Sourdough Blueberry Bagels Recipe

Introduction

Sourdough Blueberry Bagels are a delightful twist on a classic favorite, combining the tangy depth of sourdough with bursts of juicy blueberries. These bagels are soft, chewy, and perfect for breakfast or a satisfying snack.

Ingredients

• 150 grams fresh or frozen blueberries
• 150-200 grams water (see notes in directions)
• 150 grams active sourdough starter
• 40 grams sugar
• 500 grams bread flour
• 10 grams salt
• 75 grams dried blueberries (optional)
• 20 grams honey (for boil bath)

Instructions

1. Step 1: To prepare the blueberries, add 150g of fresh or frozen blueberries to a small saucepan over medium-low heat. Cook for 5 minutes, stirring occasionally.
2. Step 2: Turn off the heat and mash the blueberries with a fork to release their juice.
3. Step 3: Pour the warm mashed blueberries through a fine mesh strainer over a small bowl, pressing to extract all the juice.
4. Step 4: Add enough water to the blueberry juice in the bowl to total 250g. Then add the leftover mashed blueberries back into the mixture, bringing the weight to roughly 300g.
5. Step 5: In a large bowl, mix 150g sourdough starter, the blueberry/water mixture, and 40g sugar until combined. It will look like a blue, milky liquid.
6. Step 6: Add 500g bread flour and 10g salt, and mix until fully incorporated. The dough will look shaggy.
7. Step 7: Knead the dough by hand for 5-6 minutes using a “stretch, fold, and push” motion with the heel of your hand, rotating the bowl as you go.
8. Step 8: Cover the dough with a damp towel or reusable shower cap and let it rest for 60 minutes.
9. Step 9: After resting, knead the dough again for 30 seconds, performing the same stretch and fold routine. If using dried blueberries, add 75g now and knead to incorporate.
10. Step 10: Cover the dough and allow it to bulk rise until doubled in size, about 8-12 hours at 70°F (overnight is ideal).
11. Step 11: On a lightly floured surface, stretch the dough into a rectangle about ½ inch thick. Cut into 8 equal triangular pieces.
12. Step 12: Shape each triangle into a ball by pinching corners toward the center and rolling. Then, use your thumb to punch a hole in the center and stretch it to about 2 inches wide.
13. Step 13: Place shaped bagels on a parchment-lined sheet pan. Cover with a damp towel or plastic wrap and let rest until puffed, about 20-60 minutes. You may refrigerate covered for up to 24 hours before baking.
14. Step 14: Preheat the oven to 425°F. Bring a large pot of water to a boil and add 20g honey, stirring well.
15. Step 15: Boil bagels in batches of 2-3 for 30 seconds on each side. Remove with a slotted spoon and set on a cooling rack.
16. Step 16: Bake the bagels for 20-25 minutes, or until golden brown.
17. Step 17: Let the bagels cool slightly on a rack. Enjoy them warm with a slab of butter for the best flavor and texture.

Tips & Variations

• Adding dried blueberries during kneading enhances the blueberry flavor and adds texture.
• Hand kneading gives a better chewy texture than using a stand mixer.
• For a sweeter bagel, increase the sugar slightly or add a cinnamon glaze before baking.
• If fresh blueberries are not available, frozen ones work just as well; just thaw before use.

Storage

Store cooled bagels in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze bagels individually wrapped for up to 1 month. Reheat by toasting or warming in the oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stand mixer to knead the dough?

While a stand mixer can be used, hand kneading is recommended for a softer, chewier texture that’s characteristic of these sourdough blueberry bagels.

Can I prepare the dough ahead of time?

Yes, you can refrigerate shaped bagels covered for up to 24 hours before boiling and baking. Just bring them to room temperature before proceeding.

Sourdough Blueberry Bagels Recipe

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This Sourdough Blueberry Bagels recipe offers a delightful twist on traditional bagels by incorporating fresh or frozen blueberries and a sourdough starter for a naturally tangy and chewy texture. The process involves cooking and mashing blueberries to infuse the dough with fruity flavor, a slow bulk rise for natural fermentation, and a classic boil before baking to achieve the perfect glossy crust. Ideal for breakfast or a snack, these bagels are soft yet chewy with bursts of blueberry sweetness.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 8 hours 50 minutes
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blueberry Mixture

• 150 grams fresh or frozen blueberries
• 150–200 grams water (to adjust total liquid weight)

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 over medium-low heat, cook 150 grams of fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork. Strain the mixture through a fine mesh sieve into a bowl, pressing to extract all liquid. Add water to the blueberry juice to reach a total of 250 grams, then add the leftover mashed blueberries back into the mixture, totaling about 300 grams.
2. Make the Dough: In a large bowl, combine 150 grams sourdough starter, the blueberry liquid mixture, and 40 grams sugar. Mix well until a blue milky liquid forms. Add 500 grams bread flour and 10 grams salt. Mix until fully incorporated and the dough looks shaggy.
3. Knead the Dough: Knead the dough by hand for 5-6 minutes using a stretch, fold, and push technique while turning the bowl clockwise. The dough will become stiff and bumpy. Cover with a damp towel or reusable shower cap and let rest for 60 minutes.
4. Stretch and Fold: After resting, knead the dough again for 30 seconds using the same technique. Add 75 grams dried blueberries now if using and mix them into the dough. Cover and let rest.
5. Bulk Rise: Let the dough rise in a covered bowl until doubled in size, about 8-12 hours at 70°F, or overnight. Adjust time according to kitchen temperature.
6. Shape the Bagels: Turn the dough onto a work surface and shape into a rectangle about 1/2-inch thick. Cut into 8 equal triangular pieces (approximately 115 grams each). Pinch corners towards the center and roll into dough balls. Punch a hole in the center of each and stretch with thumbs to form bagels about 2 inches in diameter, allowing for some shrinkage.
7. Second Rise: Place shaped bagels on a parchment-lined sheet pan. Cover with a damp tea towel, plastic wrap, or reusable plastic cover to prevent drying. Let them puff up for 20-60 minutes. Alternatively, refrigerate covered for up to 24 hours if not baking immediately.
8. Boil Bath: Preheat oven to 425°F. Bring a large pot of water to a boil, whisking in 20 grams honey. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack lined over a kitchen towel for minimal cleanup. Repeat for all bagels.
9. Bake: Bake the boiled bagels on the sheet pan for 20-25 minutes or until golden brown. Transfer to a cooling rack once baked.
10. Serve: Once cooled enough to handle, slice a bagel while still warm and spread with butter for an irresistible chewy and buttery bite.

Notes

• The blueberry juice is adjusted with water to reach a precise liquid weight to maintain dough hydration.
• Hand kneading is recommended for optimal chewiness, but a stand mixer can be used if necessary.
• Dried blueberries are optional but add extra texture and bursts of fruity flavor.
• Bagels can be refrigerated after shaping for up to 24 hours before boiling and baking to fit your schedule.
• Maintaining a kitchen temperature around 70°F is ideal for the fermentation times stated; warmer or cooler environments will affect rise time.
• The honey in the boiling water adds a touch of sweetness and promotes a shiny crust.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough bread, breakfast bagels, baking bagels, fruit bagels, chewy bagels