Description
This Sourdough Blueberry Bagels recipe combines the tangy depth of sourdough with the sweet, juicy burst of fresh and dried blueberries. Featuring a slow overnight rise for optimal flavor and a honey-sweetened boil bath for a shiny crust, these bagels are soft, chewy, and perfect for breakfast or a snack.
Ingredients
Blueberry Mixture
- 150 grams fresh or frozen blueberries (1 cup)
- 150-200 grams water (1/2 cup + 2 Tablespoons – 3/4 cup + 2 Tablespoons)
Dough
- 150 grams active sourdough starter (3/4 cup)
- 40 grams sugar (3 Tablespoons)
- 500 grams bread flour (3 1/2 cups)
- 10 grams salt (1 1/2 teaspoons)
- 120 grams dried blueberries, optional
Boil Bath
- 20 grams honey
Instructions
- Prepare Blueberries: In a small saucepan over medium-low heat, cook fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off heat and mash them thoroughly with a fork to release their juices.
- Extract Blueberry Juice: Pour the mashed blueberries into a fine mesh strainer set over a bowl. Press firmly with a fork to extract all juice. Add water to the collected juice to reach 250 grams total weight, then add the leftover mashed blueberries back into this mixture, increasing total weight to about 300 grams.
- Make the Dough: In a straight-edge bowl, combine sourdough starter, blueberry-water mixture, and sugar. Mix until it appears as a blue milky liquid. Add bread flour and salt, mixing until fully incorporated resulting in a shaggy dough.
- Knead Dough: Knead by hand (or with a stand mixer on low) for 5-6 minutes. Perform a stretch and fold technique by pulling a section of dough over the rest and pushing with the heel of your hand while rotating the bowl until dough feels stiff and somewhat bumpy. Cover with a damp towel and let rest for 60 minutes.
- Stretch and Fold: After resting, knead dough again for 30 seconds using the same stretch, fold, and push method. If using dried blueberries, add them now on top and knead them into the dough. Cover and let rest to smoothen the dough.
- Bulk Rise: Allow dough to rise until doubled, approximately 8-10 hours at 70°F, preferably overnight.
- Shape the Bagels: On a work surface, shape dough into a rectangle about 1/2 inch thick. Cut into 8 equal triangle pieces (~115g each without dried blueberries, 130g with). Shape each piece into a ball, then use thumbs to punch a 2-inch hole through the center to form classic bagel shapes.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet. Cover completely with plastic wrap to prevent drying. Let them rest until puffed, about 20-60 minutes. Alternatively, refrigerate covered for up to 24 hours; longer rise time is needed if chilled.
- Boil Bath: Preheat oven to 425°F. Fill a large pot with water, add honey, and bring to a boil. Carefully drop 2-3 bagels into boiling water and boil for 30 seconds per side. Use a slotted spoon to transfer boiled bagels to a cooling rack over a kitchen towel for minimal mess.
- Bake: Bake bagels for 20-25 minutes or until golden brown. Remove from oven and cool on a rack.
- Serve: Slice a warm bagel and spread butter for an irresistibly chewy and buttery experience. Enjoy!
Notes
- The dough benefits greatly from hand kneading for improved texture, but a stand mixer on low speed works as well.
- Adding dried blueberries intensifies blueberry flavor and adds texture.
- Second rise can be done overnight in the refrigerator if you want to bake fresh bagels the next day.
- Using a honey-sweetened boil bath helps give the bagels a glossy, flavorful crust.
- Ensure the dough is fully rested and risen for optimal chewiness and flavor development.
