Delicious homemade wild blueberry sourdough bagels made with just 5 ingredients. These can also be made with active yeast if you prefer not to use sourdough.
First, whisk together 1/2 cup of active sourdough starter, 1/2 cup of warm water, and 2 tbsp of cane sugar.
Then, mix in 2 cups of all purpose flour and 1 tsp of salt until a shaggy dough forms.
Transfer to a clean, floured surface and gently knead in 1/2 cups of wild blueberries. When kneading in the wild blueberries, you might need to sprinkle in some flour 1 tbsp at a time, as the blueberries will add a little liquid. The creator ended up sprinkling in about 3 tbsp more flour.
Transfer the dough back to the bowl and cover with a towel. Let this rest somewhere warm for 30 minutes, and then stretch and fold the sides into the center. Let rest for 30 more minutes.
Once the dough has rested that second time, transfer to a container, and let this sit at room temp or somewhere warm for 4-24 hours to ferment (it should fully double in size).
When it’s ready, transfer to a floured surface and cut into 4 equal sized pieces. Using your hands, roll the pieces of dough into smooth balls. Push down using your thumb to make a hole in the center, and shape like a bagel.
Then, transfer them to a pot of boiling water and boil on each side for 1 minute.
Transfer to a parchment paper lined baking sheet and bake on 425°F (218°C) for 20 minutes. The bagels should be a little golden brown and crispy.
