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Delicious sourdough discard blueberry bagels with fresh blueberries on a wooden platter.

Sourdough Discard Blueberry Bagels

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours
Servings: 8 bagels
Ingredients Method

Ingredients
  

  • 1 cup sourdough discard unfed starter
  • 3/4 cup warm water
  • 2 teaspoons instant yeast
  • 2 tablespoons honey or sugar
  • 1 1/2 teaspoons salt
  • 3 1/2 cups bread flour
  • 1 cup blueberries fresh or frozen, unthawed
  • 1/2 teaspoon cinnamon optional
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon baking soda for boiling water
  • 1 egg optional, for egg wash
  • cornmeal optional, for dusting

Method
 

  1. In a large bowl, mix sourdough discard, warm water, yeast, honey (or sugar), and salt until combined.
  2. Add bread flour and mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth, firm, and elastic.
  3. Gently fold in blueberries, kneading lightly until evenly distributed without crushing them.
  4. Place dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes until slightly puffy.
  5. Punch down dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and stretch gently into a bagel shape.
  6. Place shaped bagels on parchment and let rest for 15 to 20 minutes.
  7. Bring a large pot of water to a gentle boil and add baking soda. Boil bagels for 30 to 45 seconds per side, then remove with a slotted spoon.
  8. Preheat oven to 425°F (220°C). Place bagels on a lined baking sheet and brush with egg wash if using.
  9. Bake for 20 to 25 minutes until deep golden brown.
  10. Cool on a rack for at least 20 minutes before slicing and serving.