These Sourdough Blueberry Bagels are a tasty twist on the classic bagel, with tasty blueberries packed inside. They’re chewy, slightly sweet, and perfect for breakfast!
I love to toast them and spread a little cream cheese on top. Yum! Just remember, they’re so good, you might find yourself eating more than one! 🥯💙
Key Ingredients & Substitutions
Sourdough Starter: Active starter is key for the best rise and flavor. If you don’t have one, you can use store-bought yeast—about 2 teaspoons should do the trick. However, the unique sour flavor comes from the starter, so I recommend sticking with it if you can.
Bread Flour: This flour gives the bagels their chewy texture. If you only have all-purpose flour, you can use that, but the bagels might be a bit softer. You could also mix some whole wheat flour for added nutrients and flavor.
Blueberries: Fresh blueberries bring the best taste, but frozen work well too! Just remember not to thaw them, as this helps them retain their shape in the dough. If you’re looking for alternatives, consider using chopped strawberries or other berries you love.
Lemon Zest: This is optional but adds a lovely brightness. If you’re out of lemons, a splash of vanilla extract could also enhance the blueberries’ flavor. Just a dash will do!
Honey or Malt Syrup: Either sweetens the boil, giving the bagels a nice shine. If you don’t have either, brown sugar works in a pinch. But for that classic bagel taste, go for honey or malt syrup if you can.
How Do I Properly Knead the Dough for Bagels?
Kneading helps develop gluten, which gives bagels their chewy texture. It’s simple, but it takes some practice!
- Start by transferring the dough onto a floured surface. Keep your hands floured to avoid sticking.
- With the heels of your hands, push the dough away from you. Fold it back towards you and give it a quarter turn.
- Repeat this process for about 8-10 minutes until the dough becomes smooth and elastic. It should spring back when you poke it.
- If the dough is too sticky, sprinkle a little more flour, but try not to overdo it.
A tip I’ve learned is to listen to the dough—it should feel smooth and not overly tacky by the end!
How to Make Sourdough Blueberry Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 1/2 cups (420g) bread flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp sugar or honey
- 3/4 cup (180ml) lukewarm water (adjust as needed)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp lemon zest (optional, to enhance blueberry flavor)
For Boiling:
- 4 cups water
- 2 tbsp honey or malt syrup
Optional Toppings:
- Coarse sugar
- Additional blueberries
How Much Time Will You Need?
You’ll need about 4-6 hours for the dough to rise, plus an additional hour for shaping and resting the bagels. Cooking time will take around 30 minutes. Altogether, plan for a cozy day of bagel-making!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, lukewarm water, and sugar or honey. Mix everything together until well combined. This is the foundation of your delicious bagels!
2. Mix Dry Ingredients:
Now, it’s time to add the bread flour and salt to your wet mixture. Stir until a rough dough starts to form. If you’re using lemon zest, toss that in now for an extra zing!
3. Kneading:
Transfer the dough onto a floured surface, and knead it for about 8-10 minutes. You want a smooth and elastic dough at the end—it should spring back when poked, just like a happy little dough ball!
4. Add Blueberries:
Gently fold in the blueberries. Do this carefully to maintain their shape and avoid creating too much mess in your dough. You want a nice marbled look!
5. Bulk Fermentation:
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it ferment at room temperature for about 4-6 hours, or until it doubles in size. This is where the magic happens!
6. Shape the Bagels:
Once the dough has risen, punch it down gently to release excess air. Divide it into 6 equal pieces. Shape each piece into a round ball, then use your finger to poke a hole through the center. Gently stretch it to form the classic bagel shape.
7. Second Rise:
Place your shaped bagels on a floured surface or a parchment-lined tray. Cover them up again and let them rest for 1-2 hours until they look slightly puffy and ready to go.
8. Preheat Oven and Boil Water:
While the bagels are rising, preheat your oven to 425°F (220°C). In a large pot, bring 4 cups of water to a boil and mix in the honey or malt syrup to give the bagels a lovely shine.
9. Boil the Bagels:
Carefully drop the bagels into the boiling water, 2-3 at a time. Boil each side for about 1 minute, then remove them with a slotted spoon and place them back on the parchment-lined tray. This step is key for that classic bagel texture!
10. Bake:
If you’d like, sprinkle the tops with extra blueberries or coarse sugar for a little extra sweetness and crunch. Bake the bagels in your preheated oven for 20-25 minutes, or until they’re golden brown and smell absolutely delightful!
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. You can serve them with butter, cream cheese, or just enjoy them plain as a delicious snack!
This recipe yields chewy, slightly tangy bagels dotted with juicy blueberries. Each bite offers bursts of sweetness and that beautiful purple hue inside. Enjoy this delightful treat!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can! If you don’t have an active sourdough starter, substitute with about 2 teaspoons of active dry yeast. Just mix it into the lukewarm water with the sugar or honey to activate it before proceeding with the recipe.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly and freeze. To reheat, just pop them in the toaster or warm them in an oven until heated through.
Can I Reduce the Sugar or Honey in the Recipe?
Absolutely! You can reduce the sugar or honey to 1/2 tablespoon if you prefer a less sweet bagel. Just keep in mind that it may affect the browning during baking slightly.
What’s the Best Way to Incorporate Frozen Blueberries?
For frozen blueberries, simply fold them into the dough while still frozen. This helps prevent them from bursting and staining the dough too much. If they do burst a little, don’t worry—it’ll still taste delicious!