Great breakfast bagels with touch of lemon and fresh blueberries made entirely with sourdough starter.
I used fresh blueberries, but all the recipes for blueberry bagels use either dry blueberries or frozen blueberries.
Little bit history of bagels
The exact origin of the bagel is not clear, but it is believed to have originated in Eastern Europe, particularly among Jewish communities in Poland. The first mention of the bagel can be traced back to Krakow, Poland, in the early 17th century.
Symbolism and Tradition: Bagels became an integral part of Jewish cuisine and culture. They were often associated with religious ceremonies, such as the Sabbath, and were shaped in a circle to symbolize eternity. The round shape also represented the sun, and the hole in the center allowed for thorough baking.
Migration and Popularity: In the late 19th and early 20th centuries, Jewish immigrants brought bagels to the United States, particularly in cities with large Jewish populations like New York. Bagel bakeries began to emerge, and the popularity of bagels grew among both Jewish and non-Jewish communities.
Industrialization and Mass Production: In the 1960s, bagel production became more industrialized with the invention of automated machines that could mix, shape, and boil bagels. This allowed for mass production and distribution of bagels to a wider audience.
Variations and Flavors: Over time, bagels have evolved beyond the traditional plain version. Various flavors and toppings, including blueberry, emerged to cater to diverse tastes. Blueberry bagels gained popularity as a sweet and fruity variation.
Here are few other bagel recipes you can check it in this site, Sourdough bagels as well yeasted bagel.
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How to make this sourdough lemon blueberry bagels
You need the following ingredients to make these sourdough lemon blueberry bagels.
- Flour : I used Artisan bread flour. However High gluten flour is good if you want chewy bagel.
- Sourdough starter: I use 40: 10 Bread flour : Rye flour starter with 100% hydration. You can use any starter if you want.
- Sweetener: You can use barley malt or honey or rice syrup or diastatic malt powder. I used diastatic malt powder and honey in this recipe.
- Salt: You can use kosher salt for traditional way or use regular sea salt.
- Water: Use room temperature water, you do not need to use lukewarm water unless you are in short of time.
- Fresh blueberries: I used fresh blueberries; you can use both frozen and dry blueberries also.
- Lemon zest and Lemon extract : I used lemon zest and lemon extract.
- For poaching liquid:
- You can use Brown sugar or Barley malt or honey. I used brown sugar in the recipe.
- Baking soda
- See recipe card for quantities.
Instructions for making sourdough lemony Blueberry Bagels
Frist mix the dough
Starter, water, honey, lemon extract , lemon zest
Dry ingredients mixed with wet ingredients
Blueberry bagel dough
Shaped blueberry bagels dough
After refrigerate for overnight next morning bring the dough to room temperature and added into the poaching liquid for 60 seconds and then bake it in hot oven.
Tips to make Perfect sourdough lemon blueberry bagels.
1) You need a fresh active starter. I used starter after 8 hours of feeding. You can use leavain if you want.
2) You need to make stiffer dough for normal bagels, if you made your dough wetter then it makes more crispier bagels. In the end, it is a matter of preference, so do not be afraid to tweak to your liking. Since blueberries are 85% water, so if you will find your dough is wetter add more flour. Start with less water.
3) Use room temperature water for better results, but if you are short of time, you can use lukewarm water (about 95°F or 35°C).
4) To achieve smooth, stretchy texture of the dough, which is key for the bagel shaping, mix the dough using an electric mixer with a hook attachment at low speed. Three minutes of mixing on the lowest speed then three minutes on the second-to-lowest speed.
5) Only fold the blueberries as they tend to break easily. Also before adding to the dough coat the blueberries with flour.
6) Proof the dough for about 5 hours at room temperature, it will be double in volume, and then shape and proof again for 2 hours. Finally refrigerate the dough overnight or up to 2 days. When you keeping the blueberry bagels for proofing, needs to keep in a square piece of parchment papers as the dough is tend to sticky.
7) Then next day bring it to room temperature for 60 minutes and poach with liquid and bake it. Use flour when you find the dough is sticky. While making the shaping of the bagels.
8) If your bagel dough not proofed well, give extra time (2-3 hours) or until it will float when dropped in the poaching liquid. In the case of blueberry bagels, they will remain in the bottom for seconds before it comes top.
9) After baking serve with cream cheese.
Variations to make this Sourdough lemony Blueberry Bagels
I have added fresh blueberries, you can use frozen or dry ones. If you are using frozen one does not thaw them and use as it is.
Here is the other bagel recipe from this site.
Storage
Freshly baked bagels are always best. You can freeze the bagels. Freezing bagels extends their life remarkably well, better than leaving them at room temperature. Freeze in an airtight bag, then thaw & reheat when you are ready to eat. You can re-bake at 475F for 3-5 minutes. This will get that nice crust back.
Alternately, spritz the bagel and put it in microwave for 20-30 seconds on low power. but it will be decently soft. Slice, toast and enjoy a warm bagel. You can keep your bagels on the counter for a day or two, but you will want to toast them. Storing them in their paper bag which in turn is covered with a plastic bag will be better, but you need to toast them before eating.
Baker’s % is calculated based on total flour.
Ingredients | Bakers % |
Artisan Bread flour | 100 % |
Water | 40% |
Honey | 4.14 % |
Salt | 2.06% |
Cardamom | 0.22% |
Lemon extract | 0.22% |
Fresh Blueberries | 24.13 % |
Sourdough Starter | 24.1 % |
FAQ
Can I make this Sourdough lemony Blueberry Bagels using dried blueberries or frozen blueberries? Yes you can.
We take turns hosting each month and choosing the theme/ingredient.
Related
Looking for other recipes like this? Try these:
Sourdough lemony Blueberry Bagels
Ingredients
Dough
- 1 teaspoon 0.25 oz / 7 g diastatic malt powder
- 1 tablespoon 0.75 oz / 21 g honey
- ½ cup 105g sourdough starter
- 1 ½ teaspoons 0.37 oz / 10 g salt or 2 ½ teaspoons coarse kosher salt
- ¾ cup (6 oz / 175g water
- 31/2 cups 435 g Artisan bread flour reserve 1 tablespoon for coating the blueberries
- ¾ cup 105g fresh blueberries
- Lemon zest 1 lemon
- ½ teaspoon lemon extract
Poaching Liquid
- 2 to 3 quarts 64 to 96 oz / 181 to 272 g water
- 1 tablespoon 0.5 oz/ 15g brown sugar
- 1 tablespoon 0.5 oz / 14 g baking soda
Instructions
Day Before Baking
- To make the dough in the bowl of kitchen aid stand mixer stir the sourdough starter, water, lemon zest and lemon extract and honey and mix well.
- To this add flour, salt, diastatic malt powder and mix everything.
- Mix everything form a coarse ball, and the flour should be fully hydrated; If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff,
- Let the dough rest for 5 minutes. Then gradually fold in blueberries .
- Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough.
- Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 5 hours.
- When you are ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat.
- Divide the dough into 7 equal pieces about 130g . (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller.)
- Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand.
- Use extra flour on the work surface. If the dough slides around and will not ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.
- Then poke a hole through the center of the ball to create a donut shape.
- Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
- If you want you can shape by making the dough to a 10 inch long snake and wrap around the finger to join together.
- Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and set aside for proof for about 2 hours and then refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)
On baking day
- Remove the bagels from the refrigerator 1-3 hours before you plan to bake them,
- Immediately check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water.
- If it sinks and does not float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they are all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they do not over proof.
- About 30 minutes before baking, preheat the oven to 475°F (247°C) and gather and prepare your garnishes with everything bagel seasoning or (seeds, onions, garlic, and so on).
- To make the poaching liquid, fill a pot with 2 to 3 quarts (181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer.
- . Stir in the brown sugar and baking soda.
- Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds,
- Use the slotted spoon to transfer it back to the pan, domed side up.
- Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).
- Bake for 12 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 6 minutes, until the bagels are a golden brown.
- Cool on a wire rack for at least 30 minutes before slicing or serving.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Anonymous says
This worked exactly as written, thanks!
Anonymous says
Anonymous says
Mina says
It looks so good! Perfect for breakfast.
Linda says
Oh wow...I can't get my mind off this flavorful bagels! So delicious and brightens up my morning instantly
Amy Liu Dong says
Wow! This bagel looks so delicious! Plus the lemon and blueberry combination is just so perfect! Perfect treat, loved it!
Radha says
I love blueberry bagels and using sourdough sounds like a great idea. The bagels look and sound yummy.
Melinda Keckler says
Blueberry and lemon are a winning flavor combination, add the tangy taste of a homemade sourdough bagel and we have breakfast perfection! These are well worth the time to make and it’s a great feeling to know you’ve made bagels from scratch.
Rob says
I love blueberry bagels, and am excited now to have a recipe made from sourdough. Can't wait to try these!
Oscar says
These sourdough lemony blueberry bagels are a breakfast dream come true! The tanginess of the sourdough perfectly complements the burst of juicy blueberries, making each bite absolutely delightful.
Renu says
I just restarted my sourdough starter today as the earlier one died or I did not take care off. Looking for more sourdough recipes and this one is perfect for me, with blueberries from my garden. Beautiful clicks and amazing texture.
hobby baker Kelly says
Blueberry and lemon is a perfect combination, I know these taste absolutely amazing!