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!


– active sourdough starter – water – bread flour – salt

In the bowl of your stand mixer fitted with a dough hook attachment, combine all 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 next morning (or in the afternoon/evening, if you mixed the dough in the morning), portion the dough into 3 equal pieces.


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.


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.


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