Freshly baked blueberry bagels recipe is elevate your breakfast routine. The beauty of using sourdough starter keep in its special flavor and its texture. The natural fermentation process increases the chewiness of the bagel, creating a crust that is crisp on the outside while remaining soft within. Added plump juicy blueberries create a burst of sweetness that makes each bite an memorable experience. You can also try this same recipe blueberry lemon sourdough bread.

Why You Love This Recipe:

Easy to Make:

Sourdough blueberry is easy to make. You can make it easily at home.

Flavor:

The flavor of the blueberry is delightful and makes each bite remarkable.

Color:

The color of the blueberry bagels is golden brown, which reveals a soft interior. The color of this bagel serves as a fine invitation to explore flavor.

Ingredients:

INGREDIENTS	QUANTITY	DESCRIPTION
Fresh Blueberries	150 grams	Use blueberries into sourdough bagels enhance their flavor and adds a lively splash of color, that makes them visually tempting.
Water	150-200 grams	Use warm water, not too hot it kills your sourdough.
Active Sourdough Starter	150 grams	Using an active sourdough starter in your blueberry sourdough bagels elevates these chewy delights.
Sugar	40 grams	it used to create the sweetness
Bread Flour	500 grams	Bread flour is used to create a soft and fluffy texture.
Salt	10 grams	Use any unrefined salt.
Dried Blueberries	75 grams	Adding dried blueberries keep their shape and provide intensive flavor without compromising the bagels chewy texture.
Honey	20 grams	The natural sweetness of honey complements the tartness of blueberries, creating a lovely balance.

Supplies:

• Large Mixing Bowl
• Plastic wrap
• Parchment Paper
• Kitchen towel
• Sharp Knife
• Baking Sheet
• Kitchen towel
• Slotted spoon

BAKING SCHEDULE:

9:00 PM- Make The Dough

10:00 PM- Kneading the dough and let it rest for over  a night

.

8:00 AM- Shape the dough

9:00 AM- Bake

HOW TO MAKE SOURDOUGH BLUEBERRY BAGELS RECIPE:

Prepare the Blueberries :

In a small saucepan add fresh blueberries under low heat. Let them to cook for about 8-10 minutes, during which time they will begin to soften and free their natural juices. Grab a fork and start crushing them.

Next, add 200g of water to the saucepan. Mix with blueberries, let the mixture to simmer just sufficient for the blueberries to soften and free their juices, then remove it from the heat and let it cool at room temperature.

MAKE THE DOUGH :

In a large bowl, add the sourdough starter, blueberry water mixture, sugar into this blend. Using a Danish Dough Whisk mix vigorously until you achieve a blue milky liquid.

Next, add bread flour and salt to the mixture, watching as the dough transforms into a shaggy mass.

Let the dough rest for at least 1 hour

STRETCH AND FOLD :

Simply pull a small section of dough from the edge, and fold it over on top of itself, then push towards the center with the heel of your hand. Repeat this motion 5-6 times, turning the bowl of dough clockwise after each fold. After stretch and fold dough will looked.

Cover the dough with a tea towel for 1 hour.

BULK RISE :.

In bulk rise temperature plays an essential role in the fermentation process. Let the dough at 70 degrees fahrenheit rise, until it has doubled in size it takes about 8-12 hours, your dough will develop flavor and texture as it ferments slowly.

SHAPE THE DOUGH:

Remove the dough from the bowl and transfer it onto a lightly floured work surface. Stretch the dough and shape into a rectangle that’s about 1/2 of an inch high size. With a sharp knife carefully slice the rectangle into 8 triangle pieces.

To shape the dough into a classic bagel. Grab the corners of the triangles you have formed and pinch them toward the center. Each piece should be about the size of a tennis ball.

Next, use your thumb to punch a hole in the center, giving it that iconic bagel shape. Aim for a hole about 1-2 inches wide, as it will expand during boiling and baking.

SECOND RISE :

After the initial shaping, grab a large sheet pan and line it with parchment paper that create a perfect canvas for your dough. As you place the bagels on the baking sheet. The next crucial step is to cover them with a damp tea towel. This act retains moisture. 

Let them sit for about 1 hour until they become light and puffy.

BOIL BATH :

The boil bath is an essential step that makes the bangles chewy and delicious. Preheat your oven to 425 degrees, fill a large pot with water and bring it to a rolling boil adding a touch of honey for that fine sweetness that increaser the flavor of your bagels. 

Once the water is boiling drop 2-3 bagels into the pot. Let them boil for about 1 minutes on each side. Use a slotted spoon scoop the boiled bagels out and place, them on a cooling rack to permit any excess water to drip off. 

BAKE :

To bake your sourdough blueberry bagels. Preheat the oven at 425 degree f. Bake them for about 20-25 minutes, until golden brown.

Remove the bagels from the oven, place them on a cooling rack and let moisture escape. Slice them, spreading a slab of butter.

How to Store:

To keep your blueberry sourdough bagel recipe fresh  proper storage is essential. After they cooled completely wrapping each bagel individually in parchment paper or a clean kitchen towel.  Once wrapped, place them on a wire rack. This approach is effective for short-term storage, within 2-3 days.

For longer freshness, freezing them. Slice the bagels before freezing. Use a freezer safe bag or airtight container.

Conclusion:

Making your own blueberry bagels recipe at home is a delightful way to enjoy the special flavors of sourdough and fresh blueberries. The process may take some time, but the end result is well worth the effort. With each bite, you will savor the perfect balance of sourdough and sweet blueberries. You can customize your bagels with different toppings to suit your taste. So why not try this recipe.

Frequently Asked Question.

Can you use fresh blueberries in sourdough bagels?

Yes, you can use fresh blueberries in sourdough bagels. Add fresh blueberries increase a lovely burst of flavor and a touch of sweetness in the bagel.

What’s the difference between a bagel and a sourdough bagel?

Traditional bagels are made with yeast which gives them a light and chewy texture. The dough is boiled before baking. On the other hand sourdough bagels make use of a sourdough starter as their leavening agent. This starter made from fermented flour and water, initiate natural wild yeast.

Is a sourdough bagel healthier?

Sourdough bagels are considered healthier than traditional bagels. The fermentation process used in making sourdough increase the nutrition of the bagel.

Should my sourdough bagels float?

Yes, your sourdough bagels should float when placed in water, which is a sign of proper fermentation and readiness. Floating show that the dough has developed enough gas from the fermentation process that helps the bagels rise.

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Sourdough blueberry bagel recipe: Experience the delightful fusion of tangy sourdough and sweet blueberries. Bake your new favorite treat today!

Sourdough blueberry bagel recipe: Treat yourself to homemade bagels that combine the rich taste of sourdough with the sweetness of blueberries!