These Sourdough Blueberry Bagels are a tasty twist on a classic breakfast favorite! With a chewy texture and pops of sweet blueberries, they make for a perfect morning treat.
Can we take a moment to appreciate how delightful it is to smell freshly baked bagels in the kitchen? I love to toast mine and slather on some cream cheese—yum!
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best rise. If you don’t have one, you could use instant yeast; about 2 teaspoons should work, but the flavor will differ.
Flours: Bread flour gives a great chewy texture while whole wheat flour adds nutrition. For a gluten-free option, try using a gluten-free all-purpose flour blend, but the texture will differ.
Sweetener: Using honey adds a natural flavor, but you can replace it with sugar or maple syrup. If you’re avoiding sugar, try a sugar substitute that measures like sugar.
Blueberries: Fresh blueberries are delicious, but frozen work well too; just thaw and drain them first to keep the dough from getting too wet. You can also swap them out for other fruits like raspberries or chopped strawberries.
Toppings: Poppy seeds add a nice crunch, but feel free to replace them with sesame seeds. If you’re looking for a nut-free option, skip them altogether. Oats give a nice texture too!
How Do You Knead Dough to Get the Right Texture?
Kneading is a critical step that helps develop gluten, giving bagels their chewy texture. Start by flouring your surface to prevent sticking. Here’s how to knead effectively:
- Press the dough down with your palms, folding it over itself.
- Turn it 90 degrees, and repeat for about 8-10 minutes until smooth and elastic.
- If the dough is too sticky, sprinkle with a little more flour as needed, but don’t overdo it!
- Gently fold in the blueberries at the end to keep them intact.
How to Make Sourdough Blueberry Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 250g sourdough starter (active and bubbly)
- 300g bread flour (plus extra for dusting)
- 100g whole wheat flour
- 1 tbsp sugar or honey
- 1 tsp salt
- 180ml warm water (adjust as needed)
- 150g fresh or frozen blueberries (if frozen, thaw and drain)
For the Toppings:
- 1 tbsp poppy seeds (for topping)
- 1 tbsp rolled oats or crushed nuts (optional topping)
For Boiling:
- 1 tbsp baking soda
- Honey or barley malt syrup (for boiling water and optional glazing)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of active prep time, followed by 4-6 hours for the dough to rise, and then around 30 minutes for boiling and baking. In total, you’re looking at about 5 to 7 hours, including fermentation time, but most of that is waiting for the dough to rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the bubbly sourdough starter, warm water, and your choice of sugar or honey. Stir until combined. Then add the bread flour, whole wheat flour, and salt. Mix everything together until you have a sticky dough.
2. Knead:
Pour your dough out onto a floured surface. Knead it for about 8-10 minutes—this helps develop the gluten, making the bagels chewy. If your hands or the dough get too sticky, sprinkle a little extra flour. Once you’re done kneading, gently fold in the blueberries to keep them intact.
3. Bulk Fermentation:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has doubled in size and looks bubbly.
4. Shape the Bagels:
Once your dough has risen, punch it down gently to release the air. Divide the dough into 6-8 equal portions. Roll each piece into a ball, then poke a hole through the center with your finger and stretch it out to make a ring shape.
5. Proof:
Arrange the shaped bagels on a parchment-lined baking sheet. Cover them lightly and let them rest for about 1-2 hours until they are slightly puffed up.
6. Preheat Oven and Boil Water:
While the bagels are proofing, preheat your oven to 220°C (425°F). Bring a large pot of water to a gentle boil, adding the baking soda and a tablespoon of honey or barley malt syrup to it.
7. Boil the Bagels:
Carefully boil the bagels in batches for 1 minute on each side. Use a slotted spoon to lift them out and let them drain on a wire rack.
8. Add Toppings:
Transfer the boiled bagels back onto the parchment-lined baking sheet. Sprinkle poppy seeds over the top, and if you like, add some oats or crushed nuts for extra crunch.
9. Bake:
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and feel firm to the touch.
10. Cool and Serve:
Once baked, allow the bagels to cool on a wire rack. Enjoy them plain or with your favorite spread—these bagels are chewy, tangy, and bursting with sweet blueberry goodness!
Can I Use Dried Blueberries Instead of Fresh or Frozen?
While you can use dried blueberries, keep in mind they won’t provide the same juicy bursts when you bite into the bagel. If you do use dried ones, consider soaking them in warm water for about 15 minutes to plump them up before adding them to the dough.
Is It Possible to Make This Recipe Vegan?
Absolutely! You can swap honey for a plant-based sweetener like maple syrup or agave nectar. The rest of the ingredients are naturally vegan, so you’re all set!
How Do You Store Leftover Bagels?
To store leftover bagels, let them cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just toast or warm them directly from the freezer when you’re ready to enjoy!
Can I Add More Toppings?
Definitely! Feel free to experiment with different toppings like sesame seeds, everything bagel seasoning, or even a sprinkle of cinnamon sugar for a sweet twist. Just remember to apply your toppings right before baking for the best results!
