Move over, basic breakfast. There’s a new carb in town, and it is vibrantly, unapologetically purple.
If you’ve ever wanted to combine the tangy perfection of a sourdough bagel with the sweet, bursting flavor of fresh berries, you’re in the right place. Today, we’re making Sourdough Blueberry Bagels.
The absolute best part? They are shockingly easy to make. There’s no complex kneading routine or master-chef wizardry required. Truly, the hardest part of this entire recipe is practicing self-control while you wait for the dough to bulk ferment and proof. But trust me—that patience pays off in the form of a chewy, glossy, bakery-quality bagel.
How to Serve Them
Once they come out of the oven, let them cool at room temperature for about 20 minutes (again with the waiting, I know, but it prevents the inside from becoming gummy!).
When you slice into them, you’ll be greeted by a gorgeous purple crumb and sweet dried blueberries. To elevate this to absolute breakfast perfection, toast it up and slather it with:
- Blueberry cream cheese for a double-dose of berry goodness.
- Plain cream cheese with a heavy swirl of blueberry jam for that perfect balance of tangy, creamy, and sweet.
They are chewy, tangy, fruity, and undeniably fun to make.
Let’s dive into how you can make these beauties at home!
Sourdough Blueberry Bagels
Created by Sue Mun
Makes 8 Bagels
Ingredients:
For the Sourdough Blueberry Bagels:
- 500g Bread Flour
- 200g frozen blueberries
- 120g Water
- 110g ripe Sourdough Starter
- 10g Sea Salt
- 40g Honey
Add-Ins:
- 1/4 cup dried blueberries
To Serve:
- Blueberry cream cheese
- Blueberry jam
Instructions:
- To a small saucepan, cook down the frozen blueberries over medium heat for about 5 minutes until defrosted.
- Turn off the heat and immersion blend until smooth.
- Pour the warm blueberries into a fine mesh strainer over a bowl. Press the blueberries using a rubber spatula to get all of the blueberry liquid out and into the bowl. You should have 160g of blueberry liquid for the dough recipe.
- In a stand mixer bowl, add in the sourdough starter, blueberry liquid, water, and honey together. Mix until smooth then add in the bread flour and salt. Place the dough hook on the mixer and mix the dough on low speed for about 10 minutes or until the dough is smooth and elastic and the dough passes the window pane test. Add in the dried blueberries and mix until combined.
- Place thee dough in a large bowl and cover and rest at room temperature for 2 hours.
- Then place the dough in the fridge to cold ferment for 10 hours or until it doubles in size.
- The next day, take the dough out of the fridge and make sure that it has doubled in size. If it has not doubled in size, allow the dough to sit at room temperature for about 2-5 hours until it does.
- Divide your dough into 8 equal pieces (about 120g each). Roll each portion into tight balls and cover and rest for 10 minutes.
- Use a chopstick or your finger to poke a hole through the center of each ball and form the dough into a bagel ring.
- Place the shaped bagels on individual parchment squares on a baking tray and cover and rest for 1-3 hours or until puffy to the touch.
- Preheat oven to 425°F (218°C).
- Bring a pot of water to a boil and add in about 1-2 tablespoons of sugar.
- Once the bagels are done rising, boil them in the sugar water for 2 minutes on each side. Remove the bagels and place then on a parchment lined baking sheet.
- Bake the bagels at 425°F (218°C) for about 25 minutes or until golden brown.
- Cool the bagels off at room temperature for about 20 minutes before cutting and serving with plain or blueberry cream cheese and blueberry jam.
