Wild Blueberry Cinnamon Crunch Bagel Bombs
Ingredients:
Bagels:
¼ cup hydrated, fed sourdough starter
½ cup of water
- 1 tbsp honey
- 2 cups flour
1 tsp salt
10 tbsp cream cheese
10 tbsp wild blueberries
Cinnamon Crunch Topping:
3 tbsp course, cane sugar
2 tbsp coconut or brown sugar
1 tsp cinnamon
1 tsp flaky salt
1 tbsp flour
2 tbsp butter, melted
Recipe:
Cinnamon Crunch Topping:
Combine sugars, salt, flour and butter in a small bowl until a sand consistency is reached
Bagels:
Preheat oven to 425 F
In a large mixing bowl, whisk together sourdough starter, water and honey, until well combined
Next, mix in flour and salt. Once a dough forms, gently knead to form a ball
Cover the dough with saran wrap and let sit overnight at room temperature
The next day, transfer the dough to a floured surface, gently knead, and divide into 10 pieces
Flatten each piece of dough and place about of tablespoon of both cream cheese and blueberries in the center. Then, form the dough into a ball.
Next, boil each bagel bomb for 1 minute and place on a lined baking sheet. Top with cinnamon crunch topping and baking for 15 minutes or until golden!
Let rest for 5 minutes before serving. Enjoy!
