** See Same Baking Schedule below **Prepare the Blueberries :1. To a small saucepan, add 150g fresh or frozen blueberries over medium-low heat. Cook the blueberries for 5 minutes, stirring occasionally.

Turn off the heat and mash the blueberries with a fork. The frozen blueberries will become juicy while they cook, while the fresh blueberries will become juicy when mashed.

Add 200g of water to the saucepan, mix, and allow it to cool until the liquid is just above room temperature. Otherwise, if the liquid is too hot, anything over 120 degrees F, it can kill the starter

MAKE THE DOUGH :4. In a large bowl, 150g sourdough starter, blueberry/water mixture, and 40g sugar. Mix with a Danish Dough Whisk or by hand. It will look like a blue, milky liquid.

Next, add 500g bread flour and 10g salt to the dough. Mix until fully incorporated. The dough will be shaggy looking.

Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand.

First, I keep the dough in the bowl – less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.

As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – totally normal. After your mini arm workout, cover the dough with a damp towel, or what I use, a reusable shower cap and let rest for 60 minutes.

STRETCH AND FOLD :9. After 1 hour of resting, we’re back for another round of kneading. But don’t fret! This is only for 30 seconds. Do the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.

If you have dried blueberries, add them now! Pour 75g dried blueberries on top of the bagel dough. The berries will mix while you knead the dough.

BULK RISE :11. Allow the dough to rise until it has at least doubled in size. In my 69 degree kitchen, this can take about 8-12 hours, which is why I prefer an overnight rise. IF your kitchen is warmer, it will tkae less time. The opposite is true for coler kitchens.

SHAPE :12. Gently remove the bagel dough from the bowl and place dough on the work surface. Stretch and shape the dough into a big rectangle, about ½ of an inch high. With a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)

SECOND RISE :16. Grab a large sheet pan and line it with parchment paper.

Not ready to bake? Cover the shaped bagels with plastic wrap and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal.

BOIL BATH :19. While your bagels are rising, preheat your oven to 425 degrees.

BAKE :23. Bake for 20-25 minutes, or until golden brown. Remove the Sourdough Blueberry Bagels from the oven and move them onto a cooling rack.