This may just be the completion of my life’s work.
After trying out about a dozen other sourdough blueberry bagel recipes from online websites and about a dozen more of my own recipes, we have come to our resting place. These blueberry bagels taste unbelievable. Like seriously! My husband (aka my taste tester) took a bite of these and his eyes got so wide and he said “These are just like storebought bagels but WAY better”. He tells the truth…

I could not just use regular blueberries in this recipe. Every time I did, my dough turned purple, the consistency wasn’t great and the recipe hugely varied every time I used different blueberries (the moisture content battle of the blueberries was bringing me to my proverbial knees).
And then it hit me. Dehydrated blueberries! Still sweet, still a blueberry, not artificial like the blueberries in your bagels from the store AND I can make them myself at home in my oven. Jackpot.
Of course, I use sourdough to make these and decided to put my discard specifically to some good use.
Since these are made with discard and are not going thru an overnight fermentation, you are still getting the benefits of using the discard AND the longer you can let the dough sit in the day, the better it is for you!
Like this recipe? Check out my other Sourdough Discard Recipes!
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!


Sourdough Blueberry Bagels Ingredients
- Water: I use a filtered, lukewarm water which will help our leaven develop quickly.
- Active Yeast: This is our leaven. It works very fast, making this a same day sourdough recipe.
- Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
- Vanilla Extract
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Sugar: I use an organic cane sugar for this recipe. It adds a complimentary sweetness to the tang of the discard too!
- Salt: I always use sea salt for the best flavour and health benefits!
- Dehydrated Blueberries: I make these at home in my oven and can be done using fresh or frozen. Read on to see how!
To make this recipe, I use these tools. Click the text to shop:
*Some links are affiliate*
Dehydrated blueberries are so much more accurate towards the flavour of a storebought bagel expect they are, duh, REAL blueberries! You can buy them from your local market or make them at home. I recommend doing this over just throwing blueberries in with your dough kneading process. Doing my method will strengthen the integrity of the blueberry and make a soft chewy bagel overall.
How To Dehydrate Blueberries At Home
You do not need any fancy dehydrator for this! I simply use my oven on a low heat.
For this recipe, I use 3 cups of either fresh or frozen blueberries and add them to a bowl. Drizzle the berries with honey, stir well, and add them to a parchment lined baking sheet. Make sure the berries are one flat layer and well spaced out to encourage a faster dehydration.
Place them into your oven at 225 degrees and let them slow cook until the juices have evaporated almost, if not, entirely before removing and storing in the fridge until needed. This can take anywhere from 2-6 hours depending on if your berries are fresh or frozen and the size as well.
This yields about 1 cup of dehydrated blueberries, which is the amount you will need for this recipe.
How To Make Sourdough Blueberry Bagels From Scratch
If I am planning on having these later in the day, I will prep and form the dough (using my bread machine) in the morning. This gives the dough time to mix, knead and rise AND give me time to add in the blueberries, shape, rise, shape again, rise, boil and bake. I know, this sounds intense, but it is worth it. Soon you will be able to do it with your eyes closed. But that I do not recommend.
The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment. I prefer my bread machine since it kneads and rises my dough while I can get other things done around the home! I do get asked often if you can use your hands and YES, it is possible. It will require extra work, but your hard work will pay off.

Bakerโs Timeline:
Since this is a discard recipe, it can be made same day! Be that as it may, here is a bit of a timeline to help you out and give you an idea of what this may look like in a given day.
Much of this time is the dough going thru its rising cycles, so don’t feel overwhelmed. While it rises, you can get things done as needed or take that well deserved break.
STEP 1: MAKE THE DOUGH
Add all your ingredients in order as listed, minus the brown sugar and blueberries, into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle.
If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients, minus the brown sugar and blueberries, and incorporating them using a dough hook. When finished, cover with a wet tea towel and let it sit in a warm place for 1 hour.
STEP 2: BLUEBERRIES & RISE
Remove the dough from your bread machine or bowl onto a non floured counter. Press the dough out or use a rolling pin the press it down just gently. Grab your blueberries and sprinkle them on top and then roll the dough up. Shape the dough as best you can into a ball, cover with a damp towel and let sit for about 30 minutes.ย
Give in a good knead to help further disperse the blue berries into the dough and form it back into a ball. Let this rest under a damp towel for another 30 minutes.
Now divide the dough into 10 equal pieces, shape them into smooth balls. Cover the dough again with a damp towel for an hour.
After an hour, take each dough ball and make a hole in the centre using your fingers. Stretch out that hole until you have formed a large bagel shape. The hole will shrink so don’t be afraid to make it quite large. Repeat to all the dough balls and again, cover them with a damp cloth for an hour.
STEP 3: BOIL & BAKE
In a large pot filled with water, add in the brown sugar and bring to a boil. Also, prepare a baking pan lined with parchment paper.
Leave the pot lid off and add in 2 bagels at a time. Gently lift the bagel dough from the counter so as to not deflate or disrupt their shape and place them into the boiling water. Let them sit for 30 seconds and then using a ladle, spoon or spindle, flip them over to boil for another 30 seconds on the other side.
Remove the bagels using a small sieve or a spoon with holes in the bottom to drain extra water. Place onto your baking sheet. Repeat to all the bagels.
Bake your bagels for 18-20 minutes.
Stay In The Loop!
Sign up and get my posts sent right to your inbox!
How To Store
Let cool about 10 minutes before slicing and eating or store in a bag in the fridge for 10 days. These also freeze well for up to 3 months in a freezer bag.
Enjoy easily by either toasting the bagels, heating them up or just devouring them cool from the fridge.


If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sourdough Blueberry Bagels
Ingredients
Dough
- 1 Cup + 2 Tablespoons Water
- 2 Teaspoons Active Dry Yeast
- 150 Grams Active Starter Or Discard
- 2 Teaspoons Vanilla Extract
- 4 Cups All Purpose Flour
- ยผ Cup Sugar
- 2 Teaspoons Salt
- 1 Cup Dehydrated Blueberries About 3 cups frozen or fresh blueberries & 3 tablespoons honey *See notes
Water Bath
- ยผ Cup Brown Sugar
- 12 Cups Water
Instructions
- Add all your dough ingredients in order as listed, minus the blueberries, into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 12 titled โLeaven Doughโ. This is a thick low hydration dough so if it seems very stiff, no worries. If it seems very dry, add in a tablespoon or 2 of extra water.
- If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients, minus the blueberries, and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that cohesive dough texture. This is a low hydration dough, so it will be quite stiff. If dough seems very dry add in a tablespoon or 2 of extra water. When finished, cover with a wet tea towel and let it sit in a warm place for 1 hour.
- Remove the dough from your bread machine or bowl onto a non floured counter. If the dough is too sticky, you may lightly flour your surface. Press the dough out or use a rolling pin the press it down just gently. We do not want to remove all the air from the dough, just to flatten it a bit. Grab your blueberries and sprinkle them on top and then roll the dough up, as if your were making cinnamon buns. This will help to properly disperse the blueberries. Shape the dough as best you can into a ball, cover with a damp towel and let sit for about 30 minutes.
- Give in a good knead to help further disperse the blue berries into the dough and form it back into a ball. Let this rest under a damp towel for another 30 minutes.
- Now divide the dough into 10 equal pieces, shape them into smooth balls (I pull the dough towards myself with my palms facing me and my pinkies resting on the counter to do this). Cover the dough again with a damp towel for an hour.
- After an hour, take each dough ball and make a hole in the centre using your fingers. Stretch out that hole until you have formed a large bagel shape. The hole will shrink so don’t be afraid to make it quite large. Repeat to all the dough balls and again, cover them with a damp cloth for an hour.
- In a large pot filled with water, add in the brown sugar and bring to a boil. Also, prepare a baking pan lined with parchment paper. Feel free to sprinkle corn meal onto the parchment paper at this point or leave it plane. I love the flavour of a cornmeal dusting on the bottom of a bagel, but totally optional!
- Preheat oven to 425 degrees.
- Leave this pot lid off and add in 2 bagels at a time. Gently lift the bagel dough from the counter so as to not deflate or disrupt their shape and place them into the boiling water. Let them sit for 30 seconds and then using a ladle, spoon or spindle, flip them over to boil for another 30 seconds on the other side.
- Remove the bagels using a small sieve or a spoon with holes in the bottom to drain extra water. Place onto your baking sheet. Repeat to all the bagels.
- Bake your bagels for 18-20 minutes, keeping your eyes peeled for that light brown colour. Let cool about 10 minutes before slicing and eating or store in a bag in the fridge for 10 days. These also freeze well for up to 3 months in a freezer bag.
- Enjoy easily by either toasting the bagels, heating them up or just devouring them cool from the fridge.
So excited to try these! I would freeze dried blueberries give you the same result or is there a big difference in dehydrated vs freeze dried?
omg! so excited to try these โบ๏ธโบ๏ธ
Sarah, this recipe is amazing!!!
I substituted the blueberries for 1 cup of pumpkin puree (because I’m willing fall to come) and they came out perfect. You’ve really done it with this one. Thank you so much for sharing your recipes ๐
Hey, did you add it in when the blueberries go in or did you add it in when the bread maker? Love that idea!
Trying that next! Just finished baking the blueberry ones and making a lemon cream cheese! These are terrific!
Sooo, these just came out of the oven…….
And I’m a savoury bagel person, P.S. — but my husband likes sweet ones, so I made these for him. But obviously, I taste tested one just now (duh). And HOLY. CRAP. What is even going on in my mouth, these are PERFECTION!?! The addition of the vanilla? The tip to dehydrate the blueberries? The brown sugar water? *KEY* tips to achieve this subtly sweet bagel. (Also, they smell like donuts while they’re proofing, which is fun.)
Perfect chew, perfect flavour. These are a staple, forever. No question. Literally want to make another batch immediately, lol. Thank you for developing this recipe!
Is it possible to make this with active starter vs discard and just leave out the added yeast and allow for a longer fermentation/proving before continuing to the rest of the recipe?
Yes you can! I have done this and with a little extra patience, you will get some beautiful tangy blueberry bagels. If you like, you can check out my fermented sourdough bagels recipe and simply add in the dehydrated blueberries to them. That is what I have been doing recently with great results!
Any tips on getting the blueberries to stay inside the dough? I feel like Iโm losing half my blueberries as I disperse them throughout the dough.
Thanks!
Push em in hard, and if they pop out, tuck them back into the dough and pinch the dough around them! Tricky but worth it!
The way you described your husbandโs reaction to these bagels was the exact same reaction we had, our eyes said it all. These are so amazing Sarah you did so good on this one!!!! Thank You!!
These are the best bagels I’ve ever tasted! Amazing recipe
Amazing recipe and it all turned out!
Just made your bagels and they are delicious! I was wondering if the brown and white sugar are necessities or if I could leave them out?
I use the sugars to soften the dough itself and sugar in the water bath to create the crust. You can totally emit them but will notice a change in texture! I love substituting honey or reducing the sugar!
I can’t wait to try out this recipe! Sounds so tasty!
Made these yesterday. They turned out great! Easy recipe to follow! Thank you!