh or frozen blueberries
- 150–200 grams water (adjust to total 250g liquid with blueberry juice)
Dough
- 150 grams active sourdough starter
- 40 grams sugar
- 500 grams bread flour
- 10 grams salt
- 75 grams dried blueberries (optional)
Boil Bath
- 20 grams honey
- Water for boiling (enough to fill a large pot)
Instructions
- Prepare the Blueberries: In a small saucepan over medium-low heat, cook 150 grams of fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off heat and mash with a fork. Strain through a fine mesh strainer over a small bowl to extract the juice. Add enough water to the juice to total 250 grams, then fold in the remaining mashed blueberries.
- Make the Dough: In a large bowl, combine 150 grams sourdough starter, the blueberry water mixture, and 40 grams sugar. Mix well until you get a blue, milky liquid. Add 500 grams bread flour and 10 grams salt, incorporating fully until a shaggy dough forms.
- Knead the Dough: Knead the dough by hand for 5-6 minutes using a stretch, fold, and push motion in the bowl. The dough will become stiff and bumpy. Cover with a damp cloth and let rest for 60 minutes.
- Stretch and Fold: After resting, knead again for 30 seconds using the same method. If using, add 75 grams dried blueberries now and knead to incorporate. Cover and let rest.
- Bulk Rise: Let the dough rise covered in a warm spot until doubled in size, about 8-12 hours at 70°F or overnight.
- Shape the Bagels: Turn dough onto a surface and shape into a ½ inch thick rectangle. Cut into 8 equal triangles, about 115 grams each. Shape each piece into a ball, then create a hole in the center and stretch to about 2 inches.
- Second Rise: Place shaped bagels on parchment-lined sheet pan. Cover and let rest until puffed, 20-60 minutes. Alternatively, refrigerate covered for up to 24 hours and bring to room temperature before baking.
- Boil Bath: Preheat oven to 425°F. Boil a large pot of water with 20 grams honey whisked in. Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
- Bake: Bake bagels on the parchment-lined sheet pan for 20-25 minutes until golden brown. Remove and cool on a wire rack.
- Serve: Slice while warm and enjoy with butter for a soft, chewy, and flavorful bite.
Notes
- Use fresh or frozen blueberries depending on availability; cooking releases their juice effectively.
- Hand kneading improves the texture compared to machine kneading.
- Bulk rise time varies with kitchen temperature; warmer environments speed up fermentation.
- You can refrigerate shaped bagels before baking for convenience.
- The honey in the boiling water enhances bagel crust color and flavor.
- Adjust water quantity to maintain dough consistency if needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough starter, breakfast recipe, chewy bagels
