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–+ servings
A sliced blueberry sourdough bagel with cream cheese spread inside, placed on top of another bagel.
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Blueberry Sourdough Bagels

These bagels are a delightful blend of tangy sourdough and sweet blueberries, perfect for a homemade breakfast.
Prep Time15 minutes
Cook Time28 minutes
Rise Time16 hours
Total Time16 hours 43 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry Sourdough Bagels, Summer
Servings: 12 bagels
Calories: 214kcal
Author: Katie

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 12-4x4 inch (2.5x2.5 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 4x4 inch (2.5x2.5 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. 

Nutrition

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