Sourdough Blueberry Bagels Recipe

Introduction

These Sourdough Blueberry Bagels combine the tangy depth of sourdough with bursts of juicy blueberries for a fresh, flavorful twist on a classic favorite. Perfect for breakfast or brunch, they offer a delightful balance of chewy texture and fruity sweetness.

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

1. Step 1: Prepare the blueberries by cooking 150 grams of fresh or frozen blueberries over medium-low heat in a small saucepan for 5 minutes, stirring occasionally.
2. Step 2: Turn off the heat and mash the blueberries with a fork until juicy.
3. Step 3: Strain the mashed blueberries using a fine mesh strainer over a small bowl, pressing to extract all the liquid.
4. Step 4: Add water to the blueberry juice in the bowl until the total weight reaches 250 grams, then add the leftover mashed blueberries back to the mixture, increasing the total weight to about 300 grams.
5. Step 5: In a large bowl, combine the sourdough starter, blueberry/water mixture, and sugar. Mix until it appears as a blue, milky liquid.
6. Step 6: Add the bread flour and salt, then mix until fully incorporated resulting in a shaggy dough.
7. Step 7: Knead the dough by hand for 5-6 minutes using a stretch, fold, and push motion; the dough will become stiff and slightly bumpy.
8. Step 8: Cover the dough with a damp towel or shower cap and let it rest for 60 minutes.
9. Step 9: After resting, knead for another 30 seconds. If using dried blueberries, add them now and knead them into the dough.
10. Step 10: Cover and allow the dough to bulk rise until doubled in size, approximately 8-12 hours at 70°F.
11. Step 11: Turn the dough onto a work surface and shape into a large rectangle about ½ inch thick. Cut into 8 equal triangular pieces.
12. Step 12: Shape each triangle into a ball by pinching the corners toward the center and rolling.
13. Step 13: Punch a hole in the center of each dough ball with your thumb, stretching it to about 2 inches in diameter.
14. Step 14: Place shaped bagels on a parchment-lined sheet pan, cover with a damp tea towel or plastic wrap, and let rise for 20-60 minutes until puffed.
15. Step 15: Preheat oven to 425°F. Fill a large pot with water and add honey, whisking until combined. Bring to a boil.
16. Step 16: Boil bagels in batches of 2-3 for 30 seconds on each side, then transfer to a cooling rack placed over a kitchen towel to drain.
17. Step 17: Bake bagels for 20-25 minutes until golden brown. Cool on a rack before serving.
18. Step 18: Slice warm and enjoy with butter for a chewy, flavorful bite.

Tips & Variations

• For softer, chewier bagels, knead the dough by hand instead of using a mixer.
• If you don’t have fresh blueberries, frozen work just as well—just thaw before using.
• Add cinnamon or lemon zest to the dough for an extra layer of flavor.
• Try swapping dried blueberries for dried cherries or cranberries for variety.
• You can refrigerate shaped bagels up to 24 hours before boiling and baking to develop flavor.

Storage

Store cooled bagels in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze them in a zip-top bag for up to 3 months. Reheat by toasting or warming in a 350°F oven for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Cook and mash them as described, and they will release plenty of juice for the dough.

Why do I need to boil the bagels before baking?

Boiling bagels creates their signature chewy crust by gelatinizing the starches on the surface, helping the bagels develop a glossy, golden crust during baking.

Sourdough Blueberry Bagels Recipe

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This Sourdough Blueberry Bagels recipe combines the tangy depth of a sourdough starter with the sweet burst of fresh and dried blueberries, creating chewy, flavorful bagels perfect for any time of day. The bagels are hand-kneaded for optimal texture, boiled in a honey water bath for a shiny crust, and baked to golden perfection. With a natural rise using sourdough starter and an optional overnight bulk fermentation, these bagels offer a delicious homemade alternative to store-bought versions, bursting with fruity goodness and a classic chewy bite.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 9-13 hours (includes 8-12 hour rise)
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blueberry Mixture

• 150 grams fresh or frozen blueberries
• 150–200 grams water (to adjust blueberry juice mixture to 250g)

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

1. Prepare the Blueberries: In a small saucepan, add 150g fresh or frozen blueberries and cook over medium-low heat for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork to release their juices. Strain the mashed blueberries through a fine mesh strainer into a bowl, pressing to extract all juice.
2. Adjust Blueberry Juice and Mix: Add enough water to the blueberry juice to reach 250g total. Add the leftover mashed blueberries to the juice mixture, increasing total weight to roughly 300g.
3. Make the Dough: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix well using a dough whisk or by hand. Add 500g bread flour and 10g salt, mixing until fully incorporated and a shaggy dough forms.
4. Knead the Dough: Knead the dough by hand for 5-6 minutes using the ‘stretch, fold, and push’ method while rotating the bowl. The dough will become stiff and bumpy. Cover with a damp towel or reusable shower cap and let rest for 60 minutes.
5. Stretch and Fold with Dried Blueberries: After resting, knead the dough for 30 seconds with the same method. Add 75g dried blueberries now, kneading them into the dough. Cover and let rest.
6. Bulk Rise: Allow the dough to rise in the covered bowl until doubled in size, approximately 8-12 hours at 70°F (21°C), ideally overnight.
7. Shape the Bagels: Remove the dough to a work surface and stretch into a large 0.5 inch thick rectangle. Cut into 8 equal triangular pieces (about 115g each). Shape each piece by pinching corners toward the center, rolling into a ball, then poking a hole through the center with thumbs and stretching it to about 2 inches.
8. Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with a damp tea towel, plastic wrap, or plastic cover. Let rest until puffed, about 20-60 minutes. Alternatively, refrigerate covered up to 24 hours and bring to room temperature before boiling.
9. Preheat Oven and Prepare Boil Bath: Preheat oven to 425°F (218°C). Fill a large pot with water, add 20g honey, and bring to a boil.
10. Boil the Bagels: Place kitchen towel on counter with cooling rack on top. Boil 2-3 bagels at a time for 30 seconds on each side. Remove with slotted spoon and place on cooling rack.
11. Bake the Bagels: Bake boiled bagels on the parchment-lined sheet for 20-25 minutes or until golden brown. Remove from oven and cool on a wire rack.
12. Serve: When cool enough to handle, slice a bagel while still warm and spread with butter for the best flavor experience.

Notes

• Use fresh or frozen blueberries interchangeably. Frozen blueberries release juice well when heated.
• The addition of water to blueberry juice ensures the right hydration for the dough.
• Hand kneading is preferred for best texture, but mixing with a stand mixer can be attempted with less soft results.
• Dried blueberries are optional but add an extra chewy burst of flavor.
• Overnight fermentation improves flavor and makes scheduling easier.
• Boiling with honey water gives a shiny crust and slightly sweet exterior.
• Bagels can be refrigerated after shaping and before boiling, allowing for flexible baking times.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough starter, chewy bagels, baked bagels, breakfast bread