Blackberry Bagels

Making these homemade sourdough blackberry bagels was definitely a labor of love from start to finish. The process began a full day before baking with the sourdough starter, which gave it time to activate and develop that signature flavor. Once the starter was ready, the dough came together slowly, allowing the natural fermentation process to work its magic.

After mixing and shaping the dough, it rested for another full day. It then had one more 3-hour rise, creating that perfect chewy texture and deep flavor that makes homemade sourdough bagels so special.

Shaping the dough was a whole other ball game. Thank goodness sourdough dough is so forgiving! I was nervous about creating the opening; however, I had to make it a bit bigger than I anticipated because once the dough set, the bagels condensed slightly, causing the center opening to become smaller.

From boiling to baking, every step took patience, but seeing those golden blackberry bagels come out of the oven made every hour worth the wait.

There’s just something different about homemade bagels made completely from scratch. There’s no turning back now — sorry, Bruegger's Bagels!