Developing a blueberry sourdough bagel recipe was way harder than I thought it’d be. The biggest challenge? Tasting the dang blueberries!

The key ended up being two forms of wild blueberries in the dough – and yes, wild truly is key here! Their flavor is considerably stronger than that of regular blueberries, though you can technically use either.

In this guide, I’ll show you exactly how to make wild blueberry sourdough bagels at home, using real fruit and a naturally fermented dough.

This recipe required six rounds of my own testing and two rounds of community testing – with 482 home bakers – before we perfected it. But perfect it, we did!

“These are, without a doubt, the most blueberry-forward bagels I have ever had! The hint of sweetness from the maple syrup is perfect, and the lemon zest really kicks the flavor up a notch to enhance the blueberries.” –Recipe tester from River Falls, WI

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Why You’ll Love These Wild Blueberry Sourdough Bagels

• Stunning, all-natural color: That deep purple hue? It comes entirely from 310g of wild blueberries blended right into the dough. No food coloring, just real fruit. Testers across both rounds consistently described the color as one of their favorite things about this recipe. It really is beautiful!
• Layered, genuine blueberry flavor: Between the blended blueberries in the dough and the chewy dried wild blueberries folded in, every bite is packed with real berry flavor. 86% of Version 2 testers said the sweetness and blueberry flavor were exactly right.

“Blueberry bagels were never my thing, but I know now it’s because they are usually very artificial tasting! This recipe is easy to follow, uses simple ingredients, and has a natural, delicious blueberry flavor.” –Recipe tester from CT

• Classic New York-style chewy bagel texture: A strong bread flour gives these bagels that satisfying chew you expect from a deli bagel. The boiling step with maple syrup in the water creates that signature shiny exterior. 97% of testers rated the chewiness “Good” or “Excellent.”

“I lived in the city of bagels, NYC, and this recipe is at the level of the famous bagel joints in the city.” –Recipe tester from San Juan, Puerto Rico

• Overnight fermentation = hands-off and flavorful: The bulk fermentation happens while you sleep. You wake up to a dough that’s ready to shape, and you’re boiling and baking a few hours later. If you have a really warm home, you can flip the timeline to shorten the fermentation.
• Easy enough for first-timers: Many recipe testers were first-time bagel makers, and they specifically commented on how much easier this process is than they expected. Every step is laid out in detail with tons of photos so you can nail it on your first try.

“I have never made bagels before and this was so easy. The time commitment also worked so well with my full-time job.” –Recipe tester from Denver, CO

“Since it was my first time making bagels, I was a bit nervous about a few of the steps. But as usual, the recipe and directions were spot on! I even found myself enjoying the entire process.” –Recipe tester from Bloomington, IN

• Freezer-friendly: Pre-slice, stack with parchment, and freeze for up to 3 months. Toast directly from frozen.
• Recipe tested by 482 unique home bakers: This recipe went through two full rounds of testing – 139 bakers in the first round and 383 in the second – before it was ready to publish. Version 2 earned an average rating of 4.66 out of 5, and of the 40 bakers who tested both versions, the feedback on Version 2 was overwhelmingly positive.

The Recipe Testing Journey

Six rounds of personal testing. That’s what it took before this recipe was ready to send to a single tester.

My starting point was straightforward: take my existing sourdough bagel recipe and incorporate blueberries. What wasn’t straightforward was figuring out how.

Choosing the Blueberry Format

Early tests used thawed frozen blueberries macerated with sugar and added to the dough. The flavor was there, but the dough hydration was hard to control. It felt too unpredictable for a repeatable recipe.

I tried:

• Extracting the juice separately and using it as part of the liquid (too fussy)
• Folding in freeze-dried blueberries (they got smushed)
• Store-bought blueberry juice (feedback poured in from followers saying they did not like this)

I also got lots of other suggestions – blueberry extract, freeze-dried blueberries ground into a powder, a stovetop blueberry reduction, blueberry jam…

The turning point was blending the thawed frozen blueberries completely and using that puree as part of the wet ingredients.

This gave a consistent, deep blueberry flavor throughout the dough – and the dramatic purple color that comes with it.

Wild vs. Regular Blueberries

Switching from regular frozen blueberries to wild made a significant difference in flavor intensity.

Wild blueberries are smaller, and the blueberry flavor is so much stronger – the improvement is very noticeable, and it showed up in the tester data, too.

Wild blueberries also have a higher concentration of anthocyanins, the natural pigments found in deeply colored fruits and vegetables. That’s why testers who used regular (non-wild) frozen blueberries consistently reported less intense flavor and a lighter color.

Interesting note: Anthocyanins are pH-sensitive, meaning they can change color depending on how acidic or alkaline the environment is. Adding baking soda to the boiling water makes it alkaline – and these lovely deep-purple bagels turn a surprising blue-green or grayish-green color!

Building Layers of Blueberry Flavor

Blended berries gave great color and base flavor, but we all wanted more.

Adding dried blueberries to the dough gives you an extra pop of blueberry in the finished bagel – a concentrated bit of blueberry flavor that the blended berries alone can’t provide.

Freeze-dried blueberries didn’t work well here – they got crushed during kneading and were hard to incorporate.

You can make it work, but you have to be gentle and perhaps lower your expectations for whole berries in the final result.

Regular dried blueberries kept their shape and were much simpler to work with.

Other Improvements

Over the course of six tests, several other changes accumulated:

• Maple syrup instead of sugar (better flavor pairing with blueberry)
• Lemon zest (brings out the blueberry flavor without making the bagels taste lemony – more on this later on)
• A touch of vanilla extract

The Recipe Testers: What 482 Bakers Thought

This recipe went through two full rounds of community testing – 139 bakers in the first round and 383 in the second – before it was ready to publish. That’s 522 total submissions, but 40 bakers tested both versions, bringing the number of unique testers to 482 across the United States, Canada, the UK, Europe, Australia, and beyond.

Version 2 earned an average rating of 4.66 out of 5, with 91% of testers saying they would absolutely or probably make it again.

Of the 40 testers who made both versions, the feedback on Version 2 was overwhelmingly positive.

The biggest win was blueberry flavor and sweetness: in Version 2, 86% said the sweetness and blueberry flavor were perfect.

“I am mostly a savory bagel girl – everything, garlic, asiago – but these blueberry bagels had me cross the street to the sweet side. You hit it out of the ballpark with this one!” –Recipe tester from Arizona

“My husband and I both thought this was the blueberry-est bagel we had ever tasted – and we are not blueberry bagel people. I think we may be converted!” –Recipe tester from Knoxville, TN

“My husband, who in 38 years of marriage has never liked a bagel he met, absolutely loved these! He said that all other bagels he’d ever had seemed dry and hard to chew, but these were more moist and enjoyable.” –Recipe tester from Fresno, CA

Here’s a collection of photos from a few of the recipe testers:

“Loved them – only problem is that I won’t be able to buy blueberry bagels from the store again.” –Recipe tester from California

“My youngest son is 22 and still lives at home. He loves this recipe so much that he offers to shop and buy the ingredients.” –Recipe tester from Sanford, NC

Baker’s Timelines (Overnight or Same-Day)

The flipped timeline prevents overproofing in warm kitchens.

It’s also the better option if you’re using untoasted diastatic malt powder, since the active enzymes will speed up fermentation and require closer monitoring.

Equipment You’ll Need

• Kitchen scale: This recipe is written in grams and was developed using metric measurements. Volume conversions are untested – use a scale for best results.
• Personal blender: For blending the thawed wild blueberries. I love using my Ninja personal blender for tasks like this!
• Microplane: To zest your lemon (if using).
• Stand mixer with dough hook: Bagel dough is stiff and dense. Mixing by hand is possible but tiring. A bread machine on the dough setting also works.

KitchenAid users: multiple testers reported their standard KitchenAid struggled with this full batch. If you have a standard KitchenAid model, consider making a half-batch or using the mixer for a few minutes, then knead the rest of the way by hand.

• Half sheet tray or two quarter sheet trays: For proofing and baking.
• Parchment squares: Each bagel proofs on its own small square of parchment, making it easy to slide them into the boiling water without deflating them. Dollar Tree carries inexpensive parchment squares that work well.

• Large pot for boiling: Wide enough to boil 4 bagels at a time comfortably.
• Slotted spoon or spider strainer: For transferring bagels in and out of the boiling water.

Ingredients for Wild Blueberry Sourdough Bagels

• Active sourdough starter: The first step of this recipe explains how to feed your starter so it’s active and ready to use. If you use discard, your bagels might turn out OK, but the results are too unpredictable for me to recommend it. For recipes like this, where the starter is responsible for raising the dough, an active, healthy starter is essential.
• Frozen wild blueberries: Measure while still frozen, then thaw and blend. Wild is strongly recommended; regular frozen blueberries work but produce less intense flavor and lighter color. My favorite wild blueberries are 365 by Whole Foods, and Wyman’s was another popular brand among testers.

Other wild blueberry sources: a 12-oz bag of Trader Joe’s frozen wild blueberries weighed exactly 310g (what the recipe calls for), so no measuring needed! Costco also sells a 5 lb bag of frozen wild blueberries, which testers found to be a better value.

• Maple syrup: Maple syrup really brought out the blueberry flavor, compared to earlier tests with just sugar.
• Bread flour: King Arthur unbleached bread flour (12.7% protein) was used by the majority of testers and produced consistently excellent results. I personally tested the recipe with Central Milling High Mountain bread flour (13.5% protein).
• Non-diastatic malt powder: Optional, but 92% of testers who used it said it made a clear improvement, keeping bagels squishy for up to 5 days. I used King Arthur brand (available on Amazon or from King Arthur), and Modernist Pantry is another popular option. See Substitutions if you can’t find it.

• Sea salt: Can’t forget the salt! I love Redmond’s Real Salt (15% off with code TSG15).
• Vanilla extract or paste: Not super noticeable in the final bagels, but it adds to the flavor profile and really rounds out that blueberry flavor.
• Lemon zest: Optional; see the note below on lemon zest before deciding how much to use.
• Dried wild blueberries: Chewy, like raisins. Do not use freeze-dried blueberries – the mixer will crush them during kneading. If using regular (not wild) dried blueberries, I recommend increasing the quantity by about 3x.

For the Boiling Water

• Maple syrup, brown sugar, or honey: I like using maple syrup in the boiling water to mirror the maple flavor in the dough. It adds a little sweetness and helps with browning. But brown sugar or honey also works great. Do NOT add baking soda to the boiling water – it creates an alkaline environment that reacts with the blueberry pigment, turning your bagels a murky blue-green or gray-green color.

A Note on the Lemon Zest

The lemon zest was the most discussed ingredient in the Version 2 survey, and the feedback was genuinely split – so I want to be upfront about it.

Many testers described it as a flavor amplifier that made the blueberry taste brighter without tasting overtly lemony. A meaningful minority felt it was too forward and said they’d reduce or omit it next time.

If you’re sensitive to lemon or want a purer blueberry flavor, either omit the lemon zest entirely or start with 1 teaspoon and adjust to your taste.

“These are so tasty! Great chewy texture without being tough, great real blueberry flavor. The lemon is nice too, but doesn’t overpower the blueberry flavor.” –Recipe tester from Oklahoma

How to Make Wild Blueberry Sourdough Bagels (Step-by-Step)

Step 1: Feed Your Starter (Day 1 Morning)

This recipe uses 100g of active starter. In the morning, mix together 10g sourdough starter, 50g water, and 50g flour. Cover loosely and let sit at room temperature for 10–12 hours until bubbly, active, and at or near its peak.

This makes slightly more starter than you need, which is intentional. Skip this step if your starter is already active and bubbly.

Step 2: Blend the Blueberries (Day 1 Evening, Before Bed)

About 10–12 hours after feeding your starter, measure 310g of frozen wild blueberries while still frozen, then thaw them. Microwaving on low for a few minutes is the fastest method — 73% of testers used this approach — but thawing them on the counter works too.

Once thawed, blend until completely liquefied into a smooth, deep purple puree.

Step 3: Mix the Dough

In a stand mixer fitted with the dough hook, combine the blueberry puree, 100g active sourdough starter, 175g water, 100g maple syrup, 825g bread flour, 25g non-diastatic malt powder (if using), 15g sea salt, 10g vanilla extract, 1 tbsp lemon zest (if using), and 25g dried wild blueberries.

Mix on low speed (Speed 1–2) for 5–10 minutes, until smooth. The dough should be stiff and slightly tacky — think playdough.

Cover and rest for 30–60 minutes. If you have time, knead again on low speed (or by hand) for 1–2 minutes. If you don’t, it’s totally fine to skip this extra knead.

Too sticky? The blueberry puree can vary in water content depending on the brand and type you used. If your dough is sticky and clings to the sides of the bowl, add flour in 1 tbsp increments until it matches the texture of my dough.

KitchenAid note: If your mixer is straining, stop and let it rest 10–20 minutes before resuming. You can also finish the kneading by hand or consider making a half batch.

Mixing by hand: Combine with a Danish dough whisk, then knead for about 10–15 minutes. Yes, it’s a heck of an arm workout, but it’s doable! Rest the dough for 30 minutes and knead for 1–2 minutes more.

Step 4: Bulk Fermentation (Overnight)

Cover and let bulk ferment on the counter overnight — 8–12 hours at 68–75°F (20–24°C). The dough should roughly double in size.

Among testers, the sweet spot was 70–73°F (21–23°C). Cooler kitchens below 65°F (18°C) may need 14–16 hours or more.

If your kitchen runs above 75°F (24°C), use the flipped timeline from the Baker’s Timeline section.

Step 5: Shape the Bagels (Day 2 Morning)

Divide the dough into 12 equal pieces, about 130g each.

Shape each piece into a taut ball and place on individual parchment squares on a sheet tray. Lightly flour your fingers if needed.

Shaping note: The dried blueberries create small bumps that make it harder to get a perfectly smooth ball — about 10% of testers mentioned this. It’s a cosmetic issue, not a structural one. The bagels still turn out beautifully.

Poke a hole through the center of each ball with your finger. Use both index and middle fingers to gently stretch and rotate the hole open.

Make it about twice as large as you want the final hole to be — it will shrink during the second proof and again during boiling.

Step 6: Second Proof

Cover the sheet tray loosely with plastic wrap or a sheet tray cover (I’m OBSESSED with my new one!!) and proof at room temperature, 68–75°F (20–24°C), for 4–6 hours, until visibly puffed and about 50% larger.

Optional cold proof: Refrigerate shaped bagels for 8–36 hours for a tangier flavor and potentially easier digestion. You can refrigerate them immediately after shaping (finish the second proof at room temp before boiling), or complete the second proof first and refrigerate until ready to boil. I prefer the former, but either method works!

Step 7: Boil

Preheat the oven to 450°F (230°C) conventional or 425°F (220°C) convection. Bring a large pot of water to a boil and add 2 tbsp maple syrup (or honey or brown sugar).

Do not add baking soda to the boiling water. It will react with the blueberry pigment, turning your bagels a greenish color.

Working in batches of 4, slide the bagels (still on their parchment squares) into the water.

Important: If a bagel sinks to the bottom, it’s underproofed. Remove it, return it to the sheet tray, and give it more time to proof.

The parchment will peel off as the bagels hit the water – remove it with your fingers (be careful!) or tongs. Boil for 1 minute per side, then transfer back to the sheet tray with a slotted spoon.

Note: When you drop bagels in, the rolling boil will settle to a simmer. This is normal – you don’t need to wait for it to return to a full boil before starting your 1-minute timer.

Step 8: Bake

Bake for 15–20 minutes, until the tops are just starting to brown and the internal temperature reaches 205–210°F (96–99°C).

Most testers landed in the 15–19 minute range. A few testers with hotter ovens needed only 13–15 minutes — watch your first batch closely.

Transfer the bagels to a cooling rack and let them cool before slicing.

Storing and Reheating

• Counter storage: Keep bagels in a bread bag or airtight container at room temperature for up to 5 days. The non-diastatic malt powder contributes significantly to this shelf life — multiple testers noted their bagels stayed soft for 4+ days when it was included.
• Freezing for longer storage: Pre-slice your bagels, place a small piece of parchment between the halves, and freeze in a zip-top bag for up to 3 months.
• Reheating: Toast directly from frozen.

Troubleshooting Common Bagel Problems

FAQs

Other bagel variations to try:

• Easy Overnight Sourdough Bagel Recipe (Plain Bagels)
• Sourdough Cinnamon Crunch Bagels (Panera Copycat)

Conclusion

I’m really proud of how much love went into this recipe!

So many people are accustomed to the artificial blueberry flavor in most store-bought bagels that getting something with that same intensity, but made from real blueberries, was genuinely hard to pull off.

Six personal test rounds and two rounds of community testing later, I think we nailed it.

“These are hands down the best blueberry bagels I’ve ever had! Better than anything I’ve ever bought!!” –Recipe tester from Indiana

“Even if you’ve never made bagels before, you absolutely must try this easy-to-follow recipe! It is out of this world and packs a delicious punch of blueberry flavor melded with a hint of lemon.” –Recipe tester from St. Paul, MN

“I don’t even need to put cream cheese or butter on these. They are absolutely amazing.” –Recipe tester from Coeur d’Alene, ID

I’d love to see your purple bagels! Leave a comment below, rate the recipe, and tag me on Instagram @thatsourdoughgal.

Other sourdough breakfast recipes you might love:

• Easy Sourdough Buttermilk Biscuits
• Fluffy Sourdough Discard Pancakes
• Double Chocolate Sourdough Discard Waffles