These blueberry sourdough bagels are everything I crave in the mornings. The chewy golden bagels are bursting with juicy fresh blueberries and sweet-tart dried wild blueberries so every single bite feels like pure blueberry bliss.
I have been on a huge bagel kick this year and my husband and kids are loving it since we don’t have a great bagel shop anywhere nearby. My classic Homemade Bagels are still a family favorite (seriously just about as good as any we had in New York), but once I started experimenting with sourdough to make bagels, I knew I had to create a blueberry version.
I’ve been a blueberry fanatic since forever, so pairing that deep berry love with my favorite sourdough starter felt like an ultimate breakfast win. That signature sourdough tang combined with pockets of fresh and dried blueberries takes them to a whole new level. My girls like them toasted with either butter or plain cream cheese.
For more blueberry brunch recipes, check out my Blueberry Pancakes, Berry Breakfast Bagel French Toast Casserole, and Homemade Blueberry Muffins with Streusel Topping.
Why you’ll love this family favorite recipe!
- They’re so customizable: add extra dried wild blueberries or knead in some lemon zest.
- Using fresh and dried blueberries gives you the best of both worlds. You get juicy pops of fresh fruit and concentrated sweet-tart flavor that stays vibrant through the long sourdough ferment.
- They’re surprisingly simple once you get the hang of shaping, with minimal hands-on time, perfect for a relaxed weekend baking project that delivers bakery-quality results without the stress!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Fresh Blueberries – These get mashed and mixed right into the dough for juicy blueberry flavor and a pretty purple tint throughout each bagel.
- Dried Wild Blueberries – These concentrated little gems add bursts of intense berry flavor and chewy texture that hold up during kneading and boiling.
- Active Sourdough Starter – This is the heart of the recipe, giving the bagels that signature tangy flavor and beautiful chew.
- Bread Flour – Its higher protein content creates the classic chewy texture we all love in a good bagel.
- Brown Sugar – It adds a touch of sweetness and helps feed the starter during the long ferment.
- Salt – Essential for flavor and strengthening the gluten so your bagels hold their shape.
- Honey – Added to the boiling water, it gives the bagels a hint of sweetness on the crust and promotes that gorgeous golden-brown color.
How to Make Blueberry Sourdough Bagels
Making these blueberry sourdough bagels is easier than it looks, just be sure to plan ahead for the long ferment and you’ll be rewarded with bakery-quality bagels at home.
- Mash the blueberries. Mash 300 grams of fresh blueberries in a large bowl. If using frozen, thaw and drain them first. Set aside.
- Start the dough. Combine the mashed blueberries, active sourdough starter, and water in a large bowl.
- Add other dough ingredients. Stir well, then add the bread flour, brown sugar, and salt. Mix until a shaggy dough forms.
- Knead. Knead the dough on medium speed with a stand mixer and dough hook for about 5 minutes (or by hand for 10 minutes) until smooth and elastic. Add the dried wild blueberries during the last minute of kneading.
- First rest and shape. Cover the bowl and let the dough rest for 1 hour, then knead briefly and shape into a tight ball.
- Bulk ferment. Cover and let the dough bulk ferment for 6-12 hours at room temperature (or overnight if your kitchen is cool) until it has doubled in size.
Windowpane Test
To check if your bagel dough has been kneaded enough, I like to do the windowpane test. It’s the same one you’ve probably seen on The Great British Baking Show. Pinch off a small piece of dough and gently stretch it between your fingers. You should be able to see light through the thin membrane without it tearing. If the dough tears easily, add 1-2 tablespoons of water and knead for another minute or two, then test again. If it feels too sticky, add a little more bread flour (about ¼ cup at a time) until the dough is fairly stiff and firmer than most other bread doughs.
- Divide and rest. Divide the dough into 12 equal pieces and shape each into a tight ball. Cover and let rest for 20 minutes.
- Shape the bagels. Poke a hole in the center of each ball and gently stretch to form a bagel shape. Place on individual parchment squares on a baking sheet, cover, and let rise until puffy and jiggly, about 3-4 hours.
- Preheat and boil. Preheat the oven to 425°F. Bring a large wide pot of water to a boil and stir in the honey until dissolved. Boil 2-3 bagels at a time for 30-60 seconds per side, gently peeling off the parchment as they boil. Transfer to a parchment-lined baking sheet.
- Bake. Bake for 15-18 minutes until golden brown. Cool for at least 15 minutes before slicing and enjoying.
Recipe FAQ’s
I recommend feeding your starter the night before for the best flavor and lift. I haven’t tried making these with just discard yet.
Dense bagels usually mean the dough didn’t ferment long enough or the gluten wasn’t developed well during kneading. Make sure your starter is bubbly and active, and don’t rush the bulk ferment.
Absolutely, and I’ve done it a bunch of times. But I will say that most homemade bagels really shine with the long, slow fermentation to develop their flavor even more.
Tips for Success
- Feed your sourdough starter the night before so it’s at peak activity. This will give the best rise and highlight that signature tangy flavor.
- Weigh your ingredients with an electric scale for accuracy, especially the flour and water. Sourdough bagels are sensitive to small changes in hydration.
- Don’t skip the rest period after dividing the dough. Those 20 minutes make shaping so much easier and prevent the dough from springing back.
- Let the baked bagels cool for at least 15-20 minutes before slicing so they finish setting up and stay soft inside.
Substitutions and Variations
- Swap the fresh blueberries for thawed and well-drained frozen blueberries if that’s what you have on hand. Just be sure to pat them dry so the dough doesn’t get too wet.
- Stir in 1-2 teaspoons of lemon zest with the dry ingredients for a bright pop that pairs perfectly with the sourdough tang.
- These also make adorable mini bagels. Simply divide the dough into 24 pieces instead of 12. Keep the boiling time the same but reduce the baking time to about 12-15 minutes.
More Blueberry Treats You’ll Love
- Homemade Blueberry Muffins with Crumb Topping
- Lemon Blueberry Bread
- Blueberry Sour Cream Coffee Cake
- Old-Fashioned Blueberry Cobbler
- Blueberry Cheesecake
- Lemon Blueberry Cake
- Mini Lemon Blueberry Cheesecakes
- Blueberry Hand Pies
Blueberry Sourdough Bagels
Ingredients
- 300 grams fresh blueberries mashed (about 1 ½ cups)
- 464 grams water
- 332 grams active starter
- 1,112 grams bread flour (9 ¼ cups)
- 110 grams brown sugar (about ½ cup)
- 22 grams salt (about 2 teaspoons)
- 140 grams dried wild blueberries (about 1 cup or a 5-ounce bag)
- 50 grams honey for water bath
Instructions
- Mash blueberries in a large bowl. If using frozen blueberries, thaw completely first, then drain liquid before mashing. Set aside.300 grams fresh blueberries
- In a large bowl, combine the mashed blueberries, active starter, and water, stirring well. Add the flour, brown sugar, and salt. Mix until a shaggy dough forms.464 grams water, 332 grams active starter, 1,112 grams bread flour, 110 grams brown sugar, 22 grams salt
- Knead on medium speed using a stand mixer fitted with a dough hook attachment for about 5 minutes or by hand for 10 minutes until smooth and elastic. Add the dried blueberries during the last minute of kneading. Cover the bowl and let the dough rest for 1 hour, then knead again and shape it into a tight ball.140 grams dried wild blueberries
- Cover and let bulk ferment (6-12 hours at room temperature or overnight if your house is on the cool side). The dough should double in size.
- Divide the dough into 12 pieces and shape into tight balls. Cover and let rest for 20 minutes.
- Poke a hole in the center of each ball and stretch into bagel shapes. Place onto individual squares of parchment paper on a large baking sheet, then cover and let rise until puffy and jiggly, about 3-4 hours.
- When ready to bake, preheat the oven to 425°F (218°C). Bring a large, wide pot of water to a boil. Add the honey and wait until it is fully dissolved in the boiling water.50 grams honey
- Working in batches, add 2-3 bagels at a time to the boiling water. Gently peel off the parchment paper squares while the bagels are boiling. Boil for 30 to 60 seconds on one side, then flip and boil on the second side for another 30 to 60 seconds. Use a slotted spoon to transfer the boiled bagels to another large baking sheet lined with parchment paper. If desired, you can sprinkle a thin layer of cornmeal on the parchment paper before adding the boiled bagels for extra texture.
- Bake for 15–18 minutes until golden brown. Let cool for at least 15 minutes before slicing.
Notes
- Feed your sourdough starter the night before so it’s bubbly and active for the best rise and flavor.
- Weigh your ingredients, especially the flour and water – small changes can affect the dough.
- Don’t skip the 20-minute rest after dividing the dough; it makes shaping the bagels much easier.
- Boil the bagels just until they float and look slightly puffed – over-boiling makes them tough.
- Let the baked bagels cool for at least 15–20 minutes before slicing so they set properly.
Storage & Freezing
- Store: Cool completely, then keep in a paper bag on the counter for 1-2 days to maintain a crisp crust. For longer storage, place in an airtight container for up to 4 days.
- Freeze: Cool completely, slice in half, and freeze in a freezer-safe bag for up to 3 months. Toast straight from frozen for the best texture.
