Sourdough Blueberry Bagels with Frozen Blueberries

Sourdough Blueberry bagel cut in half, greek yogurt spread over one half, on a round wooden board.

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!

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Prep Time 30

Cook Time 20

Additional Time 10

Total Time 10 50

Servings 3 bagels

Calories 303

Ingredients

70 grams active sourdough starter ⅓ cup
20 grams water 1 generous tablespoon
200 grams bread flour 1½ cups
4 grams salt ¾ teaspoon
10 grams sugar 2½ teaspoons
70 grams frozen blueberries, thawed ½ cup

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.

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