Description
The Best Sourdough Blueberry Bagels offer a delightful mix of sourdough flavor and blueberry sweetness.
Ingredients
Scale
- 150 g fresh or frozen blueberries
- Water as needed (to total 250 g with blueberry juice)
- 150 g active sourdough starter
- 40 g sugar
- 500 g bread flour
- 10 g salt
- 75 g dried blueberries (optional)
- 20 g honey (for boil bath)
Instructions
- Cook blueberries in a small saucepan over medium-low for ~5 minutes. Mash.
- Strain through a fine mesh sieve into a bowl, pressing to extract juice.
- Add water to the juice until the liquid weighs 250 g total.
- Stir the mashed berries back in. Total mixture will be ~300 g.
- In a bowl, mix starter, blueberry mixture, and sugar.
- Add flour and salt. Mix to a shaggy dough.
- Knead 5–6 minutes by hand until stiff and slightly bumpy.
- Cover and rest 60 minutes.
- Knead 30 seconds. Add dried blueberries now if using.
- Cover and let rise.
- Let dough rise until doubled, about 8–12 hours at 70°F.
- Turn dough out, flatten to ~½-inch thick rectangle.
- Cut into 8 equal pieces (~115 g each).
- Shape into balls, poke a hole, and stretch to ~2 inches wide.
- Place on parchment-lined sheet. Cover and rest 20–60 minutes until puffy.
- Preheat oven to 425°F (220°C).
- Boil water with 20 g honey.
- Boil bagels 30 seconds per side. Drain on rack.
- Bake 20–25 minutes until golden brown.
- Cool on rack. Slice warm and butter generously.
Notes
- Storage: Room temp, airtight for 2–3 days.
- Freeze (sliced or whole) for up to 3 months.
- Prep Time: 16 hours
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: sourdough, blueberry, bagels, baking, homemade