Sourdough Blueberry Bagels
These sourdough blueberry bagels feature a chewy, golden crust with a soft, tangy interior studded with juicy blueberries and bright lemon zest. Boiled then baked for classic bagel texture, they deliver artisan bakery flavor right from your kitchen.
Equipment
- mixing bowl
- stand mixer or hands
- baking sheet
- large pot
- wire cooling rack
Ingredients
- 150 g active sourdough starter
- 360 g bread flour
- 180 ml water
- 20 g granulated sugar
- 8 g salt
- 1 tbsp lemon zest
- 120 g fresh blueberries
- 2 tbsp honey or malt syrup (for boiling water)
Instructions
- Mix sourdough starter, water, bread flour, sugar, lemon zest, and salt until a shaggy dough forms.
- Knead dough for 8–10 minutes until smooth and elastic. Dough should be firm but not sticky.
- Gently fold in blueberries, taking care not to crush them.
- Cover and let dough rise at room temperature for 4–6 hours, until doubled in size.
- Divide dough into 8 equal pieces and shape each into a ball.
- Poke a hole through each ball and gently stretch to form a bagel with a 2-inch center hole.
- Place bagels on a parchment-lined tray, cover, and refrigerate overnight.
- Preheat oven to 425°F (220°C). Bring a large pot of water with honey to a gentle boil.
- Boil bagels for 1 minute per side, then return to baking sheet.
- Bake for 20–25 minutes until deeply golden. Cool slightly before serving.
Notes
Do not skip the overnight cold fermentation—it develops flavor and improves texture. Pat blueberries dry before folding in to avoid excess moisture. Slice and freeze leftovers for easy toasting.