Delicious & Easy Sourdough Blueberry Bagels

I just love the smell that fills my home while I am baking these Sourdough Blueberry Bagels.

Soft on the inside, chewy on the outside, and slightly sweet thanks to vanilla and blueberries, these bagels are an absolute treat. Serve them with cream cheese, a drizzle of honey, or just plain and warm from the oven. Let’s get into the recipe!

These sourdough bagels are simple to make, and with the long fermentation, you can easily make the dough in the evening and make them up the next morning for breakfast!

With the fermented option, it makes a healthier dough just like with my Sourdough Pretzels, and Sourdough Sandwich Bread.

Why You’ll Love This Sourdough Blueberry Bagel Recipe!

• Uses sourdough starter
• Freezer-friendly – Make a big batch and enjoy later.
• Versatile – Use dehydrated, fresh, or frozen blueberries.
• Sweet, chewy, and naturally leavened – Everything a good bagel should be.
• Better than store bought!

Blueberries Tip!

For this recipe, I used fresh dehydrated blueberries that I made myself using a dehydrator machine. But do not worry! You do not need a fancy machine to make this recipe! Just Simply spread your fresh or even frozen blueberries on a baking sheet with parchment paper and set your oven to 225 degrees. The time will very based on fresh or frozen, but this usually takes my oven no more than 6 hours. There should still be a little bit of juice in the berries when finished but not enough to turn your dough purple!

Ingredients for Sourdough Blueberry Bagels

For the Dough:

• 1 cup (240g) warm water
• 2/3 cup (150 grams) active sourdough starter or discard
• 2 teaspoons vanilla extract
• 4 cups (500 g) bread flour
• ¼ cup (50g) granulated sugar
• 2 teaspoons salt
• 1 cup dehydrated blueberries or 3 cups fresh or frozen blueberries

For the Water Bath:

• 8 cups water
• 3 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

1. Mix the Dough

Add active sourdough starter, vanilla extract, bread flour, sugar and salt. Stir until a shaggy dough forms, cover and let rest for 1 hour.

2. Knead

Turn the dough out onto a floured surface and knead for about 6-7 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for the same amount of time.

I like to add the blueberries to the dough after kneading the dough together. Just to avoid squishing the blueberries.

To add the blueberries, I spread out my dough on a floured surface into a rectangular shape. Then I sprinkle my blueberries on top.

Next I roll up my dough, kind of like you would if you were making cinnamon rolls! Then gently knead the dough again to further incorporate the berries.

3. First Rise

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 8-12 hours, or until doubled in size.

4. Shape into Sourdough Blueberry Bagels

Divide the dough into 8 equal pieces. I like to use a dough scraper for this.

Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch into a bagel shape.

If you would like all your bagels to be the exact same size, each one should weigh about 120 grams on your scale.

Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let them rest for 20–30 minutes while you prepare the water bath.

5. Prepare the Water Bath

Bring 8 cups of water to a boil in a large pot. Add the brown sugar, baking soda, and salt.

Once the water is boiling, gently lower 2–3 bagels into the pot at a time. Boil for 2 minutes on each side. The longer they boil, the chewier the crust.

Use a slotted spoon to remove bagels and place them back on the parchment-lined baking sheet.

6. Bake

Preheat your oven to 425°F (220°C). Bake the bagels for 20–25 minutes, or until golden brown.

Allow to cool for at least 10 minutes before slicing (though I won’t blame you if you sneak one warm!).

Tips for Making Sourdough Blueberry Bagels

• Hydration: If using fresh or frozen blueberries, pat them dry to avoid adding too much moisture to the dough.
• Sweet Toppings: After boiling, sprinkle bagels with cinnamon sugar or turbinado sugar for a bakery-style finish.
• Storage: Store in an airtight container for up to 5 days, or freeze for up to 3 months.

Serving Suggestions

These bagels are a breakfast or brunch delight. Try them with:

• Whipped cream cheese and honey
• Lemon zest butter
• Almond butter and banana slices

Tips for Success

• Dried blueberries are easiest to work with, they won’t bleed as much.
• Frozen berries should be added straight from the freezer, not thawed, to minimize mess.
• Try topping with sugar crystals or lemon glaze for a sweet version!

Final Thoughts

Making Sourdough Blueberry Bagels from scratch, especially sourdough ones, can feel intimidating, but this recipe simplifies the process while delivering bakery style results. Whether you’re using a bubbly starter or making the most of your discard, these blueberry sourdough bagels are sure to become a new favorite in your kitchen.

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