Introduction

Sourdough Blueberry Bagels combine the tangy depth of sourdough with the sweet burst of blueberries for a delightful breakfast treat. With a chewy texture and a golden crust, these bagels are a perfect balance of flavor and comfort. Let’s dive into making this flavorful artisanal bread at home.

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: Pour the mashed blueberries into a fine mesh strainer set over a small bowl. Press the mixture with a fork to extract as much liquid as possible.
Step 4: Add water to the collected blueberry juice to reach a total weight of 250g. Then add the leftover mashed blueberries to the mixture, increasing the total weight to about 300g.
Step 5: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Stir until mixed into a blue, milky liquid.
Step 6: Add 500g bread flour and 10g salt to the bowl. Mix until fully incorporated and a shaggy dough forms.
Step 7: Knead the dough by hand for 5-6 minutes using a “stretch, fold, and push” motion for the best texture. The dough will become stiff and bumpy.
Step 8: Cover the dough with a damp towel or plastic cover and let it rest for 60 minutes.
Step 9: After resting, knead again for 30 seconds using the same method. If using, add 75g dried blueberries now and knead them into the dough.
Step 10: Cover the dough again and let it rise until doubled in size, about 8-12 hours at 70°F, or adjust time based on your kitchen temperature.
Step 11: Gently remove the dough and shape into a rectangle about 1/2 inch thick. Cut into 8 roughly equal triangular pieces.
Step 12: Pinch the corners of each triangle to the center and roll into a ball. Then, punch a hole in the center with your thumb and stretch to form a bagel shape about 2 inches wide.
Step 13: Place shaped bagels on a lined baking sheet, cover with a damp towel or plastic wrap, and let them rest until puffed, about 20-60 minutes.
Step 14: If not baking immediately, refrigerate the bagels covered for up to 24 hours. Bring to room temperature before boiling and baking.
Step 15: Preheat oven to 425°F. Prepare a large pot of water with 20g honey and bring to a boil.
Step 16: Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
Step 17: Bake the boiled bagels for 20-25 minutes or until golden brown.
Step 18: Cool on a rack before slicing. Enjoy warm with butter for the best experience.

Tips & Variations

For softer, chewier bagels, knead the dough by hand rather than using a mixer.
Fresh or frozen blueberries work well—just adjust water slightly if needed for consistent dough hydration.
Add dried blueberries during the second kneading to incorporate extra bursts of flavor and texture.
If you want a sweeter bagel, increase sugar slightly or brush with honey right after baking.

Storage

Store cooled bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze bagels in a sealed bag for up to 3 months. To reheat, toast slices or warm whole bagels in a preheated oven at 350°F 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 them the same way, and they will release juice as they thaw and heat.

Do I need to boil bagels before baking?

Boiling is essential for authentic bagel texture. It sets the crust, giving it a chewy bite and glossy finish.

Sourdough Blueberry Bagels Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This Sourdough Blueberry Bagels recipe combines the tangy depth of sourdough with the sweet burst of fresh and dried blueberries. The bagels are hand-kneaded for an ideal chewy texture and are boiled in a honey-infused bath before baking to achieve a glossy crust. Perfect for breakfast or snacking, these bagels offer a delightful homemade twist on a classic favorite.

Author: Tara
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 9 to 13 hours (including fermentation and resting times)
Yield: 8 bagels 1x
Category: Breakfast, Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Blueberry Mixture

150 grams fresh or frozen blueberries
150–200 grams water (adjusted with blueberry juice to total 250 grams)
20 grams honey (for boil bath)

Dough

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

Instructions

Prepare the Blueberries: Place 150g fresh or frozen blueberries into a small saucepan over medium-low heat. Cook for 5 minutes, stirring occasionally, then turn off the heat and mash the blueberries with a fork to release the juices.
Strain the Juice: Pour the mashed blueberries through a fine mesh strainer into a bowl, pressing with a fork to extract as much juice as possible. Add enough water to the juice to reach 250 grams total weight, then mix in the remaining mashed blueberries, yielding roughly 300g of blueberry-water mixture.
Mix the Dough: In a large bowl, combine 150g active sourdough starter, the blueberry-water mixture, and 40g sugar. Mix thoroughly until the mixture looks like a blue, milky liquid. Add 500g bread flour and 10g salt, mixing until fully incorporated into a shaggy dough.
Knead the Dough: Knead the dough by hand in the bowl for 5-6 minutes using the stretch, fold, and push method: pull a section of dough upwards, fold it over the rest, then push it down with the heel of your hand, rotating the bowl clockwise. The dough will become stiff and bumpy—this is normal. Cover with a damp towel or reusable shower cap and let rest for 60 minutes.
Stretch and Fold with Dried Blueberries: After resting, knead the dough again for 30 seconds using the same method. If using, add 75g dried blueberries on top and knead them into the dough. The dough will become smoother. Cover and let rest.
Bulk Rise: Allow the dough to rise until it has at least doubled in size, about 8-12 hours at 70°F (21°C). This can be done overnight. Adjust times based on ambient temperature.
Shape the Bagels: Remove the dough onto a work surface and stretch into a large rectangle about 1/2 inch thick. Cut into 8 equal triangular pieces (approximately 115g each). Shape each piece by pinching the corners toward the center to form a ball, then use your thumb to punch a hole through the center, stretching the hole to about 2 inches in diameter.
Second Rise: Place shaped bagels on a parchment-lined sheet pan. Cover with a damp tea towel, plastic wrap, or plastic cover to prevent drying. Let rest until puffed up, about 20-60 minutes. For a delayed bake, refrigerate covered for up to 24 hours and bring to room temperature before boiling and baking.
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. Place a kitchen towel on the counter and a cooling rack on top for boiled bagels to rest.
Boil the Bagels: Boil 2-3 bagels at a time in the honey water bath for 30 seconds on each side. Use a slotted spoon to remove them and place on the cooling rack to drain.
Bake: Bake the boiled bagels on the parchment-lined pan for 20-25 minutes or until golden brown. Remove from oven and transfer to a cooling rack.
Serve: Let bagels cool enough to handle, then slice while warm and spread with butter for the best texture and flavor.

Notes

Using fresh or frozen blueberries works; frozen will release more juice while cooking.
The amount of water added to the blueberry juice is adjusted to reach a total of 250g of liquid for proper dough hydration.
Hand-kneading yields superior chewy texture compared to using a stand mixer.
Adding dried blueberries during the short kneading after the first rest incorporates extra berry flavor and texture.
The bulk fermentation time can vary significantly based on kitchen temperature; warmer environments speed up the rise.
Shaping into triangles and rolling resembles a pizza slice technique to ensure even portions.
Boiling bagels in honey water adds a subtle sweetness and helps develop the characteristic shiny crust.
Bagels can be refrigerated after shaping for up to 24 hours to bake fresh later.
Baking at a high temperature (425°F) ensures a golden crust and proper interior crumb.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, fruit bagels, sourdough bread, breakfast bagels