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! Be sure not to skip the dried blueberries for the best blueberry flavor.
Make the dough the night before and enjoy homemade bagels the next morning! Otherwise, if you’re looking for something faster, be sure to check out my Sourdough Discard Blueberry Bagels recipe – they’re ready in just 2.5 hours!
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. And if you’re looking for something even faster, my Sourdough Discard Blueberry Bagels are ready in 2.5 hours.
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:
Sourdough Discard Blueberry Bagels
Sourdough Chocolate Chip Bagels
Sourdough Blueberry Bagels Recipe
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Equipment
- Large Pot
Ingredients
- 150 grams fresh or frozen blueberries 1 cup
- 150-200 grams water, see notes in directions 1/2 cup + 2 Tablespoons – 3/4 cup + 2 Tablespoons
- 150 grams active sourdough starter 3/4 cup
- 40 grams sugar 3 Tablespoons
- 500 grams bread flour 3 1/2 cups
- 10 grams salt 1 1/2 teaspoons
- 120 grams dried blueberries, optional optional
- 20 grams honey for boil bath
Instructions
Prepare Blueberries
- To a small saucepan, add the fresh or frozen blueberries over medium-low heat. Cook the blueberries for 5 minutes, stirring occasionally.150 grams fresh or frozen blueberries
- Turn off the heat and mash the blueberries well with a fork. The frozen blueberries will become juicy while they cook, while the fresh blueberries will become juicy when mashed.
- Place a fine mesh strainer over a small bowl, then pour the warm blueberries into the strainer. Continue to press the blueberries well with the fork to extract all of the extra liquid into the bowl.
- 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)150-200 grams water, see notes in directions
- 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 :
- In a straight-edge bowl, add the sourdough starter, the blueberry/water mixture, and sugar. Mix with a Danish dough whisk or by hand. It will look like a blue, milky liquid. I love using a straight-edge bowl because it allows me to clearly see when the dough has doubled in size.150 grams active sourdough starter, 40 grams sugar
- Next, add the bread flour and salt to the dough. Mix until fully incorporated. The dough will be shaggy looking.500 grams bread flour, 10 grams salt
- 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.However, you can knead the dough on low in a stand mixer for 5-6 minutes.
- 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 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 the dried blueberries on top of the bagel dough. The berries will mix while you knead the dough. For a more intense blueberry flavor, I highly recommend adding the dried blueberries.120 grams dried blueberries, optional
- 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 70 degree F kitchen, this can take about 8-10 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 :
- 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 (130g if you added dried blueberries). 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 baking sheet and line it with parchment paper.
- Place your shaped bagels on the baking sheet and cover them fully with plastic wrap or my favorite plastic cover 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. Know that the second rise will take longer since the dough is cold.
BOIL BATH :
- While your bagels are rising, preheat your oven to 425 degrees F.
- Fill a large pot with water. Add the honey and whisk until well mixed. Bring the water to a boil.20 grams honey
- Before boiling the 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. Enjoy!
Hi! I’m planning to make these bagels this weekend and I was wondering if there is a difference in using dried vs freeze-dried for the extra blueberries?
Great question! You’ll want to use dried blueberries, not freeze-dried for this recipe. Dried blueberries hold their texture better in the dough and won’t absorb as much moisture. Hope you love this recipe!
Disappointed. I did 20 mins @425 F. The bottoms are too crisp. The flavor is not there- I used frozen blueberries but I will try again and next time I’ll add the “optional” dry berries as well. They were simple and fun to make and the texture is great- but alas I have to try these another time to see if it can be improved.
Thank you for giving them a try and for sharing such thoughtful feedback — I really appreciate that! A couple things that may help for next time: baking at 425°F for 20 minutes can definitely lead to a crisper bottom, so you could try reducing the bake time slightly or lowering the temp by 10–15°F, or even placing a second baking sheet underneath to help insulate the bottoms. And you’re absolutely right—adding dried blueberries will boost the flavor quite a bit! I’m so glad you enjoyed the texture and had fun making them—I’d love to hear how your next batch turns out!
Made them today and they’re hard to wrangle without using extra flour very sticky but they were delicious – I used honey and diastatic malt in the boil-baked for 20 min
So glad you enjoyed them—that makes me happy to hear! Blueberry bagel dough can definitely be a bit stickier, especially with the added moisture from the berries, so thats why I always encourage using a kitchen scale for the most precise measurements. I love that you used honey and diastatic malt in the boil—that sounds delicious! Thanks so much for sharing!
I made these with discard and 7g of yeast (like the discard bagel recipe) and it worked out great! I love these!
That’s awesome — thank you for sharing! I love that you tried them with discard and a little yeast and that they still turned out great. Such a helpful tip for anyone wanting a quicker option. So glad you loved them!
These are delicious! I was wondering if you could use more blueberry juice to reach the 250g amount of liquid instead of adding water? Then just add 50g or so of pulp to get to 300grams. I am hoping for more blueberry flavour so was wondering if that would still work? Thank you
I’m so glad you enjoyed them — thank you! I haven’t personally tested increasing the blueberry juice, so I can’t guarantee results, but in theory it should work! Using more juice in place of water may make the dough slightly stickier and could slow fermentation a bit because of the natural sugars. If you experiment, I’d love to hear how they turn out!
I’ve tried your recipe before and they came out great! I was wondering if I could substitute blackberries instead of blueberries or if you’ve ever tried that before?
That’s wonderful to hear — I’m so glad you loved the recipe! I haven’t personally tried blackberries, but they should work just fine. If you try it, I’d love to hear how they turn out!
Hi, I just did the 2nd S and F of 30 secs and now they are on to the BF process. Can I put them in the fridge (it’s 5pm here) as I feel I started too late in the day and I don’t want them to overproof!
Yes, absolutely! You can pop the dough into the fridge after your last stretch and fold. Just make sure it’s in a covered, lightly greased bowl to prevent drying out. Chilling will slow fermentation and give you more flexibility with timing. In the morning, let the dough come to room temp if needed before shaping. Hope you enjoy them!
Would this recipie work to replace the blueberries with strawberries?
Yes, you can use the same method with strawberries! Just cook down 150g of chopped strawberries on the stove for about 5–7 minutes until they release their juices and soften. Then strain the mixture and add enough water to bring the total liquid to 250g, just like you would with blueberries.
Keep in mind that strawberry juice is a bit milder and less tart than blueberry, so the flavor may be more subtle—but still delicious! Let me know if you give it a try—I’d love to hear how they turn out!
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!
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’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!
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!
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.