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Sourdough Blueberry Bagels Recipe

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★★★★★

4.5 from 125 reviews

This Sourdough Blueberry Bagels recipe combines the tangy depth of a sourdough starter with the sweet burst of fresh and dried blueberries, creating chewy, flavorful bagels perfect for any time of day. The bagels are hand-kneaded for optimal texture, boiled in a honey water bath for a shiny crust, and baked to golden perfection. With a natural rise using sourdough starter and an optional overnight bulk fermentation, these bagels offer a delicious homemade alternative to store-bought versions, bursting with fruity goodness and a classic chewy bite.

Ingredients

Scale

Blueberry Mixture

  • 150 grams fresh or frozen blueberries
  • 150–200 grams water (to adjust blueberry juice mixture to 250g)

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

Instructions

  1. Prepare the Blueberries: In a small saucepan, add 150g fresh or frozen blueberries and cook over medium-low heat for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork to release their juices. Strain the mashed blueberries through a fine mesh strainer into a bowl, pressing to extract all juice.
  2. Adjust Blueberry Juice and Mix: Add enough water to the blueberry juice to reach 250g total. Add the leftover mashed blueberries to the juice mixture, increasing total weight to roughly 300g.
  3. Make the Dough: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix well using a dough whisk or by hand. Add 500g bread flour and 10g salt, mixing until fully incorporated and a shaggy dough forms.
  4. Knead the Dough: Knead the dough by hand for 5-6 minutes using the ‘stretch, fold, and push’ method while rotating the bowl. The dough will become stiff and bumpy. Cover with a damp towel or reusable shower cap and let rest for 60 minutes.
  5. Stretch and Fold with Dried Blueberries: After resting, knead the dough for 30 seconds with the same method. Add 75g dried blueberries now, kneading them into the dough. Cover and let rest.
  6. Bulk Rise: Allow the dough to rise in the covered bowl until doubled in size, approximately 8-12 hours at 70°F (21°C), ideally overnight.
  7. Shape the Bagels: Remove the dough to a work surface and stretch into a large 0.5 inch thick rectangle. Cut into 8 equal triangular pieces (about 115g each). Shape each piece by pinching corners toward the center, rolling into a ball, then poking a hole through the center with thumbs and stretching it to about 2 inches.
  8. Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with a damp tea towel, plastic wrap, or plastic cover. Let rest until puffed, about 20-60 minutes. Alternatively, refrigerate covered up to 24 hours and bring to room temperature before boiling.
  9. Preheat Oven and Prepare Boil Bath: Preheat oven to 425°F (218°C). Fill a large pot with water, add 20g honey, and bring to a boil.
  10. Boil the Bagels: Place kitchen towel on counter with cooling rack on top. Boil 2-3 bagels at a time for 30 seconds on each side. Remove with slotted spoon and place on cooling rack.
  11. Bake the Bagels: Bake boiled bagels on the parchment-lined sheet for 20-25 minutes or until golden brown. Remove from oven and cool on a wire rack.
  12. Serve: When cool enough to handle, slice a bagel while still warm and spread with butter for the best flavor experience.

Notes

  • Use fresh or frozen blueberries interchangeably. Frozen blueberries release juice well when heated.
  • The addition of water to blueberry juice ensures the right hydration for the dough.
  • Hand kneading is preferred for best texture, but mixing with a stand mixer can be attempted with less soft results.
  • Dried blueberries are optional but add an extra chewy burst of flavor.
  • Overnight fermentation improves flavor and makes scheduling easier.
  • Boiling with honey water gives a shiny crust and slightly sweet exterior.
  • Bagels can be refrigerated after shaping and before boiling, allowing for flexible baking times.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough starter, chewy bagels, baked bagels, breakfast bread

Find it online: https://yumwithmia.com/sourdough-blueberry-bagels-recipe/