Sourdough 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
Scale
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
Find it online: https://dylangranv.com/sourdough-blueberry-bagels-recipe/
