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Sourdough Blueberry Bagels Recipe

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★★★★★

4.6 from 83 reviews

This Sourdough Blueberry Bagels recipe combines the tangy depth of sourdough with the sweet burst of fresh and dried blueberries. The bagels are hand-kneaded for an ideal chewy texture and are boiled in a honey-infused bath before baking to achieve a glossy crust. Perfect for breakfast or snacking, these bagels offer a delightful homemade twist on a classic favorite.

Ingredients

Scale

Blueberry Mixture

  • 150 grams fresh or frozen blueberries
  • 150–200 grams water (adjusted with blueberry juice to total 250 grams)
  • 20 grams honey (for boil bath)

Dough

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

Instructions

  1. Prepare the Blueberries: Place 150g fresh or frozen blueberries into a small saucepan over medium-low heat. Cook for 5 minutes, stirring occasionally, then turn off the heat and mash the blueberries with a fork to release the juices.
  2. Strain the Juice: Pour the mashed blueberries through a fine mesh strainer into a bowl, pressing with a fork to extract as much juice as possible. Add enough water to the juice to reach 250 grams total weight, then mix in the remaining mashed blueberries, yielding roughly 300g of blueberry-water mixture.
  3. Mix the Dough: In a large bowl, combine 150g active sourdough starter, the blueberry-water mixture, and 40g sugar. Mix thoroughly until the mixture looks like a blue, milky liquid. Add 500g bread flour and 10g salt, mixing until fully incorporated into a shaggy dough.
  4. Knead the Dough: Knead the dough by hand in the bowl for 5-6 minutes using the stretch, fold, and push method: pull a section of dough upwards, fold it over the rest, then push it down with the heel of your hand, rotating the bowl clockwise. The dough will become stiff and bumpy—this is normal. Cover with a damp towel or reusable shower cap and let rest for 60 minutes.
  5. Stretch and Fold with Dried Blueberries: After resting, knead the dough again for 30 seconds using the same method. If using, add 75g dried blueberries on top and knead them into the dough. The dough will become smoother. Cover and let rest.
  6. Bulk Rise: Allow the dough to rise until it has at least doubled in size, about 8-12 hours at 70°F (21°C). This can be done overnight. Adjust times based on ambient temperature.
  7. Shape the Bagels: Remove the dough onto a work surface and stretch into a large rectangle about 1/2 inch thick. Cut into 8 equal triangular pieces (approximately 115g each). Shape each piece by pinching the corners toward the center to form a ball, then use your thumb to punch a hole through the center, stretching the hole to about 2 inches in diameter.
  8. Second Rise: Place shaped bagels on a parchment-lined sheet pan. Cover with a damp tea towel, plastic wrap, or plastic cover to prevent drying. Let rest until puffed up, about 20-60 minutes. For a delayed bake, refrigerate covered for up to 24 hours and bring to room temperature before boiling and baking.
  9. Preheat Oven and Prepare Boil Bath: Preheat oven to 425°F (218°C). Fill a large pot with water, add 20g honey, and bring to a boil. Place a kitchen towel on the counter and a cooling rack on top for boiled bagels to rest.
  10. Boil the Bagels: Boil 2-3 bagels at a time in the honey water bath for 30 seconds on each side. Use a slotted spoon to remove them and place on the cooling rack to drain.
  11. Bake: Bake the boiled bagels on the parchment-lined pan for 20-25 minutes or until golden brown. Remove from oven and transfer to a cooling rack.
  12. Serve: Let bagels cool enough to handle, then slice while warm and spread with butter for the best texture and flavor.

Notes

  • Using fresh or frozen blueberries works; frozen will release more juice while cooking.
  • The amount of water added to the blueberry juice is adjusted to reach a total of 250g of liquid for proper dough hydration.
  • Hand-kneading yields superior chewy texture compared to using a stand mixer.
  • Adding dried blueberries during the short kneading after the first rest incorporates extra berry flavor and texture.
  • The bulk fermentation time can vary significantly based on kitchen temperature; warmer environments speed up the rise.
  • Shaping into triangles and rolling resembles a pizza slice technique to ensure even portions.
  • Boiling bagels in honey water adds a subtle sweetness and helps develop the characteristic shiny crust.
  • Bagels can be refrigerated after shaping for up to 24 hours to bake fresh later.
  • Baking at a high temperature (425°F) ensures a golden crust and proper interior crumb.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, fruit bagels, sourdough bread, breakfast bagels

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