Description
Homemade sourdough blueberry bagels with a chewy texture and sweet-tart flavor. Boiled in honey water for a shiny crust.
Ingredients
- 150 grams fresh or frozen blueberries
- 150-200 grams water
- 150 grams active sourdough starter
- 40 grams sugar
- 500 grams bread flour
- 10 grams salt
- 75 grams dried blueberries (optional)
- 20 grams honey (for boil bath)
Instructions
- Cook blueberries for 5 minutes, mash and strain to extract juice.
- Mix sourdough starter, blueberry juice/water mixture, and sugar.
- Add bread flour and salt, knead for 5-6 minutes.
- Rest dough for 60 minutes, then knead 30 seconds.
- Add dried blueberries if using, knead to mix.
- Let dough rise until doubled (8-12 hours).
- Shape dough into 8 bagels, let rest 20-60 minutes.
- Boil bagels in honey water for 30 seconds per side.
- Bake at 425°F for 20-25 minutes until golden brown.
Notes
- Use bread flour for best texture.
- Optionally refrigerate shaped bagels up to 24 hours before baking.
- Store at room temperature for 2-3 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Boiled then baked
- Cuisine: American