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Homemade sourdough bagels are one of my recent sourdough favorites. I was intimitaed by the idea of making bagels for the longest time. Having to submerge dough in boiling water seemed like a certain recipe for disaster. But once I mustered up the courage and actually gave it a shot, I realized that it’s not a biggie at all! And the results are oh so satisfying. While good sourdough bread is abundant in the Czech Republic, sourdough bagels are practically non-existent. Bagels remind me of all the things I love (and sometimes miss) about the US, and pulling a fresh batch out of the oven is such an amazing treat. In this post I’ll share with you my fall bagel recipe: Sourdough Cinnamon Blueberry Bagels. 

Where did bagels come from? 

The history of bagels is a fascinating journey that spans centuries and continents. These iconic round breads with a distinctive hole in the center have become a beloved staple in many cultures around the world.

The story of the bagel begins in Jewish communities of Eastern Europe, likely in Poland during the 16th century. The precise origins remain somewhat uncertain, with legends and folklore surrounding its creation. One popular legend suggests that a Viennese baker, in celebration of King John III Sobieski’s victory over the Ottoman Empire in 1683, shaped bread in the form of a stirrup (known as “beugel” in Austrian German) to honor the victorious monarch. This beugel, it’s believed, eventually evolved into the modern bagel.

Originally, bagels were made by boiling the dough briefly before baking, which gave them their characteristic chewy texture and shiny crust. This process also allowed for easy storage, making bagels a practical food for Jewish communities observing the Sabbath.

As Jewish immigrants began to disperse across the globe in the late 19th and early 20th centuries, they brought their love of bagels with them. In North America, particularly in New York City, bagels gained immense popularity. The city’s thriving Jewish community played a significant role in the bagel’s proliferation, with bakeries popping up throughout the Lower East Side.

Over time, the bagel evolved beyond its traditional roots. Innovations in production techniques led to mechanized baking processes, and the bagel’s popularity surged even further. It became a breakfast staple, often enjoyed with cream cheese, lox, or a variety of toppings.

Today, the bagel has transcended cultural boundaries, becoming a beloved food worldwide. Its enduring popularity is a testament to its adaptability and timeless appeal. Whether enjoyed plain, toasted, or with a myriad of fillings and spreads, the bagel remains a symbol of comfort and community, weaving together generations with a shared appreciation for this humble yet cherished creation.

Why eat sourdough? 

Eating sourdough offers a range of health benefits that set it apart from other types of bread. Here are some of the key advantages:

1. Improved Digestibility: Sourdough undergoes a lengthy fermentation process, during which natural yeasts and lactic acid bacteria break down complex carbohydrates and gluten. This pre-digestion makes the bread easier on the digestive system and can be better tolerated by individuals with mild gluten sensitivities.
2. Balanced Blood Sugar Levels: Sourdough has a lower glycemic index compared to breads made with commercial yeast. This means it causes a slower, steadier rise in blood sugar levels, providing sustained energy and helping to regulate blood sugar.
3. Enhanced Nutrient Absorption: The fermentation process of sourdough increases the availability of essential nutrients like B vitamins, minerals (such as magnesium and zinc), and antioxidants. This means your body can absorb and utilize these nutrients more efficiently.
4. Prebiotic and Probiotic Effects: Sourdough is a source of both prebiotics and probiotics. Prebiotics are fibers that nourish beneficial gut bacteria, while probiotics are live microorganisms that contribute to a healthy gut microbiome. This can support overall digestive health and boost the immune system.
5. Reduced Phytic Acid: Phytic acid is an anti-nutrient found in grains that can bind minerals and hinder their absorption. The fermentation process in sourdough helps to reduce phytic acid levels, making the minerals in the bread more bioavailable.
6. Lower Gluten Content: While not gluten-free, the fermentation process of sourdough can break down some of the gluten proteins, potentially making it easier to digest for those with mild gluten sensitivities.
7. No Additives or Preservatives: Traditional sourdough recipes typically consist of just flour, water, salt, and naturally occurring wild yeast. This means it’s free from the additives, preservatives, and artificial chemicals often found in commercial bread.
8. Sustained Energy Release: The complex carbohydrates in sourdough are broken down gradually, providing a steady release of energy. This can help maintain energy levels over an extended period, reducing the likelihood of energy crashes.
9. Better Mineral Absorption: The fermentation process in sourdough can reduce the presence of phytates, compounds that can hinder mineral absorption. This means that the minerals in sourdough are more readily absorbed by the body.
10. Rich Flavor and Aroma: Sourdough’s distinct tangy flavor and aroma are a result of the fermentation process. This unique taste can enhance the overall culinary experience and complement a wide range of dishes.

Why you will Love the sourdough blueberry cinnamon bagels

Honestly, what is there not to love about bagels? But if you need more convincing, here are my other favorite things: 

• Perfect for fall – the combination of blueberry and cinnamon in these sourdough bagels is delicious and puts me in a joyful fall mood every time. They are perfect when paired with coffee, pumpkin spice latte, or any other fall beverage favorite! 
• Easy to make – making sourdough bagels is surprisingly easy! It does require a little bit of planning, but apart from that this is an easy sourdough bagel recipe. 
• Keep for a while – I was surprised to see how long these blueberry sourdough bagels keep. Even when they get a little chewy, just cut in half and toast in a toaster. 

Ingredients

• ½ cup sourdough starter (room temperature)
• 1 cup water
• 2 tablespoons honey 
• 2 teaspoons salt
• 6.5 cups all-purpose flour
• 1.5 cups fresh blueberries 
• 2 tsp cinnamon
• pot of water 
• 1 tablespoon baking soda 
• 1 tablespoon brown sugar

Note: 

You can also use dried blueberries, although they won’t be as juicy. Alternatively, you can substitute the blueberries for raisins, making the classic cinnamon raisin bagels. 

Instructions

1. Start by placing your starter, water, honey, cinnamon and 2 cups of flour to the bowl of your stand mixer.
2. With the dough hook attachment, knead the bagel dough on low speed for about 10 minutes. 
3. Add the remaining flour gradually and continue to knead until fully incorporated. Add blueberries.
4. Cover the dough with a plastic wrap or damp tea towel and leave in a warm place to ferment for 8-12 hours. 
5. After the dough has fermented, divide it into 8 equal pieces. 
6. Roll into dough balls, flatten with your palm, and create a center hole. Make sure to stretch it out some so that it doesn’t close up completely during boiling & baking. 
7. Place the shaped bagels on a baking sheet. Cover with plastic wrap, wet towel or place into your fermentation box. Allow to second rise for 1-4 hours until nice and fluffy.
8. Preheat oven to 425F (220C)
9. Bring a large pot of water to a boil. Add baking soda and sugar. 
10. Carefully add about 3 bagels to the boiling water, using a slotted spoon. Leave in for 1 minute, flip and allow to boil for one more minute. 
11. Remove from the pot, let the excess water drip off, and dip on your favorite bagel seasoning – or leave plain. 
12. Place bagels onto a parchment paper-lined sheet pan. 
13. Bake for 20-25 minutes or until the outside of the bagel is golden brown on top. 
14. Place warm bagels on a cooling rack until cooled off. 
15. Next day, store in an airtight bag. 

Optional: 

You can use egg wash on your bagels before placing them in the oven for an extra brown & crispy exterior. 

Note:

If you have a proofing box, use it. This will allow you to control the temperature and humidity, and help with the time planning of your baking. I love using mine for this exact purpose, and on cold days when our house does not have an abundance of warm spots to choose from. 

Sourdough Cinnamon Blueberry Bagels Tips for Success

• Start your dough the day before and let the first rise happen overnight if you’re making your bagels as a midday treat – just make sure not to over-ferment!
• If you want to serve fresh bagels for breakfast, allow for the second rise to happen in the fridge overnight. Next morning, just take the bagels out and let them rest while you boil water and proceed with the other steps. 
• Don’t overbake – sometimes it can seem like the bagels aren’t turning brown fast enough. Take them out a little before time to avoid them getting too hard. 
• Serve with cream cheese for a chewy New York style bagel, butter or your favorite type of jam. 

Other Sourdough recipes you will love

• Easy Sourdough Crepes
• Sourdough Discard Flatbread
• Sourdough Waffles