These sourdough blueberry bagels are a tasty twist on a classic! With a chewy texture and bursting with juicy blueberries, they make a delightful breakfast treat.
Who knew bagels could be so fun? I love to pair mine with cream cheese and a sprinkle of cinnamon. Trust me, they won’t last long in your kitchen!
Key Ingredients & Substitutions
Sourdough Starter: This recipe relies on an active sourdough starter for flavor and texture. If you don’t have one, you can use instant yeast (1 packet) instead, but it won’t have the same tangy depth.
Flour: Bread flour provides the right amount of gluten for chewy bagels. All-purpose flour can be a substitute, but the bagels might be a bit softer.
Blueberries: Fresh blueberries are delightful, but if they’re out of season, frozen blueberries also work great—just toss them in frozen without thawing to avoid extra moisture.
Sweetener: You can replace sugar with honey, maple syrup, or even agave nectar. Note that using honey may add a slight floral flavor.
Baking Soda: This is essential for boiling the bagels. Don’t skip it! It helps create that classic bagel crust. If you’re out, you could experiment with baking powder, but it won’t be the same.
How Do I Get My Bagels to Rise Properly?
Getting the right rise in your bagels is crucial for their texture. Make sure your sourdough starter is active and bubbly before starting. This will ensure your dough ferments properly and rises well.
- Keep the dough covered during the first rise to retain moisture.
- Warm temperatures are best, around 75-80°F (24-27°C), which promotes yeast activity.
- Check the dough after 4 hours; it should have roughly doubled in size. If it hasn’t, give it a bit more time!
How to Make Sourdough Blueberry Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 1/2 cups (320g) bread flour, plus more for dusting
- 1/2 cup (120ml) warm water (adjust as needed)
- 2 tbsp (25g) sugar or honey
- 1 tsp salt
- 1 cup fresh or frozen blueberries
- 1 tbsp baking soda (for boiling)
- Poppy seeds and/or oats for topping (optional)
How Much Time Will You Need?
This recipe will take you about 15-20 minutes to prepare and knead the dough, followed by rising times of 4-6 hours and 1-2 hours. The actual cooking time will be around 25-30 minutes, so plan for about 6-8 hours in total, including rising and cooling time. Perfect for a weekend brunch!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, bread flour, warm water, sugar (or honey), and salt. Mix everything together until a rough dough begins to form—don’t worry about it being perfect at this stage!
2. Knead the Dough:
Once mixed, transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If your dough feels too sticky, sprinkle a little more flour as needed to help with kneading.
3. Add Blueberries:
Gently fold in the blueberries into your dough. Be careful here! You want to mix them in without crushing them, as you want to keep those lovely bursts of blueberry in your bagels.
4. First Rise:
Now, place the dough back into the bowl. Cover it with a damp cloth or some plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it’s roughly doubled in size. This will give your bagels that wonderful sourdough flavor!
5. Shape Bagels:
After the dough has risen, gently deflate it. Divide it into 6 equal portions. Roll each piece into a ball. Now, using your finger, poke a hole through the center of each ball and gently stretch it to form that classic bagel shape, about 2-3 inches in diameter.
6. Second Rise:
Place your shaped bagels on a parchment-lined baking sheet. Cover them again and let them rest for about 1-2 hours until they puff up slightly. This second rise is key for that chewy texture!
7. Preheat Oven:
While the bagels are rising, go ahead and preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add the baking soda—this will help create that chewy crust.
8. Boil Bagels:
Carefully drop 2-3 bagels into the boiling water at a time. Boil them for about 1 minute on each side. Use a slotted spoon to remove them and place them back onto your baking sheet. This step is crucial for achieving that classic bagel texture!
9. Add Toppings:
While the bagels are still wet from boiling, sprinkle your desired toppings—like poppy seeds and oats—on top. This adds extra flavor and crunch.
10. Bake:
Now it’s time to bake! Place your bagels in the preheated oven and bake for about 20-25 minutes, or until they’re golden brown and cooked through. The amazing smell will fill your kitchen!
11. Cool:
Once done, allow the bagels to cool on a wire rack for a few minutes before slicing and serving. Enjoy your homemade, tangy, chewy sourdough blueberry bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture of the bagels might be softer. Bread flour has higher protein content, which helps create that classic chewy bagel texture.
How Do I Prevent the Blueberries from Crushing?
To minimize crushing, gently fold the blueberries into the dough just before shaping the bagels. Tossing them in a bit of flour before incorporating can also help reduce breakage.
Can I Make the Bagels Vegan?
Absolutely! Just substitute honey with a plant-based sweetener like maple syrup or agave syrup, and the recipe will be entirely vegan.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. Just toast them straight from frozen, and they’ll taste freshly baked!
