These Sourdough Blueberry Bagels are a tasty twist on a classic! Soft and chewy with sweet bursts of blueberries, they’re perfect for breakfast or a snack.
Baking these bagels is so much fun! I love the way they puff up in the oven. Plus, they make my kitchen smell amazing. You might want to save some for later, but I doubt it! 😉
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly. If you don’t have any, you can use store-bought starter or try a quick yeast method. However, this won’t give the same tangy flavor as traditional sourdough.
Active Dry Yeast: This is essential for a good rise. If you don’t have active dry yeast, you can substitute with instant yeast using the same amount, or skip it if you want a slower fermentation with only the sourdough starter.
Bread Flour: High in protein, bread flour is best for chewy bagels. If unavailable, all-purpose flour works too, but the bagels may be slightly less chewy.
Blueberries: Fresh blueberries give a burst of flavor, but frozen ones work just as well. Just remember not to thaw them before mixing to avoid a color bleed in the dough.
Malt Syrup or Honey: Both add a nice flavor when boiling the bagels. If you’re out, brown sugar or granulated sugar can be a simple alternative, though not as flavorful.
How Do I Properly Knead Dough for Bagels?
Kneading dough is an important technique that helps develop gluten, giving your bagels their chewy texture. Follow these steps for success:
- Flour your surface lightly to prevent sticking. You want the dough to be tacky but not too sticky.
- Push the dough away using the heel of your hand, fold it over, and turn it. Repeat this for about 8-10 minutes.
- Check for smoothness: the dough should be elastic and spring back slightly when poked.
Always remember, don’t rush this step! Take your time, and you’ll be rewarded with perfect bagels.
How to Make Sourdough Blueberry Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter (active and bubbly)
- 2 teaspoons active dry yeast
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
For Boiling:
- 1 tablespoon malt syrup or honey (for boiling water)
- Optional: poppy seeds for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 4-5 hours for rising (including proofing), and 20-25 minutes to bake. Having a bit of patience for the rise helps enhance that lovely sourdough flavor in your bagels.
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, combine the sourdough starter, active dry yeast, warm water, and sugar. Stir everything together until the yeast and sugar dissolve. Let the mixture sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to go!
2. Make the Dough:
Add the bread flour and salt to the mixture. Stir until a shaggy dough forms. Next, carefully fold in the blueberries, being gentle so you don’t squish them. They’ll add a burst of flavor later!
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes. You want the dough to become smooth and elastic, with a slightly tacky feel. If it’s too sticky, you can sprinkle a little more flour as you knead.
4. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap to help it rise better. Let it sit at room temperature for about 3-4 hours or until it doubles in size. This step is essential for developing the sourdough flavor.
5. Shape Your Bagels:
Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces, then shape each piece into a ball. Poke a hole in the center of each ball with your finger and gently stretch that hole until it’s about 2-3 inches wide, shaping it into a bagel.
6. Second Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely again and let them proof for 1-1.5 hours until they become puffy and lovely.
7. Preheat the Oven:
While your bagels are proofing, preheat your oven to 425°F (220°C). This ensures they bake perfectly!
8. Boil the Bagels:
In a large pot, bring water to a boil and stir in the malt syrup or honey. Drop 2-3 bagels into the boiling water at a time and boil each side for 1 minute. Use a slotted spoon to remove them and place them back on the parchment-lined baking sheet. If you like, sprinkle poppy seeds on top while the surface is wet.
9. Bake the Bagels:
Transfer the baking sheet to the preheated oven. Bake the bagels for 20-25 minutes, rotating the sheet halfway through for even baking. They should turn golden brown and look shiny!
10. Cool and Serve:
Once they are baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy them warm or toasted with your favorite spreads!
These chewy, slightly tangy sourdough bagels with juicy blueberries make a perfect breakfast or snack. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but keep in mind that the bagels may be denser and have a different texture. For best results, you might mix in some all-purpose flour to maintain that chewy bagel consistency.
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. Place the cooled bagels in a freezer-safe bag, and they’ll keep well for about 1-2 months. Just toast or warm them up when you’re ready to enjoy!
Can I Omit the Yeast?
Yes, you can omit the active dry yeast if you prefer a longer fermentation. Just rely solely on the natural fermentation from your sourdough starter. The bagels will take longer to rise (around 6-8 hours), but the flavor will be even more intense!
What If My Bagels Don’t Rise Properly?
If your bagels aren’t rising as expected, check that your sourdough starter is active and bubbly. A cold kitchen can also hinder rising. Try placing the dough in a warmer spot, like near a preheated oven or on top of a warm appliance!
