Blueberry Sourdough Bagels

There's nothing quite like the satisfaction of pulling a batch of freshly baked bagels from the oven. But why settle for plain bagels when you can elevate them with the unique tang of sourdough and the natural sweetness of blueberries? These Sourdough Blueberry Bagels are packed with blueberry flavor and feature a stunning blue hue.

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Freshly prepared blueberry bagels rest on a baking sheet, showcasing their vibrant purple hue, with a bowl of blueberries in the background.

Why Sourdough and Blueberries?

Sourdough bagels are a special breed. They have a tangy depth of flavor that comes from the naturally fermented sourdough starter, which gives them a chewy, rich texture that you just can’t beat. By adding blueberries to the mix, we take this classic bagel to a whole new level. The cooked blueberries burst with sweet, fruity flavor that contrasts beautifully with the sourdough’s tang, and their natural juices infuse the dough, creating a moist and tender crumb.

Blueberry Sourdough Bagels

Ingredients:

For the Bagel Dough:

• 400-500 grams Bread Flour

• 100 grams Filtered Warm Water

• 100 grams Active Sourdough Starter

• 7 grams Salt

• 8 grams Cinnamon (optional)

• 15 grams Maple syrup or honey

• 275g (1 pint) blueberries

For Boiling & Baking:

• Water (for boiling)

• 1 tablespoon baking soda (for the boiling water)

• 1 tablespoon honey or sugar (optional, for a golden finish)

Directions:

1. Prepare the Cooked Blueberries:

Start by cooking your blueberries. In a small saucepan add the berries, Cook them over medium heat for about 5-7 minutes, stirring occasionally. You want the blueberries to soften, release their juices, and begin to break down. Once they’re done, remove the saucepan from the heat, let the berries cool, and then lightly mash them with a fork or potato masher, leaving some chunks for texture.

2. Prepare the Dough:

In a stand mixer, add sourdough starter, water, maple syrup, and blueberries. Mix until combined. Add 400g of flour, salt, and cinnamon to the wet ingredients. Mix using a dough hook on low speed until combined and a ball of dough forms. If the dough is too sticky, add more flour as needed. Knead the dough for 5-7 minutes until you have a smooth, elastic ball of dough.

3. Let the Dough Rise:

Cover the dough and let it rise in a warm place for about 8 hours. Leave the dough to rise at room temperature for 8 hours or until its doubled in size.

4.Overnight Fridge rise:

Place your dough covered in the fridge for an overnight rise. This will slow down the rise and let the sourdough ferment for a longer period.

5. Shape the Bagels:

Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center of each ball. Gently stretch the dough to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and let them rest for another 2/3 hours.

6. Boil the Bagels:

Preheat your oven to 400°F (204°C). While the oven heats up, bring a large pot of water to a boil. Add the baking soda and honey to the water. This step is essential for creating that signature bagel texture. The baking soda helps the bagels achieve a golden crust, while the honey or sugar enhances the bagels’ color.

Carefully drop the bagels into the boiling water, cooking them for 30 seconds on each side. Use a slotted spoon to remove the bagels from the water and transfer them back to the baking sheet.

7. Bake the Bagels:

Place the boiled bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy on the outside. Let them cool on a wire rack before slicing.

8. Enjoy:

The result? Beautiful, slightly tangy, and sweet bagels with a chewy interior, crisp exterior, and bursts of blueberry in every bite. Serve them fresh, toasted, or with a dollop of cream cheese, butter, or your favorite spread for a truly indulgent experience.

A close-up of vibrant purple sourdough bagel dough, resting in a white bowl under the gentle, natural light of the kitchen.

Helpful Notes for Success

1. Active Sourdough Starter: Make sure your sourdough starter is active and bubbly before using it. If it’s been sitting in the fridge, feed it at least 6-8 hours before starting the recipe to ensure it’s fully activated.

2. Cinnamon: The cinnamon adds a warm, cozy flavor to the bagels, but it’s entirely optional. If you prefer a more classic flavor, feel free to leave it out.

3. Resting Time: The dough needs time to rise, so don’t rush this step. Longer resting times—especially overnight in the fridge will enhance the flavor of the bagels.

4. Boiling Water: The baking soda and honey are essential for achieving that perfect bagel texture and golden crust. Don’t skip this step!

5. Freezing: These bagels freeze wonderfully. Once they’re baked and cooled, slice them and store them in an airtight container in the freezer for up to 3 months. To enjoy, just pop them in the toaster.

The Recipe:

Did you try making these Sourdough Blueberry Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!