Blueberry Sourdough Bagels
These blueberry sourdough bagels are naturally sweet with swirls of blueberry in every bite! They're soft on the inside, perfectly chewy, and bake up beautifully! If you aren't yet a blueberry bagel fan, this recipe will make your heart swoon. All you need is fresh or frozen blueberries.
Ingredients
BAGEL RECIPE
- 400 g Bread Flour Please see notes for hydration tips depending on the type of flour you use
- 150 g Mashed Warm Frozen Blueberries (37.5%) (Frozen blueberries will add a richer blue color to your dough but fresh works too)
- 100 g - 120g Water 25%
- 100 g Sourdough Starter 25%
- 8 g Sea Salt 2%
- 10 g Honey 2.5%
ADDITIONAL INGREDIENTS
- Olive Oil - Used to grease the bowl or plate where are bagel dough will rise.
- Eggs - You’ll brush your bagels with an egg wash prior to baking.
Instructions
- WARM AND MASH BLUEBERRIES: Preheat oven or toaster oven to 350f. Warm frozen or fresh blueberries for 5-10 minutes or until blueberries are soft but have not fully burst. Using the back of a fork or spoon, mash the blueberries until they burst. Transfer everything (blueberries and juice) to a separate bowl to cool for 10-15 minutes. Mashed blueberries should be warm, NOT hot before adding to the dough.
- MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, mix all ingredients together including the cooled mashed blueberries/juice. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
- OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
- DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weigh them out on a dough scale. If the dough is sticky, you can always add a little flour to your hands or dough before shaping (I usually do not need to). 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.
- FINAL (SHORT) RISE: Place your bagels on a parchment-lined baking sheet and cover with a towel or plastic wrap and let it rest for 1-3 hours or until puffy to the touch.
- BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot water and bring to a boil. Drop bagels in, 2-4 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 baking sheets and brush with egg wash.
- BAKE + ENJOY: Bake bagels for 17-20 minutes or until golden brown on the outside. Layer on grass-fed butter or your favorite cream cheese and enjoy every nourishing bite.
Notes
If using a White Bread Flour, keep water at 100g until your dough feels dense and soft but not stiff.
If using a Whole Wheat Bread Flour, increase water to 120g (30%) or until your dough feels dense and soft but not stiff.
If using a 50/50 White Bread Flour and Whole Wheat Bread Flour, increase water to 110-120g (27-30%) or until your dough feels dense and soft but not stiff.