Description
Chewy, tangy, and naturally sweet, these blackberry sourdough bagels bring together fruity swirls and the depth of fermentation in a bakery-style bite.
Ingredients
Scale
- 100g active sourdough starter (fed 4–6 hours prior)
- 400g bread flour
- 230g water
- 8g fine sea salt
- 10g honey or maple syrup (optional)
- 100g fresh or frozen blackberries
- 1 tsp lemon zest (optional)
- 1/2 tsp cinnamon (optional)
- 1 tbsp honey (for boiling water)
Instructions
- Mix flour and water in a bowl and let sit for 30–45 minutes (autolyse).
- Add sourdough starter, salt, and optional honey. Mix until a sticky dough forms.
- Gently fold in blackberries without overmixing to preserve structure and marbling.
- Bulk ferment 4–5 hours at room temp, performing 3–4 stretch and folds.
- Divide dough into 8 portions (about 100g each), shape into balls, poke holes and stretch into bagel form.
- Place on parchment-lined tray, cover, and cold-proof in fridge overnight (8–12 hours).
- Preheat oven to 450°F (230°C). Boil water and add 1 tbsp honey. Boil each bagel 30–45 seconds per side.
- Drain and return to tray. Bake 20–22 minutes until golden and crisp.
Notes
Use frozen blackberries for easier shaping. Avoid extra water—berries release moisture. Fold gently to maintain dough strength and visual appeal.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg