Blackberry Sourdough Bagels
These blackberry sourdough bagels are perfectly chewy, naturally sweet, with real blackberries in every single bite! Made with fresh or frozen blackberries, these homemade sourdough bagels are delicious and easy to make.
Ingredients
Sourdough Starter
- 25 g 1 tablespoon active sourdough starter
- 80 g ⅓ cups water
- 80 g ⅔ cups flour
Blackberry Bagel Dough
- 500 g (4 cups plus 2 tablespoons) bread flour
- 125-150 g (½ cup plus 1 tablespoon) water*
- 187.5 g (1 ½ cups) fresh or frozen blackberries
- 125 g (½ cup) sourdough starter
- 10 g (2 teaspoons) salt
- 12.5 g (1 ½ teaspoons) honey
- Optional: 1-2 tablespoons (10-20g) of freeze-dried blackberries*, crushed. I used these.
Instructions
- Feed your sourdough starter: Feed your sourdough starter roughly 8-12 hours before you mix the bagel dough. Your starter is ready to use when it has approximately doubled in size and the peak has just begun to drop back down in the jar. I like to feed my starter the night before and then mix the bagel dough in the morning. Since this recipe calls for active sourdough starter, feeding the quantity recommended above will yield enough starter for your dough plus extra to reserve and maintain your starter going forward.25 g 1 tablespoon active sourdough starter, 80 g ⅔ cups flour, 80 g ⅓ cups water
- Prep the blackberries: If using frozen, warm the berries on the stovetop in a microwave and reserve all of the juices from the thawing process. Allow the berries time to cool before adding to the dough.187.5 g (1 ½ cups) fresh or frozen blackberries
- Make the bagel dough: In the bowl of a stand mixer or large mixing bowl, add the bread flour, water, sourdough starter, honey, blackberries and all of their reserved juices, and salt. **(See notes on color if you’d like to add additional speckling or purple color to the dough like I did for my video here). With the dough hook attachment, mix on low speed for 6-7 minutes until the dough is smooth and elastic. If kneading by hand, mix the ingredients until a shaggy dough forms, then knead on a floured surface for 8-10 minutes.500 g (4 cups plus 2 tablespoons) bread flour, 125 g (½ cup) sourdough starter, 10 g (2 teaspoons) salt, 12.5 g (1 ½ teaspoons) honey, Optional: 1-2 tablespoons
- First rise: Lightly grease a large bowl with oil. Place your dough in the bowl and cover with a damp towel or plastic wrap. Let the dough rise at room temperature for 6-8 hours, until it roughly doubles in size.
- (Optional) Stretch and fold the dough: Stretch and fold the dough three times during the first rise, starting 30 minutes in. Repeat the process every 60 minutes until all three sets are complete. Repeat every 60 minutes until you've completed three sets of stretch and folds (while this step is totally optional, it's a relatively easy way to add additional structure and volume to your dough). To complete one set of stretch and folds: dampen your hands with a bit of water. Gently grab one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat on the next side. Continue until all four sides have been stretched and folded. Then, cover the dough and let it rest until the next set.
- Cold proof: Once your dough has roughly doubled in size, transfer it to the refrigerator to proof overnight (~8-12 hours). This step helps develop flavor in the and it also allows the lactic acid bacteria time to predigest the dough, making it more nutritious and easier to digest. The longer it ferments the more gut healthy benefits!
- Shape the bagels: The next day, dump out your dough and divide it into 8 equal pieces, about 125g (4.25oz) each. Shape each piece 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, as I do in this video.
- Final rise: Place the shaped bagels on a greased baking tray and let rise at room temperature for 1-3 hours, until puffy. If you have a proof box or an oven/countertop oven with a proof setting, you can expedite this process by proofing at approximately 90°F to 95°F for 1 hour.
- Boil the bagels: Preheat the oven to 425F (220c). On the stove, bring a large pot of water to a boil. Working in batches of two or three (depending on the size of your pot), boil the bagels for one minute on each side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.
- Bake the bagels: Bake the bagels in the preheated oven on a parchment-lined baking sheet for 20-25 minutes, or until they are golden brown. Allow them to fully cool on a wire rack before serving.
- Serve and enjoy! Once your bagels have cooled, slice and serve with your favorite topping! I love to pair mine with some delicious homemade cream cheese that I blend with a bit of raw honeycomb, and a hot cup of coffee.
Notes
- Color: Blackberries alone will give your dough a natural purple color and a pretty speckling of blackberry seeds throughout. To give my blackberry bagels an extra pop of color and speckling, I added freeze-dried blackberries to the dough.
- Water: I provide a range for the water quantity in this recipe because the amount needed may vary depending on the water content of your blackberries. Begin with 120g of water. If the dough feels too dry, gradually add 20 - 30 g of water at a time, up to 150g, until it reaches a soft, pliable texture that’s still easy to knead.