Sourdough Blueberry Bagels
Delight in these chewy, tangy sourdough blueberry bagels that combine natural fermentation with bursts of juicy blueberries for a perfect breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 40 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 ½ cups warm water
- 4 cups bread flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup fresh or frozen blueberries
- 1 tablespoon vegetable oil (for greasing)
- 1 tablespoon barley malt syrup or honey (for boiling water)
Instructions
- In a large bowl, mix the sourdough starter, warm water, and sugar until combined.
- Add bread flour and salt, then stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Gently fold in the blueberries, being careful not to crush them.
- Place dough in a greased bowl, cover, and let rise at room temperature for 4-6 hours until it doubles in size.
- Divide dough into 8 equal pieces, shaping each into a ball. Poke a hole through the center of each ball and gently stretch to form a bagel shape.
- Let bagels rest uncovered for 30 minutes to rise slightly.
- Preheat oven to 450°F (232°C) and bring a large pot of water to a boil; add barley malt syrup or honey.
- Boil bagels in batches for 1-2 minutes per side, then transfer to a parchment-lined baking sheet.
- Bake bagels for 20-25 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
For extra flavor, try brushing the bagels with melted butter right after baking or sprinkle with coarse sugar before baking for a sweet crust.
Find it online: https://grilldrip.com/sourdough-blueberry-bagels/