These Sourdough Blueberry Bagels are a fun twist on a classic! They are chewy on the outside and soft on the inside, bursting with sweet blueberries that add a pop of flavor.
Making bagels from scratch is a little messy, but who doesn’t love playing with dough? 😄 I enjoy adding a sprinkle of sugar on top before baking for a sweet finish!
Key Ingredients & Substitutions
Sourdough Starter: A key player for flavor and texture! Ensure your starter is active. If you’re out, you can try using commercial yeast; about 2-3 tsp should work, but it won’t have the same tangy flavor.
Bread Flour: Stronger than all-purpose flour, making these bagels chewy. If you only have all-purpose flour, that’s fine too—just expect a slightly different texture. You can also mix in some whole wheat flour for added nutrition.
Blueberries: Fresh blueberries are best for this recipe, but frozen ones can work too. Just let them thaw and drain some liquid first. Dried blueberries could work in a pinch, but the bagels will be less juicy.
Baking Soda: This helps achieve that classic bagel chewiness when you boil them. You can also use barley malt syrup, if available, but the baking soda is usually more convenient.
Toppings: Poppy seeds are traditional, but feel free to experiment with sesame seeds or coarse sugar for a different flavor. You can skip toppings altogether if you prefer a simpler bagel!
How Do I Knead Dough Properly?
Kneading is essential for developing the gluten, which gives bagels their chewy bite. Here’s how to do it right:
- Turn your shaggy dough onto a floured surface. Begin folding and pressing with the palm of your hand.
- Rotate the dough a quarter turn every few kneads to ensure even development.
- Knead for 8-10 minutes until the dough feels smooth and elastic. If using a stand mixer, let it run on medium speed for 6-7 minutes.
- Don’t rush this step; proper kneading leads to better bagels!
Trust your hands—look for a smooth texture and slight spring back when poked.
How to Make Sourdough Blueberry Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 1/2 cups (420g) bread flour, plus more for dusting
- 1 tablespoon sugar or honey
- 1 1/4 teaspoons salt
- 3/4 cup (180ml) lukewarm water (adjust as needed)
- 3/4 cup fresh blueberries (plus extra for topping)
- 1 tablespoon baking soda (for boiling)
- Poppy seeds or coarse sugar, for topping (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of active preparation time, plus 4-6 hours for the first rise and another 30-45 minutes for the second rise. You’ll spend about 20-25 minutes baking. In total, plan for a little over 5 hours, most of which is just waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix your active sourdough starter, lukewarm water, and sugar or honey until they’re well combined. Gradually add the bread flour and salt into the mixture. Continue mixing until a shaggy dough forms.
2. Knead the Dough:
Turn the dough onto a floured surface, and knead it for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer, use the dough hook to mix for about 6-7 minutes instead.
3. Incorporate Blueberries:
Gently fold the fresh blueberries into the dough. Take care not to crush them too much, as you want to keep the color of the dough light and not turn it purple.
4. First Rise:
Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it’s slightly puffed and airy.
5. Shape the Bagels:
Once the dough has risen, gently punch it down to release any air. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Use your thumb to poke a hole through the center of each ball, and then gently stretch the hole to form the classic bagel shape.
6. Second Rise:
Place the shaped bagels on a parchment-lined baking sheet and cover them with a towel. Let them rest for about 30-45 minutes to relax.
7. Preheat Oven and Prepare Boiling Water:
While the bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring about 4-5 cups of water to a boil, and add the baking soda to create a solution for boiling the bagels.
8. Boil the Bagels:
Carefully drop the bagels into the boiling water, 2-3 at a time. Boil each side for 1-2 minutes. The longer you boil them, the chewier they will be. Remove the bagels using a slotted spoon and place them back on the parchment-lined tray.
9. Add Toppings:
While the bagels are still wet, sprinkle poppy seeds, coarse sugar, or extra blueberries on top if you like!
10. Bake:
Bake the bagels in your preheated oven for approximately 20-25 minutes or until they’re golden brown and crisp.
11. Cool and Serve:
Once baked, remove the bagels from the oven and allow them to cool on a wire rack. Slice and serve, enjoying those tangy, chewy sourdough blueberry bagels!
Enjoy your homemade bagels, perfect for breakfast or a tasty snack!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can use whole wheat flour for a healthier option! However, you might want to start with half bread flour to maintain the chewy texture and add hydration as needed, since whole wheat absorbs more moisture.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky when you’re kneading, sprinkle in a little extra flour, a tablespoon at a time, until it reaches a smooth, elastic consistency. Just be careful not to add too much, as this can make the bagels dense!
Can I Make Bagels Smaller or Larger?
Absolutely! You can adjust the size of the bagels according to your preference. Just keep in mind that larger bagels will take slightly longer to boil and bake, while smaller ones will need less time.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just slice them beforehand and freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature or toast directly from frozen before enjoying!