Sourdough Blueberry Bagels
These Sourdough Blueberry Bagels combine the tangy depth of naturally fermented sourdough with bursts of fresh blueberries, creating a chewy and flavorful breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 40 minutes
- Yield: 6 bagels
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 1 ½ cups bread flour
- ¼ cup whole wheat flour
- ¼ cup sugar
- 1 tsp salt
- ½ cup fresh blueberries
- ½ cup water (adjust as needed)
- 1 tbsp barley malt syrup (for boiling)
Instructions
- In a large mixing bowl, combine the sourdough starter, bread flour, whole wheat flour, sugar, and salt.
- Gradually add water and knead until a smooth, elastic dough forms, about 8-10 minutes.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Cover the dough and let it rise at room temperature for 4-6 hours or until doubled in size.
- Divide the dough into 6 equal pieces and shape each into a ball, then poke a hole through the center to form bagels.
- Place shaped bagels on a parchment-lined tray, cover, and let rest for 45-60 minutes.
- Preheat a large pot of water with barley malt syrup to a gentle boil.
- Boil the bagels for 1-2 minutes on each side, then remove and drain.
- Place boiled bagels on a baking sheet and bake at 425°F (220°C) for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
For extra warmth and flavor, toast the bagels and spread with cream cheese or honey butter.
Find it online: https://foodsforyoursoul.com/sourdough-blueberry-bagels/