The Best Blueberry Bagels Made With Sourdough Starter

The Best Blueberry Bagels Made With Sourdough Starter Step 1: mix the dough. place the blueberries, and liquid if using frozen, in a food processor and pulse to break up the flesh, leaving some larger pieces. in the bowl of a stand mixer, stir together the blueberry puree, starter, water, honey, and salt with a spatula. 7 am: remove dough from bowl and cut into 8 equal pieces. roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. cover and let them rest for 20 60 mins until puffed up. 8 am: boil bagels for 30 seconds on each side. bake for 20 25 minutes at 425 degrees.

Lemon Blueberry Sourdough Bread Rustic Sourdough Video Leave the bowl wet. gently stretch out the dough on the wet counter into a rectangular shape. stretch the top of the dough over the bottom, side over side, and bottom over top. and roll it up into a dough ball. place the dough back in the bowl with the seam side down. let the dough rest for 1 to 2 hours. Use a dough hook and knead until the dough ball is smooth and pliable. add dried berries if desired. place in a large bowl and cover dough with a damp towel, plastic wrap, or beeswax wrap and let the dough rise at room temperature for 8 to 12 hours. shape. after fermentation, divide into 8 equal pieces. Cover the dough with a towel, plate, or plastic wrap and allow the dough to rise for 8 12 hours or overnight. divide the dough and let it rest. remove the cover and transfer the dough to a clean, dry space. divide the dough into 12 equal portions and form them into a ball. cover and allow to sit for 1 hour. To the the bowl of a stand mixer, add all of the ripe levain. mash the blueberries until most of the juices have been released. add mashed blueberries, water, maple syrup, bread flour, salt and diastatic malt powder to the bowl. start the mixer and knead the dough together for about 8 minutes until smooth.

Sourdough Discard Blueberry Bagels This Jess Cooks Cover the dough with a towel, plate, or plastic wrap and allow the dough to rise for 8 12 hours or overnight. divide the dough and let it rest. remove the cover and transfer the dough to a clean, dry space. divide the dough into 12 equal portions and form them into a ball. cover and allow to sit for 1 hour. To the the bowl of a stand mixer, add all of the ripe levain. mash the blueberries until most of the juices have been released. add mashed blueberries, water, maple syrup, bread flour, salt and diastatic malt powder to the bowl. start the mixer and knead the dough together for about 8 minutes until smooth. Drop bagels in, 2 4 at a time, making sure they have enough room to float around. cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. place on baking sheets and brush with egg wash. bake enjoy: bake bagels for 17 20 minutes or until golden brown on the outside. Instructions. add blueberries to a small bowl and pour in boiling water until berries are covered. set aside to soak while you prepare the dough. add sourdough starter, milk, sugar, oil, diastatic malt, salt, and flour to the bowl of a stand mixer fitted with a dough hook. mix until the ingredients are combined.