The Best Sourdough Blueberry Bagels Recipe
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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!
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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!
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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!
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
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
** 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. Place a fine mesh strainer over a small bowl, then pour the warm blueberries into the strainer. Continue to press the blueberries with the fork to extract all of the extra liquid into the bowl.
4. Once all of the liquid has been extracted from the blueberries, add enough water to the blueberry juice in the bowl to equal 250g in total. (This weight is only from the blueberry juice and water)
5. Then add the leftover mashed blueberries into the blueberry/water mixture. This will increase the weight by 50g or so. Equaling roughly 300g in total.
MAKE THE DOUGH :
6. In a large bowl, add 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix with a Danish Dough Whisk or by hand. It will look like a blue, milky liquid.
7. Next, add 500g bread flour and 10g salt to the dough. Mix until fully incorporated. The dough will be shaggy looking.
8. 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.
9. 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.
10. 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 :
11. 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.
12. You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover and let rest.
BULK RISE :
13. Allow the dough to rise until it has at least doubled in size. In my 70 degree F 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. The opposite is true for cooler kitchens.
SHAPE :
14. 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.)
15. 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!
16. 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.
17. 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 :
18. Grab a large sheet pan and line it with parchment paper.
19. Place your shaped bagels on the baking sheet and cover them fully with a slightly damp tea towel, plastic wrap or my favorite plastic cover so they don’t dry out.
20. 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 :
21. While your bagels are rising, preheat your oven to 425 degrees F.
22. Fill a large pot with water. Add 20g honey and whisk until well mixed. Bring the water to a boil.
23. 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.
24. 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 :
25. Bake for 20-25 minutes, or until golden brown. Remove the Sourdough Blueberry Bagels from the oven and move them onto a cooling rack.
26. 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 🙂
Can I put the dough in the fridge after the first proof (before shaping into bagels)?
Yes, you can! I have also shaped the bagels after the cold proof and then stored them in the fridge overnight.
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 🙂
After shaping, can we put them directly in the fridge or should we let them puff up then fridge them? Or the next day, do you need to let them come to room temp and puff up after fridge? I tried the delayed method and my bagels are very flat after refrigerating without letting them off up, they’re currently in the oven! *Fingers crossed*
Hi Jess! You could do either of those options! You can shape, pop them in the fridge, remove them the following day, let them puff up and bake. Or you can shape, let them puff up, pop them in the fridge, bake right of the fridge the following morning. I hope you love these bagels as much as we do!
Can I freeze the shaped bagels for 15 minutes before boiling them?
I’ve heard they keep their shape alot better.
Hi Neenee! I personally having tried this trick, but it should be okay! Let me know how it goes if you give this a go!
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.
Lol I think I need help. I don’t know what I did wrong, but my dough was extremely sticky and I had a very hard time transferring my shaped bagels into the boiling water. I appreciate any help or tips you can give me as to where I went wrong.
Hi Molly! I’m sorry to hear that your dough was sticky. Bagel dough is a low hydration dough, so it is critical to measure all of the ingredients, especially the blueberries correctly. I would highly suggest using a kitchen scale.
I measured all of my ingredients with the kitchen scale, and I still had incredibly sticky dough. I was unable to make bagels with it. I live in Wisconsin and it’s the winter so it’s very dry right now… I’m not sure where it went wrong.
Hi Kelly! So sorry about that! I have updated the recipe to include some extra tips and tricks, especially when it comes to measuring the blueberries, to help prevent sticky dough. Hope this helps and you give this recipe another try.
I’ve learned a new lifesaver trick with bagels. I cut individual squares of parchment paper to place the bagel on. When it comes time to transfer and boil them just plop the bagel with the parchment if it’s stuck. After a few seconds of boiling that parchment just peels off and the bagels retains its perfect shape !!!!
Thank you so much for sharing this baking hack, Cara!
I’d love the nutrition info for these! These turned out really good but imo needed more blueberry flavor. I didn’t add the dried blueberries when shaping so maybe that’s why. And the other issue I had was with the stickiness, just really hard to work with. I used frozen and fresh blueberries. I ended up just adding in more and more flour until the dough wasn’t so unbearably sticky and it worked out. I was proud of myself for making these!!
Hi Joanna! I’m currently looking for a way to share the nutritional info for all of recipes, so stay tuned! Since blueberries contain extra moisture, it is crucial to measure the ingredients precisely with a kitchen scale. That way you won’t be met with extra sticky dough!
When you say “dried” blueberries – do you mean freeze dried or raisin-esque? Wow, this is kind of a funny question, now that I read it back to myself.
Haha! I was thinking of the raisin-esque kind but freeze dried should work as well!
Hi, I’m making these right now and after mixing all of the ingredients together, are the 5-6 minute kneads two seperate steps? Or do we only knead once for 5-6 minutes? After mixing should I let my dough rest before I knead?
Hi Marida! Sorry for the confusion. You will mix the ingredients and then knead for 5-6 minutes right away. Cover, then after an hour, knead for 30 more seconds. That’s it!
Have you ever made a cinnamon and raisin bagel? My son loves them, but I am not sure how much raisins I should add and how much cinnamon? I love your recipes!!! Thank you!!! I can’t wait try your blueberry bagels!!!
Hi Diane! So thrilled to hear you are loving the recipes! Yes, you can find my sourdough cinnamon raisin bagel recipe here – https://simplicityandastarter.com/homemade-sourdough-cinnamon-raisin-bagels-recipe/. Enjoy!
I made bagels before and I noticed recipes ask to add BS to the water. Your recipe asking for honey. Can you explain the difference. Thanks
Hi Luda! Honey and baking soda are used for the same reason – to help the bagels brown quickly during the short baking time. However, honey will offer just a touch of sweetness, as well. You can opt for baking soda if you prefer. Hope this helps!
do we have to use sugar or is there a healthier alternative, what sugar would you recommend if there is not another alternative
Hi PB, honey is a great substitute! I use the same amount in grams.
Can I use my sourdough discard for this recipe instead of active starter?
Hi Kelsey! This recipe works best with active sourdough starter to help the bagels rise properly and develop their chewy texture. If you use discard, the bagels may turn out denser since discard isn’t as active. If you’d like to try it, you could add a little commercial yeast to help with the rise. Let me know if you give it a go!
I’m new to sourdough and was happy to find this recipe. You’ve laid out the steps clearly, it was easy to follow the method, and the end result was darn near perfect bagels! I used frozen blueberries and think these bagels could have packed more of a blueberry punch, but the texture was perfect. Will absolutely be making again!
Hi Summer! I’m so glad you found this recipe to be easy to follow and delicious! We can’t get enough of these bagels ourselves. Thanks!
I never learn. Second batch I overproofed. First was jeshas bagel recipe. I tell myself not to start mixing dough by 6-8 pm. These look beautiful even they are overproofed i will still bake them for science lol
Totally been there, Alli! But like you said, these bagels are still delicious, even if they are a touch over proofed. If your kitchen is on the warmer side, I would reduce your bulk fermentation. Hope you give this recipe another go. It’s our favorite!
I have no clue what to do after kneading, the directions make zero sense and there are no pictures to help guide you. The dough is so sticky so I have zero hope that these will turn out good.
Hi Whitney, thank you so much for your feedback — I’m really sorry the instructions weren’t clear and that you’re feeling frustrated. Sourdough bagel dough can definitely be sticky at first, but it usually becomes easier to work with after the first rise and shaping. I’d love to help troubleshoot with you! After kneading, the dough should go through its bulk fermentation (first rise), and then be shaped into bagels before the final proof. I’ll also make a note to update the post with step-by-step photos to make it easier to follow in the future. If you’d like, feel free to send me a message and I can walk you through it in more detail!