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Blackberry Sourdough Bagels dough being folded with fresh blackberries

Blackberry Sourdough Bagels

  • Author: Julie
  • 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

Scale
  • 100g active sourdough starter (fed 4โ€“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

  1. Mix flour and water in a bowl and let sit for 30โ€“45 minutes (autolyse).
  2. Add sourdough starter, salt, and optional honey. Mix until a sticky dough forms.
  3. Gently fold in blackberries without overmixing to preserve structure and marbling.
  4. Bulk ferment 4โ€“5 hours at room temp, performing 3โ€“4 stretch and folds.
  5. Divide dough into 8 portions (about 100g each), shape into balls, poke holes and stretch into bagel form.
  6. Place on parchment-lined tray, cover, and cold-proof in fridge overnight (8โ€“12 hours).
  7. Preheat oven to 450ยฐF (230ยฐC). Boil water and add 1 tbsp honey. Boil each bagel 30โ€“45 seconds per side.
  8. Drain and return to tray. Bake 20โ€“22 minutes until golden and crisp.

Notes

Use frozen blackberries for easier shaping. Avoid extra waterโ€”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

Keywords: sourdough, bagels, blackberry, fermentation, naturally leavened