Sourdough Blueberry Bagels
These delightful bagels combine the tangy flavor of sourdough with the sweetness of fresh blueberries, making them perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 150 g active sourdough starter provides leavening
- 360 g bread flour gives structure and chewiness
- 180 ml water hydrates the dough
- 20 g granulated sugar adds sweetness
- 8 g salt enhances flavor
- 1 tbsp lemon zest adds brightness
- 120 g fresh blueberries provides sweetness and moisture
- 2 tbsp honey or malt syrup adds sweetness and aids browning
Instructions
Preparation
- In a large mixing bowl, combine the active sourdough starter, bread flour, and water. Mix until a cohesive dough forms.
- Add the granulated sugar, salt, and lemon zest to the dough. Knead gently until everything is evenly incorporated.
- Fold in the fresh blueberries carefully to avoid bursting them.
- Cover the bowl with a damp cloth and let the dough rest until it has visibly increased in size, around a few hours.
- Once risen, turn the dough onto a floured surface and gently deflate it. Divide into equal pieces and shape into balls.
- Poke a hole through the center of each ball to shape them into bagels.
- Place shaped bagels on a baking sheet lined with parchment paper and let rest for 30 minutes.
Cooking
- Preheat your oven and bring a pot of water to a gentle boil.
- Lower boiled bagels into the pot, flipping them halfway through. They should appear slightly firmer after boiling.
- Remove boiled bagels with a slotted spoon and return to the prepared baking sheet.
- Brush honey or malt syrup on top of each bagel for added sweetness.
- Bake in the preheated oven until golden brown and sound hollow when tapped.
Notes
For best results, use room temperature ingredients, and handle the dough gently. Store in an airtight container at room temperature or freeze for longer storage.