My sourdough blueberry bagel has these gummy spots and line. Does anyone know what might have caused them? Were they under-proofed? I did not cut it while it’s hot.
Not sure….have you made plain bagels without that result before? If so, in what form was the blueberry component? Frozen, dried, freeze dried, jam? I’m wondering if maybe it’s some extra moisture from the blueberry component that just doesn’t want to bake off. I’ve tried making blueberry bagels before but they never had that beautiful purple shade, or much of a blueberry flavor at all, so I’m also interested in trying some with whatever method you used!
Not sure….have you made plain bagels without that result before? If so, in what form was the blueberry component? Frozen, dried, freeze dried, jam? I’m wondering if maybe it’s some extra moisture from the blueberry component that just doesn’t want to bake off. I’ve tried making blueberry bagels before but they never had that beautiful purple shade, or much of a blueberry flavor at all, so I’m also interested in trying some with whatever method you used!