Soft, chewy sourdough bagels loaded with juicy wild blueberries. A lightly sweet, tangy twist on your favorite classic bagel!
There’s just something extra special about sourdough blueberry bagels. The chewy, golden crust paired with bursts of juicy blueberries makes them an irresistible morning treat. Unlike store-bought versions that can be overly sweet or artificially flavored, these homemade bagels are naturally leavened and full of real fruit and flavor.
The magic starts with an active sourdough starter, which gives the dough its signature tang and depth. After mixing and a long fermentation, the dough is speckled with wild blueberries (I like to use frozen) and gently shaped into bagels. It takes a little patience, but the process is simple—and the results are absolutely worth it.
What makes these bagels so delicious is the balance of flavors and textures. The sourdough brings a subtle tang, while the blueberries and honey add just enough sweetness. Boiling the bagels before baking gives them that classic chewy crust, and the bake in the oven brings out a beautiful golden color and slightly crisp exterior. Pro tip: For a beautiful, vibrant color, use honey in your boiling water, not baking soda.
They’re perfect toasted with butter, cream cheese (I love a mixed berry cream cheese best), or even a swipe of lemon curd. Whether you’re making them for a weekend brunch or just because you have some blueberries to use up, these sourdough blueberry bagels are a fun and flavorful way to change up your bake. Once you try them, you’ll want to keep them in regular rotation!
The key to amazing sourdough bagels … don’t rush the process. Be patient on the second rise time. You don’t want to bake the bagels if they haven’t puffed up and risen by at least 50% (I prefer waiting until almost double). Your bagels should float within 10 seconds once they’re in the boiling water. If they don’t float, that’s a sign they need to proof longer. Wait another 30 minutes before boiling the rest of the bagels.
How do you shape your bagels?
I’ve tried several different ways to shape my bagels and this is the way that I’ve found works best for me. You may find you prefer to shape your bagels differently, and that’s okay. There are so many different techniques. Try a few and decide what works best for you.
- Divide your dough into even sections. I use my kitchen scale to make sure they are all the same size.
- Gently fold each section and pinch the bottom together to start to form a ball.
- With a little pressure, roll your dough ball in your palm in a circular motion until the dough is in a tight, smooth ball.
- Gently flatten it just a bit. Cover and let rest for about an hour (or at least 30 minutes if possible).
- Using your thumb and forefinger, gently pinch in the middle of your dough ball until you create a small hole. Then gently pull along the sides to stretch the opening.
- Let rest until you’re ready to boil and bake
Portion out
Pinch into a ball
Roll ’em out
Form hole
Stretch to shape
Rest & bake
Can they cold ferment in the fridge?
Yes. Just like all other sourdough bread, these bagels can absolutely do a cold ferment in the fridge. The extended fermentation time will give them even more great flavor and will make it easier to digest. So, if you’ve got a family member with a gluten sensitivity, a long proof in the fridge may be a great option for you.
Here’s a sample timeline you can use if you want to do a long, cold proof.
| Day 1 9 am | Mix your dough. Cover and let raise 8-10 hours, until dough is nearly doubled in size and light and airy. |
| 5 pm | Shape bagels into round balls (don’t put the hole in yet). Place on a greased sheet pan. Cover and place in the fridge overnight. |
| Day 2 6 am | Remove bagels from the fridge. Let come to room temperature and raise – about 1 hour. |
| 8 am | Finish shaping bagels by making the hole in the middle. Cover while the oven preheats. |
| 9 am (or once bagels are puffed up and risen at least 50%) | Boil and bake bagels |
| 10 am | Enjoy a warm sourdough bagel for breakfast! |
Here’s a sample timeline you can use if you want to do an overnight counter proof.
| Day 1 9 pm | Mix your dough. Cover and let raise overnight, until dough is nearly doubled in size and light and airy. Usually 8-10 hours. |
| Day 2 6 am | Shape bagels into round balls (don’t put the hole in yet). Place on a greased sheet pan. Cover and let raise about 1 hour |
| 7 am | Finish shaping bagels by making the hole in the middle. Cover while the oven preheats. |
| 8 am (or once bagels are puffed up and risen at least 50%) | Boil and bake bagels |
| 8:30 am | Enjoy a warm sourdough bagel for breakfast! |
Okay, enjoy chit chat, let’s make blueberry bagels.
Blueberry Sourdough Bagels
Equipment
- large mixing bowl or stand mixer
- Kitchen scale
- Sheet pan with a lid
- large pot
- spider strainer (or large slotted spoon)
Ingredients
- 100 grams sourdough starter, active and bubbly
- 175 grams frozen wild blueberries, thawed and mashed
- 400 grams bread flour
- 8 grams salt
- 20 grams honey
- 1 tablespoon honey, for boiling
- 1 egg white, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- Place frozen wild blueberries in a small bowl to thaw. I like to use my microwave to speed things up. Once thawed, quickly mash the blueberries up a bit.
- In a mixer, combine starter, water, blueberries, salt, honey and half the flour. Mix with dough whisk until incorporated. Add remaining flour.
- Knead for 5-8 minutes until a smooth dough forms. Dough should be slightly tacky, but not sticky. This will be a fairly stiff dough.
- Cover and let raise at room temperature for 8-10 hours overnight while you peacefully dream of a delicious breakfast to come.
- In the morning, gently pour your dough out onto the counter. Do not punch down.
- Divide into even sections and roll into balls. Cover and let rest 60 minutes.
- Gently pinch the center of the dough ball until a hole forms in the middle. Then gently stretch the hole until you have your desired bagel shape. Make sure to be gentle … you don’t want to lose all the air bubbles you’ve spent so many hours developing.
- Cover and let proof while your oven preheats. When the bagels have puffed up and are nearly doubled in size, it’s time to bake.
- Bring a pot of water to a boil. Add 1 tablespoon of honey to the water and mix. Don’t add baking soda or the bagel color turns grey instead of blue/purple.
- Place bagels seam side up into the boiling water. Place as many bagels as you can in the pot without overcrowding the bagels – they like a little personal space. Bagels should float within the first 10 seconds. If your bagels aren’t floating, that’s a sign they are underproofed. Let the next batch raise a little longer before boiling. Boil for 60 seconds. Then flip with spider strainer. Boil for 60 seconds on the other side. Then place on a sheet pan.
- Whisk together one egg white and one tablespoon of water. Brush on each bagel.
- Bake bagels at 425 °F for 18 minutes. Flip over and bake an addition 2 minutes to make sure the bottom isn’t soggy.
- Let cool 10 minutes and then enjoy warm.
Notes
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