When most people think of sourdough, they picture rustic loaves of bread.

But sourdough starter is incredibly versatile — and one of my favorite ways to use it is in bagels.

These sourdough blueberry bagels have the perfect balance of textures: a chewy crust from the traditional boil and a soft, airy interior thanks to natural fermentation.

The blueberries add a gentle sweetness and a beautiful burst of color throughout the dough.

---

Why I Use Freeze-Dried Blueberries

Fresh blueberries can release a lot of moisture into bagel dough, which can make shaping difficult.

Freeze-dried berries give you great flavor without adding excess liquid.

Rehydrating them slightly before mixing helps them incorporate into the dough without pulling moisture out of the bagels.

---

The Role of Fermentation

Just like with sourdough bread, fermentation is what gives these bagels their structure and flavor.

A strong starter and proper fermentation timing create dough that is:

• light
• airy
• elastic
• easy to shape

If you’re new to sourdough, learning to recognize properly fermented dough will make all the difference.

---

Boiling Bagels the Traditional Way

The short boil before baking is what gives bagels their signature chewy crust.

The honey in the boiling water helps promote a beautiful golden color during baking.

Thirty seconds on each side is just enough to set the outer layer of the dough before the bagels go into the oven.

---

A Naturally Fermented Breakfast Favorite

These sourdough blueberry bagels are perfect toasted with butter or cream cheese.

And because they’re naturally fermented, many people find sourdough easier to digest than quick-rise breads.

---

If You’re Just Getting Started with Sourdough

If you’re new to baking with sourdough, having a strong starter makes everything easier.

I use the same organic starter in my kitchen every week when baking bread and bagels.

👉 Organic Sourdough Starter

Sourdough Blueberry Bagels

Soft inside, chewy outside, naturally fermented

Ingredients

• 150 g active sourdough starter
• 24 g sugar
• 250 g water
• 500 g flour
• 9 g salt
• 25 g freeze-dried blueberries
• 1 Tbsp honey (for boiling water)

---

Instructions

1. Prepare the Blueberries

If making blueberry bagels, place the freeze-dried blueberries in a small bowl.

Lightly spray them with water 5–6 times using a spray bottle, or add a couple tablespoons of water and toss to coat.

This helps rehydrate the berries slightly so they don’t pull moisture out of the dough.

Set aside.

---

2. Mix the Dough

In a large bowl, combine:

• active sourdough starter
• water
• sugar
• flour
• salt

Mix until a shaggy dough forms. Some dry bits of flour are fine.

Cover the bowl and let the dough rest for 30 minutes.

---

3. Stretch and Fold

After the rest, perform the first stretch and fold.

If making blueberry bagels, gently fold the blueberries into the dough during this step. They may fall out as you fold — just press them back in as best as you can.

Cover the dough and rest again.

Repeat the stretch and fold process two more times, allowing the dough to rest between each set.

---

4. Bulk Fermentation

Let the dough continue fermenting until it is:

• nearly doubled in size
• domed on top
• soft and airy

This usually takes about 5 hours total from mixing, depending on your kitchen temperature.

If your house is cooler, fermentation may take 5½ to 6 hours.

---

5. Cold Rest Overnight

Once bulk fermentation is complete, place the entire container of dough in the refrigerator overnight.

This helps develop flavor and makes the dough easier to shape the next day.

---

6. Shape the Dough

The next day, turn the dough out onto your work surface.

Stretch it into a rectangle roughly 16 inches long and about 5 inches tall.

Roll the long edge of the rectangle into itself to create a long cylinder of dough.

Cut the cylinder:

• first into two 8-inch sections
• then cut each section into four pieces

You should end up with 8 pieces of dough.

Each piece will look like a small round puck.

---

7. Form the Bagels

Let the dough rest for a minute if it feels tight.

Then poke your finger through the center of each piece and gently stretch the dough into a ring.

Stretch the hole slightly larger than you want the final bagel to be — the dough will naturally shrink back a little.

Place shaped bagels on a parchment-lined baking sheet.

Cover with a damp kitchen towel.

---

8. Final Rise

Let the bagels rise until:

• puffy
• light
• noticeably larger than when shaped

This usually takes:

• 4–5 hours at room temperature

or

• about 3 hours in a warm spot (such as an oven with the light on).

---

9. Boiling the Bagels

Preheat oven to 425°F (218°C) to prepare for baking after the boil.

Near the end of the rise, fill a large pot ¾ full with water and add:

1 heaping tablespoon honey

Bring the water to a rolling boil.

Gently lift each bagel and drop it into the boiling water.

Boil:

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

Remove with a slotted spoon and place on a parchment-lined baking sheet.

---

10. Baking

Bake at 425°F (218°C) for 15 minutes.

Rotate the pan if needed to prevent uneven browning.

Bake for an additional 7–8 minutes until golden brown.

---

Cool and Enjoy

Allow the bagels to cool slightly before slicing.

The inside will be soft and chewy with a lightly crisp crust.

👉 If you’re just getting started, you can find the same dehydrated sourdough starter I use weekly in my working kitchen here:

Organic Sourdough Starter

Tips for Perfect Sourdough Blueberry Bagels

Use an Active Starter

Strong fermentation starts with a healthy sourdough starter. Your starter should be bubbly, active, and at or near peak when you mix the dough. A weak starter can lead to dense bagels that don’t rise well.

---

Don’t Skip the Overnight Rest

Refrigerating the dough overnight helps develop flavor and makes the dough much easier to shape the next day. The cold rest also helps strengthen the dough structure.

---

Stretch the Bagel Hole Larger Than You Think

When shaping the bagels, stretch the hole slightly larger than you want the final result to be. The dough naturally shrinks back as it rests and rises.

---

Handle the Dough Gently

Once the bagels have completed their final rise, they will be light and puffy. Handle them gently when transferring them to the boiling water so you don’t deflate the dough.

---

The Honey Boil Creates a Chewy Crust

Boiling bagels before baking is what gives them their signature chewy exterior. The honey in the water helps the bagels develop a beautiful golden color in the oven.

---

Watch Fermentation, Not Just the Clock

Fermentation time can vary depending on the temperature in your kitchen. Look for dough that is soft, slightly domed, and nearly doubled in size before moving to the next step.

Continue Your Sourdough Journey

👉Simple Farmhouse Sourdough Bread Recipe (Beginner-Friendly + Digestible)
Learn the full beginner-friendly process for mixing, fermenting, shaping, and baking sourdough bread.

👉Beginner Sourdough Mistakes: Why Your Loaf Is Flat, Dense, or Gummy (And How to Fix It)
Common reasons sourdough loaves turn out flat, dense, or gummy — and how to fix them.

👉My Exact Sourdough Baking Schedule (How I Make It Work In My Home Bakery)
See how I manage fermentation, shaping, and baking when making dozens of loaves each week.

👉Browse All Blog Posts

If you try this recipe, I’d love for you to leave a rating below ⭐⭐⭐⭐⭐— it helps others and supports my small bakery.