The BEST and EASIEST Sourdough Blueberry Bagels | Little Spoon Farm

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and still provide great flavor.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more affordable and can be used for a lighter bagel.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a common sweetener that can be used at a lower cost.

egg

🥗Healthier: flax egg

💰Cheaper: none

Flax egg is a vegan alternative but may not provide the same texture.

Puree 1 pint of blueberries and add 80 g of water; this will be the liquid for the bagel dough.

Add the sourdough starter, salt, and honey to the blueberry mixture; mix with a spatula to combine.

If the dough looks really dry, add a tablespoon of water at a time until the flour sticks together; cover and let it rest for 1 hour.

Knead the dough for about 8 minutes using a stand mixer or by hand to develop gluten.

Cover the bowl and let the dough rise overnight or during the day until doubled in size.

Turn the dough out onto a floured work surface; divide it into 8 pieces weighing about 120 g each.

Shape each piece into a bagel by pulling the sides to the middle, flipping it over, and using your thumb to poke a hole in the center; stretch the dough with your fingers.

Place the shaped bagels on parchment paper and cover them; let them rise for about 1 hour.

Bring a pot of water to a boil; cut parchment paper into squares to prevent sticking when boiling.

Boil each bagel for 2 minutes on each side; place boiled bagels on a silicone baking mat or more parchment paper on a baking sheet.

Bake in a preheated oven at 425°F for 25 minutes until dark brown but not burnt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens