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Blueberry Sourdough Bagels
Bakery

Blueberry Sourdough Bagels

3 hServes 8Nutri-Score C€€
from @jeshastevens3 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains500 g
  • water (lukewarm)Beverages260 ml
  • sourdough starter (active, bubbly)Other100 g
  • blueberries (fresh or frozen)Produce150 g
  • sugarPantry20 g
  • saltSpices10 g
  • honey (for the boiling water)Pantry20 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

252kcal

Carbs
50 g
Proteins
9 g
Fat
2 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Kitchen scale
  • Stockpot
  • Slotted spoon
  • Baking tray
  • Pastry brush
  • Oven

step by step

Method

  1. Mix the dough

    • Combine the bread flour, water, sourdough starter, sugar and salt in a mixing bowl.
    • Mix until no dry flour remains, then cover and let rest.
    Step 1

  2. Add the blueberries

    • Gently fold the blueberries into the dough until evenly distributed without crushing them.
    Step 2

  3. Bulk fermentation

    • Cover the dough and let it rise at room temperature, folding it a few times during the first hour.
    Step 3

  4. Shape the bagels

    • Divide the dough into equal pieces and roll each into a ball.
    • Press a hole through the centre with your finger and stretch it into a ring.
    • Place the shaped bagels on a lined tray.
    Step 4

  5. Cold proof

    • Cover the bagels and refrigerate overnight.
    Step 5

  6. Boil the bagels

    • Bring a large pot of water with the honey to a gentle simmer.
    • Boil the bagels for about a minute per side, then lift them out with a slotted spoon.
    Step 6

  7. Bake

    • Place the bagels on a baking tray and brush with the beaten egg.
    • Bake at 220 °C until deep golden brown.
    Step 7
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