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Sourdough Blueberry Bagels

Freshly prepared sourdough blueberry bagels on white plate
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Delight in these tangy, chewy sourdough bagels studded with fresh blueberries, perfect for a wholesome breakfast or snack.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 ½ cups bread flour
  • 1 cup lukewarm water
  • 2 tbsp sugar
  • 1 ½ tsp salt
  • 1 cup fresh blueberries
  • 1 tbsp barley malt syrup (optional, for boiling)

Instructions

  1. In a large bowl, mix the sourdough starter, lukewarm water, and sugar until combined.
  2. Add the bread flour and salt, then knead the dough for about 10 minutes until smooth and elastic.
  3. Gently fold in the fresh blueberries, being careful not to crush them.
  4. Cover the dough and let it rise at room temperature for 4-6 hours, or until doubled in size.
  5. Divide the dough into 6 equal pieces and shape each into a ball. Poke a hole through the center of each ball and stretch it to form a bagel shape.
  6. Place shaped bagels on a parchment-lined tray, cover, and let rest for 30-45 minutes.
  7. Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add barley malt syrup if using.
  8. Boil each bagel for 1 minute on each side, then remove with a slotted spoon and place back on the parchment paper.
  9. Bake the bagels for 20-25 minutes or until golden brown and cooked through.
  10. Let cool on a wire rack before serving.

Notes

For a crispier crust, brush the bagels with an egg wash before baking. Serve toasted with cream cheese or honey butter for extra indulgence.

Find it online: https://delilita.com/sourdough-blueberry-bagels/