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Blueberry Sourdough Bagels

Blueberry Sourdough Bagels Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 306
Ingredients Method Notes

Ingredients
  

  • 1 cup active sourdough starter (100% hydration)
  • 1 cup warm water (80°F / 27°C)
  • 2 tablespoons honey
  • 2 teaspoons fine sea salt
  • 3 1/2 cups bread flour
  • 1/2 cup dried blueberries
  • Cornmeal, for dusting
  • 2 quarts water
  • 1/4 cup honey (for the bath)

Method
 

  1. In a large bowl, stir together sourdough starter, warm water, and 2 tablespoons honey. Add bread flour and salt; mix to a shaggy dough. Knead on a floured surface for 8–10 minutes, adding dried blueberries during the last 2 minutes, until smooth and the dough passes the windowpane test.
  2. Place dough in an oiled bowl, cover, and let rise at cool room temperature for 8–12 hours until doubled.
  3. Divide dough into 8 pieces, shape into balls, poke a hole in the center of each, and stretch to 1 1/2 inches wide. Rest on a lined baking sheet for 10 minutes.
  4. Bring 2 quarts water and 1/4 cup honey to a boil. Preheat oven to 425°F (220°C) and dust another baking sheet with cornmeal. Boil bagels in batches, 30 seconds per side, then transfer to the cornmeal sheet.
  5. Bake for 20–25 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped.
  6. Cool on a wire rack 10 minutes, then slice and serve warm with cream cheese.

Notes

The overnight rise doesn’t count toward the active prep or cook time. If your kitchen is warm (above 75°F / 24°C), check the dough after 6 hours; it may be ready sooner. For the shiniest crust, use barley malt syrup instead of honey in the bath.