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.

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.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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.

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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.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.