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Sourdough Blueberry Bagels THM E

Servings 16
Author Glenda Groff


  • 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


  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.