Sourdough Blueberry Bagels

Updated at: Sun, 17 Dec 2023 15:11:09 GMT

Step 1

Feed your starter 4 to 6 hours before starting this recipe

Step 2

Preheat oven to 350 and place frozen blueberries on a baking sheet and bake for for 5 to 10 minutes or until blueberries are soft but have not fully burst

Step 3

Use the back of a spoon and mash the blueberries until they burst. Then place the blueberries/juice to a separate bowl to cool for 10 to 15 minutes. Make sure blueberries are warm not hot before adding to dough

Step 4

Mix together flour, water, sourdough starter, salt, and blueberries in a bowl and mix by hand for a couple of minutes until a ball forms

Step 5

Dump the dough onto a lightly floured surface and knead the dough for 3 to 4 minutes or until the dough is smooth

Step 6

Then lightly grease a bowl with oil and place the dough inside. Cover the bowl with a clean kitchen towel and let it rise at room temperature for about 6 to 8 hours. You want the dough to double in size

Step 7

Once it doubles in size, place in fridge covered with plastic wrap for an overnight proof about 8 to 12 hours

Step 8

Take your dough out the fridge and divide into 6 pieces about 120G each. Then roll each dough into a ball and use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring

Step 9

Put your bagels on a parchment-lined baking sheet and cover with plastic wrap and let it rest for 1 to 3 hours or until they puff up

Step 10

Preheat oven to 450 and fill a large wide pot with water and bring to a boil. Drop bagels in, 2 to 4 at a time with enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon and drain well. Then place bagels on baking sheets and brush with egg wash

Step 11

Bake bagels for 17-20 minutes or until golden brown on the outside and enjoy!

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