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Overnight Wild Blueberry Sourdough Bagels Recipe

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These Overnight Wild Blueberry Sourdough Bagels combine tangy sourdough fermentation with the sweet and vibrant flavor of wild blueberries. Made with a natural sourdough starter and enhanced by a long fermentation process, these bagels develop a chewy texture and complex taste. The dough is mixed with both fresh and dried wild blueberries, boiled briefly in maple syrup water to create a shiny crust, and then baked until golden. Ideal for breakfast or snacks, these bagels offer a deliciously fruity twist on the classic sourdough bagel.

Ingredients

Starter Feed

  • 10 g sourdough starter
  • 50 g water
  • 50 g flour

Main Dough

  • 310 g frozen wild blueberries (wild is best!)
  • 100 g active sourdough starter (fed from above)
  • 175 g water
  • 100 g maple syrup (or honey)
  • 825 g bread flour
  • 25 g non-diastatic malt powder (optional)
  • 15 g sea salt
  • 10 g vanilla extract (or paste)
  • 1 tbsp lemon zest (optional, enhances blueberry flavor)
  • 25 g dried wild blueberries (if not wild, see notes)

Boiling Water

  • 2 tbsp maple syrup (or brown sugar or honey)

Instructions

  1. Feed Your Starter: In the morning, feed your sourdough starter by mixing 10 g starter, 50 g water, and 50 g flour. This prepares slightly more starter than needed. If your starter is already active and bubbly, you can skip this step.
  2. Blend the Blueberries: About 10–12 hours later, measure 310 g frozen wild blueberries and thaw them, preferably using a microwave for speed. Once thawed, blend until the berries are liquefied.
  3. Rinse Blender and Measure Water: After pouring the blueberry puree into your mixing bowl, measure 175 g water directly in the blender and swirl it around to rinse out any remaining blueberry puree. Pour this into the mixing bowl to capture all the blueberry flavor.
  4. Mix the Dough: In a stand mixer fitted with a dough hook, combine the blueberry mixture, 100 g active sourdough starter, 175 g water, 100 g maple syrup, 825 g bread flour, 25 g non-diastatic malt powder, 15 g sea salt, 10 g vanilla extract, 1 tbsp lemon zest, and 25 g dried wild blueberries. Knead on low speed (speed 1–2) for about 5–10 minutes until the dough is smooth and has a stiff, slightly tacky texture similar to playdough. If the dough is too sticky, add flour 1 tablespoon at a time until the texture matches. Cover and rest the dough for 30–60 minutes. Optionally knead again for 1–2 minutes.
  5. Bulk Ferment: Cover the dough and let it bulk ferment overnight on the counter for 8–12 hours at 68–75°F (20–24°C) until it doubles in size.
  6. Shape Bagels: In the morning, divide the dough into 12 equal pieces (about 130 g each). Shape each piece into a taut ball and place on individual parchment squares. Flour your fingers lightly if needed. Poke a hole through the center using your finger, then stretch and rotate the hole to double the desired final size, as it will shrink during the final proof.
  7. Second Proof: Cover the shaped bagels with plastic wrap or a tray cover and let rise at room temperature (68–75°F/20–24°C) for 4–6 hours until puffed and about 50% larger. The recipe notes it took about 5.5 hours at 71°F (21.5°C) in the author's experience. Alternatively, cold proof for 8–36 hours in the refrigerator either immediately after shaping or after the second proof for tangier flavor and easier digestion. Let cold-proofed bagels come to room temperature before boiling.
  8. Preheat Oven and Boiling Water: Preheat your oven to 450°F (230°C) for conventional baking or 425°F (220°C) if using convection. Bring a large pot of water to a boil and add 2 tablespoons maple syrup. Do not add baking soda to avoid discoloration from reacting with blueberries.
  9. Boil Bagels: Working in batches of four, slide bagels on their parchment squares into the boiling water. If a bagel sinks, it is not ready and should return to proofing. The parchment will peel off during boiling, so remove it and set bagels back on the tray. Boil each bagel for 1 minute per side using a slotted spoon to flip. The water temperature will drop from a rolling boil to a simmer when bagels are added; this is normal, and timing starts immediately.
  10. Bake Bagels: Transfer boiled bagels to a baking sheet and bake for 15–20 minutes until the tops begin to brown and the internal temperature reaches 205–210°F (96–99°C).
  11. Storage: Store bagels in a bread bag at room temperature for up to 5 days. Alternatively, pre-slice and place parchment paper between halves, then freeze in a zip-top bag for up to 3 months.

Notes

  • Use non-diastatic malt powder to aid in crust color and flavor without enabling excessive fermentation.
  • If you cannot source wild blueberries, substitute dried blueberries but expect some variation in flavor.
  • If the dough is sticky and difficult to handle, reduce water quantity by 10–20 g in future batches.
  • Cold proofing for longer times enhances sourness and can improve digestibility.
  • Avoid adding baking soda to the boiling water to prevent undesirable color changes caused by blueberry pigments.

Find it online: https://miracooking.com/overnight-wild-blueberry-sourdough-bagels-recipe/