New York-Style Blueberry Sourdough Bagels

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These New York-Style Blueberry Sourdough Bagels have a beautiful firm crisp crust, sweet blueberries bursting inside, with a chewy inside. I love enjoying them with whipped honey and cream cheese, but crispy bacon and burrata are also super delicious!

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Ingredients you’ll need:

• 400g Bread Flour, or 450g All Purpose Flour
• 1 cup Fresh or Frozen Blueberries
• 1 tbsp. Sugar
• 1 tsp. Flour
• 1/2 Lemon
• 100g Water
• 100g Sourdough Starter
• 10g Sea Salt
• 1 tsp. Baking Soda
• 1 tbsp. Honey

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How to Make Homemade Sourdough Blueberry Bagels:

1. Combine the blueberries, sugar, flour, and lemon juice in a saucepan over medium high heat. Mash and simmer for 5-10 minutes, until blueberries are soft and juicy. Cool for 10-15 minutes, until room temperature.
2. In a large bowl, combine the starter, 150 grams of the blueberry compote, and salt. Mix well. Add the flour and mix until a ball forms. Knead the dough 3-4 minutes, until smooth (it’s okay to be sticky!).
3. Cover and let rest in a warm environment for 6-8 hours, until doubled in size.
4. If baking the next day, store in the fridge up to 18 hours after the initial rise.
5. Divide the dough into 6 equal sized pieces. If the dough is too sticky to work with, dust with flour as needed. Shape each dough piece into a tight ball, then use your finger to poke through the center and gently stretch to create a bagel-like shape.
6. Place the bagels on a parchment paper line baking pan. Cover with a damp tea towel or plastic wrap to rise 45 minutes – 1 hour, until puffy to the touch.
7. Preheat oven to 450F.
8. Bring a large pot of water to a boil. Stir in the baking soda and honey.
9. Working in small batches, drop the bagels in the water to cook for 1 minute of each side. Transfer back to the parchment lined baking pan.
10. Bake the bagels for 15-20 minutes, until golden brown on the outside.
11. Enjoy with your favorite bagel toppings like cream cheese, whipped honey, or butter!

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This recipe was inspired by my Easy Overnight Everything Sourdough Bagels – a family favorite that is always requested when I host brunch! Check out the recipe here.

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TIPS for Making Sourdough Bagels:

• Use your sourdough starter at its peak (about 2-3 hours after feeding it.)
• Be gentle with your dough. You want to keep those air bubbles that form overtime, so be careful not knead them out.
• Use bread flour as it will help hold it’s firm and chewy texture.
• Moisten the outside of the dough before baking for a crisp texture.

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How to Store Homemade Sourdough Bagels:

Store cooked sourdough bagels at room temperature in a bread basket or brown paper bag for uptown 1 week. You could also freeze the bagels up to 2 months.

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What to Served with Bagels:

• Grass-fed Butter
• Cream Cheeses (from plain to scallion, lox, honey, and more)
• Whipped Honey
• A Variety of Jams
• Tuna Salad
• Chicken Salad
• Eggs Salad
• Cooked Eggs
• Cooked Bacon
• Smoked Salmon

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Cook with me!

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