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Sourdough Blueberry Bagels Recipe

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★★★★★

4.7 from 150 reviews

These Sourdough Blueberry Bagels are soft, chewy, and packed with fresh and dried blueberries for a naturally sweet and tangy flavor. Made from scratch with a sourdough starter, these bagels boast a delightful texture and rich blueberry aroma, perfect for breakfast or a snack. The dough is gently kneaded by hand for the best chewiness, boiled in a honey-infused bath for a shiny crust, and baked to golden perfection.

Ingredients

Scale

Blueberry Preparation

  • 150 grams fresh or frozen blueberries
  • Water (to make 250 grams of blueberry juice and water mixture)

Dough

  • 150 grams active sourdough starter
  • 40 grams sugar
  • 500 grams bread flour
  • 10 grams salt
  • 75 grams dried blueberries (optional)

Boil Bath

  • 20 grams honey

Instructions

  1. Prepare the Blueberries: In a small saucepan over medium-low heat, cook 150g of fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork to release juices.
  2. Extract Blueberry Juice: Pour mashed blueberries into a fine mesh strainer set over a bowl. Press the blueberries with the fork to extract all liquid into the bowl.
  3. Adjust Liquid Weight: Add water to the extracted blueberry juice to reach a total of 250g. Then add the leftover mashed blueberries back into this mixture, increasing the total weight to about 300g.
  4. Make the Dough: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix with a Danish Dough Whisk or by hand until milky blue in color.
  5. Add Dry Ingredients: Add 500g bread flour and 10g salt to the bowl. Mix until fully incorporated into a shaggy dough.
  6. Knead the Dough: Knead the dough by hand for 5-6 minutes using a pull, fold, and push technique with the heel of your hand while turning the bowl clockwise. This develops gluten and creates a stiff, bumpy dough.
  7. First Rest: Cover the dough with a damp towel or reusable shower cap and let it rest for 60 minutes.
  8. Stretch and Fold: After resting, knead the dough again for 30 seconds using the same technique. If using dried blueberries, add 75g now and knead them into the dough.
  9. Bulk Rise: Cover and let the dough rise until doubled in size, about 8-12 hours at 70°F, preferably overnight.
  10. Shape the Bagels: On a work surface, stretch the dough into a rectangle about 1/2 inch thick. Cut into 8 equal triangular pieces (about 115g each). Pinch the corners to the center and roll each piece into a dough ball.
  11. Form Bagel Holes: Use your thumb to punch through the center of each ball and stretch each hole to approximately 2 inches in diameter. The dough will shrink slightly, which is normal.
  12. Second Rise: Place bagels on a parchment-lined sheet pan. Cover with a damp towel or plastic wrap and let rest until puffed, about 20-60 minutes. Alternatively, refrigerate up to 24 hours before baking.
  13. Prepare Boil Bath: Preheat oven to 425°F. In a large pot, bring water mixed with 20g honey to a boil.
  14. Boil the Bagels: Drop 2-3 bagels at a time into boiling water. Boil for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
  15. Bake: Bake the boiled bagels in the preheated oven for 20-25 minutes or until golden brown.
  16. Cool and Serve: Transfer bagels to a cooling rack. Once cool enough to handle, slice while warm and enjoy with butter for a chewy, flavorful bite.

Notes

  • Water amount is adjusted by mixing blueberry juice with water to 250g then adding mashed berries for a total of approx. 300g liquid/blueberry mix.
  • Hand kneading produces a superior chewy and soft texture compared to machine mixing for these bagels.
  • Dried blueberries are optional but add extra texture and flavor when mixed into the dough after the first rest.
  • Bagels can be refrigerated after shaping for up to 24 hours before boiling and baking.
  • Boiling bagels in a honey-infused water bath creates a shiny, flavorful crust.
  • If using frozen blueberries, thawing during initial cooking releases natural juice important for dough moisture.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough recipe, breakfast bagels, chewy bagels, fruit bagels, baking bagels

Find it online: https://spatulaqueen.com/sourdough-blueberry-bagels-recipe/