Sourdough Blueberry Bagels THM E, Dairy Free

Everyone likes a crusty, chewy New York style Bagel. Did you know you can easily make them at home? These Sourdough Blueberry Bagels are sure to satisfy you. The dried blueberries add just a hint of sweetness that puts these over the top in the bagel world!

Bagels have always been a favorite of our family. They much prefer my homemade sourdough bagels over bought ones. The directions for making bagels may appear difficult but when broken down into steps it really isn’t.

I often mix the dough a day or two before boiling/baking them. After the dough is mixed, I allow it to ferment at room temperature for 5-6 hours. I then place the dough in the fridge for 12-36 hours or when I have time to boil/bake them. Cold dough is much easier to handle so I remove the dough from the fridge and immediately shape the bagels.

I often finish boiling and baking the bagels while I am in the kitchen preparing our evening meal. Which may not be the wisest because many of them disappear before or at our evening meal. The texture of these Bagels is very similar to what you would find in a New York City bagel shop. But best of all….you can make them in your own kitchen for a fraction of the cost.

Sourdough Blueberry Bagels THM E, Dairy Free

  • 1 1/4 cups water
  • 2 cups active sourdough starter
  • 3 tablespoons Vital Wheat Gluten
  • 2 tablespoons honey
  • 3-4 cups white whole wheat flour, this amount will vary due to how thick/thin your starter is.
  • 1 1/2 teaspoons salt
  • 1/2 cup Dried Blueberries
  • 1 egg white
  • 1/4 cup water
  • 1 teaspoon salt
  • 2 tablespoons baking soda
  • Mix water, starter, Vital Wheat Gluten , honey, and 2 1/2 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 8-10 minutes. The bagel dough should be stiffer than bread dough. Place in a covered, greased bowl for 6 hours. Refrigerate for 12-36 hours. Remove from fridge, sprinkle Dried Blueberries over the bread dough and knead in. Divide dough into 3 ounce balls. Shape into a bagel shape. Place on a parchment paper lined cookie sheet to rise for 30 minutes. Preheat oven to 400 degrees F. Beat egg white with 1/4 cup water. Fill a kettle with 4 inches of water–enough for the bagels to float. Add salt and baking soda. Bring water to a boil. Drop bagels in, cooking for 30+ seconds on each side. Remove from water. Place on baking sheet. Brush with egg wash. Bake for 20-22 minutes or until browned. 18 bagels. *Salt is listed twice because you will use it in the dough and also in the water you will use to cook the bagels.
  • The dough can be shaped, boiled, and baked after 7 hours at room temperature.
  • I dried my own home grown blueberries. I laid frozen berries on a cookie sheet. Place the cookie sheet in the oven on 165 degrees F. for 4 hours. That removed a lot of the moisture from freezing. I then placed them on my food dryer trays for another 4-5 hours.
  • Please don’t try fresh blueberries…trust me…it will NOT work.

I only allow the bagels to warm to room temperature for 35-40 minutes. In the meantime I preheat the oven and get my water boiling. Each bagel is placed in the water upside down. The bagel is boiled for 45 seconds, turned, and allowed to boil for 30 seconds more. Dip the bagel out of the water with a slotted spoon and place on a well greased, parchment lined baking sheet.

Immediately after removing the bagel from the water, brush with beaten egg white. Place in the oven to bake until golden brown.

I had set my timer for 20 minutes…when I opened the oven door this is what I saw. Don’t they look wonderful!

My hubby came home just as I was getting these out of the oven..needless to say….I’m sure you know what his afternoon snack was.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Sourdough Blueberry Bagels THM E

Servings 16
Author Glenda Groff

Ingredients

  • 1 1/4 cups water
  • 2 cups active sourdough starter
  • 3 tablespoons Vital Wheat Gluten
  • 2 tablespoons honey
  • 3-4 cups white whole wheat flour the amount will depend of how thick/thin your starter is.
  • 1 1/2 teaspoons salt
  • 1/2 cup Dried Blueberries
  • 1 egg white
  • 1/4 cup water
  • 1 teaspoons salt
  • 2 tablespoons baking soda

Instructions

  1. Mix water, starter, Vital Wheat Gluten , honey, and 2 1/2 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 8-10 minutes. The bagel dough should be stiffer than bread dough. Place in a covered, greased bowl for 6 hours. Refrigerate for 12-36 hours. Remove from fridge, sprinkle dried Blueberries over the bread dough and knead in. Divide dough into 3 ounce balls. Shape into a bagel shape. Place on a parchment paper lined cookie sheet to rise for 30 minutes. Preheat oven to 400 degrees F. Beat egg white with 1/4 cup water. Fill a kettle with 4 inches of water–enough for the bagels to float. Add salt and baking soda. Bring water to a boil. Drop bagels in, cooking for 30+ seconds on each side. Remove from water. Place on baking sheet. Brush with egg wash. Bake for 20-22 minutes or until browned. 18 bagels. *Salt is listed twice because you will use it in the dough and also in the water you will use to cook the bagels.

  2. I will allow the dough to ferment at room temperature for 6 hours and then refrigerate it overnight or 12-14 hours. Remove from fridge and shape. Allow to rise.
  3. I dried my own home grown blueberries. I laid frozen berries on a cookie sheet. Place the cookie sheet in the oven on 165 degrees F. for 4 hours. That removed a lot of the moisture from freezing. I then placed them on my food dryer trays for another 4-5 hours.
  4. The dough can be shaped, boiled, and baked after 7 hours at room temperature.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook.   Buy It Now.h

6 thoughts on “Sourdough Blueberry Bagels THM E, Dairy Free

  1. These look amazing. Just got my starter and have been feeding it. I am a novice baker so at the risk of sounding ignorant, when we feed the starter should I use cold water or warm? Been using warm. When using the starter to bake, do I need a big mixer or can I mix with a spatula?

  2. Pingback: Sourdough Blueberry Bagels THM E, Dairy Free — Around the Family Table – Food. Fun. Fellowship | My Meals are on Wheels

  3. My husband loves blueberry bagels but the artificial flavors in most brands give him a headache. But then he says the “natural” ones don’t taste good. I think he likes the actual dough to have a bit of blueberry flavor. Is there a way to accomplish this without ruining the recipe?

  4. Pingback: Sourdough for Dummies! | Around the Family Table – Food. Fun. Fellowship

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