If you love the irresistible chewiness of homemade bagels and the sweet, tangy burst of blueberries, then this Sourdough Blueberry Bagels recipe is a must-try! With the rich flavor of sourdough fermentation and the natural sweetness of blueberries, these bagels are perfect for breakfast, brunch, or a delicious snack. Plus, they are naturally leavened, making them a healthier alternative to store-bought bagels.
This recipe is easy to prepare, with an overnight fermentation that enhances the flavor and texture. Follow along for step-by-step instructions on how to make the most delectable Sourdough Blueberry Bagels from scratch.
Why You’ll Love This Recipe
- Naturally Leavened – Uses a sourdough starter instead of commercial yeast, resulting in better flavor and digestibility.
- Bursting with Blueberries – Fresh or frozen blueberries give the bagels a beautiful purple hue and natural sweetness.
- Perfectly Chewy Texture – Boiling before baking ensures a classic, chewy bagel crust.
- Make-Ahead Friendly – The dough can be prepared the night before, so you can enjoy fresh bagels in the morning.
- Freezer-Friendly – Store leftovers for a quick and easy breakfast anytime.
Ingredients for Sourdough Blueberry Bagels
For the Dough:
- 150g fresh or frozen blueberries
- 150-200g water
- 150g active sourdough starter
- 40g sugar
- 500g bread flour
- 10g salt
- 75g dried blueberries (optional)
For the Boil Bath:
- 20g honey
- Water for boiling
Step-by-Step Instructions
Step 1: Prepare the Blueberries
- In a small saucepan over medium-low heat, cook the fresh or frozen blueberries for about 5 minutes, stirring occasionally.
- Mash the blueberries with a fork to release their juices.
- Strain the blueberries using a fine-mesh sieve, collecting the juice in a bowl.
- Add enough water to the blueberry juice to total 250g of liquid.
- Mix the mashed blueberries back into the liquid. The total weight should be around 300g.
Step 2: Make the Dough
- In a large mixing bowl, combine 150g sourdough starter, the blueberry-water mixture, and sugar. Mix well.
- Add bread flour and salt, stirring until a shaggy dough forms.
- Knead the dough for 5-6 minutes until it becomes firm and bouncy.
- Cover with a damp towel and let it rest for 60 minutes.
Step 3: Stretch and Fold
- After 1 hour, knead the dough for 30 seconds to strengthen the gluten structure.
- If using dried blueberries, fold them into the dough now.
- Cover and allow the dough to rise for 8-12 hours at room temperature until doubled in size.
Step 4: Shape the Bagels
- Transfer the dough onto a lightly floured surface. Stretch and shape into a rectangle.
- Divide the dough into 8 equal portions using a bench scraper.
- Roll each portion into a tight ball, then use your thumb to punch a hole in the center. Stretch to form a bagel shape.
- Place shaped bagels on a parchment-lined baking sheet. Cover and let them rise for 20-60 minutes.
Step 5: Boil the Bagels
- Preheat the oven to 425°F (218°C).
- Bring a large pot of water to a boil and stir in the honey.
- Boil the bagels in batches for 30 seconds per side. Remove with a slotted spoon and place on a cooling rack.
Step 6: Bake the Bagels
- Transfer boiled bagels to a parchment-lined baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Cool on a wire rack before slicing and enjoying with butter or cream cheese.
Pro Tips for Perfect Sourdough Blueberry Bagels
- Use a mature sourdough starter – A well-fed starter ensures better rise and flavor.
- Don’t skip the boiling step – It helps develop that classic chewy crust.
- For extra sweetness, sprinkle bagels with cinnamon sugar before baking.
- Add mix-ins like lemon zest or vanilla extract for a flavor boost.
How to Store and Freeze
- At Room Temperature: Store in an airtight container for up to 3 days.
- Freezing Instructions: Freeze whole or sliced bagels in a resealable bag for up to 3 months. Reheat in the microwave for 10 seconds or let thaw at room temperature.
FAQs About Sourdough Blueberry Bagels
What’s the Difference Between Sourdough Bagels and Regular Bagels?
The key difference is in the fermentation process. Sourdough bagels use a natural starter instead of commercial yeast, giving them a distinct tangy flavor and making them easier to digest.
Are Sourdough Blueberry Bagels Healthier?
Yes! The fermentation process breaks down gluten and phytic acid, making nutrients more bioavailable and improving digestion. Plus, they contain fewer preservatives compared to store-bought bagels.
Why Do You Have to Boil the Bagels?
Boiling gelatinizes the starches on the surface, helping to create the chewy crust that makes bagels so unique. Skipping this step would result in a texture more like bread rolls.
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Homemade Sourdough Blueberry Bagels!
Description
There’s something magical about baking your own bagels—especially when they’re sourdough, chewy, and bursting with sweet blueberries! These Sourdough Blueberry Bagels are slightly tangy, naturally fermented, and have a vibrant purple hue thanks to real blueberries. Make the dough the night before, and wake up to fresh, bakery-style bagels right from your kitchen. Serve them warm with a smear of butter or cream cheese, and enjoy a homemade breakfast like never before! Who’s ready to bake? ❤️
Ingredients
- 150g fresh or frozen blueberries
- 150–200g water (see notes)
- 150g active sourdough starter
- 40g sugar
- 500g bread flour
- 10g salt
- 75g dried blueberries (optional)
- 20g honey (for boiling)
Instructions
1️⃣ Prepare the blueberries: Cook and mash the blueberries, then strain to separate the juice. Add water to total 250g of liquid. Mix back in the mashed blueberries.
2️⃣ Make the dough: Mix the sourdough starter, blueberry mixture, sugar, flour, and salt. Knead for 5-6 minutes. Let rest for 1 hour.
3️⃣ Stretch & fold: Knead for 30 seconds, add dried blueberries (if using), then let rise overnight (8-12 hours).
4️⃣ Shape: Cut dough into 8 pieces, roll into balls, and poke a hole in each to form bagels. Let rise for 20-60 minutes.
5️⃣ Boil: Bring water and honey to a boil. Boil bagels for 30 seconds per side.
6️⃣ Bake: Bake at 425°F (218°C) for 20-25 minutes, until golden. Cool & enjoy!
Notes
Slice and freeze extras for a quick, delicious breakfast anytime!
Final Thoughts
Making Sourdough Blueberry Bagels at home is easier than you think and well worth the effort! The combination of sweet blueberries and tangy sourdough creates an unforgettable breakfast treat. With this detailed guide, you’ll have fresh, homemade bagels that rival your favorite bakery’s.
So why wait? Grab your sourdough starter and get baking! If you try this recipe, let us know how it turned out in the comments below. Happy baking!