Blueberry Sourdough Bagels

Ingredients

400 grams (3 1/4 cups) of Niobrara Grain and Milling Bread Flour

150 grams (1 cup) of smashed blueberries (warmed & smashed with a fork)

120 grams (1/2 cup) of warm water

100 grams (1/2 cup) of active starter

1 tablespoon honey

8 grams (1 1/2 teaspoon) of salt 

1 egg for an egg wash

Directions 

Warm fresh blueberries for 1 minute in the microwave until blueberries are soft but have not fully burst. Using the back of a fork or spoon, mash the blueberries until they burst. Let the blueberries cool; they should be warm, NOT hot, before adding to the dough. 

In a mixer, mix all ingredients together including the cooled mashed blueberries/juice. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Cover and let rest for 10 minutes. Mix another 3 minutes until it forms a soft, smooth dough. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.

Place dough in the refrigerator overnight. 

Place dough on a floured surface and divide into 8 equal pieces. Shape into a round ball. Poke a hole through the middle, stretching the dough to make a ring.

Place each bagel onto a parchment lined pan. Cover and let rest 1-2 hours until puffy.

Preheat the oven to 450°F. Fill a large pot with water and bring to a boil. 

Using a slotted spoon, add 2-3 bagels to the water. Cook on each side for 1 minute. Place on a parchment-lined pan and brush with egg wash. 

Bake for 16-20 minutes until golden brown.