Don’t trust the process 😐 #baking #sourdough #diy making blueberry sourdough bagels, by Serena Neel on YouTube. 2 min 57 s.
- Video length
- 2 min 57 s
- Time to do it
- 14 hours, mostly waiting
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Feed your starter 4 to 8 hours ahead and wait until it has doubled and looks bubbly. Use 100 g of active starter for a batch of eight bagels.
Mix 500 g bread flour, 240 g water, 100 g starter, 8 g salt and 20 g sugar until no dry flour is left. Cover the bowl and rest 30 minutes.
Fold 150 g blueberries into the dough by hand. Frozen berries hold their shape and bleed less colour into the dough than fresh ones.
Stretch and fold the dough every 30 minutes for 2 hours, then leave it at room temperature until puffy, about 4 to 6 hours.
Tip the dough onto a floured counter and cut it into 8 equal pieces. Roll each into a ball and push a floured finger through the middle to make the hole.
Set the shaped bagels on a lined tray, cover them, and chill overnight for 8 to 12 hours. This slow cold rise builds the chewy texture.
Heat the oven to 220C or 425F. Bring a wide pot of water to a boil and stir in 1 tablespoon baking soda and 1 tablespoon honey or malt syrup.
Boil each bagel for 30 seconds per side, lift it out with a slotted spoon and put it back on the tray. Work in small batches so the water stays hot.
Bake for 18 to 22 minutes until deep golden brown. Cool on a rack for at least 15 minutes before cutting so the crumb sets.
Tips and common mistakes
Toss frozen blueberries in a spoon of flour first so they stay spread through the dough instead of sinking.
Keep the dough stiff. Extra water makes bagels spread flat in the oven instead of rising into a round shape.
Lower bagels into the boiling water gently and keep your hands back, since the water spits when the dough goes in.
Weigh your ingredients rather than using cups, because sourdough hydration depends on exact amounts.
Questions
Can I use fresh blueberries instead of frozen?
Yes, but use slightly less and do not crush them. Fresh berries release more juice and can make the dough slack and sticky.
Do I need a stand mixer?
No. The dough is stiff enough to mix and knead by hand in about 10 minutes. A mixer only saves your arms.
Why did my bagels come out flat?
Usually the dough was too wet or it proofed too long before shaping. Chill the shaped bagels overnight to firm them up before boiling.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
