Preparation Time

• Active Prep Time: 45 minutes
• Bulk Fermentation: 8–10 hours
• Cold Proof: 8–12 hours
• Boiling Time: 2 minutes
• Bake Time: 22–26 minutes

Ingredients

For the Dough

• 500g bread flour
• 150g active sourdough starter (100% hydration)
• 250g water, room temperature
• 40g honey
• 10g fine sea salt
• 180g fresh or frozen blueberries

For Boiling

• 2 liters water
• 1 tablespoon honey or brown sugar

Optional Toppings

• Coarse sugar
• Oats
• Cinnamon sugar
• Turbinado sugar

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Baking sheet
• Parchment paper
• Large pot
• Slotted spoon
• Wire cooling rack

Step 1: Prepare the Dough

In a large bowl combine:

• Active sourdough starter
• Water
• Honey

Mix until the starter is mostly dissolved.

Add:

• Bread flour
• Salt

Mix until a rough dough forms.

Cover and allow the dough to rest for 30 minutes.

This resting period, known as autolyse, improves gluten development and dough strength.

Step 2: Add the Blueberries

After resting, gently fold the blueberries into the dough.

If using frozen blueberries:

• Keep them frozen until needed.
• Fold them in carefully to prevent excessive bleeding.

The dough may take on a beautiful purple hue as the berries break slightly.

Step 3: Knead the Dough

Knead for 8–10 minutes until:

• Smooth
• Elastic
• Firm
• Slightly tacky

Bagel dough should be much stiffer than standard bread dough.

If necessary, add a small amount of flour to achieve a firm consistency.

Step 4: Bulk Fermentation

Transfer dough to a lightly greased bowl.

Cover and ferment at room temperature for 8–10 hours.

Perform 3 sets of stretch-and-folds during the first 2 hours:

First Fold

After 30 minutes

Second Fold

After 60 minutes

Third Fold

After 90 minutes

The dough should become smoother and stronger with each fold.

By the end of fermentation, it should show noticeable expansion and plenty of bubbles.

Step 5: Divide and Shape

Turn the dough onto a lightly floured surface.

Divide into 8 equal pieces (approximately 115g each).

Shape each piece into a tight ball.

Allow the dough balls to rest for 15 minutes.

Step 6: Form the Bagels

Using your thumb, poke a hole through the center of each dough ball.

Gently stretch and rotate the dough to create a ring.

The hole should be about 2 inches (5 cm) wide because it will shrink during proofing and baking.

Place shaped bagels onto a parchment-lined baking sheet.

Step 7: Cold Fermentation

Cover the tray tightly.

Refrigerate overnight for 8–12 hours.

This slow fermentation:

• Improves flavor
• Enhances chewiness
• Strengthens the dough structure
• Produces a superior crust

Step 8: Prepare for Boiling

The next day, preheat your oven to 425°F (220°C).

Bring 2 liters of water to a gentle boil.

Add:

• 1 tablespoon honey or brown sugar

The sweetened water helps create a glossy crust.

Step 9: Boil the Bagels

Boil 2–3 bagels at a time.

Cook:

• 30 seconds on the first side
• 30 seconds on the second side

For extra-chewy bagels, boil for up to 1 minute per side.

Remove with a slotted spoon and place back on the baking sheet.

Add optional toppings while the bagels are still wet.

Step 10: Bake

Bake for 22–26 minutes until:

• Deep golden brown
• Slightly crisp on the outside
• Internal temperature reaches approximately 200°F (93°C)

The blueberries may caramelize slightly, creating pockets of concentrated sweetness.

Step 11: Cool

Transfer bagels to a wire rack.

Allow them to cool for at least 30 minutes before slicing.

This helps the interior crumb set properly.

Serving Suggestions

These Blueberry Sourdough Bagels are delicious with:

• Cream cheese
• Honey butter
• Blueberry preserves
• Lemon curd
• Mascarpone cheese
• Peanut butter
• Vanilla cream cheese

For an indulgent breakfast, toast and spread with whipped cream cheese and a drizzle of honey.

Baker’s Tips

Use a Strong Starter

Your starter should double in size within 4–6 hours of feeding for the best rise.

Handle Blueberries Gently

Overmixing can crush the berries and create excessive moisture.

Don’t Skip the Cold Proof

An overnight proof develops flavor and gives bagels their classic chew.

Boil Before Baking

Boiling gelatinizes the surface starches and creates the signature bagel crust.

Use Bread Flour

The higher protein content provides the chewiness that makes bagels unique.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months.

Slice before freezing for easy toasting later.

Nutritional Highlights

These homemade bagels offer:

• Natural sourdough fermentation
• Antioxidants from blueberries
• High-protein bread flour structure
• Rich artisan flavor
• Less processed ingredients than many store-bought bagels

With their beautiful purple swirls, chewy crust, and bursts of sweet blueberry flavor, these Blueberry Sourdough Bagels are a bakery-quality treat that showcases the best of sourdough baking. Whether enjoyed fresh from the oven or toasted the next day, they’re a delicious way to start any morning.