Go Back
Sourdough Blueberry Bagels

Sourdough Blueberry Bagels

Melena
Start your morning right with these homemade Sourdough Blueberry Bagels — soft, chewy, and bursting with juicy blueberries! Naturally leavened with an active sourdough starter, these bagels deliver the perfect mix of tangy and sweet. Ideal for breakfast, brunch, or meal prep, they’re wholesome, flavorful, and so much better than store-bought!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes

Ingredients
  

  • Core Ingredients:
  • 1 cup 240g active sourdough starter (bubbly and ripe)
  • ¾ cup 180ml warm water
  • 3 ½ cups 440g bread flour
  • 2 tbsp honey or sugar
  • 1 ½ tsp salt
  • 1 cup fresh or frozen blueberries lightly floured
  • For Boiling:
  • 8 cups water
  • 2 tbsp honey for sweetness and shine
  • Optional Add-Ins:
  • 1 tsp lemon zest for brightness
  • 1 tsp cinnamon for warmth

Instructions
 

  • Step 1 – Prepare the Dough:
  • In a large bowl, mix active sourdough starter, warm water, honey, and salt. Add bread flour gradually and knead until a smooth, elastic dough forms (about 8–10 minutes).
  • Step 2 – Add Blueberries:
  • Gently fold in blueberries, taking care not to crush them. The dough will be slightly sticky — that’s normal!
  • Step 3 – Bulk Fermentation:
  • Cover and let the dough rise at room temperature for 4–6 hours, or until puffy and airy. Then refrigerate overnight for deeper flavor.
  • Step 4 – Shape the Bagels:
  • Divide the cold dough into 8–10 equal pieces. Roll each into a ball, poke a hole in the center, and stretch into a bagel shape. Let rest for 30 minutes while you prepare the boiling water.
  • Step 5 – Boil and Bake:
  • Bring a large pot of water and honey to a boil. Boil each bagel for about 45 seconds per side, then place on a parchment-lined baking sheet. Bake at 425°F (220°C) for 20–25 minutes until golden and glossy.
  • Step 6 – Cool and Enjoy:
  • Let bagels cool completely on a wire rack before slicing. Serve warm with cream cheese, butter, or your favorite spread.

Notes

  • Always use an active, bubbly sourdough starter for the best rise.
  • Avoid overmixing once blueberries are added — it prevents color bleed.
  • Add honey to the boiling water for a shiny, bakery-style crust.
  • Let bagels cool fully before slicing to preserve texture.
  • Store in an airtight container for up to 3 days or freeze for up to a month.