Blueberry Sourdough Discard Bagels

Enjoy the perfect blend of tangy sourdough and sweet blueberries with these Blueberry Sourdough Discard Bagels. Not only are they a delicious twist on a classic breakfast treat, but they also make great use of your sourdough discard. Sourdough discard is rich in beneficial bacteria, which can support gut health by contributing to a balanced microbiome. The fermentation process in sourdough also helps break down gluten and other compounds, making the bagels easier to digest. With a chewy exterior and a soft, flavorful interior, these bagels offer a nutritious and tasty way to reduce waste and enhance your wellness.

Makes: 8 bagels

Prep Time: 15 minutes

Rise Time: 2 hours 30 minutes (includes the 1 hour for rise time once bagels are shaped)

Total Time: Approximately 3 hours and 15 minutes

Ingredients:

• 3 3/4 cups bread flour

• 3 tablespoons granulated sugar

• 2 teaspoons kosher salt

• 1 teaspoon instant yeast

• 1 cup frozen or fresh wild blueberries

• 200 grams (about 3/4 cup) sourdough discard

• 1/4 cup warm filtered water

Instructions:

1. Prepare the Dough: In a bowl or stand mixer, combine warm water, yeast, salt, and sugar. Let rest for 5 minutes until the yeast is frothy. Stir in the sourdough discard.

2. Mix the Dough: Coat the blueberries with a little flour to prevent them from sinking. Add the coated blueberries to the yeast mixture. Gradually mix in the bread flour until a shaggy dough forms.

3. Knead the Dough: Turn the dough onto a floured surface and knead for 3-5 minutes, until smooth and not sticky. Adjust with additional flour or water as needed.

4. First Rise: Transfer the dough to an oiled bowl, cover with a towel, and let rise in a warm area for about 90 minutes, or until doubled in size.

5. Shape the Bagels: Once risen, divide the dough into 8 equal portions. Roll each piece into a rope and form a circle by pinching the ends together. Place the shaped bagels on a parchment-lined baking sheet and let rise for 1 hour.

6. Preheat Oven and Boil Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 2 tablespoons of sugar.

7. Boil the Bagels: Boil each bagel for 30 seconds on each side. This step gives bagels their signature chewy crust.

8. Bake: Place the boiled bagels back on the baking sheet and bake for 18-23 minutes, or until golden brown.

9. Enjoy: Let the bagels cool slightly before enjoying. Fresh out of the oven, they're perfect with a spread of cream cheese or your favorite topping!

   
   

Additional Tips:

• Blueberry Handling: Coat the blueberries with flour before mixing to help distribute them evenly throughout the dough.

• Dough Consistency: If the dough is too sticky, add a little more flour; if it's too dry, add a bit more warm water.

• Bagel Boiling: Boiling bagels is crucial for achieving that classic chewy texture. Make sure your water is boiling and the sugar is added to help with the bagel’s sheen.

Storage and Reheating:

• Storage: Store bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze bagels in a freezer bag for up to 3 months.

• Reheating: To refresh frozen bagels, thaw and toast them or warm in a preheated oven at 350°F (175°C) for 5-10 minutes.