Sourdough Blueberry Bagels Recipe

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Experience the perfect balance of tangy sourdough and sweet blueberries with these homemade sourdough blueberry bagels. Crispy on the outside, tender on the inside, and bursting with juicy blueberry flavor, these artisan bagels are ideal for breakfast, brunch, or a delightful snack. Using simple ingredients and an overnight fermentation, this recipe brings bakery-quality bagels straight to your kitchen.

Ingredients

• 150 g active sourdough starter
• 360 g bread flour
• 180 ml water
• 20 g granulated sugar
• 8 g salt
• 1 tbsp lemon zest
• 120 g dried or freeze-dried blueberries
• 2 tbsp honey or malt syrup (for boiling water)

Equipment Needed

• Mixing bowl
• Stand mixer or hands for kneading
• Baking sheet
• Large pot for boiling
• Wire cooling rack

Instructions for Sourdough Blueberry Bagels

1. Prepare the Dough:
   In a mixing bowl, combine the active sourdough starter, water, bread flour, sugar, lemon zest, and salt until a rough dough forms.
2. Knead:
   Knead by hand or with a stand mixer for 8–10 minutes until smooth, elastic, and slightly firm.
3. Add Blueberries:
   Gently fold in the dried or freeze-dried blueberries, distributing evenly without crushing.
4. First Rise:
   Cover the dough and let it rise at room temperature for 4–6 hours until puffy but not fully doubled.
5. Shape Bagels:
   Divide dough into 8 equal portions. Roll each piece into a ball, poke a hole in the center, and stretch gently to create a 2-inch hole.
6. Cold Fermentation:
   Place shaped bagels on a parchment-lined tray, cover, and refrigerate overnight to develop deep flavor.
7. Boil Bagels:
   Preheat oven to 425°F (220°C). Bring a pot of water with honey to a gentle boil. Boil each bagel for 30–60 seconds per side.
8. Bake:
   Transfer bagels to a baking sheet and bake for 20–25 minutes until golden brown. Let cool slightly on a wire rack before serving.

Pro Tips

• Use dried or freeze-dried blueberries for better texture; fresh blueberries add too much moisture.
• Keep dough firm for that authentic chewy bagel texture.
• Cold overnight fermentation is essential for flavor and structure.
• Make the bagel holes slightly larger—they shrink during boiling and baking.

Why This Recipe Works

• Chewy & Tender: Boiling before baking creates the classic chewy crust.
• Bursting Flavor: Sweet blueberries balance the sourdough tang perfectly.
• Home Baker Friendly: Simple, step-by-step process suitable for all skill levels.

Substitutions & Variations

• Swap blueberries for cranberries or chocolate chips for a fun twist.
• Add lemon glaze for a sweeter breakfast treat.
• Pumpkin puree and pumpkin pie spice can replace some water for seasonal pumpkin bagels.
• Make a sourdough blueberry loaf if shaping bagels feels intimidating.

Make-Ahead, Storage & Reheating Guide

• Refrigerate shaped bagels overnight for flavor development.
• Store baked bagels in an airtight container for 2–3 days at room temperature.
• Freeze sliced bagels for up to 3 months. Toast straight from the freezer for a fresh-baked taste.

Serving Ideas for Sourdough Blueberry Bagels

• Spread with plain, honey-walnut, or lemon cream cheese.
• Top with almond butter and fresh berries for a protein-packed breakfast.
• Serve alongside scrambled eggs and fresh fruit for a complete brunch spread.
• Pair with jam or butter for a simple, delicious snack.

Nutrition (Per Serving Estimate)

• Calories: 260
• Carbohydrates: 52 g
• Protein: 9 g
• Fat: 2 g
• Fiber: 3 g

Frequently Asked Questions

Can I use fresh blueberries instead of dried?
Fresh blueberries add too much moisture, making the dough sticky. Use dried or freeze-dried for best results.

Why do I need to boil bagels before baking?
Boiling gelatinizes the starches on the surface, creating the signature chewy crust of authentic bagels.

How should I store leftovers?
Keep bagels in an airtight container for 2–3 days, or freeze sliced bagels for up to 3 months. Toast frozen slices directly for freshness.

These sourdough blueberry bagels are the ultimate homemade treat. Chewy, golden, and bursting with tangy-sweet flavor, they rival any bakery bagel. With simple ingredients and an overnight fermentation, you can enjoy artisan-quality bagels in your own kitchen anytime.

Sourdough Blueberry Bagels

Olivia taling

These sourdough blueberry bagels are perfectly chewy on the outside, soft on the inside, and packed with sweet blueberry flavor. Made with an active sourdough starter and overnight fermentation, they deliver bakery-quality texture and tangy depth right from your home kitchen.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Bread, Breakfast

Cuisine American

Servings 8 bagels

Calories 255 kcal

Equipment

• Mixing bowl
• stand mixer (optional)
• baking sheet
• large pot
• wire cooling rack

Ingredients

  

• 150 g active sourdough starter
• 360 g bread flour
• 180 ml water
• 20 g granulated sugar
• 8 g salt
• 1 tablespoon lemon zest
• 120 g dried or freeze-dried blueberries
• 2 tablespoons honey or malt syrup (for boiling water)

Instructions

 

• In a mixing bowl, combine the active sourdough starter, water, bread flour, sugar, lemon zest, and salt until a rough dough forms.
• Knead by hand or with a stand mixer for 8–10 minutes until smooth, elastic, and slightly firm.
• Gently fold in the dried or freeze-dried blueberries, distributing evenly without crushing.
• Cover the dough and let it rise at room temperature for 4–6 hours until puffy but not fully doubled.
• Divide dough into 8 equal portions. Roll each piece into a ball, poke a hole in the center, and stretch gently to create a 2-inch hole.
• Place shaped bagels on a parchment-lined tray, cover, and refrigerate overnight to develop flavor.
• Preheat oven to 425°F (220°C). Bring a large pot of water with honey or malt syrup to a gentle boil. Boil each bagel for 30–60 seconds per side.
• Transfer bagels to a baking sheet and bake for 20–25 minutes until golden brown. Cool slightly on a wire rack before serving.

Notes

Use dried or freeze-dried blueberries for best texture, as fresh berries add excess moisture. Keep the dough firm to achieve an authentic chewy bagel texture. Make bagel holes slightly larger than expected since they shrink during boiling and baking. Overnight cold fermentation enhances flavor and structure.

Keyword blueberry breakfast bagels, chewy sourdough bagels, homemade bagels, sourdough blueberry bagels

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