This Blueberry Sourdough Bagels Are Magical | Chewy, Juicy And So Delicious

Описание: A little wild, a little sweet — these blueberry sourdough bagels are what happens when your starter meets summer magic. 💜✨

They're chewy, golden, and swirled with juicy pockets of blueberry 🫐goodness — like a cozy morning walk through a berry patch. Naturally leavened, slow-fermented, and just the right mix of rustic and dreamy.

No yeast. No rush. Just you, your dough, and a little kitchen alchemy.
Perfect with a schmear of cream cheese, a drizzle of honey, or straight up warm from the oven (no judgement).

Trust the process. Get your hands purple. These bagels are worth the wait.😮‍💨🤤

The outside temperature (it was 28°C (82°F) in the kitchen) wasn’t ideal for sourdough, but it was totally worth it. These bagels are absolutely heavenly!

You‘ll Need:
makes ~6 bagels🥯

*250 g bread flour
*125–150 g water (includes about 25 g juice from the blueberries)
*95 g fresh or frozen blueberries (frozen is totally fine!)
*62 g active sourdough starter
*5 g fine sea salt
*6 g honey

🌀 Day 1: Midday – Mix & Stretch
1. In a big mixing bowl, combine your flour, sourdough starter, water (start with 125 g), salt and honey. Stir until cloudy and blended.

2. Toss in those juicy blueberries — they’ll streak the dough beautifully with deep purple swirls. Expect it to be a little messy, and yes, your hands will turn violet (worth it).

3. Cover the bowl with a damp towel or lid and let it rest for 6–8 hours at room temperature — you’re aiming for it to roughly double in size.

🌙 During that time: Give it 3 gentle sets of stretch and folds — one every 30–60 minutes during the first few hours. This helps build structure and strength.

❄️ Day 1: Evening – Cold Nap Time
4. Once your dough has puffed up, pop it in the fridge overnight (8–12 hours). This cold ferment deepens the flavor and makes the dough easier to shape in the morning.

🌞 Day 2: Shape, Rest, Boil, Bake
1. Take the dough out of the fridge and let it warm up just a bit.

2. Divide it into 6 equal-ish pieces and shape each into a bagel (poke a hole in the middle, then gently stretch and roll until it looks right). Place them on a floured surface or parchment.

3. Let them rest at room temp for 1–2 hours — they should get slightly puffy again.

4. Meanwhile, bring a big pot of water to a boil. Once ready, reduce to a gentle simmer. One at a time, boil each bagel for about 1 minute per side — this gives that iconic chewy crust.

4. Preheat your oven to 220°C fan convection/ 428°F. Place a tray of hot water at the bottom of the oven for steam.

5. Transfer the bagels to a lined baking sheet. Optional: top with sesame seeds, oats, or leave them naked to show off that marbled blueberry beauty.

6. Bake for 20–25 minutes, until golden and shiny with little purple freckles peeking through.

✨ That’s it. You made bagels.
Crackly outside. Chewy inside. Tangy from the sourdough, sweet from the berries, and 100% homemade magic. 🥯🫐

Slice one open while it’s still warm. Smear on butter, cream cheese, or just close your eyes and eat it plain.

Tag someone who needs to try this. Share your bake. Savor the moment.✨