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–+ servings
Sourdough Blueberry Bagels on a piece of parchment paper with cream cheese and fresh blueberries

Sourdough Blueberry Bagels Recipe

By McKenna Pulda
Yield: 8 bagels
Prep Time: 30 minutes
Cook Time: 20 minutes
Rise Time: 10 hours
Total Time: 10 hours 50 minutes
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!
4.49 from 47 votes
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Equipment

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

  1. 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
  2. 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. 
  3. 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.
  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)
    150-200 grams water, see notes in directions
  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 :

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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 :

  1. 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
  2. You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover and let rest.

BULK RISE :

  1. 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 :

  1. 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.)
  2. 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!
  3. 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.
  4. 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 :

  1. Grab a large baking sheet and line it with parchment paper.
  2. 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.
  3. Let them rest until puffed up (about 20-60 minutes).
  4. 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 :

  1. While your bagels are rising, preheat your oven to 425 degrees F. 
  2. Fill a large pot with water. Add the honey and whisk until well mixed. Bring the water to a boil.
    20 grams honey
  3. 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.
  4. 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 :

  1. Bake for 20-25 minutes, or until golden brown. Remove the Sourdough Blueberry Bagels from the oven and move them onto a cooling rack.
  2. 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!

Notes

This recipe card was updated on March 4th, 2026.

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:

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!

Why don't my Sourdough Blueberry Bagels taste like blueberries?

Don't skip adding the dried blueberries to this bagel dough. Though the blueberry juice and mashed blueberries will give you the most beautiful purple bagels, it doesn't offer an intense blueberry flavor. However, adding dried blueberries give you a delicious blueberry flavor and texture to the bagels.

Nutrition

Calories: 333kcal | Carbohydrates: 70g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 491mg | Potassium: 191mg | Fiber: 4g | Sugar: 17g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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