Sourdough Blueberry Bagels

why make this recipe

This sourdough blueberry bagels recipe makes chewy, tangy bagels with bright fresh berries. They taste fresh and have a nice crunch outside and soft inside. The lemon zest lifts the berry flavor. You make them with natural sourdough starter, less commercial yeast, and simple steps.

introduction

These bagels use your active sourdough starter to give flavor and chew. If you want more ideas for using starter and discard, check this best sourdough discard recipes for easy recipes. The method below is simple and works with fresh blueberries.

how to make Sourdough Blueberry Bagels

Follow the steps below in order. Mix, knead, fold in berries gently, let rise, chill overnight, boil, then bake. Work with cool berries and a firm dough for the best shape and texture.

Ingredients :

• 150 g active sourdough starter
• 360 g bread flour
• 180 ml water
• 20 g granulated sugar
• 8 g salt
• 1 tbsp lemon zest
• 120 g fresh blueberries
• 2 tbsp honey or malt syrup (for boiling water)

Directions :

1. Mix sourdough starter, water, bread flour, sugar, lemon zest, and salt until a shaggy dough forms.
2. Knead dough for 8–10 minutes until smooth and elastic. Dough should be firm but not sticky.
3. Gently fold in blueberries, taking care not to crush them.
4. Cover and let dough rise at room temperature for 4–6 hours, until doubled in size.
5. Divide dough into 8 equal pieces and shape each into a ball.
6. Poke a hole through each ball and gently stretch to form a bagel with a 2-inch center hole.
7. Place bagels on a parchment-lined tray, cover, and refrigerate overnight.
8. Preheat oven to 425°F (220°C). Bring a large pot of water with honey to a gentle boil.
9. Boil bagels for 1 minute per side, then return to baking sheet.
10. Bake for 20–25 minutes until deeply golden. Cool slightly before serving.

how to serve Sourdough Blueberry Bagels

Slice and toast them warm. Spread with cream cheese, butter, or ricotta. Add a thin drizzle of honey or a light lemon glaze for extra brightness.

how to store Sourdough Blueberry Bagels

Short term: keep in a paper bag at room temperature for 1–2 days to keep crust crisp.
Fridge: store in an airtight container for up to 5 days, but they may lose some chew.
Freezer: wrap cooled bagels tightly and freeze up to 3 months. Thaw and reheat in toaster or oven.

tips to make Sourdough Blueberry Bagels

• Use active starter that doubles after a feed.
• Keep dough firm; too wet bagels will spread.
• Fold berries gently to avoid crushing and blue stains.
• Chill overnight to firm the dough and help shape.
• Boil with honey or malt for a shiny, chewy crust.
• Bake until deeply golden for a good crust and cooked center.

variation (if any)

• Use frozen blueberries; fold them in while slightly frozen to reduce juice.
• Try dried blueberries and add 1–2 tbsp warm water if dough feels dry.
• Add 1 tsp vanilla or swap lemon zest for orange zest.
• Make plain sourdough bagels by omitting blueberries and lemon.

FAQs

Q: Can I use sourdough discard instead of active starter?
A: You can, but discard may be weaker. Feed a portion or add a little yeast for more rise.

Q: Can I use frozen blueberries?
A: Yes. Fold them in frozen or partially thawed to limit juice bleeding.

Q: How do I know the dough is ready to shape?
A: It should hold shape, feel firm, and have some bounce when pressed. It should roughly double after the rise.

Q: Do I need to boil the bagels?
A: Yes. Boiling sets the crust and gives the bagels their chewy texture.

Q: Can I add seeds on top?
A: Yes. Brush boiled bagels with a little water or egg wash, then sprinkle seeds before baking.

Sourdough Blueberry Bagels

• Author: arianarecipes
• Prep Time: 480 minutes
• Cook Time: 25 minutes
• Total Time: 505 minutes
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chewy, tangy sourdough blueberry bagels with a bright berry flavor and a nice crunch outside.

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Ingredients

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• 150 g active sourdough starter
• 360 g bread flour
• 180 ml water
• 20 g granulated sugar
• 8 g salt
• 1 tbsp lemon zest
• 120 g fresh blueberries
• 2 tbsp honey or malt syrup (for boiling water)

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Instructions

1. Mix sourdough starter, water, bread flour, sugar, lemon zest, and salt until a shaggy dough forms.
2. Knead dough for 8–10 minutes until smooth and elastic.
3. Gently fold in blueberries, taking care not to crush them.
4. Cover and let dough rise at room temperature for 4–6 hours, until doubled in size.
5. Divide dough into 8 equal pieces and shape each into a ball.
6. Poke a hole through each ball and gently stretch to form a bagel with a 2-inch center hole.
7. Place bagels on a parchment-lined tray, cover, and refrigerate overnight.
8. Preheat oven to 425°F (220°C). Bring a large pot of water with honey to a gentle boil.
9. Boil bagels for 1 minute per side, then return to baking sheet.
10. Bake for 20–25 minutes until deeply golden. Cool slightly before serving.

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Notes

Slice and toast warm. Spread with cream cheese, butter, or ricotta. Drizzle with honey for extra brightness. Store in a paper bag for 1–2 days, in the fridge for up to 5 days, or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 bagel
• Calories: 250
• Sugar: 5g
• Sodium: 200mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 0mg