Blueberry Sourdough Bagels
*makes 12 bagels
Ingredients
600g Bread flour
225 g Mashed warm frozen or warm fresh blueberries
120-150g warm water
150g active sourdough starter
12g sea salt
15g Honey
extra ingredients-
Olive oil for greasing bowl or plate where bagels will rise
Egg wash- for prior to baking
1-2 scant tsp yeast (use only if SD start is sluggish)
Method
Warm and mash berries. Warm in microwave until soft and warm then mash with fork until all berries are burst.
Mix dough and then first rise. In a bowl, mix all ingredients together including the cooled mashed blueberries/ juice. Mix by hand until ball forms. then turn dough out onto a lightly floured surface and knead the dough for 2-4 minutes or until smooth. lightly grease a bowl and place dough inside. Cover the bowl with plastic or a lid. Let the dough rise at room temp 6-8 hours or until doubled in size.
Place your dough covered in the fridge for an overnight proof. This is when the dough gains flavor and LAB bacteria will get to work enhancing the nutrition of the dough. * the longer we ferment the better for us it gets.
Dump out and divide your dough into approximately 12 pieces, you can eyeball it or weigh it out. If the dough is super sticky try coating your hands in flour before shaping. Shape each into a ball then poke your fingers to make a hole and twirl around index fingers to make a ring shape.
Last rise. Place bagels on a parchment-lined baking sheet and cover with a lid or plastic wrap and allow to rest for 1-3 hours or until puffy to the touch.
Boil bagels. Heat oven to 450f. fill a large wide pot with water and 1/4 cup baking soda, bring to a boil. drop bagels in 2-4 at a time, making sure they have enough room to float around. Cook for 60 seconds on each side and then remove with a slotted spoon, drain well. place on baking sheets and brush with egg wash.
Bake the bagels for 17 minutes or until golden brown on the outside. ENJOY!!