This easy-to-make Sourdough Blueberry Bagels recipe is not only deliciously chewy, but slightly sweet and vibrantly purple with the inclusion of fresh or frozen blueberries! Make the dough the night before and enjoy homemade bagels the next morning!
Say goodbye to ordinary store-bought bagels and experience the satisfaction of homemade bagels from scratch! These’s Sourdough Blueberry Bagels will be an instant hit!
There truly is something magical about savoring a warm bagel straight from the oven. I’ve been baking homemade sourdough bagels for years now and I still can’t get over how delicious and easy they are to make.
But now I’ve taken my classic Sourdough Bagel recipe and elevated them with the goodness of blueberries!
Since blueberries add extra moisture, adjustments had to be made in order to still achieve that deliciously chewy bite. But don’t you worry, I’ve taken all the guess work out and given you an easy-to-follow guide on creating the perfect blueberry bagel.
Each bite will be met with burst of subtle sweet blueberries. And the color, I mean come on! It’s gorgeous! Better yet, this recipe can be made with fresh or frozen blueberries, so you can enjoy them all year long.
Spread some creamy peanut butter or luscious cream cheese over these fresh bagels for a delightful treat that’s sure to become a big hit with family and friends alike.
Prepare to be baking these homemade sourdough blueberry bagels over and over again, because they are just that good.
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Why You’ll Love This Recipe:
Easy
At first, making sourdough bagels from scratch can seem overwhelming and overly complicated. But this is far from the truth! This dough comes together quickly and is easy to shape.
Flavor
Fresh or frozen blueberries bring the most delicious flavor to these sourdough bagels. Slightly sweet, they are the perfect addition to your morning or weekend brunch routine.
Color
If the flavor and ease of this sourdough blueberry bagel recipe was convincing enough, the color alone will be! The juice from the blueberries give these bagels the most striking color of purple.
Ingredients
Blueberries – Fresh or frozen blueberries can be used for these blueberry sourdough bagels, however, I’ve found that you will get a deeper purple color when you use frozen blueberries.
Water
Sugar
Active Sourdough Starter
Flour – I highly recommend using a high-protein flour, like bread flour, over all-purpose flour. Higher protein flours will give you a fluffier and chewier sourdough bagel, but it will offer you the best rise in your dough.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Dried Blueberries – For extra texture and blueberry flavor, add dried blueberries to your Sourdough Blueberry Bagel dough!
Honey – Honey is added to the boil bath to help achieve that shiny and chewy crust we all love about homemade bagels. Brown sugar or maple syrup can be used as substitutes to honey.
Supplies
Plastic wrap/ Shower Cap (what I use!)
Bench Scraper or a Sharp Knife
Kitchen towel
Slotted spoon
SAMPLE BAKING SCHEDULE
8 pm: Make and knead the dough. Cover the bowl and let rest for 1 hour.
9 pm: Knead bagel dough for 30 seconds, cover, and let rest overnight for 8-12 hours.
7 am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.
8 am: Boil bagels for 30 seconds on each side. Bake for 20-25 minutes at 425 degrees.
HOW TO MAKE SOURDOUGH BAGELS:
Prepare the Blueberries :
To a small saucepan, add the fresh or frozen blueberries over medium-low heat. Cook the blueberries for 5 minutes, stirring occasionally.
Turn off the heat and mash the blueberries with a fork. The frozen blueberries will become juicy while they cook, while the fresh blueberries will become juicy when mashed.
Add 200g of water to the saucepan, mix, and allow it to cool until the liquid is just above room temperature. Otherwise, if the liquid is too hot, anything over 120 degree F, it can kill the starter.
MAKE THE DOUGH :
In a large bowl, add the sourdough starter, blueberry/water mixture, and sugar. Mix with a Danish Dough Whisk or by hand. It will look like a blue, milky liquid.
Next, add the bread flour and salt to the dough. Mix until fully incorporated. The dough will be shaggy looking.
Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand.
First, I keep the dough in the bowl – less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – totally normal. After your mini arm workout, cover the dough with a damp towel, or what I use, a reusable shower cap and let rest for 60 minutes.
STRETCH AND FOLD :
After 1 hour of resting, we’re back for another round of kneading. But don’t fret! This is only for 30 seconds. Do the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.
If you have dried blueberries, add them now! Pour on top of the dough. The berries will mix while you knead the dough.
You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover and let rest.
BULK RISE :
Allow the dough to rise until it has at least doubled in size. In my 69 degree kitchen, this can take about 8-12 hours, which is why I prefer an overnight rise.
If your kitchen is warmer, it will take less time for the dough to double. The opposite is true if your kitchen is colder.
SHAPE :
Gently remove the bagel dough from the bowl and place dough on the work surface. Stretch and shape the dough into a big rectangle, about 1/2 of an inch high. With a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)
You can weigh the pieces of dough on a kitchen scale to verify that they are all equal. I usually want each to weigh about 115g. Otherwise, just eyeball it and call it a day!
Now to shape them into that classic bagel look. Grab the corners of the triangles and pinch them toward the center. Then roll until formed into a dough ball.
One at a time, use your thumb to punch a hole in the center of each ball. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s totally okay.
SECOND RISE :
Grab a large sheet pan and line it with parchment paper.
Place your shaped bagels on the baking sheet and cover them fully with a slightly damp tea towel so they don’t dry out.
Let them rest until puffed up (about 20-60 minutes).
Not ready to bake? Cover the shaped bagels with plastic wrap and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal.
BOIL BATH :
While your bagels are rising, preheat your oven to 425 degrees.
Fill a large pot with water. Add honey and whisk until well mixed. Bring the water to a boil.
Before boiling my Sourdough Blueberry Bagels, I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. Using a slotted spoon, scoop the boiled bagels and place them on the cooling rack. Repeat with the rest of the bagels.
BAKE :
Bake for 20-25 minutes, or until golden brown. Remove the Sourdough Blueberry Bagels from the oven and move them onto a cooling rack.
Once they are cool enough to handle, I highly recommend slicing them into one while it is still warm and spreading a slab of butter. That chewy, buttery bite will be out of this world.
How to Store
If you are like my family, these homemade Sourdough Blueberry Bagels won’t make it to see the next day! They are that good!
But if you do find yourself with a few bagels left over, they are best stored in a plastic bag or airtight container at room temperature for 2-3 days.
These bagels also freeze really well! Place them in a gallon-sized plastic bag either sliced or whole for up to 3 months.
To reheat, warm the bagel up for 10 seconds in the microwave or leave them on the counter to thaw until room temperature.
FAQs:
WHAT’S THE DIFFERENCE BETWEEN STORE-BOUGHT BAGELS AND SOURDOUGH BAGELS?
The biggest difference between homemade sourdough bagels and bagels from the grocery store is the leavening agent, or what helps to make the bagels rise. Sourdough bagels use a sourdough starter in order to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.
ARE SOURDOUGH BAGELS HEALTHIER?
Why, yes they are! Due to the long, natural fermentation of the dough, sourdough bagels are easier for our bodies to digest. Natural components found in grains are broken down during fermentation to allow for easier nutrient absorption, plus the dough contains higher levels of vitamins, minerals, and antioxidants.
WHY DO YOU HAVE TO BOIL SOURDOUGH Blueberry BAGELS BEFORE YOU BAKE THEM?
It may seem like a hassle to bring a whole pot of water to a boil for such a short cooking time but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love about homemade bagels so much. Believe me, once you bite into these Sourdough Blueberry Bagels, it will all be worth it!
Happy baking!
More Recipes Like This:
Chewy Sourdough Bagels
Soft and Fluffy Sourdough Bagels
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The Best Sourdough Blueberry Bagels Recipe
This easy-to-make Sourdough Blueberry Bagels recipe is not only deliciously chewy, but slightly sweet and vibrantly purple with the inclusion of fresh or frozen blueberries! Make the dough the night before and enjoy homemade bagels the next morning!
Ingredients
- 150g fresh or frozen blueberries
- 200g water
- 150g active sourdough starter
- 40g sugar
- 500g bread flour
- 10g salt
- 75g dried blueberries (optional)
- 20g honey
Instructions
** See Same Baking Schedule below **
Prepare the Blueberries :
1. To a small saucepan, add 150g fresh or frozen blueberries over medium-low heat. Cook the blueberries for 5 minutes, stirring occasionally.
2. Turn off the heat and mash the blueberries with a fork. The frozen blueberries will become juicy while they cook, while the fresh blueberries will become juicy when mashed.
3. Add 200g of water to the saucepan, mix, and allow it to cool until the liquid is just above room temperature. Otherwise, if the liquid is too hot, anything over 120 degrees F, it can kill the starter
MAKE THE DOUGH :
4. In a large bowl, 150g sourdough starter, blueberry/water mixture, and 40g sugar. Mix with a Danish Dough Whisk or by hand. It will look like a blue, milky liquid.
5. Next, add 500g bread flour and 10g salt to the dough. Mix until fully incorporated. The dough will be shaggy looking.
6. Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand.
7. First, I keep the dough in the bowl – less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
8. As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – totally normal. After your mini arm workout, cover the dough with a damp towel, or what I use, a reusable shower cap and let rest for 60 minutes.
STRETCH AND FOLD :
9. After 1 hour of resting, we’re back for another round of kneading. But don’t fret! This is only for 30 seconds. Do the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.
If you have dried blueberries, add them now! Pour 75g dried blueberries on top of the bagel dough. The berries will mix while you knead the dough.
10. You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover and let rest.
BULK RISE :
11. Allow the dough to rise until it has at least doubled in size. In my 69 degree kitchen, this can take about 8-12 hours, which is why I prefer an overnight rise. IF your kitchen is warmer, it will tkae less time. The opposite is true for coler kitchens.
SHAPE :
12. Gently remove the bagel dough from the bowl and place dough on the work surface. Stretch and shape the dough into a big rectangle, about 1/2 of an inch high. With a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)
13. You can weigh the pieces of dough on a kitchen scale to verify that they are all equal. I usually want each to weigh about 115g. Otherwise, just eyeball it and call it a day!
14. Now to shape them into that classic bagel look. Grab the corners of the triangles and pinch them toward the center. Then roll until formed into a dough ball.
15. One at a time, use your thumb to punch a hole in the center of each ball. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s totally okay.
SECOND RISE :
16. Grab a large sheet pan and line it with parchment paper.
17. Place your shaped bagels on the baking sheet and cover them fully with a slightly damp tea towel so they don’t dry out.
18. Let them rest until puffed up (about 20-60 minutes).
Not ready to bake? Cover the shaped bagels with plastic wrap and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal.
BOIL BATH :
19. While your bagels are rising, preheat your oven to 425 degrees.
20. Fill a large pot with water. Add 20g honey and whisk until well mixed. Bring the water to a boil.
21. Before boiling my Sourdough Blueberry Bagels, I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
22. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. Using a slotted spoon, scoop the boiled bagels and place them on the cooling rack. Repeat with the rest of the bagels.
BAKE :
23. Bake for 20-25 minutes, or until golden brown. Remove the Sourdough Blueberry Bagels from the oven and move them onto a cooling rack.
24. Once they are cool enough to handle, I highly recommend slicing them into one while it is still warm and spreading a slab of butter. That chewy, buttery bite will be out of this world.
Notes
SAMPLE BAKING SCHEDULE
8 pm: Make and knead the dough. Cover the bowl and let rest for 1 hour.
9 pm: Knead bagel dough for 30 seconds, cover, and let rest overnight for 8-12 hours.
7 am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.
8 am: Boil bagels for 30 seconds on each side. Bake for 20-25 minutes at 425 degrees.
How to Store
If you are like my family, these homemade Sourdough Blueberry Bagels won’t make it to see the next day! They are that good!
But if you do find yourself with a few bagels left over, they are best stored in a plastic bag or airtight container at room temperature for 2-3 days.
These bagels also freeze really well! Place them in a gallon-sized plastic bag either sliced or whole for up to 3 months. To reheat, warm the bagel up for 10 seconds in the microwave or leave them on the counter to thaw until room temperature.
FAQs:
WHAT’S THE DIFFERENCE BETWEEN STORE-BOUGHT BAGELS AND SOURDOUGH BAGELS?
The biggest difference between homemade sourdough bagels and bagels from the grocery store is the leavening agent, or what helps to make the bagels rise. Sourdough bagels use a sourdough starter in order to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.
ARE SOURDOUGH BAGELS HEALTHIER?
Why, yes they are! Due to the long, natural fermentation of the dough, sourdough bagels are easier for our bodies to digest. Natural components found in grains are broken down during fermentation to allow for easier nutrient absorption, plus the dough contains higher levels of vitamins, minerals, and antioxidants.
WHY DO YOU HAVE TO BOIL SOURDOUGH BLUEBERRY BAGELS BEFORE YOU BAKE THEM?
It may seem like a hassle to bring a whole pot of water to a boil for such a short cooking time but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love about homemade bagels so much. Believe me, once you bite into these Sourdough Blueberry Bagels, it will all be worth it!
hi there! i’m currently making these and realized i only have 250g bread flour as i was pouring into the blueberry mixture. would it still work if i did 250g bread flour and 250g all purpose? TIA! i always make your bread and it’s divine!!
That should be just fine! So glad you are enjoying the recipes 🙂
I’ve made these three times! I absolutely love how chewy they are. Just like a real bagel should be. I do prefer adding the optional dried blueberries, as the blueberry flavor is not strong enough for me without them.
Yay! Thank you for sharing!
Thank you for sharing this recipe! I’m so excited to try it. I was wondering if you have tried putting the bagels to the fridge after shaping and before the boiling and baking steps? Just wondering in case I don’t have time to bake them after shaping if that could work. Thank you!
Yes! I have done this and it works out beautifully! I just added the instructions for delayed baking to the recipe. Thank you for reminding me 🙂
Hello, I’m unable to find bread flour. Do you think using all purpose flour can work as well?
You can use all-purpose flour, but bread flour makes for a chewier bagel.
Made these today and they are fabulous! Great texture and subtle blueberry flavor. I didn’t have the dried blueberries so I will add those next time for a stronger flavor, but since it is subtle it makes these bagels very versatile. Great recipe!
So happy you enjoyed them, Hannah! Thank you for sharing!
Hi! Can you substitute the sugar in the bagels for honey as well?
Hi Amber!
I have personally not tested this substitution, but it should be fine. I would do the same amount in grams.
I think I am missing where to see how much flour and sugar etc that I need to use? Am I dumb ahah?
Hi Anne! You can find the exact measurements for the ingredients on the recipe card at the bottom!
Mine came out ok but they were very difficult to shape and I had to use my mixer to knead it because it was so sticky and any extra flour I added was quickly absorbed. I followed the recipe but I had to use a blueberry emulsion (1 tsp) because I don’t have access to dried blueberries and I added maybe 1/2 tsp of lemon juice to my blueberries, could this be the reason? P.s I live on a sub-tropical island and I used frozen blueberries
Hi Rio,
Sorry to hear the bagels didn’t turn out as you hoped. Bagels are meant to be a low hydration dough, so any extra liquid will alter the tested recipe. Another factor could be your environment. If it especially humid, you will need to decrease liquids furthermore. Those in high-humidity environments have shared that they will decrease the water by 30grams or so.
If this dough is really sticky after 1st and 2nd knead, do I need to add more flour? It is sticking to the bowl pretty bad, so I think I may need a little more flour, but don’t want to ruin the process 😊
If the dough is still sticky after the 2nd knead, I would add more flour! Add sparingly, about 30 grams at a time, until it is no longer sticky and creates a stiff dough.