These Sourdough Blueberry Bagels are chewy and bursting with sweet blueberry flavor! The tangy sourdough base adds a unique twist, making them perfect for breakfast.
Who can resist a warm bagel fresh out of the oven? I like to spread cream cheese on mine and enjoy every bite. Trust me, they’re a berry special treat! 🥯💙
Key Ingredients & Substitutions
Sourdough Starter: Using an active starter is key for flavor and fermentation. If you don’t have one, you can make a quick mixture with equal parts flour and water for a makeshift starter, although the bagel won’t have the same depth of flavor.
Bread Flour: Bread flour has a higher protein content, giving the bagels their chewy texture. If you don’t have bread flour, all-purpose flour will work too, but the texture may be slightly less chewy.
Blueberries: Fresh blueberries are ideal for this recipe, but feel free to use frozen blueberries if fresh ones aren’t available. Just add them directly without thawing to prevent too much moisture in the dough.
Cornmeal: It adds a nice texture on the baking sheet. If you don’t have cornmeal, you can use flour instead. It won’t give that same crunch but will still work.
Poppy Seeds: This is optional but provides extra flavor and visual appeal. You could try sesame seeds or even leave them off entirely for a simpler look.
How Do I Make Sure My Dough is Properly Kneaded?
Kneading dough is essential to develop gluten, giving bagels their chewy texture. You want to knead until the dough is smooth and elastic. Here’s a quick guide:
- Start mixing the flour in thoroughly until it forms a rough ball.
- Flour your surface generously to prevent sticking. Press and fold the dough with the heel of your hand.
- Rotate the dough a quarter turn after each push. Knead for 8-10 minutes.
- Check elasticity: if it springs back when you poke it, you’re on the right track!
Don’t rush this step. Proper kneading can make a big difference in the final texture of your bagels!
How to Make Sourdough Blueberry Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 ½ cups warm water (about 110°F/45°C)
- 4 cups bread flour, plus extra for kneading
- 2 tbsp granulated sugar
- 1 ½ tsp salt
- 1 ½ cups fresh or frozen blueberries
For Dusting and Topping:
- 1 tbsp cornmeal (optional, for dusting)
- 1 tbsp poppy seeds (optional, for topping)
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time, plus 4-6 hours for the dough to rise. After that, you will need an additional 1-2 hours for the bagels to proof, followed by about 25 minutes of baking time. In total, you should plan for about 6-7 hours to complete these delicious bagels, including all the resting and rising times.
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, add your active sourdough starter and warm water. Stir it gently until they are well combined. This creates the base for your bagel dough.
2. Combine Ingredients:
Next, add the bread flour, granulated sugar, and salt. Mix everything together until you have a rough dough. Don’t worry about the flour lumps; they’ll come together during kneading.
3. Knead the Dough:
Sprinkle some flour on your clean counter or work surface. Turn your dough out onto it and begin kneading. Knead the dough for about 8-10 minutes or until it feels smooth and elastic. This step is vital for developing the bagel’s chewy texture!
4. Fold in the Blueberries:
Gently fold the blueberries into the dough. Be careful not to squish them too much; you want to keep some of their shape to prevent too much color from staining the dough.
5. First Rise:
Transfer your dough to a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let it sit at room temperature for 4-6 hours, or until it has roughly doubled in size. This is when the magic happens as the yeast works its wonders!
6. Shape the Bagels:
Once your dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Shape each piece into a smooth ball. To form the bagels, poke your thumb through the middle of each ball to create a hole, then gently stretch it to create a ring shape with about a 2-inch diameter hole.
7. Second Rise:
Arrange the shaped bagels on a baking sheet lined with parchment paper and dusted with cornmeal. Cover them and let them proof for another 1-2 hours. You want them to look slightly puffy at this stage.
8. Preheat the Oven:
While the bagels are proofing, preheat your oven to 425°F (220°C). Get it nice and hot for that perfect bake!
9. Boil the Bagels:
Bring a large pot of water to a gentle boil. Carefully add each bagel to the boiling water, one or two at a time. Boil them for about 45 seconds on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
10. Add Toppings (Optional):
If you want to sprinkle some poppy seeds on top, do this while the bagels are still wet from boiling. They’ll stick better!
11. Bake:
Place the baking sheet in your preheated oven. Bake the bagels for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
12. Cool Down:
Once baked, remove the bagels from the oven and transfer them to a cooling rack. Let them cool for a bit before slicing and serving.
Now you’re ready to enjoy your tangy, chewy sourdough blueberry bagels, perfect for breakfast or as a tasty snack!
Can I Use Any Type of Sourdough Starter for This Recipe?
Yes, you can use any active sourdough starter that is at 100% hydration. Just make sure it’s fed and bubbly before starting this recipe for the best results!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to a few factors, such as the temperature of your kitchen or the activity of your starter. Make sure your starter is active and bubbly. If your kitchen is cooler, try moving the dough to a warmer spot or extending the fermentation time.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
How Can I Adjust the Sweetness in the Dough?
If you prefer a sweeter bagel, you can increase the amount of sugar by one tablespoon. Alternatively, you can add a drizzle of honey or maple syrup for a different flavor twist!
