Introduction

Sourdough Blueberry Bagels are a delightful twist on a classic favorite, combining tangy sourdough with the sweet burst of blueberries. These bagels are chewy, flavorful, and perfect for breakfast or a snack. Baking them at home is a rewarding experience that fills your kitchen with a wonderful aroma.

Sourdough Blueberry Bagels Recipe - Recipe Image

Ingredients

150 grams fresh or frozen blueberries
150-200 grams water (see notes in directions)
150 grams active sourdough starter
40 grams sugar
500 grams bread flour
10 grams salt
75 grams dried blueberries (optional)
20 grams honey (for boil bath)

Instructions

Step 1: Prepare the blueberries by cooking 150g fresh or frozen blueberries in a small saucepan over medium-low heat for 5 minutes, stirring occasionally.
Step 2: Turn off the heat and mash the blueberries with a fork to release their juice.
Step 3: Strain the mashed blueberries through a fine mesh sieve into a small bowl, pressing with a fork to extract all the liquid.
Step 4: Add water to the blueberry juice in the bowl until the total weight reaches 250g, then stir in the leftover mashed blueberries, increasing the weight roughly to 300g.
Step 5: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix well until it looks like a blue, milky liquid.
Step 6: Add 500g bread flour and 10g salt to the bowl. Mix until fully incorporated, resulting in a shaggy dough.
Step 7: Knead the dough by hand for 5-6 minutes using a pull, fold, and push motion with the heel of your hand, rotating the bowl as you go. The dough will become stiff and bumpy.
Step 8: Cover the dough with a damp towel or reusable shower cap and let it rest for 60 minutes.
Step 9: After resting, knead the dough again for 30 seconds using the same method. If using dried blueberries, add 75g now and knead to incorporate them evenly.
Step 10: Cover the dough and allow it to bulk rise until doubled in size, about 8-12 hours at 70°F (adjust time for your kitchen temperature).
Step 11: Shape the dough by placing it on a work surface and stretching it into a rectangle about ½ inch high. Cut into 8 equal triangles (like pizza slices), each about 115g.
Step 12: Form each triangle into a ball by pinching the corners towards the center and rolling.
Step 13: Poke a hole in the center of each ball with your thumb and stretch it to about 2 inches to create the bagel shape. The dough may shrink back slightly, which is normal.
Step 14: Place shaped bagels on a parchment-lined sheet pan. Cover with a damp towel or plastic wrap and let rest until puffed, about 20-60 minutes. For longer storage, refrigerate up to 24 hours and bring back to room temperature before baking.
Step 15: Preheat the oven to 425°F. Meanwhile, bring a large pot of water to a boil, whisking in 20g honey until dissolved.
Step 16: Boil bagels in batches of 2-3 for 30 seconds on each side. Use a slotted spoon to transfer them to a cooling rack placed over a kitchen towel to minimize mess.
Step 17: Bake the bagels for 20-25 minutes until golden brown. Remove from the oven and cool on a wire rack.
Step 18: Enjoy warm with butter for a soft, chewy, and flavorful treat.

Tips & Variations

Hand kneading helps develop the perfect chewy texture that a stand mixer can’t quite replicate.
Adding dried blueberries during the second knead adds extra bursts of flavor and texture.
If fresh blueberries are out of season, frozen works just as well—just thaw slightly before cooking.
For a sweeter crust, brush bagels lightly with honey after baking.
You can freeze boiled, unbaked bagels by placing them on a tray, freezing until solid, then transferring to a bag. Bake directly from frozen, adding a few extra minutes.

Storage

Store bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze them after baking or after shaping and boiling but before baking. Reheat frozen bagels in a toaster or oven until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of sourdough starter?

Yes, you can substitute sourdough starter with yeast, but the flavor and texture will differ. Use approximately 2 teaspoons of active dry yeast and adjust rising times accordingly.

Why do I need to boil the bagels before baking?

Boiling the bagels sets the crust and gives the bagels their characteristic chewy texture and shiny exterior. Skipping this step will result in softer, bread-like rolls rather than traditional bagels.

Sourdough Blueberry Bagels Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

These Sourdough Blueberry Bagels are soft, chewy, and packed with fresh and dried blueberries for a naturally sweet and tangy flavor. Made from scratch with a sourdough starter, these bagels boast a delightful texture and rich blueberry aroma, perfect for breakfast or a snack. The dough is gently kneaded by hand for the best chewiness, boiled in a honey-infused bath for a shiny crust, and baked to golden perfection.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 9 hours 45 minutes (including overnight rise and resting times)
Yield: 8 bagels 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Blueberry Preparation

150 grams fresh or frozen blueberries
Water (to make 250 grams of blueberry juice and water mixture)

Dough

150 grams active sourdough starter
40 grams sugar
500 grams bread flour
10 grams salt
75 grams dried blueberries (optional)

Boil Bath

20 grams honey

Instructions

Prepare the Blueberries: In a small saucepan over medium-low heat, cook 150g of fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork to release juices.
Extract Blueberry Juice: Pour mashed blueberries into a fine mesh strainer set over a bowl. Press the blueberries with the fork to extract all liquid into the bowl.
Adjust Liquid Weight: Add water to the extracted blueberry juice to reach a total of 250g. Then add the leftover mashed blueberries back into this mixture, increasing the total weight to about 300g.
Make the Dough: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix with a Danish Dough Whisk or by hand until milky blue in color.
Add Dry Ingredients: Add 500g bread flour and 10g salt to the bowl. Mix until fully incorporated into a shaggy dough.
Knead the Dough: Knead the dough by hand for 5-6 minutes using a pull, fold, and push technique with the heel of your hand while turning the bowl clockwise. This develops gluten and creates a stiff, bumpy dough.
First Rest: Cover the dough with a damp towel or reusable shower cap and let it rest for 60 minutes.
Stretch and Fold: After resting, knead the dough again for 30 seconds using the same technique. If using dried blueberries, add 75g now and knead them into the dough.
Bulk Rise: Cover and let the dough rise until doubled in size, about 8-12 hours at 70°F, preferably overnight.
Shape the Bagels: On a work surface, stretch the dough into a rectangle about 1/2 inch thick. Cut into 8 equal triangular pieces (about 115g each). Pinch the corners to the center and roll each piece into a dough ball.
Form Bagel Holes: Use your thumb to punch through the center of each ball and stretch each hole to approximately 2 inches in diameter. The dough will shrink slightly, which is normal.
Second Rise: Place bagels on a parchment-lined sheet pan. Cover with a damp towel or plastic wrap and let rest until puffed, about 20-60 minutes. Alternatively, refrigerate up to 24 hours before baking.
Prepare Boil Bath: Preheat oven to 425°F. In a large pot, bring water mixed with 20g honey to a boil.
Boil the Bagels: Drop 2-3 bagels at a time into boiling water. Boil for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
Bake: Bake the boiled bagels in the preheated oven for 20-25 minutes or until golden brown.
Cool and Serve: Transfer bagels to a cooling rack. Once cool enough to handle, slice while warm and enjoy with butter for a chewy, flavorful bite.

Notes

Water amount is adjusted by mixing blueberry juice with water to 250g then adding mashed berries for a total of approx. 300g liquid/blueberry mix.
Hand kneading produces a superior chewy and soft texture compared to machine mixing for these bagels.
Dried blueberries are optional but add extra texture and flavor when mixed into the dough after the first rest.
Bagels can be refrigerated after shaping for up to 24 hours before boiling and baking.
Boiling bagels in a honey-infused water bath creates a shiny, flavorful crust.
If using frozen blueberries, thawing during initial cooking releases natural juice important for dough moisture.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough recipe, breakfast bagels, chewy bagels, fruit bagels, baking bagels