Sourdough Blueberry Bagels that I must share!

Soft Sourdough Blueberry Bagels

Ingredients:

400g bread flour (or half bread + half all-purpose for even softer texture)

100g sourdough starter (active, bubbly)

200g warm water (adjust if needed)

25g sugar (or honey for even softer, richer bagels)

8g salt

100g dried blueberries (rehydrated in warm water for 10 min, then drained)

20g avocado oil (optional, for extra softness)

For boiling water:

1 tbsp honey or sugar

Instructions:

Day 1 – Make the dough:

1. Mix:
   In a bowl, combine the flour, starter, sugar, water, and salt. Mix into a shaggy dough.

2. Knead:
   Knead for about 5–8 minutes until the dough is smooth but still soft (you can use a mixer).
   Add the blueberries gently at the end of kneading so they don’t break too much.

3. Bulk Ferment:
   Cover and let rise at room temperature for 4–6 hours until puffy (not doubled, just puffy).

4. Shape:
   Divide into 6–8 pieces. Roll each into a ball, poke a hole in the middle, and gently stretch into a bagel shape.

5. Cold Proof:
   Place shaped bagels on parchment paper. Cover well and refrigerate overnight.

Day 2 – Boil & Bake:

1. Boil:

Bring a pot of water to a gentle boil. Add 1 tbsp honey or sugar.

Boil bagels 20–30 seconds per side. (Shorter boil = softer bagel.)

1. Bake:

Preheat oven to 400°F (200°C).

Bake for 18–22 minutes until lightly golden. (Don’t overbake if you want them soft!)