Introduction

These Sourdough Blueberry Bagels combine the tangy depth of sourdough with the sweet burst of blueberries, creating a delightful breakfast treat. They are chewy, flavorful, and perfect for enjoying fresh with butter or your favorite spread.

The image shows several round bagels with a smooth, shiny, golden-brown crust. One bagel is cut in half, displaying a soft, spongy interior with a light purple color, hinting at blueberry flavor. Around the bagels, fresh whole blueberries are scattered on a white marbled surface, adding contrast with their dark blue color. In the corner, there is a close-up of a bagel half spread thickly with creamy white cream cheese with a smooth texture. A white bowl filled with fresh blueberries is partially visible at the edge of the image. photo taken with an iphone --ar 4:5 --v 7

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

Prepare the Blueberries: In a small saucepan over medium-low heat, cook 150g fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork. Place a fine mesh strainer over a bowl and pour the warm blueberries into it, pressing to extract all the liquid.
Adjust Blueberry Liquid: Add enough water to the blueberry juice in the bowl to total 250g. Then, add the leftover mashed blueberries to the mixture, increasing the total weight to about 300g.
Make the Dough: In a large bowl, combine 150g sourdough starter, the blueberry/water mixture, and 40g sugar. Mix well until it looks like a blue, milky liquid. Add 500g bread flour and 10g salt, mixing until fully incorporated and the dough looks shaggy.
Knead the Dough: Knead the dough by hand for 5-6 minutes using a “stretch, fold, and push” motion, rotating the bowl as you work. The dough will become stiff and bumpy. Cover with a damp towel or shower cap and let rest for 60 minutes.
Stretch and Fold: After resting, knead the dough again for 30 seconds with the same motion. If using dried blueberries, add 75g now and mix them into the dough. Cover and let rest further.
Bulk Rise: Allow the dough to rise until doubled in size, about 8-12 hours at 70°F (longer or shorter depending on room temperature).
Shape Bagels: Remove the dough to a work surface and stretch it into a large rectangle about 1/2 inch thick. Cut into 8 equal triangle pieces. Shape each piece by pinching the corners to the center and rolling into a ball. Use your thumbs to punch a hole in the center, stretching it to about 2 inches.
Second Rise: Place shaped bagels on a parchment-lined sheet pan, cover them with a damp towel or plastic wrap, and let rest until puffed, about 20-60 minutes. You can refrigerate shaped bagels up to 24 hours before boiling and baking.
Boil Bath: Preheat oven to 425°F. In a large pot, bring water mixed with 20g honey to a boil. Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
Bake: Bake bagels for 20-25 minutes until golden brown. Cool on a rack. Enjoy warm with butter for the best experience.

Tips & Variations

Use a Danish Dough Whisk or your hands for mixing to preserve the dough’s texture and achieve soft, chewy bagels.
Adding dried blueberries during kneading enhances the blueberry flavor and texture.
If you want a shinier crust, brush the boiled bagels with egg wash before baking.
For a dairy-free option, enjoy bagels with your favorite nut butter instead of butter.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels in a sealed bag for up to 3 months. To reheat, thaw if frozen and warm in a toaster or oven until desired temperature.

How to Serve

This image shows several toasted bagels with a smooth, shiny brown crust, arranged on a white marbled surface. One bagel is cut in half, revealing a soft, fluffy interior in a light purple color with a slightly marbled texture. Around the bagels, fresh blueberries are scattered, adding small bursts of deep blue. In the corner, there is a white bowl filled with plump blueberries and a spread of creamy, pale yellow cream cheese on one half of a bagel, which sits beside the other bagels. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and will become juicy as they cook. There’s no need to thaw them beforehand.

How do I know when my sourdough starter is active enough for this recipe?

Your starter should be bubbly and double in size within 4-6 hours after feeding, indicating it’s active and ready to leaven the dough effectively.