Sourdough Blueberry Bagels Recipe
There’s something magical about a beautifully baked bagel—golden brown on the outside, soft and chewy on the inside, and bursting with the sweet juices of fresh or frozen blueberries. Every time I make these Sourdough Blueberry Bagels, I’m whisked away to my childhood, where early mornings meant warm bagels and laughter at the kitchen table. Just envision yourself pulling apart a warm bagel, the comforting aroma wrapping around you like a cozy blanket, and spreading a generous dollop of butter that melts perfectly into the tender dough.
Whether you’re seeking an easy weekend breakfast or a special treat for a leisurely brunch, these bagels will certainly steal the spotlight. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Perfectly chewy and soft: Each bite is a delightful combination of texture, thanks to the sourdough starter.
- Bursting with flavor: The sweetness of blueberries mingles beautifully with the tanginess of the sourdough—an irresistible pairing.
- Customizable: You can easily add a twist with various pop-ins or toppings to suit your palate.
- A delightful project: Kneading and shaping these bagels is not just therapeutic; it’s also rewarding!
- Ideal for sharing: Perfect for brunch parties or cozy weekend breakfasts, these bagels are guaranteed to please.
What You’ll Need
- 150 grams fresh or frozen blueberries
- 150-200 grams water (see notes in directions)
- 150 grams active sourdough starter
- 40 grams sugar
- 500 grams bread flour
- 10 grams salt
- 75 grams dried blueberries (optional)
- 20 grams honey (for the boil bath)
How to Make Sourdough Blueberry Bagels Recipe
Prepare the Blueberries:
To a small saucepan, add 150g fresh or frozen blueberries and heat over medium-low for about 5 minutes, stirring occasionally.
Turn off the heat and gently mash the blueberries with a fork until they release their juices.
Place a fine mesh strainer over a small bowl, and pour the warm blueberry mixture into the strainer. Press the blueberries with the fork to extract as much liquid as possible into the bowl.
Once you’ve extracted the liquid, add enough water to the blueberry juice so that the total equals 250g.
Don’t forget to include the mashed blueberries in your mixture, which will add a gorgeous texture and flavor to your dough, bringing the total weight to roughly 300g.
Make the Dough:
In a large bowl, combine 150g sourdough starter with the blueberry/water mixture and 40g sugar. Mix with a Danish Dough Whisk or by hand until you achieve a lovely blue, milky liquid.
Next, add in 500g bread flour and 10g salt. Stir to combine until the ingredients are fully incorporated, resulting in a somewhat shaggy dough.
Here’s where the small labor of love comes in: knead the dough by hand for 5-6 minutes. Though a stand mixer might save you some effort, the tender, chewy bagels gained from hand kneading are worth every minute.
Keep the dough in the bowl to minimize mess! Pull a small section of dough, fold it over, and push it in with the heel of your hand. Keep repeating while turning the bowl clockwise for the full kneading time.
The dough will feel stiff and a bit bumpy—that’s just fine. Cover with a damp towel and let rest for 60 minutes.
Stretch and Fold:
After an hour of resting, return for another round of kneading. This time it’s just for 30 seconds—stretch, fold, and push using the heel of your hand.
If using dried blueberries, now’s the time to add them! Sprinkle 75g over the dough before mixing again.
After kneading, you should notice a smoother dough. Cover and let rest again.
Bulk Rise:
- Allow the dough to rise until it has at least doubled in size. If your kitchen is around 70°F (21°C), this might take 8-12 hours, which is why I often prefer to let it rise overnight.
Shape:
Gently move the bagel dough onto a clean work surface. Stretch it into a rectangle about 1/2 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal triangle pieces, just like slicing a pizza.
Grab the corners of each triangle, pinch towards the center, and roll into a ball.
Create the signature hole by using your thumb to punch a hole in each ball and stretch it carefully.
Second Rise:
Prepare a large sheet pan with parchment paper.
Place your formed bagels onto the pan and cover with a damp tea towel or some plastic wrap to avoid drying.
Let them puff up for about 20-60 minutes. You can also refrigerate them for up to 24 hours at this point if you’re not ready to bake.
Boil Bath:
Preheat your oven to 425°F (220°C).
Fill a large pot with water, add 20g honey, and whisk until fully combined, then bring it to a boil.
Set a kitchen towel on the counter with a cooling rack on top for easy cleanup.
Carefully drop 2-3 bagels into the boiling water, boiling for 30 seconds on each side. As you finish, place the boiled bagels on the cooling rack. Repeat until all bagels are boiled.
Bake:
Bake your bagels for 20-25 minutes or until they turn a lovely golden brown. Once out of the oven, transfer them to a cooling rack.
The best part? Slicing into a warm bagel and spreading a slab of butter that melts delightfully into each nook and cranny—sheer bliss!
Variations & Creative Twists
- Savory Herb Bagels: Combine fresh herbs like rosemary or thyme into the dough for a fragrant twist.
- Zesty Lemon Blueberry: Add lemon zest to your dough for a bright, citrusy flavor that perfectly complements the blueberries.
- Choco-Berry Delight: Mix in some dark chocolate chips alongside the blueberries for indulgent chocolatey sweetness.
- Nutty Crunch: Toss in finely chopped nuts like walnuts or pecans for a delightful crunch that pairs beautifully with the soft bagel.
Chef Emma’s Helpful Tips
- Make-Ahead: Prepare the dough the night before and leave it in the fridge for a slower rise; this enhances the flavor.
- Ingredient Swaps: If you prefer a sweeter bagel, substitute some of the sugar with maple syrup for a unique taste.
- Slicing: For the perfect slice, wait until your bagels are slightly cooled after baking.
Nutrition Information per Serving
- Serving Size: 1 bagel
- Calories: 200
- Carbs: 38g
- Sugar: 7g
- Fat: 1g
- Protein: 6g
- Sodium: 300mg
Frequently Asked Questions
- Can I make this ahead? Yes! The dough can be made the night before and refrigerated.
- Can I use different ingredients? Absolutely! Feel free to customize the mix-ins, such as using cranberries or seeds.
- How do I store leftovers? Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- How long does it last? These bagels are best enjoyed fresh but can last in the fridge for up to a week when stored properly.
Wrapping It Up
Nothing beats the joy of making homemade bagels, especially when those bagels are bursting with sweet blueberries. This recipe captures the warmth of cozy kitchens and the magic of homemade baking. It’s perfect for those reflective moments or gatherings around the table with loved ones. Save this Sourdough Blueberry Bagels Recipe to your baking board so it’s ready when you desire a cozy treat!
