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Blueberry Bagel with Sourdough Starter.

Blueberry Bagels

When I used to work in a bakery, we made fresh bagels every morning. One of the best selling flavors was the blueberry bagel. That’s why I want to share this recipe of blueberry bagels with sourdough starter.

Ready in:  18-36 hoursServes: 8 people
Yield:   8 bagels, 110-115g eachUnits: US, EU

Ingredients

Sourdough starter 

Dough

  • 550g bread flour (100%) (+/-50g extra flour if needed)
  • 225g water (40%)
  • 100g starter (18%)
  • 40g sugar(7%)
  • 10g salt (2%)
  • 100g frozen and thawed blueberries
  • 0.5g yeast (optional, to reduce sourness)

Boiling 

  • You need a wide pot
  • 1 gallon of water

Directions 

Day 1

Starter

Night before

  • Add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).

Day 2

Dough

Morning

  • Mix water, sugar, sourdough starter (100g on its peak, the rest use for future feedings), thawed blueberries, salt and flour in your mixer.
  • Mix until dough will come up together and all blueberries will be mixed into the dough.
  • Cover and let it rise until it becomes lighter with bubbles on surface, for 3-4 hours , perform a couple folds during that time.

Shaping 

  • Prepare the baking tray with the parchment paper in it. Place the dough onto a non-floured surface.
  • Flatten the dough into a rectangle and divide it into 10 equal pieces, about 100 grams each.
  • Round each piece into a ball and let rest for 10-15 min.
  • Poke each ball with your finger in the middle and start to stretch the hole with your fingers, until it will get bigger about 2 inches long.
  • Set bagels on the prepared baking tray.
  • Cover the tray with plastic or wet towel. Let bagels rest for 1-1.5 hour at a room temperature.

Note: If you want to bake bagels the same day, let them proof 1 extra hour and proceed to a boiling stage.

Note: If you want to bake bagels in the morning for breakfast:

  • Then transfer the tray to the fridge for 6-18 hours (overnight).

Day 3

Boiling 

  • Bring a medium pot of water to a boil.
  • Preheat your oven to 425F (220C).
  • Remove bagels from the fridge add 1-2 bagels into the pot and wait for them to float to the surface, for about 10 seconds (some will float right away).
  • Cook for 30 seconds on each side for a thin crust. Using a slotted spoon, remove the bagels from the water, dip the rounded side into seeds (or whatever topping) to coat.
  • Place them back on to the sheet-pan covered with parchment paper generously sprayed with oil.
  • Bake the bagels for about 20-25 minutes at 425F.

16 thoughts on “Blueberry Bagel with Sourdough Starter.

  1. Hello, Natasha
    Thank you for your amazing detailed recipes, I’m so happy that I found your profile and subscribed to you on Instagram.
    My question about this recipe is – can I use fresh blueberries, or I should freeze it first?
    Thank you in advance

    1. Iryna, thank you for your kind feedback! I would suggest frozen blueberries, or you can make a purée from fresh berries.

  2. Hi Natasha, This is related to next day bake where CR in frudge. You mentioned “Remove bagels from the fridge add 1-2 bagels into the pot and wait for them to float to the surface, for about 10 seconds (some will float right away).”. Meaning straight from fridge to pot of boiling water? Or do I need to leave it at room temperature for it to proof first. Thank you.

    1. You can let them rest at room temperature before boiling them, or something I just boil them right away, and they are still great.

      1. Thank you. Have a great day.

  3. Hello Natasha, I have a quick question about the Bakers Percentage in this formula.

    Shall I add 40g sugar as the recipe or 17g sugar instead to follow 3% BP?

    I’m looking forward to trying it tomorrow, so I’m gonna prepare the starter tonight. Thank you.

    1. Sorry it is my typo, definitely 40g (7%)

  4. Hello Natasha, I have same question as Patricia. Boil bagel straight from fridge or need to give time for rise up at room temperature. Thank you for your patience.

    1. Both ways will work great! Good luck 🙏

      1. Thank you.

  5. Happy good morning,
    Thank you for the detailed recipe. You mentioned “ Place them back on to the sheet-pan covered with parchment paper generously sprayed with oil.”

    Does this mean that I spray the pan before putting the parchment sheet or I spray the papper on top before putting the bagels?

    1. Hi!
      You need to spray the paper with oil, because otherwise bagels will stick to the paper during baking.

  6. Hi, looking forward to trying this! It says it makes 8 bagels, but your directions say to divide into 10 pieces?

    1. Sorry it was a typo. You will get 10 bagels from the recipe 🙏

  7. Natalya, thank you for your generosity of posting detailed recipes. I’ve made your white sandwich loaf and blueberry bagels yesterday and both were terrific. The only thing I can add to the recipe that after thawing blueberries – don’t add that liquid. I didn’t – and it was perfect .Thank you.

    1. All’s, thank you do much for your feedback and suggestion not to add water.
      I should try it too 🙏

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