Blueberry Orange Sourdough Bagels

Serves 6
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Directions

  1. 1Add blueberry orange relish to the mixer bowl.
  2. 2Add blueberry orange relish to the mixer bowl.
  3. 3Add blueberry orange relish to the mixer bowl.
  4. 4Add active sourdough starter to the bowl with relish.
  5. 5Add active sourdough starter to the bowl with relish.
  6. 6Add active sourdough starter to the bowl with relish.
  7. 7Mix the relish and starter together.
  8. 8Mix the relish and starter together.
  9. 9Mix the relish and starter together.
  10. 10Add maple syrup to the mixture.
  11. 11Add maple syrup to the mixture.
  12. 12Add maple syrup to the mixture.
  13. 13Add sugar to the mixture.
  14. 14Add sugar to the mixture.
  15. 15Add sugar to the mixture.
  16. 16Add salt to the mixture.
  17. 17Add salt to the mixture.
  18. 18Add salt to the mixture.
  19. 19Add flour to the mixture.
  20. 20Add flour to the mixture.
  21. 21Add flour to the mixture.
  22. 22Place the bowl onto the stand mixer.
  23. 23Place the bowl onto the stand mixer.
  24. 24Place the bowl onto the stand mixer.
  25. 25Mix on low for about 5-8 minutes.
  26. 26Mix on low for about 5-8 minutes.
  27. 27Mix on low for about 5-8 minutes.
  28. 28Take the dough off the mixer.
  29. 29Take the dough off the mixer.
  30. 30Take the dough off the mixer.
  31. 31Remove the dough from the bowl.
  32. 32Remove the dough from the bowl.
  33. 33Remove the dough from the bowl.
  34. 34Knead the dough for a minute.
  35. 35Knead the dough for a minute.
  36. 36Knead the dough for a minute.
  37. 37Shape the dough into a ball.
  38. 38Shape the dough into a ball.
  39. 39Shape the dough into a ball.
  40. 40Place the dough back in the bowl.
  41. 41Place the dough back in the bowl.
  42. 42Place the dough back in the bowl.
  43. 43Cover the bowl with plastic wrap.
  44. 44Cover the bowl with plastic wrap.
  45. 45Cover the bowl with plastic wrap.
  46. 46Let the dough rest for one hour.
  47. 47Let the dough rest for one hour.
  48. 48Let the dough rest for one hour.
  49. 49Take the dough out of the bowl after one hour.
  50. 50Take the dough out of the bowl after one hour.
  51. 51Take the dough out of the bowl after one hour.
  52. 52Work the dough for about a minute.
  53. 53Work the dough for about a minute.
  54. 54Work the dough for about a minute.
  55. 55Shape the dough into a ball again.
  56. 56Shape the dough into a ball again.
  57. 57Shape the dough into a ball again.
  58. 58Put the dough back into a clean bowl.
  59. 59Put the dough back into a clean bowl.
  60. 60Put the dough back into a clean bowl.
  61. 61Cover the bowl with plastic wrap.
  62. 62Cover the bowl with plastic wrap.
  63. 63Cover the bowl with plastic wrap.
  64. 64Let the dough bulk ferment until doubled in size.
  65. 65Let the dough bulk ferment until doubled in size.
  66. 66Let the dough bulk ferment until doubled in size.
  67. 67Drop the dough onto the counter.
  68. 68Drop the dough onto the counter.
  69. 69Drop the dough onto the counter.
  70. 70Cut the dough into six pieces using a dough scraper.
  71. 71Cut the dough into six pieces using a dough scraper.
  72. 72Cut the dough into six pieces using a dough scraper.
  73. 73Roll each piece into a small dough ball.
  74. 74Roll each piece into a small dough ball.
  75. 75Roll each piece into a small dough ball.
  76. 76Cover the dough balls with plastic wrap.
  77. 77Cover the dough balls with plastic wrap.
  78. 78Cover the dough balls with plastic wrap.
  79. 79Let them rest for 20 minutes.
  80. 80Let them rest for 20 minutes.
  81. 81Let them rest for 20 minutes.
  82. 82Poke a finger in the middle of each dough ball.
  83. 83Poke a finger in the middle of each dough ball.
  84. 84Poke a finger in the middle of each dough ball.
  85. 85Stretch out the hole to form a bagel shape.
  86. 86Stretch out the hole to form a bagel shape.
  87. 87Stretch out the hole to form a bagel shape.
  88. 88Place the bagels on parchment paper.
  89. 89Place the bagels on parchment paper.
  90. 90Place the bagels on parchment paper.
  91. 91Put two bagels into each loaf pan.
  92. 92Put two bagels into each loaf pan.
  93. 93Put two bagels into each loaf pan.
  94. 94Cover all the loaf pans with shower caps.
  95. 95Cover all the loaf pans with shower caps.
  96. 96Cover all the loaf pans with shower caps.
  97. 97Put them in the fridge overnight to cold-proof.
  98. 98Put them in the fridge overnight to cold-proof.
  99. 99Put them in the fridge overnight to cold-proof.
  100. 100Take the bagels out of the fridge in the morning and let them continue proofing on the counter covered.
  101. 101Take the bagels out of the fridge in the morning and let them continue proofing on the counter covered.
  102. 102Take the bagels out of the fridge in the morning and let them continue proofing on the counter covered.
  103. 103Add honey to boiling water.
  104. 104Add honey to boiling water.
  105. 105Add honey to boiling water.
  106. 106Boil each bagel for 30 seconds on each side.
  107. 107Boil each bagel for 30 seconds on each side.
  108. 108Boil each bagel for 30 seconds on each side.
  109. 109Transfer the boiled bagels to a parchment-lined pan.
  110. 110Transfer the boiled bagels to a parchment-lined pan.
  111. 111Transfer the boiled bagels to a parchment-lined pan.
  112. 112Bake the bagels at 425°F (218°C) for 15 minutes.
  113. 113Bake the bagels at 425°F (218°C) for 15 minutes.
  114. 114Bake the bagels at 425°F (218°C) for 15 minutes.
  115. 115Remove the bagels from the oven.
  116. 116Remove the bagels from the oven.
  117. 117Remove the bagels from the oven.

Ingredients

  • 166 g active sourdough starter
  • 166 g active sourdough starter
  • 166 g active sourdough starter
  • 360 g Blueberry-Orange Relish
  • 360 g Blueberry-Orange Relish
  • 360 g Blueberry-Orange Relish
  • 556 g bread flour
  • 556 g bread flour
  • 556 g bread flour
  • 27.75 g raw cane sugar
  • 27.75 g raw cane sugar
  • 27.75 g raw cane sugar
  • 27.75 g pure maple syrup
  • 27.75 g pure maple syrup
  • 27.75 g pure maple syrup
  • 11.125 g salt
  • 11.125 g salt
  • 11.125 g salt
  • 300 g blueberries (fresh or frozen)
  • 300 g blueberries (fresh or frozen)
  • 300 g blueberries (fresh or frozen)
  • 70 g brown sugar
  • 70 g brown sugar
  • 70 g brown sugar
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 120 g Zest + juice of 2 large oranges
  • 120 g Zest + juice of 2 large oranges
  • 120 g Zest + juice of 2 large oranges
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cloves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 50 g honey
  • 50 g honey
  • 50 g honey

Equipment

mixer bowlstand mixerbowlplastic wrapdough scraperparchment paperloaf panshower capsaucepanovenbaking sheetcooling rack

Tips

  • Cool the blueberry-orange relish completely before adding to the dough.
  • Bake until glossy and golden purple.
  • Cool bagels for at least 30 minutes before slicing.