Description
This easy, overnight sourdough blueberry bagel recipe makes soft and chewy bagels packed with juicy blueberry flavor.
Ingredients
½ cup (100 g) active sourdough starter
4 cups + 2 tbsp (500 g) all-purpose or bread flour
⅓ cup (80 g) water
1 pint (275 g) fresh or frozen blueberries
4 tbsp (80 g) honey or sugar
2 tsp (10 g) fine sea salt
6 cups water for boiling
Instructions
1. Feed sourdough starter 12 hours before baking
2. Puree blueberries slightly; include juice
3. Mix starter, blueberries, water, honey, salt
4. Add flour and mix until dough is stiff
5. Rest 1 hour, then knead 6–7 minutes
6. Ferment covered at room temp 8–12 hours
7. Divide into 8 pieces, shape bagels
8. Let rise 30–60 minutes
9. Boil bagels 2 minutes per side
10. Bake at 425°F (218°C) for 25 minutes
Notes
Flour parchment paper lightly to avoid sticking
Frozen blueberries add a deeper color
To store, keep covered at room temp up to 5 days
Freeze wrapped for up to 3 months
Reheat by toasting from thawed state
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American