How to Make Blueberry Sourdough Bagels (the Easy Way)

When I tell people I make my own blueberry sourdough bagels, they are impressed but also think I’m weird. But what they don’t realize is how easy it is since most of the time is spent letting your dough rise. Plus, they taste way better than store-bought bagels. They’re just the right blend of the tangy flavor of sourdough with the sweetness of dried blueberries. You have to start early, have patience, and give the dough enough time to rise.

A sliced blueberry sourdough bagel with cream cheese spread inside, placed on top of another bagel.

Blueberry Sourdough Bagels

These bagels are a delightful blend of tangy sourdough and sweet blueberries, perfect for a homemade breakfast.
Prep Time 15 minutes
Cook Time 28 minutes
Rise Time 16 hours
Total Time 16 hours 43 minutes
Serving Size 12 bagels

Equipment

  • 6-8 qt pot
  • digital Scale (for measuring sourdough)

Ingredients 

Bagels

  • ½ cup active sourdough starter 100 g
  • 1 cup warm water
  • 2 tablespoon honey (can substitute sugar)
  • 3 ¾-4 cups all-purpose flour
  • 2 teaspoon salt
  • 1 cup dried blueberries (see notes if using fresh blueberries)

Water Bath

  • 6 cups water
  • 1 tablespoon honey
  • 1 tablespoon baking soda optional (see notes)

Instructions 

  • Feed your starter the night before. 8 hours before you’re ready to make these bagels, feed your sourdough starter by adding 30 grams of sourdough, 45 grams of flour, and 45 grams of water (this will give you 100 g of active sourdough if you want more to feed later, double this). Stir to combine, cover, and allow to sit at room temperature for 8 hours or until it’s doubled in size.
  • Mix water, honey, and starter. In a large mixing bowl, add the warm water, honey (or sugar), and active sourdough starter. Stir until the water and sourdough starter is almost fully incorporated.
    A glass mixing bowl with sourdough starter mixed into warm water, creating a milky mixture with visible clumps.
  • Add salt and flour. Add the salt and flour to the mixing bowl and stir to combine. Use a wooden spoon as much as you can, but you may need to use your hands to add the rest of the flour.
    A glass mixing bowl with flour added on top of the sourdough starter and water mixture, with a wooden-handled dough whisk resting on the flour.
  • Let the dough rise. Form dough into a ball. Place the dough in a clean bowl and cover with a towel, plate, or plastic wrap. Allow to sit covered for 1 hour.
    Side-by-side images: on the left, a rough, sticky dough in a glass bowl; on the right, a smooth, kneaded dough formed into a ball in a glass bowl.
  • Fold in blueberries. After 1 hour, remove the cover. Add the blueberries to the bowl, and fold the dough over them until they’ve been well incorporated into the dough.
    Side-by-side images of dough in a glass bowl with dried blueberries added on top, and the dough mixed with the blueberries, showing a marbled effect.
  • Let the dough rise again. Cover the dough with a towel, plate, or plastic wrap and allow the dough to rise for 8-12 hours or overnight.
    A glass bowl containing blueberry-studded dough, which has been left to rise, with visible bubbles and a more relaxed texture.
  • Divide the dough and let it rest. Remove the cover and transfer the dough to a clean, dry space. Divide the dough into 12 equal portions and form them into a ball. Cover and allow to sit for 1 hour.
    Twelve portions of blueberry bagel dough, irregularly shaped, resting on a parchment-lined baking sheet, ready for shaping.
  • Prepare the water bath. Add the water, honey, and baking soda (if using) to a large pot and bring to a boil over medium-high heat.
    A large pot with water and honey, ready to be heated for the bagel boiling process.
  • Prepare parchment and baking sheets. While the water is coming to a boil, cut a piece of parchment paper into 12-4×4 inch (2.5×2.5 cm) squares. Set aside. Line 2 baking sheets with parchment paper, then set aside.
  • Preheat oven. Preheat the oven to 375 degrees F (190 C).
  • Shape dough. Uncover the dough balls and shape them into bagel shapes by pressing a hole into the middle of the dough and then stretching the hole. Place the prepared bagel onto a piece of the 4×4 inch (2.5×2.5 cm) parchment square. Repeat this process 11 more times until all the dough balls have been shaped into bagel shapes. The parchment paper allows for easy transfer, preventing the dough from sticking to your hands or the counter.
    Side-by-side images of shaped blueberry bagels placed on parchment paper squares on a baking sheet, with one bagel being held up to show the shape.
  • Boil bagels. Working in batches, place the bagels into the water bath. Allow them to cook for 3 minutes, flipping them after 90 seconds. Transfer the boiled bagels to the lined baking sheet.
    Side-by-side images showing blueberry bagels boiling in a pot on the left and the boiled bagels resting on a parchment-lined baking sheet on the right.
  • Bake bagels. Bake the boiled bagels at 375 degrees F (190 C) for 25 minutes or until golden brown.
    Six freshly baked blueberry bagels resting on a parchment-lined baking sheet, golden brown with visible blueberry swirls.
  • Cool bagels. Remove them from the oven, allow them to cool for 5 minutes, and then transfer them to a cooling rack. Allow them to cool on the cooling rack for 10 minutes before cutting into them.

Notes

If you use fresh or frozen blueberries, your dough will be extra wet, and you will need to add more flour once you start shaping it. I used freeze-dried blueberries. They draw moisture from the dough, and the blueberries are soft and juicy when you eat them. 
Adding baking soda to the water bath gives the bagels a classic chewy texture and a beautiful golden brown color. However, it is not necessary, as the bagels will brown in the oven.
It is important to measure the water for the water bath so the bagels come out golden brown. 
Calories: 214kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 673mg | Potassium: 145mg | Fiber: 3g | Sugar: 11g | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 2mg

I like to make these on the weekend for the week ahead. I take them out of the freezer and pop them in the toaster. Add some cream cheese or blueberry preserves. Delicious! Of course, I always have one right after they’ve finished baking. I have to tell myself to take only one so that I have enough for the week.

A stack of freshly baked blueberry sourdough bagels arranged on a wooden cutting board, with a container of blueberries in the background.

I hope you enjoy them as much as I do.

For The Best Bagels

  • Use Dried Blueberries: Fresh blueberries might release too much moisture into the dough. Dried blueberries are a safer option to avoid soggy spots. If you don’t have dried blueberries, you can also make them plain, following my chewy sourdough bagel recipe.
  • Don’t Skip the Long Rise: The overnight rise is crucial for developing that tangy sourdough flavor, so plan ahead and be patient.
  • Weigh Your Ingredients: Especially the sourdough starter and flour—using a digital scale ensures accuracy and better results.
  • Boil Briefly but Thoroughly: The water bath is what gives the bagels their chewy texture. Make sure to flip them halfway through for an even cook.
  • Use Parchment Paper: Shaping the bagels on parchment squares makes transferring them to the water bath and baking sheet so much easier and keeps the bagels from sticking.

Key Ingredients and Tools

A few tools and ingredients are important for success when making these bagels. Here’s what you’ll need and why they matter:

  • Active Sourdough Starter. This is what gives the bagels their distinct tangy flavor and chewy texture. Make sure it’s active and bubbly before using it.
  • Digital Scale. Accurate measurements are crucial in baking, especially for the sourdough starter and flour. A digital scale helps you get the correct ratios every time.
  • Dried Blueberries. These are better than fresh for this recipe because they won’t release excess moisture into the dough, ensuring a better texture.
  • Parchment Paper. This makes shaping and transferring the bagels much easier, preventing them from sticking and maintaining their shape during the process.

These specific tools and ingredients will help you make the best bagels possible, making sure each step goes smoothly.

Serving Suggestions

Serve with cream cheese or blueberry preserves, a fruit smoothie, scrambled eggs or baked omelet, bacon or sausage, or a cup of hot coffee or tea.

Troubleshooting and Help

Can I use fresh blueberries instead of dried ones?

You can, but keep in mind that fresh blueberries might add extra moisture to the dough, making it a bit tricky to work with. If you use fresh, try freezing them first to help minimize the moisture.

Do I really need to let the dough rise overnight?

Yes, the long rise is important! It gives the sourdough time to develop its flavor and makes the bagels nice and chewy. It’s worth the wait, I promise. If you’re new to the world of sourdough, check out these tips.

What does the baking soda do in the water bath?

The baking soda helps give the bagels their chewy crust. It’s an optional step, but if you want that classic bagel texture, I recommend adding it.

My bagels didn’t rise much during the long rest—what happened?

That could be due to a few things, like your kitchen being too cool or your starter not being active enough. Make sure your dough is in a warm spot and that your starter is nice and bubbly before you start.

Can I freeze these bagels?

Absolutely! Let them cool completely, then freeze them in an airtight bag. When you’re ready to eat, pop them in the toaster straight from the freezer.

Storing Leftovers

To store your bagels, let them cool completely first. Once they’re cool, you can keep them in an airtight container or a resealable plastic bag at room temperature for up to 3 days.

If you want to freeze them, place the cooled bagels in a resealable freezer bag or an airtight container. They’ll stay fresh in the freezer for up to 3 months. When you’re to eat, just pop them in the toaster or oven straight from the freezer until they’re warmed through. This way, they’ll still taste fresh and delicious!

I hope you enjoy these blueberry sourdough bagels as much as I do. The sourdough and blueberry flavors are so good. They really aren’t that complicated. They take more time than running to the grocery store, but I think they are well worth it. They are great for a weekday breakfast or alongside a weekend brunch!

A close-up of a single blueberry sourdough bagel, highlighting its golden brown crust and visible blueberries.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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