Blueberry Sourdough Bagels
Homemade blueberry sourdough bagels are bursting with juicy fresh blueberries and sweet-tart dried wild blueberries in every chewy bite. Tangy and naturally sweet, they’re the ultimate weekend brunch treat!
Servings: 12 bagels
Ingredients
- 300 grams fresh blueberries mashed (about 1 1/2 cups)
- 464 grams water
- 332 grams active starter
- 1,112 grams bread flour (9 1/4 cups)
- 110 grams brown sugar (about 1/2 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.
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