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Sourdough Bread Recipe: Sourdough Blueberry Bagels

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This sourdough bread recipe is one of my favorites!  My FIL requests this every week for breakfast, he loves it so much!  I basically adapted my NYC style sourdough bagel recipe to accommodate all the blueberries I’m stuffing into it.  DELISH!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-8hrs for the sourdough starter to be ready
  • Fermentation Time: 5hr bulk proof + 8-18hr cold proof
  • Cook Time: 10min lid on + 10min lid off
  • Total Time: 13-23hrs
  • Yield: 6 bagels 1x
  • Category: Sourdough Baking
  • Method: Dutch Oven or Open Bake

Ingredients

Scale

280g water

10g salt

20g sugar

120g Stiff Sourdough Starter (50% hydration –you can use a normal sourdough starter, but it will make the dough a little difficult to shape.  The stiffer the starter, the stiffer the dough will be)

500g white bread flour

1 cup or more of roughly chopped up FROZEN blueberries (be careful not to chop it up too much)

Instructions

Step 1 – Make a stiff sourdough starter (50% hydration)

  • Take 45g of your original sourdough starter
  • + 50g of bread flour
  • + 25g water
  • =120g of stiff sourdough starter that we need in this recipe

Step 2 – Mix the dough ingredients

  • In a mixer, mix dough ingredients together
  • It’s a really stiff dough, so it will be tough to mix by hand, but doable —just make sure there are no hard clumps
  • Add your roughly cut up frozen blueberries last and mix JUST UNTIL it’s incorporated

Step 3 – Bulk Proof/1st Rise

  • Dump onto your table and roughly knead into a ball,
  • put in a bowl seam side down, cover,
  • rest for 5hrs in a 72F room
  • calibrate your times if your room is colder or warmer, do your best guess.

Step 4 – Shaping

  • Uncover, de-gas (punch down the dough) and divide into 6 pieces.
  • Shape into bagels…

What professionals do:

  • Roll dough into a log. Place one end on top of the other.  With your palm, roll the ends together until they become one.
  • I’ve never had success with this (maybe because I’m too much of a novice), I always end up with misshapen bagels

The bagel shaping method I’ve had the most success with:

  • The snake eating its own tail method
  • Rolling dough into a log. 
  • Flatten one end of the log. 
  • Then roll the opposite end of the log little smaller. 
  • Take the flat end and wrap it around the other end (like a snake eating its own tail)
  •  Pinch the seams.
  • Put bagels on a tray that’s been dusted with cornmeal —this will prevent sticking.

Step 5 – Cold Proofing/2nd Rise

  • Cover entire tray with a plastic bag
  • put in your fridge for cold proofing,
  • min 8hrs, max 18hrs.

Step 6 – Boiling the dough

  • Preheat your oven to 475°F (245°C) with convection or 500°F (260°C) without convection.
  • Boil water in a WIDE pot. Add 2 Tbsp of molasses. Not too much.
  • Put cooling tray next to the pot because you will be placing the bagels immediately there after boiling.
  • Take bagels out of the fridge and boil each side of 1 bagel for 30 sec.
  • Place on a cooling tray
  • Gently transfer the bagels onto your Dutch oven lined with parchment paper

Step 7 – Baking

  • Bagels are best baked in 2 parts
  • The first part with steam, the second part without to develop the crust.
  • The steam helps the dough thoroughly bake before the crust burns.
  • You can use your Dutch oven to bake your bagels OR use the open bake method.
  • Bake with DO (lid on) at 500F for 10 min.
  • Then turn down your oven to 450F, bake with lid off for 10 min.
  • Put bagels on a cooling rack for 20ish min.  Enjoy.

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