These blueberry sourdough discard bagels are delicious, taste amazing, and easy to make.
INGREDIENTS
290-300g bread flour
2 Tablespoons plus
2 Tablespoons for water
1 tsp salt
4oz water
50g blueberries fresh or frozen
DIRECTIONS
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.
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.
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.
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
Preheat your oven to 425 degrees Fahrenheit. Bring a large pot of water to a simmer with 2 tablespoons of sugar.
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.
Bake for 18-22 minutes.
Eat within 1-2 days or store in freezer up to 3 months.
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