Gorgeous blueberry pancake sourdough bagels that taste just like blueberry pancakes! Made in one bowl and naturally sweetened with pure maple syrup. This easy healthy blueberry bagel is also gut healthy, anti-inflammatory, yeast-free, and makes a wonderful breakfast!
- 360g Organic Bread Flour, A high protein flour is needed for bagel making
- 30g Whole Wheat Flour or Whole Grain Flour of Choice
- 140g Water
- 2 Egg Yolks
- 70g Frozen Blueberries, Thawed
- 100g Sourdough Starter, Active sourdough starter not discard
- 8g Sea Salt, Enhances flavor and nutrition by slowing fermentation
- 10g Maple Syrup
MAPLE CRUNCH TOPPING:
- Organic maple sugar
- Egg Wash, Used to stick toppings on and gives bagels a beautiful golden brown color
- First, measure 70g frozen blueberries and place in a bowl. Thaw for at least 1 hour at room temperature. Before adding blueberries to the bagel dough, strain from the liquid that pools after defrosting.
- In a medium-sized bowl, add all bagel ingredients and the blueberries (strained). Mix by hand for a couple of minutes until a ball forms. Tip: If your dough feels too wet, add 40-60g more flour or until your dough becomes soft. If your dough feels too dry, add 20-40g more water.
- Let the dough rest for 30 minutes covered in a Tupperware or the container.
- Now, knead the dough for 2-3 minutes or until the dough looks smooth on the outside.
- Place dough in a Tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size.
- Optional but my preferred method: Stretch and fold your dough 3 times during the first rise. I stretch and fold every 1-1.5 hours until I hit 3 sets. To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
- Now, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
- Place your bagels in a greased tupperware and cover them securely or on a greased baking sheet and cover with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out and leave room on either side so they can expand.
- Let the bagels rise for 1-2 hours at room temperature or until puffy.
- Place your bagels covered in the fridge for an overnight rise. This is where your bagels will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
- The next day, preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
- Place on an unlined tray or plate and brush with egg wash. Sprinkle maple sugar on top.
- Now, place them on a clean, parchment-lined baking sheet. Bake bagels for 20-23 minutes or until golden brown on the outside.
- Let bagels cool for 10 minutes. Cut and spread a layer of cream cheese on both sides. Enjoy!
- Fermentation Time: 16+ Hours
- Cook Time: 20 - 23 Minutes
- Category: Sourdough Bagels
- Cuisine: Breakfast
Keywords: Sourdough Bagels, Blueberry Sourdough Bagels