Description
There’s something magical about baking your own bagels—especially when they’re sourdough, chewy, and bursting with sweet blueberries! These Sourdough Blueberry Bagels are slightly tangy, naturally fermented, and have a vibrant purple hue thanks to real blueberries. Make the dough the night before, and wake up to fresh, bakery-style bagels right from your kitchen. Serve them warm with a smear of butter or cream cheese, and enjoy a homemade breakfast like never before! Who’s ready to bake? ❤️
Ingredients
- 150g fresh or frozen blueberries
- 150–200g water (see notes)
- 150g active sourdough starter
- 40g sugar
- 500g bread flour
- 10g salt
- 75g dried blueberries (optional)
- 20g honey (for boiling)
Instructions
1️⃣ Prepare the blueberries: Cook and mash the blueberries, then strain to separate the juice. Add water to total 250g of liquid. Mix back in the mashed blueberries.
2️⃣ Make the dough: Mix the sourdough starter, blueberry mixture, sugar, flour, and salt. Knead for 5-6 minutes. Let rest for 1 hour.
3️⃣ Stretch & fold: Knead for 30 seconds, add dried blueberries (if using), then let rise overnight (8-12 hours).
4️⃣ Shape: Cut dough into 8 pieces, roll into balls, and poke a hole in each to form bagels. Let rise for 20-60 minutes.
5️⃣ Boil: Bring water and honey to a boil. Boil bagels for 30 seconds per side.
6️⃣ Bake: Bake at 425°F (218°C) for 20-25 minutes, until golden. Cool & enjoy!
Notes
Slice and freeze extras for a quick, delicious breakfast anytime!