Blueberry Sourdough Bagels
Blueberry bagels with lemon zest cream cheese are a morning dream come true. There’s a lot of rest time but not physically time consuming - entirely worth the wait.
These require overnight resting time, plus 1 hour to proof in the morning. I like to make the dough the night before, then shape, boil and bake in the morning.
Prep Time: 15 mins | Proof Time: 6-16 hours | Bake Time: 20 mins | Total: 16 hrs 35 mins
What you'll need: Makes 8 bagels (or 10 mini bagels)
For the dough:
100g (½ cup) active sourdough starter
520g (4⅛ cups) bread flour
275ml (1⅛ cups) water, room temperature
2 tbsp honey or maple syrup
1½ tsp salt
½-1 cup frozen wild blueberries
1 Tbsp honey or sugar
1 Tbsp fresh lemon juice
For boiling:
2 liters (8 cups) water
2 tbsp honey or sugar
1 tsp baking soda (optional, for a shinier crust)
Lemon Zest Cream Cheese:
8 oz cream cheese
Zest from 1/2 lemon
Juice from 1/2 lemon
How to make it:
Warm the frozen blueberries over medium-low heat just until mashable with 1 Tbsp honey (or sugar) and a squeeze of a lemon wedge. Mash with a fork or spatula. Set aside to cool.
In a large bowl, mix the sourdough starter, water, and honey until combined. Add the bread flour and salt. Mix again until a shaggy dough forms. Knead the dough for 5-7 minutes in a stand mixer with a dough hook (or 8-10 minutes by hand) until smooth and elastic.
Gently fold in the blueberries until evenly distributed.
Bulk Fermentation:
Place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap.
Let it rise at room temperature for 6-8 hours, or until it doubles in size. Alternatively, refrigerate overnight for a slow ferment and enhanced flavor. The next morning, I sometimes like to place the bowl in a cold/off oven with just the light on for a boost if it needs to rise a bit more.
Shape the Bagels:
Roll the dough onto a clean surface and lightly dust with bread flour. Weigh the whole chunk of dough then shape into a rectangle (about 5x8 inches). Divide into 8 equal pieces (about 107g each).
Roll each piece into a smooth ball. Poke a hole in the center of each ball with your thumb, then gently stretch to form a bagel shape.
Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel or plastic wrap, and let them rest for 30 minutes to 1 hour until they puff up/rise. I like to place them in a cold/off oven with the light on and the door cracked open here again.
Boil the Bagels:
Preheat oven to 425°F.
Bring a large pot of water to a gentle boil. Add honey or sugar and baking soda.
Boil each bagel for 30 seconds on each side. Remove with a slotted spoon and place back on the baking sheet.
Add toppings (seeds, etc.) before baking if desired.
Bake:
Bake the bagels in the preheated oven for 18-25 minutes, or until golden brown and cooked through.
Let them cool on a wire rack before slicing.
To make the lemon zest cream cheese, combine cream cheese, zest and juice into a small mixing bowl and whisk by hand or with a hand mixer.
Notes:
Short-Term Storage:
Room Temperature:
Keep bagels in an airtight container or a resealable plastic bag at room temperature for up to 2 days.
To maintain a crusty texture, store them in a paper bag instead, but they may dry out faster.
Refrigeration:
If you live in a humid area, you can refrigerate bagels in an airtight container for up to 5 days.
Note: Refrigeration may make the bagels a bit chewier, so reheat them before eating.
Long-Term Storage:
Freezing:
Slice the bagels in half before freezing for easy toasting later.
Place the halves in a freezer-safe bag or container, removing as much air as possible.
Freeze for up to 3 months.
Reheating Frozen Bagels:
Toast them directly from frozen, or warm in a 350°F oven for 10–15 minutes. You can also microwave them for 20–30 seconds before toasting to soften.
Tips for Best Texture:
Always toast or reheat bagels after storing to bring back their chewy texture and fresh taste.
Avoid slicing unsliced bagels until you're ready to eat them to prevent drying out.