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Sourdough Blueberry Bagels

My life's work has been these unbelievable blueberry bagels. And now we can't stop making and eating them!
5 from 13 votes
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10 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
  • ¼ Cup Sugar
  • 2 Teaspoons Salt
  • 1 Cup Dehydrated Blueberries About 3 cups frozen or fresh blueberries & 3 tablespoons honey *See notes

Water Bath

  • ¼ Cup Brown Sugar
  • 12 Cups Water
US Customary - Metric

Instructions

  1. 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 “Leaven Dough”. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. Preheat oven to 425 degrees.
  9. 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.
  10. 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.
  11. 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.
  12. Enjoy easily by either toasting the bagels, heating them up or just devouring them cool from the fridge.

Notes

Dehydrated Blueberries:
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.