Sourdough Blueberry Bagels

• 125g frozen blueberries
• 105g Starter (Active*)
• 175g Warm Water
• 28g White granulated sugar
• 350g Bread Flour
• 8g Salt

Feed your sourdough starter 8-10 hours before mixing, using a 1:2:2 ratio (starter : flour : water by weight) beginning with 25g of starter. Use the starter at peak or just beginning to fall for best rise.

Blueberry Compote

Cook blueberries on medium-low heat until thick and jammy (about 5 minutes). Add compote to a bowl and allow to cool to room temperature completely.

Dough

In the bowl of a stand mixer, combine the room temperature water, active sourdough starter, and sugar. Stir with a Danish whisk until frothy. Add bread flour and salt and mix until no dry spots remain and a rough, sticky dough forms.

Knead the dough using a stand mixer fitted with the dough hook attachment for 5-6 minutes until dough is smooth.

Cover and allow the dough to rest for 8-12 hours until visibly expanded.

Brush each cavity of the Bagel Pan with baking spray containing flour.

Gently turn the risen dough out onto work surface. Use a bench scraper to divide the dough into 6 equal portions, roughly 110g each.

Shape by rolling each piece into a ball, then use thumbs to punch a hole in the middle. Stretch the dough ball with both thumbs until a 1-inch hole is created in the center. Place the dough into the bagel pan into ensuring the hole wraps around the middle of each cavity. Repeat with all dough balls.*

Cover with a damp cloth and allow them to rise another 30-60 minutes.

Meanwhile, preheat oven to 425 degrees F.

Once risen, brush each bagel with water using a pastry brush.

Bake 20-25 minutes until tops begin to brown. Remove bagels from pan and allow to cool for 1 hour on wire rack before slicing.

Store at room temperature in a bag or airtight container for up to 3 days or freeze for up to 8 weeks.

*Active Sourdough Starter: Starter is active and ready to bake with when it has doubled in size, looks bubbly and airy, smells mildly sweet and tangy, and a spoonful floats briefly in water (optional test). For more information on how to use and maintain your sourdough starter, click here.

*Optional overnight ferment: After shaping the dough and adding to bagel pan, refrigerate overnight (8–14 hours). Allow to rise 1-2 hours before baking.