blueberry sourdough bagels 🥯🫐 beginner friendly recipe!

These wild blueberry sourdough bagels turned out SO soft, chewy, and full of flavor 🫐🥯 I used thawed wild blueberries plus some of the blueberry juice in the dough, and the natural sugars seriously sped up the bulk fermentation. The crumb, the color, the flavor… absolutely worth it. Recipe: • 400g bread flour • 120g thawed wild blueberries • 90g water • 20g blueberry juice • 100g active sourdough starter • 9g salt • 12g honey • 10g olive oil Mix everything together until shaggy. Rest 30 minutes, then do 2–3 stretch & folds. Bulk ferment until puffy and airy. Shape into bagels, then cold proof overnight in the fridge. The next day, boil 30–45 seconds per side in water with a little honey or maple syrup, then bake at 425°F until golden. Beginner reminder: fruit can speed up fermentation because of the natural sugars, so always watch the dough — not the clock 👀 More beginner sourdough content, recipes, tips, and chaos over at my website: Tatted & Toasty Sourdough: 🔗 in bio! #recipe #helpmemakethismakesense #tattedandtoasty #sourdough #sourdoughbread