If you love a good chewy bagel and crave the deep flavor of naturally fermented dough, blackberry sourdough bagels are about to be your new obsession. They’re the perfect fusion of tart, juicy fruit and that irresistible sourdough tang—all wrapped in a golden, crusty exterior.
Whether you’re serving them warm with cream cheese or packing them for a picnic, these bagels are equal parts rustic and refined. And yes, you can make them at home—with no commercial yeast, just time, flavor, and a few simple ingredients. Looking for another elevated bake? Try our flaky sourdough croissants next.
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Why You’ll Love Blackberry Sourdough Bagels
There’s something uniquely satisfying about making bagels from scratch—especially when the dough is fermented the slow, natural way. Add sweet-tart blackberries into the mix, and you’ve got a bagel that’s not just nutritious, but bursting with bold flavor and color.
Here’s why this recipe deserves a spot in your weekly bake rotation:
- Gorgeous appearance: The purple swirls from crushed blackberries make each bagel look like a work of art.
- Flavor-forward: Tangy sourdough balances the fruity richness of ripe berries.
- No refined sugar needed: The berries provide natural sweetness.
- Freezer-friendly: Make a batch now, enjoy them for weeks.
- Perfect texture: Chewy on the inside, crisp on the outside—just like a good bagel should be.
Ingredients You’ll Need for Blackberry Sourdough Bagels
Base Bagel Dough
- 100g active sourdough starter (fed 4–6 hours prior)
- 400g bread flour
- 230g water
- 8g fine sea salt
- 10g honey or maple syrup (optional for slight sweetness)
Blackberry Add-ins
- 100g fresh or frozen blackberries
- 1 teaspoon lemon zest (optional)
- 1/2 teaspoon cinnamon (optional)
Tip: Frozen berries are great for keeping the dough firm during mixing and shaping. For more flavor combos, check out our chocolate-marbled sourdough recipe.
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Blackberry Sourdough Bagels
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 13 hours
- Yield: 8 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Description
Chewy, tangy, and naturally sweet, these blackberry sourdough bagels bring together fruity swirls and the depth of fermentation in a bakery-style bite.
Ingredients
- 100g active sourdough starter (fed 4–6 hours prior)
- 400g bread flour
- 230g water
- 8g fine sea salt
- 10g honey or maple syrup (optional)
- 100g fresh or frozen blackberries
- 1 tsp lemon zest (optional)
- 1/2 tsp cinnamon (optional)
- 1 tbsp honey (for boiling water)
Instructions
- Mix flour and water in a bowl and let sit for 30–45 minutes (autolyse).
- Add sourdough starter, salt, and optional honey. Mix until a sticky dough forms.
- Gently fold in blackberries without overmixing to preserve structure and marbling.
- Bulk ferment 4–5 hours at room temp, performing 3–4 stretch and folds.
- Divide dough into 8 portions (about 100g each), shape into balls, poke holes and stretch into bagel form.
- Place on parchment-lined tray, cover, and cold-proof in fridge overnight (8–12 hours).
- Preheat oven to 450°F (230°C). Boil water and add 1 tbsp honey. Boil each bagel 30–45 seconds per side.
- Drain and return to tray. Bake 20–22 minutes until golden and crisp.
Notes
Use frozen blackberries for easier shaping. Avoid extra water—berries release moisture. Fold gently to maintain dough strength and visual appeal.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
How to Make Blackberry Sourdough Bagels
Step 1: Mix & Bulk Ferment
- In a large bowl, mix flour and water. Let sit for 30–45 minutes (autolyse).
- Add sourdough starter, salt, and optional honey. Mix well until a sticky dough forms.
- Gently fold in the blackberries. Avoid over-mixing to maintain the marbled look and dough structure.
- Cover and let bulk ferment at room temperature for 4–5 hours, doing 3–4 sets of stretch and folds during this period.
Step 2: Shape & Proof
- Divide the dough into 8 equal portions (about 100g each).
- Shape each portion into a tight ball, then poke a hole through the center and stretch into a bagel shape.
- Place shaped bagels on parchment paper, cover, and refrigerate overnight for cold proofing (8–12 hours).
Step 3: Boil & Bake
- Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and add 1 tablespoon of honey.
- Boil bagels for 30–45 seconds per side. Drain and place back on parchment.
- Bake for 20–22 minutes until golden and crisp on top.
Want a richer, softer crumb? Try the enriched version using our sourdough brioche buns dough base with berries added in.
Tips for Successful Blackberry Sourdough Bagels
- Use frozen blackberries to prevent the dough from becoming too wet or sticky during mixing.
- Fold berries in gently during the first stretch and fold phase to maintain dough structure.
- Don’t over-hydrate. Blackberries naturally release moisture, so avoid adding extra water unless needed.
- Cold proof overnight for best flavor and chewy texture.
- Score or top with flair: Sprinkle cinnamon sugar, sesame, or coarse sugar for added crunch.
Love fruit-forward baking? You’ll also enjoy these raspberry croissant sourdough donuts—a sweet, flaky showstopper.
Flavor Variations of Blackberry Sourdough Bagels
- Blackberry Lemon: Add extra lemon zest and a drizzle of glaze post-bake for a bright, citrusy finish.
- Blackberry White Chocolate: Fold in white chocolate chips with the berries for a creamy-sweet contrast.
- Blackberry Cinnamon Swirl: Sprinkle dough with cinnamon sugar before shaping for layered sweetness.
Serving Suggestions of Blackberry Sourdough Bagels
These bagels are bursting with flavor on their own, but they shine even brighter with the right toppings:
- Spread with whipped cream cheese and a touch of lemon zest.
- Serve warm with salted butter or almond butter for a nutty twist.
- Top with a drizzle of honey or a spoonful of berry compote for a weekend brunch.
- Try with goat cheese and arugula for a savory balance.
Storage & Freezing Tips of Blackberry Sourdough Bagels
How to Store
- Store cooled bagels in a paper bag or wrapped in a clean towel for up to 2 days at room temperature.
- For longer storage, place in an airtight container in the fridge for up to 5 days.
How to Freeze
- Slice bagels before freezing for easy toasting later.
- Wrap each bagel in parchment paper and place in a freezer-safe bag.
- Freeze for up to 2 months.
- To reheat, toast directly from frozen or warm in a 350°F oven for 10–12 minutes.
Frequently Asked Questions
Are sourdough bagels healthier than regular bagels?
Yes. Sourdough bagels are naturally fermented, which can make nutrients more bioavailable and improve digestion compared to commercial yeast bagels.
Do sourdough bagels taste different than regular bagels?
They do. Sourdough adds a mild tang and deeper flavor, especially when paired with sweet ingredients like blackberries.
Are sourdough bagels OK for diabetics?
Sourdough bread may have a lower glycemic index than standard bread, but individual responses vary. Check with your doctor or dietitian for personalized advice.
Can I add frozen blueberries to sourdough bagels?
Absolutely. Frozen berries are ideal because they hold their shape better and are less likely to break down the dough during mixing.
Sweet Meets Tangy in Every Bite
Blackberry sourdough bagels are a creative twist on a classic—chewy, tart, naturally sweet, and packed with personality. They’re the kind of bake that makes breakfast feel like a celebration and brunch worth hosting.
Ready to get baking? Whether you go classic or customize with lemon, cinnamon, or white chocolate, these bagels are sure to become a new favorite. Don’t forget to explore more unique sourdough creations at breakfast.
