Wild Blueberry Sourdough Bagels
These Wild Blueberry Sourdough Bagels are soft and fluffy with a beautifully golden exterior, infused with bursts of sweet wild blueberries. Made with an active sourdough starter, they are a delightful balance of chewy and tender. Perfect when served warm with a generous smear of cream cheese, they’re a homemade bagel lover’s dream!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Wild blueberries, fresh or frozen
Active sourdough starter
Water
Honey
Salt
Bread flour
Egg
Baking soda
Why You’ll Love Wild Blueberry Sourdough Bagels:
Soft & Fluffy Texture: These wild blueberry sourdough bagels have a pillowy soft interior that melts in your mouth, making every bite irresistible.
Golden, Crispy Exterior: The bagels bake to a beautiful golden color, giving them a perfectly crisp crust that's satisfying to bite into.
Naturally Leavened with Active Sourdough Starter: Made with active sourdough starter, these bagels have a subtle tang and a depth of flavor that can't be beaten by store-bought varieties.
Loaded with Wild Blueberries: Packed with antioxidant-rich wild blueberries, these bagels offer a burst of fruity sweetness in every bite, making them a delicious and nutritious treat.
Perfectly Paired with Cream Cheese: Serve with your favorite cream cheese for a creamy, tangy contrast to the sweet and tart wild blueberries.
Healthy and Flavorful: Using sourdough starter not only gives these bagels unique flavor, but it also provides the benefits of natural fermentation, which can be easier to digest and may have probiotic properties.
Ideal for Breakfast or Snack: Whether you're starting your day or enjoying an afternoon snack, these wild blueberry sourdough bagels are the perfect choice for a satisfying and wholesome bite.
Made with Simple, Quality Ingredients: These bagels are made from scratch with simple, high-quality ingredients like flour, water, wild blueberries, and a homemade sourdough starter, ensuring a fresh and wholesome product.
Great for Toasting: Slice and toast these bagels to bring out their full flavor and crispness, making them the perfect base for your favorite spreads or toppings.
Impress Friends and Family: Whether you’re serving them at a brunch or as a breakfast treat, these wild blueberry sourdough bagels will surely impress your guests with their flavor and homemade appeal.
Tips for Making Wild Blueberry Sourdough Bagels:
Use an Active Sourdough Starter: Make sure your sourdough starter is active and bubbly for the best rise and flavor in your bagels. Feed it regularly and allow it to double in size before using it in your dough.
Don’t Skip the Overnight Fermentation: Allow your dough to ferment overnight in the fridge. This slow fermentation helps develop the tangy sourdough flavor and improves the texture, making your bagels soft and fluffy.
Shape the Bagels Correctly: For the perfect bagel shape, roll your dough into a tight ball and use your finger to create a hole in the center. Stretch the hole gently to form a uniform ring, which ensures an even bake and soft interior.
Boil Before Baking: Boil your bagels for 1-2 minutes on each side before baking. This step helps set the crust and gives the bagels their signature chewy texture. It also contributes to the golden color of the exterior.
Use a High-Heat Oven: Preheat your oven to a high temperature, around 425°F (220°C), to create a nice golden, crispy crust. A hot oven ensures that the bagels bake quickly and evenly, maintaining their fluffy interior.
Add a Touch of Sweetness: For a slight contrast to the tangy sourdough flavor, sprinkle a little sugar over the bagels before baking. This helps enhance the golden color of the crust and adds a subtle sweetness.
Ensure Proper Hydration: Sourdough dough can be a bit sticky, so make sure your dough is well-hydrated but not too wet. Adjust the flour and water as needed for a smooth, slightly tacky dough that’s easy to handle.
Don’t Overmix the Dough: When mixing your dough, avoid overworking it. Gently mix the ingredients until they come together to preserve the bagels' soft, fluffy texture.
Serve Fresh with Cream Cheese: For the ultimate bagel experience, serve these wild blueberry sourdough bagels warm with a generous spread of cream cheese. The creamy, tangy cream cheese pairs perfectly with the sweet, tart blueberries.
Sample Schedule for Making Wild Blueberry Sourdough Bagels:
Day 1:
Mix the Dough
Time: 10:00 AM
Combine the active sourdough starter, flour, water, and salt in a large bowl until a dough forms. Mix until incorporated, then cover the bowl with a damp towel or plastic wrap.
Rest the Dough
Time: 10:15 AM
Let the dough rest for 1 hour. This allows the flour to fully hydrate and helps with the dough’s structure.
Knead the Dough
Time: 11:15 AM
After the resting period, knead the dough for 5-7 minutes until it becomes smooth and elastic. Incorporate the wild blueberries gently, ensuring they don’t burst.
Bulk Fermentation
Time: 11:25 AM – 5:25 PM
Cover the dough and let it undergo bulk fermentation at room temperature for 6-8 hours. The dough will rise and develop flavor during this time. If your kitchen is too warm, place the dough in a cooler spot to prevent over-proofing.
Refrigerate Overnight
Time: 5:30 PM
After the bulk fermentation, place the dough in the fridge for 8-12 hours (overnight). The cold fermentation helps develop more flavor and makes the dough easier to shape in the morning.
Day 2:
Shape the Bagels
Time: 8:00 AM
Remove the dough from the fridge. Divide it into individual portions and shape each piece into a smooth ball. Use your finger to create a hole in the center and gently stretch it into a ring shape. Be careful not to overwork the dough.
Proof the Bagels
Time: 8:15 AM – 11:00 AM
Place the shaped bagels onto a parchment-lined baking sheet. Cover them with a damp cloth and let them proof in a warm environment (around 75°F/24°C) for 1-3 hours, until they become puffed up and slightly rise.
Boil the Bagels
Time: 11:00 AM
Bring a large pot of water to a boil. Gently lower the bagels into the water, boiling for 1-2 minutes on each side. This step gives the bagels their characteristic chewy texture and helps form the golden crust.
Bake the Bagels
Time: 11:30 AM – 12:00 PM
Preheat the oven to 425°F (220°C). Bake the boiled bagels on a parchment-lined baking sheet for 20-25 minutes, or until they’re golden brown with a crisp exterior.
Serve with Cream Cheese
Time: 12:00 PM
Allow the bagels to cool for a few minutes before serving. Top with a generous spread of cream cheese for a delicious, tangy contrast to the sweet wild blueberries.
How to Store Wild Blueberry Sourdough Bagels:
Store in an Airtight Container: Keep your wild blueberry sourdough bagels in an airtight container at room temperature for up to 2-3 days. This will help maintain their softness and prevent them from drying out.
Wrap in Plastic Wrap for Extra Freshness: If you don’t have an airtight container, wrap each bagel individually in plastic wrap to lock in moisture. This will help keep them soft and fluffy for longer.
Use a Bread Box: A bread box provides a cool, dry, and slightly humid environment, which is ideal for storing homemade sourdough bagels. Place the bagels in the bread box to maintain freshness for up to 3 days.
Freeze for Long-Term Storage: If you have extra bagels, wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months, preserving their freshness and flavor.
Reheat for Freshness: To bring back that warm, golden exterior, pop your stored bagels into a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes. This will help revive their crispy crust and soft interior.
Avoid Refrigeration: Do not store your wild blueberry sourdough bagels in the fridge, as the cold air can dry them out and affect the texture, making them less fluffy.
Slice Before Freezing: For easier reheating, slice your bagels before freezing them. This way, you can grab individual pieces and toast them directly from the freezer, maintaining their perfect texture.
Store with Wax Paper or Parchment: If you’re stacking bagels in a container, line the layers with wax paper or parchment paper to prevent them from sticking together, keeping their texture intact.
Use a Cloth Bag: For a more natural option, store your bagels in a cloth bag, which allows them to breathe while still retaining some moisture. This method is great for short-term storage (1-2 days).
FAQs:
Q: What makes wild blueberry sourdough bagels different from regular bagels?
A: Wild blueberry sourdough bagels are made with active sourdough starter, giving them a distinct tangy flavor and a soft, fluffy texture. The addition of wild blueberries adds a burst of fruity sweetness, making them a unique and delicious variation of traditional bagels.
Q: How do I keep my wild blueberry sourdough bagels soft and fluffy?
A: To keep your wild blueberry sourdough bagels soft and fluffy, store them in an airtight container at room temperature for up to 2-3 days. You can also freeze them for longer storage and reheat them to restore their soft texture.
Q: Can I use store-bought sourdough starter for these bagels?
A: Yes, you can use store-bought sourdough starter, but for the best flavor and rise, we recommend using an active, homemade sourdough starter that’s regularly fed and bubbly.
Q: Can I make these wild blueberry sourdough bagels ahead of time?
A: Absolutely! You can prepare the dough the night before and let it ferment in the fridge overnight. This allows the flavors to develop and the dough to rise, making for a tastier bagel. Just shape and boil the bagels the next day before baking.
Q: How do I store leftover wild blueberry sourdough bagels?
A: Store your leftover wild blueberry sourdough bagels in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap them tightly in plastic wrap or foil and freeze them for up to 3 months. Simply toast them after thawing for a fresh-tasting bagel.
Q: What can I serve with wild blueberry sourdough bagels?
A: Wild blueberry sourdough bagels are delicious when served with cream cheese, as the tangy cream cheese complements the sweet and tart blueberries perfectly. You can also top them with honey, butter, or your favorite fruit spreads for a sweet treat.
Q: How do I get the perfect golden, crispy exterior on my wild blueberry sourdough bagels?
A: Boiling your bagels before baking them helps create a crispy, golden exterior. Boil the bagels for 1-2 minutes on each side before baking them in a preheated oven at 425°F (220°C) for the perfect crispy crust.
Q: Can I make these bagels without wild blueberries?
A: Yes, if you don’t have wild blueberries, you can substitute them with regular blueberries, dried cranberries, or even other fruits like raspberries. Just make sure to fold them in gently to avoid bursting.
Q: How do I ensure my wild blueberry sourdough bagels are properly fermented?
A: Proper fermentation is key to achieving the best flavor and texture. Use an active sourdough starter, and allow the dough to ferment overnight in the fridge. This slow fermentation process helps develop the tangy flavor and airy, soft texture in your bagels.
Q: Why do my wild blueberry sourdough bagels have a dense texture?
A: If your bagels turn out dense, it could be due to insufficient fermentation, an inactive sourdough starter, or overworking the dough. Ensure your starter is bubbly and active, and be gentle when mixing and shaping the dough to maintain its light texture.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these wild blueberry sourdough bagels. Happy baking!
