Print

Sourdough Blueberry Bagels

Print Recipe

Enjoy chewy, naturally fermented sourdough bagels studded with fresh blueberries for a delicious twist on a classic favorite.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 1 1/2 cups bread flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/2 cup warm water
  • 1 cup fresh blueberries
  • 1 tbsp barley malt syrup (optional, for boiling)
  • Water for boiling

Instructions

  1. In a mixing bowl, combine the sourdough starter, warm water, and sugar until dissolved.
  2. Add the bread flour and salt; mix until a dough forms.
  3. Knead the dough for about 10 minutes until smooth and elastic.
  4. Gently fold in the fresh blueberries, taking care not to crush them.
  5. Cover the dough and let it rise at room temperature for 4-6 hours, or until doubled in size.
  6. Divide the dough into 6 equal pieces and shape each into a ball. Poke a hole through the center of each ball and gently stretch into a ring.
  7. Let the bagels rest for 30 minutes while you preheat the oven to 425°F (220°C).
  8. Bring a large pot of water to a boil and add barley malt syrup if using.
  9. Boil each bagel for 1-2 minutes per side, then remove and place on a baking sheet lined with parchment paper.
  10. Bake for 20-25 minutes, or until golden brown and cooked through.
  11. Allow bagels to cool slightly before serving.

Notes

For an extra flavor boost, brush bagels with melted butter right after baking and sprinkle with coarse sugar before cooling.

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