Sourdough Discard Blueberry Bagel Recipe
I love making these bagels especially when blueberries are in season. The fresh berries add a burst of flavor and a gorgeous purple hue. This dough uses both sourdough discard and a little commercial yeast, so it comes together quickly—perfect for an afternoon bake. They also freeze well, so you can keep a stash on hand for an easy, satisfying breakfast.
Servings: 12 bagels
Calories: 262kcal
Equipment
- stand mixer MAKEITDOUGH20 for 20% off
- Large Baking Sheet
Ingredients
Dough
- 190 grams blueberries
- 7 grams active-dry yeast
- 28 grams honey
- 300 grams water
- 113 grams sourdough discard
- 750 grams bread flour
- 12 grams kosher salt
Water Bath
- 10 grams baking soda
Release
- 30 grams cornmeal
Instructions
- Cook the blueberries: In a microwave safe bowl, microwave the blueberries for 2 minutes, stirring every 30 seconds to ensure they don’t overflow. Set aside and let the blueberries cool completely.190 grams blueberries
- Bloom the yeast: Whisk the yeast, water and honey together. Cover and let the yeast activate for 15 minutes until foamy and bubbly.7 grams active-dry yeast, 28 grams honey, 300 grams water
- Make the dough: In the bowl of your stand mixer, combine the remaining ingredients with the cooled blueberry mixture and yeast mixture.113 grams sourdough discard, 750 grams bread flour, 12 grams kosher salt
- Using a dough hook, mix the dough on low speed until cohesive and elastic, about 5 minutes. Pause and scrape the sides down as needed. (See notes for hand-mixing instructions).
- Gather the dough into a tight ball and cover the bowl with plastic wrap. Let the dough rest for 15 minutes.
- Knead the dough: Turn the dough out onto a clean work surface. Knead the dough until smooth, about 5 to 10 minutes.
- Pre shape the dough: Divide the dough into 12 portions (about 110 grams each). Keep the dough covered in plastic wrap to prevent it from drying out.
- Working with one piece at a time, fold the edges toward the center and pinch to seal. Place seam-side down on your work surface and gently round to close the seam. Set aside and repeat with the remaining pieces of dough.
- Prep: Line a large baking sheet with parchment paper. Preheat the oven to 425 F. Bring a large pot of water to a boil.
- Shape the dough: Working with the first piece of dough you pre shaped, use your finger to poke a hole through the center. Gently expand the hole to about 2 to 3 inches in diameter. Make the hole slightly larger than you think it should be because it will close slightly as your bagels bake.
- Set the shaped portion on the lined baking sheet and repeat with the remaining portions of dough.
- Boil the bagels: Add baking soda to the boiling water. Add bagels to the water 2 or 3 at a time (depending on the size of your pot). Boil the bagels for 1 minute. Using a spider or a slotted spoon to flip the bagels halfway through. Transfer the boiled bagels to a wire rack. Repeat with the remaining bagels.10 grams baking soda
- Bake the bagels: Dust the parchment paper with cornmeal. Arrange the bagels on the baking sheet about an inch apart. They can be quite close together since they won’t puff up too much as they bake.30 grams cornmeal
- Bake the bagels for 25 to 30 minutes or until browned and the bagels register at least 200 F when probed with an instant-read thermometer.
- Transfer the bagels to a wire rack to cool for at least 15 minutes before serving.
- Long-term storage: Slice the bagels and store in a ziplock bag. Store the bagels in the freezer for up to 1 month. Reheat in a toaster or toaster oven until lightly browned and heated through.
Notes
Spend a little extra time making sure your dough is smooth—this will give your bagels a chewy texture and a shiny, even crust.
Avoid over-proofing. Bagels don’t need as much proofing time as bread, and letting them go too long can lead to wrinkly surfaces and an overly tough chew that feels like a workout for your jaw.
When shaping, make the center hole larger than you think you should. The bagels will puff up as they bake, and the hole will naturally shrink.
To mix the dough by hand: In a large mixing bowl, combine the yeast mixture, cooked blueberries, and remaining ingredients. Mix with a stiff spatula or sturdy wooden spoon until the dough starts to come together. Switch to your hands and knead until cohesive, then shape into a tight ball. Cover the bowl with plastic wrap and let the dough rest for 15 minutes. Turn it out onto your work surface and knead until smooth, about 10–15 minutes. Continue with the recipe as directed.
Nutrition
Calories: 262kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 619mg | Potassium: 90mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg