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BLUEBERRY SOURDOUGH DISCARD BAGELS

Updated: May 18

These blueberry sourdough discard bagels are delicious, taste amazing, and easy to make.










BLUEBERRY SOURDOUGH DISCARD BAGELS




BLUEBERRY SOURDOUGH DISCARD BAGELS



INGREDIENTS


290-300g bread flour

2 Tablespoons plus

2 Tablespoons for water

1 tsp salt

4oz water

50g blueberries fresh or frozen




DIRECTIONS


  1. In your kitchen aid mixture combine flour, sugar, yeast, salt, sourdough discard, and water. Start mixing on low. Once it starts coming together add blueberries.

  2. The blueberries will release liquid so add 1-2 more tablespoons of flour if needed. Knead for 4-5 minutes until it forms a smooth ball.

  3. Transfer the dough to a clean, lightly oiled bowl. Cover the bowl with a bowl or plastic wrap and let the dough rise for at least 1-2 hours, or until it has doubled in size.

  4. Divide the dough into 6 equal pieces, then roll each piece into a ball. Use your finger to make a hole in the center of each dough ball, then stretch the hole to be about twice the size of the ball. Let rest for 20 minutes

  5. Preheat your oven to 425 degrees Fahrenheit. Bring a large pot of water to a simmer with 2 tablespoons of sugar.

  6. Drop one or two bagels at a time into the simmering water. Cook the bagels for about 30-60 seconds on each side, then remove them with a slotted spoon.

  7. Bake for 18-22 minutes.

  8. Eat within 1-2 days or store in freezer up to 3 months.


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