These easy sourdough blueberry bagels are ideal for those short on time but big on homemade sourdough bread alternatives. Using frozen blueberries and your active sourdough starter, you'll create New York-style chewy bagels that the whole family will love – no commercial yeast required!
Frozen blueberries are a game-changer; they're easy to store and even easier to use, with no fuss or extra steps needed. Perfect for busy bakers who crave simplicity without sacrificing taste
If you're a bagel person, be sure to also check out my chocolate chip bagels, cinnamon raisin bagels, and sundried tomato bagels!
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Ingredients
This bagel recipe minimizes added liquid, as the frozen blueberries contribute moisture themselves. After several test runs, trust me, avoiding overly wet bagel dough is crucial for the perfect texture.
- active sourdough starter
You need an active sourdough starter, but it's okay if it's not perfect. Sometimes I use it straight from the fridge, and it still works. Mark your starter's level after feeding. It's ready when it's about twice that size.
- bread flour
Use bread flour for chewier bagels. It's better than regular flour for this recipe.
- water
I use cold water. It's simple and works well for this recipe's timing. If your tap water smells like chlorine, use bottled or filtered water instead. You can use warm water if you want to speed up the bulk fermentation for a bit. in this case, bulk ferment for about an hour less.
- salt
Salt's necessary, not just for taste. It keeps the dough strong and helps it rise properly. Regular salt is fine. Some people add salt later, but I put it in with everything else. It's easier and doesn't make much difference. I usually just use regular table salt. But if you can, find some good-quality salt without any extra stuff in it.
- sugar
Use real sugar. If you use liquid sweeteners, you'll have to change the flour amount. Don't use artificial sweeteners; they don't work the same.
- baking soda (for boiling)
Adding baking soda to boiling water gives bagels a nice crust. Don't skip this step; it's key for the right texture and color.
- frozen blueberries
I recommend using wild blueberries since they'll give you the maximum taste and color. But regular blueberries work fine too! The important thing is to use frozen blueberries.
- Optional: Sesame seeds, bagel seasoning, or cream cheese for serving
See recipe card for quantities.
How To Make Sourdough Blueberry Bagels
Blueberry sourdough bagels seem complicated to make at first, but the step-by-step instructions below will show you that is not the case. They are in fact one of the most convenient sourdough recipes you can make!
In the bowl of your stand mixer fitted with a dough hook attachment, combine all ingredients. I suggest mixing the sourdough starter and water mix, then adding all the other ingredients. Mix on low speed until a stiff dough ball forms.
Transfer the bagel dough to a large mixing bowl greased with a bit of olive oil. Cover with a damp towel or plastic wrap and let the dough rise in a warm place until it doubles - a crucial stage for the best results. The first rise should take about 6 - hours at room temperature. You can do this overnight or during the day.
The next morning (or in the afternoon/evening, if you mixed the dough in the morning), portion the dough into 3 equal pieces. You can help yourself with using a kitchen scale, but I usually eyeball it.
In the center of each ball, use your thumb to create a hole and gently stretch it. Spin it around in a circular motion with your index finger. Remember that the dough will have a second rise, so make the holes relatively large; they'll naturally shrink a bit during the second rise.
Put the shaped bagels onto a parchment paper lined baking sheet (sheet pan). Cover them with a clean tea towel and allow them to swell and rise once more. They won't quite double in size, but they should grow a bit larger and puffier. This usually takes around 2 hours at room temperature.
Boil the bagels in a large pot of water. You'll want about 2 quarts (or 2 liters) of water, and add 1 tablespoon of baking soda and 1 tablespoon of sugar to it. Be sure not to overcrowd the pot, allowing the bagels some space since they'll expand a bit when exposed to the hot water.
Different recommendations exist for how long to boil them, but I've found that 1 minute per side works nicely (plus, it's easy to remember). You can conveniently remove them from the water using a slotted spoon.
Arrange bagels on a parchment paper-lined baking sheet or a lightly greased cookie sheet. Bake the bagels for approximately 25 minutes at around 425°F (about 220°C). Once done, let them cool completely on a cooling rack.
Hint: Mixing bagel dough can feel tough at first—it's pretty dry! Resist the urge to add water immediately. Give it 5 to 10 minutes; it often pulls together on its own. If it's still crumbly, only then add a bit more water, but patience is key!!
Substitution Notes
I recommend sticking with the original ingredients since they make this recipe great. But, there are a couple of spots where you could switch things up without totally changing the taste:
- Sugar - You can pick between white or brown sugar. Stay away from coconut sugar; it could change the flavor. This recipe calls for regular sugar, but you can go for liquid sweeteners like honey or maple syrup. Just remember to use a bit less water if you do.
- Flour - Bread flour is best for fluffy bagels because it has more gluten, but you can swap it with regular flour (all-purpose flour). Just use a little less water since regular flour doesn't soak it up the same way. You can add a bit of whole wheat flour too, but not too much. It can make the bagels heavy and tough, and that's not good for bagels.
Variations & Add-ins
You can add so many tasty things to these bagels! Since they're sweet, mostly sweet toppings are the best fit. Here are some ideas:
- Raspberry Bagels - I've done this recipe with raspberries too (for Valentine's Day actually!), and it works great! So if you prefer raspberries, you should give them a try. Make sure to use frozen ones, so the hydration of the dough will stay the same as with frozen blueberries
- Muesli Bagels - For a fun twist, try making blueberry muesli bagels by adding a handful of your favorite fruit muesli to the dough mix.
Tools You'll Need
- Stand mixer
- Large bowl
- slotted spoon
- Baking sheet
- Parchment paper
- Large pot
- Plastic wrap
- Damp towel
- Wire rack
- kitchen scale: using a kitchen scale is my top recommendation for precision. Of course, measuring cups work too, but there's just something about the scale that adds that extra level of accuracy
💭Crucial Success Tips
- In case you don't have a stand mixer, no worries. Mix the dough in a large mixing bowl and bring it together using your hands. Knead it for at least 5 minutes to help the dough develop gluten bonds.
- If the bagel dough somehow ends up being a bit too wet (you never know when you're experimenting with sourdough bread!), try to wet your hands when you're handling them. This will prevent the dough from sticking to your hands and leave your bagels with a nice smooth surface.
- Avoid rushing the dough rise; patience yields flavorful, chewy bagels.
- Boiling is essential; don't skip this step for the authentic bagel texture
- If you're worried your bagels might stick to the paper while they rise, just dust a little flour under them.
- If you want, you can use the opposite end of a wooden spoon to slightly enlarge the holes in the bagels during the boiling.
- If your oven is quite powerful, you might want to lower the temperature slightly to avoid over-baking. The aim is to achieve a lovely golden brown, not a deep brown.
FAQ
Cream Cheese: It's a classic, making your sweet bagel creamy and a bit tangy.
Butter or Margarine: Just some butter or margarine keeps things simple and yummy.
Peanut Butter: Smooth or chunky, peanut butter goes great with the sweet bagel. Try it with banana slices!
Jam or Jelly: Choose a fruit jam or jelly you love for a sweet, fruity kick. Apricot, raspberry, and fig are good ones.
Honey: A little honey on top adds natural sweetness.
Greek Yogurt: Use Greek yogurt instead of cream cheese for a protein boost and tangy taste. Sweeten with honey or syrup if you like.
Cottage Cheese: This creamy, high-protein choice pairs well with a dash of cinnamon.
Bacon and Maple Syrup: Cook some bacon until it's crispy and add syrup for a sweet and savory treat.
The boiling step is crucial for that classic chewy texture. Also, don't over-knead the dough; keep it at a low hydration.
Your fresh bagels can get hard fast because they're not as wet as cakes, pastries, or artisan-style sourdough bread, so they dry out more easily.
Also, there's a process called staling, where the stuff inside the bread changes and makes it feel dry and tough. This happens quicker in bagels.
When your bagels sit out in the air, they start losing moisture on the outside. That's the main reason they get hard and less yummy.
Plus, since we're baking these bagels without any of those extra ingredients you find in the ones from the store, they can get stale fast. Don't worry though; homemade sourdough bagels usually don't last very long 😉
More Sourdough Recipes
Looking for other recipes like this? Try these:
📖Printable Recipe
Sourdough Blueberry Bagels with Frozen Blueberries
These easy sourdough blueberry bagels are ideal for those short on time but big on homemade sourdough bread alternatives. Using frozen blueberries and your active sourdough starter, you'll create New York-style chewy bagels that the whole family will love – no commercial yeast required!
Ingredients
- ⅓ cup (about 70 grams) active sourdough starter
- Just over 1 tablespoon (about 20 grams) water
- 1 ½ cups (about 200 grams) bread flour
- ¾ teaspoon (about 4 grams) salt
- 2 ½ teaspoon (about 10 grams) sugar
- ½ cup (about 70 grams) of frozen blueberries, thawed
For boiling:
- 1 tablespoon baking soda
- 1 tablespoon sugar
Instructions
- In the bowl of your stand mixer fitted with a dough hook attachment, combine all ingredients. I suggest mixing the sourdough starter and water mix, then adding all the other ingredients. Mix on low speed until a stiff dough ball forms.
- Transfer the bagel dough to a large mixing bowl greased with a bit of olive oil. Cover with a damp towel or plastic wrap and let the dough rise in a warm place until it doubles - a crucial stage for the best results. The first rise should take about 6 - hours at room temperature. You can do this overnight or during the day.
- The next morning (or in the afternoon/evening, if you mixed the dough in the morning), portion the dough into 3 equal pieces. You can help yourself with using a kitchen scale, but I usually eyeball it.
- In the center of each ball, use your thumb to create a hole and gently stretch it. Spin it around in a circular motion with your index finger. Remember that the dough will have a second rise, so make the holes relatively large; they'll naturally shrink a bit during the second rise.
- Put the shaped bagels onto a parchment paper lined baking sheet (sheet pan). Cover them with a clean tea towel and allow them to swell and rise once more. They won't quite double in size, but they should grow a bit larger and puffier. This usually takes around 2 hours at room temperature.
- Boil the bagels in a large pot of water. You'll want about 2 quarts (or 2 liters) of water, and add 1 tablespoon of baking soda and 1 tablespoon of sugar to it. Be sure not to overcrowd the pot, allowing the bagels some space since they'll expand a bit when exposed to the hot water.
- Different recommendations exist for how long to boil them, but I've found that 1 minute per side works nicely (plus, it's easy to remember). You can conveniently remove them from the water using a slotted spoon.
- Arrange bagels on a parchment paper-lined baking sheet or a lightly greased cookie sheet. Bake the bagels for approximately 25 minutes at around 425°F (about 220°C). Once done, let them cool completely on a cooling rack.
Notes
Mixing bagel dough can feel tough at first—it's pretty dry! Resist the urge to immediately add water. Give it 5 to 10 minutes; it often pulls together on its own. If it's still crumbly, only then add a bit more water, but patience is key!
In case you don't have a stand mixer, no worries. Mix the dough in a large mixing bowl and bring it together using your hands. Knead it for at least 5 minutes to help the dough develop gluten bonds.
If the bagel dough somehow ends up being a bit too wet (you never know when you're experimenting with sourdough bread!), try to wet your hands when you're handling them. This will prevent the dough from sticking to your hands and leave your bagels with a nice smooth surface.
Avoid rushing the dough rise; patience yields flavorful, chewy bagels.
Boiling is essential; don't skip this step for the authentic bagel texture.
If you're worried your bagels might stick to the paper while they rise, just dust a little flour under them.
If you want, you can use the opposite end of a wooden spoon to slightly enlarge the holes in the bagels during the boiling.
If your oven is quite powerful, you might want to lower the temperature slightly to avoid over-baking. The aim is to achieve a lovely golden brown, not a deep brown.
Nutrition Information:
Yield: 3 Serving Size: 1 bagelAmount Per Serving: Calories: 304Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1261mgCarbohydrates: 65gFiber: 3gSugar: 7gProtein: 8g
Baking Schedule
Day 1: Evening
- Feed Your Starter: Take your sourdough starter out of the fridge, give it a good feed to wake it up, and let it sit in a warm spot. You're prepping it for tomorrow's baking!
Day 2: Morning
- Prepare the Dough: (Time: 8 AM)
- Mix your starter, flour, water, salt, sugar, and blueberries. It's going to be a stiff dough, but that's perfect for bagels.
- Transfer to a bowl and cover with something airtight.
- First Rise (Bulk Fermentation): (Start Time: 8:30 AM)
- After resting, work the dough for about 5-10 minutes until it's smooth and stretchy. Then, cover it and leave it in a warm spot in your kitchen.
- This rise should take about 6 - 8 hours. You're looking for it to be puffy, but it won’t double like regular bread dough.
Day 2: Afternoon
- Shape the Bagels: (Time: 3:30 PM)
- Turn the dough out onto a lightly floured surface.
- Divide it into equal pieces, and shape each piece into a ball before poking a hole in the middle and shaping it into a bagel.
- Cover the shaped bagels with a damp cloth.
- Second Rise: (Time: 4 PM - 6 PM)
- The bagels need to rest and rise again, but not for too long. About 2 hours should do it.
Day 2: Evening
- Boil the Bagels: (Time: 6 PM)
- Get a pot of water boiling and add your baking soda.
- Boil each bagel for about 1 minute on each side. They should float to the top when they're ready.
- Bake: (Time: 6:30 PM)
- Preheat your oven while the bagels are boiling.
- Bake the bagels for about 25 minutes, or until they're a beautiful golden brown.
- Cool and Enjoy: (Time: 7 PM)
- Let your bagels cool on a wire rack for at least 20 minutes. They might be tempting, but they continue to cook a bit while they're cooling!
- Once cooled, slice in half, slather on your favorite toppings, and enjoy your homemade blueberry sourdough bagels!
How to Store Sourdough Blueberry Bagels
Cooling:
- Allow bagels to fully cool on a wire rack for about 20-30 minutes to avoid sogginess.
Short-Term Storage:
- Paper Bag: Store in a paper bag for 1-2 days in a cool, dry place to maintain crispiness.
- Plastic Bag: For up to a week, seal cooled bagels in a plastic bag; they stay soft but may lose some crispness.
Long-Term Storage:
- Freezing: For up to 3 months, cool bagels completely, wrap them individually, and store them in a freezer bag/container. Label with the date. Thaw at room temperature or toast from frozen.
Reviving Bagels:
- Toasting is best for reviving hardness or refreshing the texture, whether from the freezer, fridge, or counter.
Storing your homemade bagels properly is essential for keeping them fresh and tasty since they lack the preservatives found in store-bought ones.
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End Notes
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
Julie Steinkamp says
This is on my list to make!
Tina says
I'm glad! They're worth it 😉
Megan Hurst says
Yum! These look delicious. I will be saving this to try soon.
Tina says
Please do, I think you won't regret it!
Rebekah says
I always learn so much from your posts. I never knew about keeping bagels on a paper bag before! Thanks Tina!!
Tina says
That means a lot, thank you! I try to be as helpful as I can 🙂
Carol says
These look delish! I've tried some sourdough bagels but not blueberry... I'll have to give these a shot.
Tina says
Sourdough bagels are awesome, right? Blueberry version is a must try I think!
Roxanna Shadd says
I love blueberry bagels! I am so glad to have a sourdough version!
Tina says
I never really liked bagels, but since I tried the sourdough version, i'm hooked!
Monica says
These look so delicious!
Tina says
Thank you 🙂
Bri says
Yummy!!
Mariah says
Homemade bagels are my favorite!
Tina says
Mine too! They are just so versatile!
linetogel says
Wow, this recipe is my new go-to!
Stephanie Marie Peterson says
So how long after mixing the dough to I let it rest before the 5-10 min of working with it?
Tina says
Hi Stephanie, the rest is meant for the gluten bonds to relax a little, so 5-10 minutes should be enough!