Sourdough Blueberry Bagels have a beautiful purple crumb and a classic golden crust. With a hint of cinnamon and honey, these blueberry bagels make an irresistible breakfast or snack!
There’s something so comforting about a warm toasted bagel with cream cheese. Some of my family’s favorite recipes are sourdough discard bagels and sourdough bagel bites. However, these blueberry bagels just might be even better! The light and airy purple crumb with a classic chewy crust make these bagels absolutely delicious. Give this recipe a try and see for yourself!
What goes well on a blueberry bagel?
The classic answer is cream cheese with a little drizzle of honey, but there are so many great options! Blueberry jam, almond butter, or even just plain butter all taste delicious on a warm toasted bagel. Try mixing together cream cheese and blueberry jam for an extra special topping.
Are blueberry bagels healthy?
If you make them the right way, blueberry bagels absolutely can be nutritious! By using sourdough starter, the gluten in the flour gets broken down a bit, making it easier for our stomachs to digest. Sourdough also lowers the glycemic index of the bagels so they won’t cause a high blood sugar spike. Plus, homemade blueberry bagels don’t contain any of the chemical preservatives and flavorings that you’ll find in ones from the store. By making your own sourdough blueberry bagels, you can enjoy a yummy breakfast knowing it’s nourishing your body too!
Tips for making Sourdough Blueberry Bagels
- To keep the bagels from getting too hard, this dough has a higher hydration and is pretty sticky. Use a stand mixer to make the kneading process easier. Later, when you’re shaping the dough, keep your hands slightly wet to prevent the dough from sticking.
- Only boil the bagels for 45 seconds total! This will keep the bagels softer when you bake them.
- Store the bagels in an air-tight container for up to 5 days.
- You can also freeze the bagels in a zip-lock bag or air-tight container for up to 3 months.
Tools you will need
To make these blueberry bagels, you’ll need a stand mixer with a dough hook attachment, a baking tray lined with parchment paper, a cooling rack, and a large pot for boiling the bagels.
Ingredients you will need
- 3 1/2 cups flour – All-purpose flour works great for this, but you can also substitute in up to half whole wheat if you like.
- 1 1/2 cups blueberries – They can be fresh or frozen. If you’re using frozen though, let them de-thaw and pat them dry so they don’t add too much moisture to the dough.
- 1/2 cup sourdough starter – Make sure your starter is bubbly and active!
- 1/2 cup water
- 2 tbsp honey – You can also substitute maple syrup for this.
- 2 tsp cinnamon – Don’t skip this, it makes such a huge difference!
- 2 tsp vanilla – Adds a little extra elegance. 🙂
- 1 tsp salt – Kosher salt works well for this.
- 1 tbsp baking soda – For the boiling step.
How to make Sourdough Blueberry Bagels
This recipe was adapted from Baking with Butter to use sourdough starter instead of yeast.
The night before you want to make your bagels:
Put the blueberries, 1 tsp cinnamon, and 1 tsp vanilla in a small saucepan over medium heat. Stir occasionally as you let the blueberries soften and release a little bit of juice. You don’t want them to become very mushy, so remove them from the heat after about 5 minutes while they still have their shape.
Let them cool for a few minutes before you add them to the bagel dough.
In the bowl of the stand mixer, add the flour, sourdough starter, water, honey, salt, remaining cinnamon and vanilla, and the blueberry mixture. Stir together on low-medium speed.
With the mixer still running, pour in the water a little bit at a time until a sticky dough forms. It should clump together around the dough hook, but it won’t be a completely smooth dough. Mix for 5 minutes to help develop the gluten.
Cover the bowl and let the dough proof overnight.
In the morning:
Divide the dough into 8 equal sections and roll each section into a ball.
Set the bagels on parchment paper for 5 minutes to rest, then use your fingers to poke a hole in the middle of the bagel and stretch it out to form a ring. Try to make the hole about 2-3 inches wide because it will shrink as the dough rises.
Cover the bagels and let them rise again for 2-4 hours until they are puffy. You don’t want them to get very jiggly (which would mean they over-proofed). Properly proofed bagels should have noticeably risen but don’t collapse when you lightly press the tops.
Preheat the oven to 425 degrees Fahrenheit, and use a convection setting if you have it!
Fill a large pot with water and stir in the baking soda. Bring the water to a boil.
Use a slotted spoon to lower a bagel into the water and let it boil for about 45 seconds. Flip the bagel over halfway through so that it gets evenly boiled. Remove it from the pot and place the bagel on the baking rack.
Repeat for the remaining bagels. Depending on the size of your pot, you can cook 2-3 bagels at a time, but be careful not to over-crowd them.
Once all the bagels have been boiled and have dried off on the baking rack, place them on a baking tray lined with parchment paper.
Bake the bagels for 12-15 minutes until they are golden brown. Let them cool on a baking rack and enjoy!
Looking for more sourdough recipes?
If so, make sure to head over to the Kitchen Counter for lots of sourdough inspiration! Here are a few ideas you might also enjoy:
- Sourdough Bagel Bites
- Sourdough Discard Bagels
- Sourdough English Muffins
- Sourdough Cinnamon Scones
- Sourdough Blueberry Cinnamon Rolls
- Sourdough Blueberry Muffins
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation!
Sourdough Blueberry Bagels
Sourdough Blueberry Bagels have a beautiful purple crumb and a classic golden crust.
Ingredients
- 3 1/2 cups flour
- 1 1/2 cups blueberries
- 1/2 cup sourdough starter
- 1/2 cup water
- 2 tbsp honey
- 2 tsp cinnamon
- 2 tsp vanilla
- 1 tsp salt
- 1 tbsp baking soda
Instructions
This recipe is adapted from Baking with Butter.
The night before you want to make your bagels:
- Put the blueberries, 1 tsp cinnamon, and 1 tsp vanilla in a small saucepan over medium heat. Stir occasionally as you let the blueberries soften and release a little bit of juice. You don't want them to become very mushy, so remove them from the heat after about 5 minutes while they still have their shape.
- Let them cool for a few minutes before you add them to the bagel dough.
- In the bowl of the stand mixer, add the flour, sourdough starter, water, honey, salt, remaining cinnamon and vanilla, and the blueberry mixture. Stir together on low-medium speed.
- With the mixer still running, pour in the water a little bit at a time until a sticky dough forms. It should clump together around the dough hook, but it won't be a completely smooth dough. Mix for 5 minutes to help develop the gluten.
- Cover the bowl and let the dough proof overnight.
In the morning:
- Divide the dough into 8 equal sections and roll each section into a ball.
- Set the bagels on parchment paper for 5 minutes to rest, then use your fingers to poke a hole in the middle of the bagel and stretch it out to form a ring. Try to make the hole about 2-3 inches wide because it will shrink as the dough rises.
- Cover the bagels and let them rise again for 2-4 hours until they are puffy. You don't want them to get very jiggly (which would mean they over-proofed). Properly proofed bagels should have noticeably risen but don't collapse when you lightly press the tops.
- Preheat the oven to 425 degrees Fahrenheit, and use a convection setting if you have it!
- Fill a large pot with water and stir in the baking soda. Bring the water to a boil.
- Use a slotted spoon to lower a bagel into the water and let it boil for about 45 seconds. Flip the bagel over halfway through so that it gets evenly boiled. Remove it from the pot and place the bagel on the baking rack.
- Repeat for the remaining bagels. Depending on the size of your pot, you can cook 2-3 bagels at a time, but be careful not to over-crowd them.
- Once all the bagels have been boiled and have dried off on the baking rack, place them on a baking tray lined with parchment paper.
- Bake the bagels for 12-15 minutes until they are golden brown. Let them cool on a baking rack and enjoy!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 262Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 765mgCarbohydrates 56gFiber 3gSugar 7gProtein 7g
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