Blueberry Sourdough Bagels w/ Blueberry Cream Cheese
Ready to upgrade your breakfast game? These sourdough blueberry bagels are soft on the inside, perfectly chewy on the outside, and packed with blueberries in every bite. Spread on some blueberry cream cheese for an extra pop of flavor, or enjoy them with any sweet or savory topping you love.
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Equipment
- Digital scale
- Bench knife
- large pot
- Baking bowls
- Parchment paper
Ingredients
Sourdough Levain
- 50 g active sourdough starter at peak, fed 12 hours prior
- 50 g water at 75-78℉/24-26℃
- 50 g bread flour
Main Dough
- 600 g bread flour
- 320-360 g water at 75-78℉/24-26℃
- 150 g sourdough levain
- 35 g barley malt syrup
- 10 g salt
- 30 g freeze-dried blueberries
For Boiling The Bagels
- 3 liters/quarts water
- 45 g granulated sugar
- 1.5 tbsp baking soda
Blueberry Cream Cheese
- 100 g blueberries frozen or fresh
- 50 g granulated sugar
- 1/2 tsp lemon juice
- 200 g cream cheese
Instructions
Sourdough Levain
- Add the active sourdough starter, water, and flour to a bowl. Mix until combined, cover, and rest in a warm spot for four hours or until the levain has doubled in size.50 g active sourdough starter, 50 g water, 50 g bread flour
Main Dough
- Add flour, water, and levain to the bowl of your stand mixer fitted with a dough hook. I recommend starting with the minimum amount of water recommended. Every flour is different, so adjusting the hydration may be necessary. 600 g bread flour, 320-360 g water, 150 g sourdough levain
- Turn the mixer on for 2 min until the dough comes together.
- Cover and rest for 30 min.
- Turn the mixer on and add salt and barley malt syrup.35 g barley malt syrup, 10 g salt
- Knead for 10 min at medium speed. The dough should be strong and bouncy (should not stick to the fingers).
- Add freeze-dried blueberries at the very end and knead until incorporated.30 g freeze-dried blueberries
- Place the dough in a lightly oiled, large bowl.
- Cover, and rise at around 75°F/24°C for four hours.
- Transfer the dough to the fridge overnight (10-15 hours).
Next morning: Shape
- Line two baking trays with parchment paper cut into ten squares. The squares should be a little larger than a bagel. Sprinkle rice flour or semolina on top of the parchment paper.
- Dump the dough onto a lightly floured work surface and divide it into ten equal pieces. Use a scale for accuracy.
- Shape all the pieces into seamless rounds. Press a finger through the center of each round, then use your fingers to widen the hole to 1.5 in/3.5 cm.
- Proof for 1.5-3 hours (ideally at 75°F/24°C) until the bagels have risen slightly and are nicely puffed up and relaxed.
Boil & Bake
- Preheat oven to 430°F/220°C, and bring a large pot of water to a boil.3 liters/quarts water
- Add sugar and baking soda to the boiling water. Boil the bagels, 2-3 at a time, for 1 minute on each side.45 g granulated sugar, 1.5 tbsp baking soda
- Place the bagels on baking trays and bake for 15 min, until golden brown.
Blueberry Cream Cheese
- Add berries, sugar, and lemon to a pot.100 g blueberries, 50 g granulated sugar, 1/2 tsp lemon juice
- Simmer on medium heat until thickened to a jam.
- Allow to cool and combine with cream cheese.200 g cream cheese