Blueberry Sourdough Discard Bagels
Updated: Oct 23
Fresh blueberries folded into a discard-enriched bagel dough, boiled then baked the traditional way for a chewy crust.
I love bagels, always have, but store-bought ones leave me with a stomach ache more often than not. Making my own with sourdough discard means I get to actually enjoy them again, no regrets after.
Why You'll Love This Recipe
Real bagel chew from a proper boil
Juicy blueberries in every bite
One of the most-visited recipes on the site
Enjoy the perfect blend of tangy sourdough and sweet blueberries with these Blueberry Sourdough Discard Bagels. Not only are they a delicious twist on a classic breakfast treat, but they also make great use of your sourdough discard. Sourdough discard is rich in beneficial bacteria, which can support gut health by contributing to a balanced microbiome. The fermentation process in sourdough also helps break down gluten and other compounds, making the bagels easier to digest. With a chewy exterior and a soft, flavorful interior, these bagels offer a nutritious and tasty way to reduce waste and enhance your wellness.
Makes: 8 bagels
Prep Time: 15 minutes
Rise Time: 2 hours 30 minutes
Total Time: Approximately 3 hours and 15 minutes
Ingredients:
475g (3¾ cups) bread flour
38g (3 Tbsp) granulated sugar
25g (2 Tbsp) sugar, for the boiling water
12g (2 tsp) fine sea salt
3g (1 tsp) instant yeast
150g (1 cup) frozen or fresh wild blueberries
200g (about ¾ cup) sourdough discard
60g (¼ cup) warm filtered water
Instructions:
Prepare the Dough: In a bowl or stand mixer, combine warm water, yeast, salt, and sugar. Let rest for 5 minutes until the yeast is frothy. Stir in the sourdough discard.
Mix the Dough: Coat the blueberries with a little flour to prevent them from sinking. Add the coated blueberries to the yeast mixture. Gradually mix in the bread flour until a shaggy dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for 3-5 minutes, until smooth and not sticky. Adjust with additional flour or water as needed.
First Rise: Transfer the dough to an oiled bowl, cover with a towel, and let rise in a warm area for about 90 minutes, or until doubled in size.
Shape the Bagels: Once risen, divide the dough into 8 equal portions. Roll each piece into a rope and form a circle by pinching the ends together. Place the shaped bagels on a parchment-lined baking sheet and let rise for 1 hour.
Preheat Oven and Boil Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 2 tablespoons of sugar.
Boil the Bagels: Boil each bagel for 1 minute on each side. This step gives bagels their signature chewy crust.
Bake: Place the boiled bagels back on the baking sheet and bake for 18-23 minutes, or until golden brown.
Enjoy: Let the bagels cool slightly before enjoying. Fresh out of the oven, they're perfect with a spread of cream cheese or your favorite topping!
Additional Tips:
Blueberry Handling: Coat the blueberries with flour before mixing to help distribute them evenly throughout the dough.
Dough Consistency: If the dough is too sticky, add a little more flour; if it's too dry, add a bit more warm water.
Bagel Boiling: Boiling bagels is crucial for achieving that classic chewy texture. Make sure your water is boiling and the sugar is added to help with the bagel’s sheen.
Storage and Reheating:
Storage: Store bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze bagels in a freezer bag for up to 3 months.
Reheating: To refresh frozen bagels, thaw and toast them or warm in a preheated oven at 350°F (175°C) for 5-10 minutes.
Ingredient Notes
Fresh vs frozen blueberries: Fresh hold their shape better. If using frozen, do not thaw them first or they will bleed into the dough.
Sourdough discard: Adds tang and tenderness. Straight-from-the-fridge discard is fine here.
Bread flour: The chew is the whole point of a bagel, and that comes from protein content.
Boiling step: Not optional. It gelatinizes the exterior starch, which is what creates the characteristic crust.
Troubleshooting Tips
My bagels came out bready instead of chewy. Chewy texture comes from boiling before baking, don't skip it, and don't boil too briefly. About 1 minute per side is the sweet spot.
My bagels went flat during boiling. The dough was likely under-proofed before boiling. Let shaped bagels rest until slightly puffy first.
What to Serve This With
Delicious toasted with cream cheese for breakfast.
I think the water amount is wrong