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Blueberry bagels cooling on a counter
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Sourdough Blueberry Bagels

Soft inside, chewy outside, naturally fermented
Prep Time5 hours
Cook Time25 minutes
Overnight Cold Ferment1 day
Total Time1 day 5 hours 25 minutes
Course: Breakfast
Cuisine: American
Keyword: bagels, sourdough
Servings: 8 bagels

Equipment

Ingredients

Instructions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 in an oven with the light on).

  • Boiling the Bagels

    Preheat oven to 425℉.
    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.

  • 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.

Notes

This recipe can be used for plain or other flavored bagels. Just swap out the blueberries for your ingredients of choice.
If you want to make everything seasoned bagels, sprinkle the seasoning mix on right after taking them out of the boil. This helps it stick very well.

Nutrition

Serving: 1bagel