Sourdough Blueberry Bagels
Blueberry bagels - need I say more..
But seriously, these with a generous slab of butter and honey *chef’s kiss*
If visuals are helpful see my video here
Ingredients:
1 1/4 cup blueberries (frozen or fresh)
250g water
150g starter
500g bread flour
25g golden syrup
10g salt
Method:
Put the blueberries into a saucepan on low-med heat and stir for 10-15 min. They should start to become a more thicker as the water evaporates (this helps prevent the mixture from being too wet as bagels are a lower hydrated dough). Put these in the fridge to cool before mixing into the dough.
In your stand-mixer, add starter, water, flour, blueberries, golden syrup and salt.
3. Mix on low speed until combined, then increase to med-high for ~10 min.
*you can also make these by hand by mixing, then kneading the ingredients together for 15-20 min 😅Set aside for 8-12 hours. (I tend to make these at 8pm and leave them until 6-8am the next day for breakfast)
After the bulk rise, we want to divide into 6 seperate pieces. (I weigh my dough and divide from there)
After dividing, fold into tight round boules and leave for 30 min to rest.
After resting we start to shape each boule. There are MANY ways to shape a bagel. See video here on ways to shape bagels.
After shaping - rest again for 30-60min. Preheat your oven to 200°C.
Now we need to boil our bagels! Bring a saucepan of water to the boil and add a generous squeeze of honey or golden syrup to the boiling water.
Add 2-3 bagels into the water at a time. And let them simmer for 1-2 min each side. (They should hopefully float after 1 min)
Put your boiled bagels onto a baking tray with baking paper and into the oven for 20-25 mins or until nice and golden ✨
Let them cool slightly and enjoy with a generous lashing of cream cheese and honey 🫶🫶
