Why use sourdough in blueberry bagels?

Sourdough adds a unique tangy flavor and chewy texture to the bagels, enhancing the overall taste and experience. It also helps with better digestion compared to commercially yeasted breads.

Can I use frozen blueberries in my sourdough blueberry bagels?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well before adding them to the dough to prevent excess moisture. This will ensure the bagels bake properly and don't become soggy.

How do I get the perfect chewy texture in my sourdough blueberry bagels?

The key to a chewy texture is to boil the bagels briefly before baking them. This gelatinizes the starches on the surface, creating a characteristic chewy crust. Also, using a high-protein flour can contribute to the desired texture.

What is the best way to store sourdough blueberry bagels?

Store sourdough blueberry bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice the bagels and freeze them in freezer bags.

5 Best Sourdough Blueberry Bagels Recipes

Name: Sourdough Blueberry Bagels: The EASY Homemade Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 12 h
Cuisine: American
Ingredients: 1/2 cup active sourdough starter (100% hydration); 3 cups (420g) bread flour, plus more for dusting; 1 cup (240ml) warm water; 2 tablespoons honey or maple syrup; 1 teaspoon salt; 1 cup fresh or frozen blueberries (if using frozen, do not thaw); 8 cups water; 2 tablespoons honey or barley malt syrup (optional, for added shine and flavor); Extra blueberries (optional); Everything bagel seasoning (optional)

Description

Homemade sourdough blueberry bagels: a delightful blend of tangy sourdough and sweet blueberries, perfect for a weekend brunch or weekday treat.

Ingredients

Scale

1/2 cup active sourdough starter (100% hydration)
3 cups (420g) bread flour, plus more for dusting
1 cup (240ml) warm water
2 tablespoons honey or maple syrup
1 teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
8 cups water
2 tablespoons honey or barley malt syrup (optional, for added shine and flavor)
Extra blueberries (optional)
Everything bagel seasoning (optional)

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Instructions

1. Activate the Sourdough Starter: Make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before starting the dough.
2. Combine the Dough Ingredients: In a large bowl, mix the active sourdough starter, warm water, honey or maple syrup, and salt. Add the bread flour and mix until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
4. Incorporate the Blueberries: Gently fold in the blueberries until they are evenly distributed throughout the dough. Be careful not to overmix, as this can cause the blueberries to bleed and turn the dough purple.
5. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it bulk ferment for 8-12 hours at room temperature, or overnight in the refrigerator. The dough should double in size.
6. Shape the Bagels: Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a rope about 8 inches long. Bring the ends together to form a circle, pinching the ends to seal tightly.
7. Proof the Bagels: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof for 30-60 minutes.
8. Preheat the Oven: Preheat your oven to 425°F (220°C).
9. Boil the Bagels: Bring the water and honey or barley malt syrup (if using) to a boil in a large pot. Gently drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side.
10. Add Toppings: Remove the bagels from the water with a slotted spoon and place them back on the prepared baking sheet. If desired, add extra blueberries or other toppings to the tops of the bagels.
11. Bake the Bagels: Bake for 20-25 minutes, or until the bagels are golden brown. Rotate the baking sheet halfway through for even baking.
12. Cool and Enjoy: Let the bagels cool on a wire rack before slicing and enjoying.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 300
Sugar: 8g
Sodium: 350mg
Fat: 3g
Saturated Fat: 0.5g
Carbohydrates: 60g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg