Blueberry sourdough bagels. Just a small amount of work and you will have the most delicious bagels – chewy crusts with a soft centre, filled with sweet and tangy blueberries which you know will do you good.
If you can’t find freeze-dried blueberries you can leave these out. Most shop-bought dried blueberries are sweetened with fruit juice and therefore won’t work as a replacement.
Makes 9 bagels
Ingredients
- 200g frozen blueberries
- 40g caster sugar
- 150g active starter, refreshed 10-12 hours before
- 500g bread flour
- 8g salt
- 75g freeze-dried blueberries (optional)
- 20g molasses (to make vegan) or honey
- Rice flour for dusting
Method
- Add the frozen blueberries to a large mixing bowl and pour over 200ml of boiling water. Allow the blueberries to thaw for 5 minutes.
- Add the caster sugar and sourdough starter and mix.
- Add the flour and salt, and mix in the bowl by hand for around 5 minutes before transferring to the work surface and kneading for a further 5 minutes. It will be sticky but keep working it.
- Transfer back to the mixing bowl, cover and rest for 1 hour.
- Top the dough back onto the work surface and knead for 1-2 minutes, adding the freeze-dried blueberries if using. Cover and prove at room temperature for 3 hours.
- Divide the dough into 9 equal portions around 125g and shape into a tight ball, using rice flour to stop them from sticking. Allow to rest for 30 minutes.
- Pinch the centre of each ball with your thumb and index finger, creating a hole. Then using both index fingers spin the dough around to create a bagel shape. Cover and rest in the fridge overnight, or for at least 8 hours.
- The next day, set the oven to 220°C fan, bring a large pan of water to a boil, and add the molasses.
- Boil each bagel for 30 seconds on each side before removing onto a wire cooling rack.
- Bake on a lined tray for 18-20 minutes, till golden brown and nicely puffed up.
- Delicious served with your favourite cream cheese and extra berries.
