Sourdough Blueberry Bagels
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.
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.