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Sourdough Blueberry Bagels Recipe

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★★★★★

4.8 from 70 reviews

This Sourdough Blueberry Bagels recipe offers a delightful twist on traditional bagels by incorporating fresh or frozen blueberries and a sourdough starter for a naturally tangy and chewy texture. The process involves cooking and mashing blueberries to infuse the dough with fruity flavor, a slow bulk rise for natural fermentation, and a classic boil before baking to achieve the perfect glossy crust. Ideal for breakfast or a snack, these bagels are soft yet chewy with bursts of blueberry sweetness.

Ingredients

Scale

Blueberry Mixture

  • 150 grams fresh or frozen blueberries
  • 150–200 grams water (to adjust total liquid weight)

Dough

  • 150 grams active sourdough starter
  • 40 grams sugar
  • 500 grams bread flour
  • 10 grams salt
  • 75 grams dried blueberries (optional)

Boil Bath

  • 20 grams honey

Instructions

  1. Prepare the Blueberries: In a small saucepan over medium-low heat, cook 150 grams of fresh or frozen blueberries for 5 minutes, stirring occasionally. Turn off the heat and mash the blueberries with a fork. Strain the mixture through a fine mesh sieve into a bowl, pressing to extract all liquid. Add water to the blueberry juice to reach a total of 250 grams, then add the leftover mashed blueberries back into the mixture, totaling about 300 grams.
  2. Make the Dough: In a large bowl, combine 150 grams sourdough starter, the blueberry liquid mixture, and 40 grams sugar. Mix well until a blue milky liquid forms. Add 500 grams bread flour and 10 grams salt. Mix until fully incorporated and the dough looks shaggy.
  3. Knead the Dough: Knead the dough by hand for 5-6 minutes using a stretch, fold, and push technique while turning the bowl clockwise. The dough will become stiff and bumpy. Cover with a damp towel or reusable shower cap and let rest for 60 minutes.
  4. Stretch and Fold: After resting, knead the dough again for 30 seconds using the same technique. Add 75 grams dried blueberries now if using and mix them into the dough. Cover and let rest.
  5. Bulk Rise: Let the dough rise in a covered bowl until doubled in size, about 8-12 hours at 70°F, or overnight. Adjust time according to kitchen temperature.
  6. Shape the Bagels: Turn the dough onto a work surface and shape into a rectangle about 1/2-inch thick. Cut into 8 equal triangular pieces (approximately 115 grams each). Pinch corners towards the center and roll into dough balls. Punch a hole in the center of each and stretch with thumbs to form bagels about 2 inches in diameter, allowing for some shrinkage.
  7. Second Rise: Place shaped bagels on a parchment-lined sheet pan. Cover with a damp tea towel, plastic wrap, or reusable plastic cover to prevent drying. Let them puff up for 20-60 minutes. Alternatively, refrigerate covered for up to 24 hours if not baking immediately.
  8. Boil Bath: Preheat oven to 425°F. Bring a large pot of water to a boil, whisking in 20 grams honey. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack lined over a kitchen towel for minimal cleanup. Repeat for all bagels.
  9. Bake: Bake the boiled bagels on the sheet pan for 20-25 minutes or until golden brown. Transfer to a cooling rack once baked.
  10. Serve: Once cooled enough to handle, slice a bagel while still warm and spread with butter for an irresistible chewy and buttery bite.

Notes

  • The blueberry juice is adjusted with water to reach a precise liquid weight to maintain dough hydration.
  • Hand kneading is recommended for optimal chewiness, but a stand mixer can be used if necessary.
  • Dried blueberries are optional but add extra texture and bursts of fruity flavor.
  • Bagels can be refrigerated after shaping for up to 24 hours before boiling and baking to fit your schedule.
  • Maintaining a kitchen temperature around 70°F is ideal for the fermentation times stated; warmer or cooler environments will affect rise time.
  • The honey in the boiling water adds a touch of sweetness and promotes a shiny crust.

Keywords: sourdough bagels, blueberry bagels, homemade bagels, sourdough bread, breakfast bagels, baking bagels, fruit bagels, chewy bagels

Find it online: https://reemcook.com/sourdough-blueberry-bagels-recipe/