Blueberry Sourdough Bagels
This easy, overnight sourdough blueberry bagel recipe makes soft and chewy sourdough bagels with tons of blueberry flavor!
Ingredients
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Bagel Dough
- 1 pint (275 g) blueberries fresh or frozen
- ½ cup (100 g) active sourdough starter
- ⅓ cup (80 g) water
- 4 tablespoons (80 g) honey or sugar
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) all-purpose flour or bread flour
Water Bath
- 6 cups water
Instructions
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- If you are using frozen blueberries, thaw them before making the blueberry puree. You will use the blueberries and the liquid from the thawing process. Place the blueberries, and liquid if using thawed blueberries, in a food processor and pulse to break up the flesh, leaving some larger pieces.
- In the bowl of a stand mixer, stir together the blueberry puree, starter, water, honey, and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be stiff. Cover the bowl and allow the dough to rest for 1 hour.
- Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 6-7 minutes by hand.) If the dough is too hydrated from the blueberries, add 25 grams of flour at a time until the dough comes together and is not sticky. Cover the bowl and let rest at room temperature for 8-12 hours.
- Line a baking sheet with parchment paper. Turn the dough onto a lightly floured work surface and divide it into 8 equal pieces, approximately 120 grams each. Shape each piece into a ball. To shape the bagel, place a dough ball on the work surface and use your thumb to poke a hole straight down through the middle of the dough. Pick up the bagel dough and gently shape the ring by twirling the inside of the bagel with your two pointer fingers while stretching it. Place it on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. (See notes about parchment paper.)
- Place the oven rack in the center position and preheat your oven to 425°F (218°C). Bring 6 cups of water to a boil in a large stockpot.
- Cut the parchment paper into squares and use the paper to drop the bagel dough into the boiling water. After the bagel has been in the water for 30 seconds, the paper will peel off easily. Boil for 2 minutes per side. Use a slotted spoon to transfer them to a parchment-lined baking sheet.
- Bake the bagels at 425°F (218°C) for 25 minutes or until golden brown.
Video
Notes
- Parchment Paper: I recommend using Kirkland brand parchment paper from Costco. I've used it for years with zero sticking issues with any of my recipes. Flour the bottom of the bagels or the parchment paper after shaping them if you issues with sticking.
- Cinnamon Raisin Bagels: Add 2 teaspoons of ground cinnamon to the dry ingredients. After kneading the dough, add ¾ cups of raisins and knead them into the dough to distribute evenly.
- How to measure flour without a scale: Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Tips for baking in warm and/or high humidity areas: Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the bagels a few minutes longer. This will take some trial and error!
- To Store: Keep baked bagels covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.
- To Freeze baked bagels: Let the bagels cool completely. Wrap bagels individually in plastic wrap and place in a freezer-safe container for up to 3 months.
- To Reheat: Allow the bagels to thaw on counter, if frozen. Cut in half and heat in toaster or toaster oven.
Nutrition
Serving: 1bagelCalories: 262kcalCarbohydrates: 54gProtein: 8gFat: 1g