Sourdough Blueberry Bagels Recipe
Introduction
Sourdough blueberry bagels offer a delightful twist on a classic favorite, combining the tangy flavor of sourdough with the sweetness of fresh blueberries. These bagels are chewy, flavorful, and perfect for breakfast or a snack.
Ingredients
- 1 cup active sourdough starter
- 3 ½ cups all-purpose flour
- 1 cup fresh or frozen blueberries
- 2 tablespoons honey
- 1 teaspoon salt
Instructions
- Step 1: In a large mixing bowl, combine the sourdough starter, flour, honey, and salt. Mix until a dough forms, then knead gently to incorporate the blueberries evenly throughout the dough.
- Step 2: Shape the dough into individual bagels by dividing it into pieces, rolling each piece into a ball, and poking a hole through the center to form a ring. Let the shaped bagels rest while you bring a large pot of water to a boil.
- Step 3: Boil the bagels in batches for about 1 minute on each side, then remove them with a slotted spoon and place on a baking sheet lined with parchment paper.
- Step 4: Bake the boiled bagels in a preheated oven at 425°F (220°C) for 20-25 minutes or until they turn golden brown and sound hollow when tapped.
Tips & Variations
- For extra flavor, add a teaspoon of cinnamon or lemon zest to the dough before mixing in the blueberries.
- Use frozen blueberries if fresh ones are not available; just be careful to drain any excess moisture to avoid soggy dough.
- Brush the bagels with an egg wash before baking for a shiny, golden finish.
Storage
Store sourdough blueberry bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and place them in a freezer bag for up to 3 months. To reheat, toast slices or bake frozen bagels in a 350°F (175°C) oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried blueberries instead of fresh?
Yes, but dried blueberries may add more sweetness and a chewier texture. It’s best to soak them in water for a few minutes before adding to the dough to prevent dryness.
Do I need a sourdough starter to make these bagels?
The sourdough starter is essential for the characteristic tang and texture of these bagels. Without it, the dough won’t ferment properly, and the flavor will differ significantly.
PrintSourdough Blueberry Bagels Recipe
These Sourdough Blueberry Bagels combine the tangy flavor of naturally fermented sourdough with sweet bursts of fresh blueberries. Soft and chewy with a slightly crisp crust, they make a delightful breakfast or snack option that highlights the unique taste of sourdough and the natural sweetness of berries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6–8 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1 cup active sourdough starter (fed and bubbly)
- 3 1/2 cups all-purpose flour
- 1 cup fresh blueberries
- 2 tablespoons honey
- 1 1/2 teaspoons salt
- 1 cup warm water (approximate, adjust as needed)
Instructions
- Prepare the dough: In a large mixing bowl, combine the sourdough starter, warm water, honey, and salt. Gradually add flour, mixing until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Gently fold in the fresh blueberries, taking care not to burst them too much.
- Shape and boil bagels: Divide the dough into equal portions (typically 6-8). Shape each portion into a round ball, then poke a hole through the center and gently stretch to form the classic bagel shape. Let the shaped bagels rest for 20-30 minutes for a brief proofing. Bring a large pot of water to a boil and carefully boil each bagel for about 1-2 minutes per side, which helps create the dense chewy texture.
- Bake until golden: Preheat your oven to 425°F (220°C). Place the boiled bagels on a parchment-lined baking sheet and bake them for 20-25 minutes or until they turn golden brown and sound hollow when tapped. Let them cool on a wire rack before serving.
Notes
- Use fresh blueberries to prevent excess moisture in the dough; frozen blueberries may add too much liquid.
- Make sure your sourdough starter is active and bubbly to ensure proper fermentation.
- Boiling times can be adjusted slightly; longer boiling results in chewier bagels.
- Brush bagels with an egg wash before baking for a shinier crust if desired (optional).
- Store bagels in an airtight container for up to 3 days or freeze for longer storage.
Keywords: Sourdough bagels, blueberry bagels, homemade bagels, breakfast bread, naturally fermented bread
