New York-Style Blueberry Sourdough Bagels

Servings: 6

• 400g Bread Flour, or 450g All Purpose Flour
• 1 cup Fresh or Frozen Blueberries
• 1 tbsp. Sugar
• 1 tsp. Flour
• 1/2 Lemon
• 100g Water
• 100g Sourdough Starter
• 10g Sea Salt
• 1 tsp. Baking Soda
• 1 tbsp. Honey

1. Combine the blueberries, sugar, flour, and lemon juice in a saucepan over medium high heat. Mash and simmer for 5-10 minutes, until blueberries are soft and juicy. Cool for 10-15 minutes, until room temperature.
2. In a large bowl, combine the starter, 150 grams of the blueberry compote, and salt. Mix well. Add the flour and mix until a ball forms. Knead the dough 3-4 minutes, until smooth (it's okay to be sticky!).
3. Cover and let rest in a warm environment for 6-8 hours, until doubled in size.
4. If baking the next day, store in the fridge up to 18 hours after the initial rise.
5. Divide the dough into 6 equal sized pieces. If the dough is too sticky to work with, dust with flour as needed. Shape each dough piece into a tight ball, then use your finger to poke through the center and gently stretch to create a bagel-like shape.
6. Place the bagels on a parchment paper line baking pan. Cover with a damp tea towel or plastic wrap to rise 45 minutes - 1 hour, until puffy to the touch.
7. Preheat oven to 450F.
8. Bring a large pot of water to a boil. Stir in the baking soda and honey.
9. Working in small batches, drop the bagels in the water to cook for 1 minute of each side. Transfer back to the parchment lined baking pan.
10. Bake the bagels for 15-20 minutes, until golden brown on the outside.
11. Enjoy with your favorite bagel toppings like cream cheese, whipped honey, or butter!