No-Knead Sourdough Blueberry Bagels
This is an easy recipe for a simple sourdough blueberry bagel made with real blueberries, sourdough, and partly freshly milled khorasan flour. Comes together in one bowl with no-kneading.
Ingredients
For The Bagels
- 280 grams water
- 100 grams active sourdough starter
- 8 grams of salt
- 200 freshly milled khorasan
- 300 grams all-purpose or bread flour
- 1/4 tsp yeast optional. This shortens the initial bulk fermentation.
- 90 grams homemade blueberry compote
Blueberry Compote
- 2 cups frozen wild blueberries
- 2 tbsp fresh lemon juice
- 1/4 cup organic cane sugar
For Boiling
- 1 tbsp honey or barley malt syrup
Instructions
Feed Your Starter
- Feed your sourdough starter 4–6 hours before mixing the dough. I like to mix my dough in the late afternoon, so I usually feed my starter around 9 or 10 a.m.
Make the Blueberry Compote
- In a small saucepan, combine 2 cups frozen wild blueberries, 2 tablespoons fresh lemon juice, and ¼ cup organic cane sugar.
- Cover and cook over low heat until the blueberries have broken down. Remove the lid and continue cooking until the mixture thickens and most of the liquid has reduced, about 10 minutes total.
- Let the compote cool completely before using. This recipe makes more compote than you'll need for the bagels, so transfer any extra to a container and enjoy it stirred into yogurt or save it for another batch.
Mix the Dough
- Around 4 p.m., combine 280 grams water, 100 grams active sourdough starter, and 8 grams salt in a large mixing bowl.
- Add 200 grams freshly milled khorasan flour, 300 grams all-purpose or bread flour, and ¼ teaspoon instant yeast (if using). Mix until almost fully combined using a wooden spoon, dough whisk, or your hands.
- Add 90 grams blueberry compote and knead briefly until incorporated. The dough will become lightly streaked with blueberry throughout.
- Cover the bowl with plastic wrap or a damp towel and let the dough ferment at room temperature for 4 hours. If you are using the 1/4 tsp of yeast, this may take less than 4 hours. When your dough looks like it has risen some and is a bit puffier (but not doubled in size) it's ready for shaping.
Shape the Bagels
- After the bulk fermentation, turn the dough out onto a lightly floured surface and shape it into a log.
- Using a bench scraper, divide the dough into 6 equal portions. Shape each piece into a tight ball. Press your thumb through the center and gently stretch the hole to form a bagel.
- Place the bagels on a parchment-lined sheet pan sprinkled with cornmeal or flour.
- Cover and let rise for 30–45 minutes.
- Transfer the sheet pan to the refrigerator and cold ferment overnight.
Boil the Bagels
- The next morning, remove the bagels from the refrigerator and let them sit on the counter while you preheat the oven to 450°F (230°C) and bring a large pot of water to a boil.
- Add 1 tablespoon honey or barley malt syrup to the boiling water.
- Boil each bagel for 30 seconds per side. Transfer the boiled bagels to a cooling rack with a towel underneath to catch any excess water.
Bake
- Transfer the bagels back to a parchment-lined baking sheet sprinkled with cornmeal or flour.
- Bake at 450°F (230°C) for 17 minutes, or until lightly golden.
- Allow the bagels to cool for at least 15 minutes before slicing and serving.
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