Introducing our Blueberry Sourdough Bagels – a delightful twist on a classic favorite, bursting with juicy blueberry goodness. These bagels bring together the tangy allure of sourdough and the sweet pop of blueberries for a truly irresistible treat. Start your day with a smile as you savor the tangy-sweet harmony of these Blueberry Sourdough Bagels. It's a simple pleasure that brings the warmth of homemade baking to your breakfast table.
Ingredients:
Levain:
25g active sourdough starter
42g bread flour
8g whole grain flour
50 g water
Main Dough:
500g strong bread flour (90%)
100g levain (20%)
10 g sea salt (2%)
265g water (53%-55%)
20 g honey
30-45g frozen dried blueberries
Boiling :
1 gallon of water
1 tbsp baking soda
1 tbsp barley syrup
Step By Step Instructions:
Step 1: Prepare the Levain
Start by mixing the ingredients for the levain around 4-5 hours before you make the main dough. Cover the mixture and let it sit in a warm spot until it doubles or even triples in size, and becomes bubbly. You can do this in the morning, around 7 am.
Step 2: Main Dough
In a stand mixer, combine all the ingredients except the blueberries for the main dough. Mix until the dough comes together into a smooth ball and then knead the blueberries in until fully incorporated. Place this ball in a lightly oiled bowl and cover it.
Let it sit at room temperature for 3-4 hours to rise. During this time, perform 2 coil folds or stretch-and-fold motions every hour.
Step 3: Shaping
Place the dough on a lightly floured surface. Divide it into 10 pieces, each weighing around 115g. Shape each piece into a tight, seamless ball. Cover them and let them rest for 15-30 minutes.
Step 4: Shaping and Baking
Prepare a baking sheet lined with parchment paper and dust it generously with semolina flour. Take one dough ball at a time, and using your finger, poke a hole through the center. Slowly stretch the hole, forming the bagel shape. Place these shaped bagels on the baking sheet and cover them. Leave them at room temperature for 1-2 hours until they're proofed. Then, place the shaped bagels in the refrigerator overnight.
The next morning, put a pot with about 1 gallon of water to boil. Add baking soda and barley syrup to the boiling water. Also, preheat your oven to 425°F (220°C). Boil the bagels straight from the fridge, 2-3 at
a time, for about 45 seconds to 1 minute on each side, depending on your preferred
chewiness.
Transfer the boiled bagels to a wire rack for a few seconds, then place them back on a baking tray lined with parchment paper.
Bake the bagels for 18-20 minutes until they're nicely golden. Once baked, enjoy them toasted and spread with cream cheese – a delicious treat to start your day!
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