These Sourdough Blueberry Bagels are soft, chewy, and bursting with juicy fresh blueberries in every bite. Made with active sourdough starter and lightly sweetened with Lakanto, they have a subtle tangy flavor balanced with natural sweetness. Perfect for breakfast, brunch, or meal prep, these homemade bagels are a delicious way to elevate your weekend baking routine.
Why You’ll Love This Recipe
These homemade blueberry bagels are soft, chewy, and packed with fresh blueberry flavor in every bite. The berries are lightly crushed before mixing into the dough to help distribute their natural sweetness and vibrant color throughout the bagels.
Perfect for breakfast, brunch, or meal prep, these bagels have a subtle tang from the active sourdough starter and just the right amount of sweetness from Lakanto. If you love bakery-style fruit bagels, this recipe is an easy and rewarding weekend bake.
These bagels also freeze beautifully, making it easy to enjoy a few fresh from the oven and save the rest for later.
How to Make Blueberry Sourdough Bagels
The most important part of this recipe is achieving the right dough consistency. Once the dough is smooth and elastic, the rest of the process is simple and straightforward. Follow the step-by-step instructions below for perfectly chewy homemade bagels every time.
Ingredients
For the Dough
3 ¾ cups bread flour
25 g Lakanto Cane Sugar with Monk Fruit
1 tsp kosher salt
1 ½ cups fresh blueberries, room temperature (225 g)
200 g active sourdough starter
¼ cup + ⅛ cup warm water
For the Water Bath
25 g Lakanto Classic Monkfruit Sweetener with Allulose
Instructions
Step 1: Mix the Dry Ingredients
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, Lakanto Cane Sugar with Monk Fruit, and kosher salt. Stir briefly to combine.
Step 2: Prepare the Blueberries
Add the blueberries to a food processor and pulse until lightly crushed or mostly puréed. Measure out about 1 cup (220 g) of the crushed blueberries.
Step 3: Make the Dough
Add the active sourdough starter and crushed blueberries to the bowl with the dry ingredients. With the mixer on low speed, slowly pour in the warm water. Mix until a shaggy dough forms.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. If the dough feels too sticky or too dry, add small amounts of flour or water as needed.
Step 5: First Rise
Place the dough in a lightly greased bowl and cover. Let it rise at room temperature for about 90 minutes, or until doubled in size.
Step 6: Shape the Bagels
Turn the dough onto a clean surface and divide it into 8 equal pieces. Roll each piece into a smooth ball, then use your thumb to create a hole in the center. Gently stretch the hole slightly larger than desired since the bagels will expand during boiling and baking.
Step 7: Rest the Bagels
Cover the shaped bagels lightly and let them rest for 20 minutes.
Step 8: Prepare for Boiling
Preheat the oven to 425°F and line two baking sheets with parchment paper. Bring 2 quarts of water and the Lakanto Classic Monkfruit Sweetener with Allulose to a gentle boil.
Step 9: Boil the Bagels
Boil 2–3 bagels at a time for 15–30 seconds per side. Remove them with a slotted spoon and place them onto the prepared baking sheets.
Step 10: Bake
Bake the bagels for 18–22 minutes, or until lightly golden brown.
Step 11: Cool and Serve
Allow the bagels to cool completely before slicing and serving.
Substitutions & Variations
This recipe is flexible and easy to customize with a few simple swaps and additions.
Use Frozen Blueberries
Frozen blueberries work well in this recipe. Let them thaw before crushing or puréeing so you can better control the moisture level of the dough. Depending on the berries, you may need to add a little extra water.
Add More Blueberry Flavor
For a stronger blueberry flavor, add 1 teaspoon of blueberry extract to the dough.
Sweeten the Boiling Water
Instead of boiling the bagels with Lakanto Classic Monkfruit Sweetener with Allulose, you can also use honey or agave nectar for a slightly different flavor and finish.
Try Other Flavor Variations
You can easily customize this recipe with additions like lemon zest, cinnamon, or even dried fruit for a fun twist on classic blueberry bagels.
A Note About Dried Blueberries
Dried blueberries can be used, but the texture and flavor will be different. Since dried berries contain much less moisture, you’ll likely need to adjust the water in the dough for the best consistency.
