Blueberry Lemon Bagel Bombs

A blueberry lemon bagel bomb is a delightful baked treat that combines the classic flavors of blueberries and zesty lemon in a soft, chewy bagel-like shell. These bagel bombs are typically filled with a sweet, tangy cream cheese or lemon curd filling, creating a burst of flavor with each bite. The outside is often slightly crisp and golden-brown, while the inside remains soft and tender.

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❤️ Why You’ll Love Blueberry Lemon Bagel Bombs

The vibrant colors of blueberries and the brightness of lemon not only make for a tasty treat but also an aesthetically pleasing one, perfect for Instagram-worthy moments! Which, sometimes, matters lol. The best part about making anything homemade, is it allows you to control the ingredients, ensuring freshness and quality that you might not find in a store-bought option. It’s also unique! Bagel bombs are a fun twist on traditional bagels, offering a playful and delicious way to enjoy two beloved flavors. They’re perfect for those who love trying new variations of classic foods

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🍲 Ingredients

Sourdough Discard – Inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – I use Kirkland’s Organic, unbleached, all-purpose flour because it’s great quality for the price. But you can use what you have on hand! Organic is a preference, but I always recommend unbleached.

Water – Filtered water.

Instant yeast – This is my favorite yeast to use! I never have any issues with it, and it works great.

Blueberries – I like to use frozen wild blueberries because I always have them on hand, but you can use fresh blueberries too.

Cream Cheese – One block of your favorite cream cheese.

Lemon – Grate the lemon zest directly over the cream cheese.

👩‍🍳 How to Make Blueberry Lemon Bagel Bombs

In your mixing bowl, whisk together flour, yeast, salt, and lemon zest until the ingredients are combined. Turn your mixer on low, and with the dough hook add your frozen blueberries until they are all coated in flour.
In a small mixing bowl, whisk together your sourdough discard and water until the starter has fully dissolved.
Slowly add your starter mixture into the mixing bowl on low speed. When the dough starts to come together turn your mixer to medium heat and let the dough knead for 7 – 9 minutes.
The blueberries will start to thaw, so if you need to add more flour to absorb the little bit of extra moisture, add one tablespoon at a time.
When your dough has turned into a smooth ball, leave in your mixing bowl, cover and let rest in a warm spot for 3 hours until it has doubled in size.
After resting, your dough should have doubled. Turn it onto a lightly floured workspace and use a bench scraper to separate into 8 – 10 equal sized pieces (8 large pieces or 10 medium sized bagel bombs)
Lightly flatten each piece of dough and place a dollop of cream cheese in the center of each piece (about 1 tablespoon).
Grate extra lemon zest over the cream cheese.
Fold up the sides over on top of the dollop of cream cheese and pinch the seams together. It’s very important that the seam is sealed so the cream cheese doesn’t come out during the boil or baking process.
After you have 8 sealed bagel bombs, bring a large pot of water to a rolling boil.
When the water is boiled add 1 tablespoon of brown sugar and one tablespoon of baking soda to the water. Carefully drop each bagel bomb into the water and let boil on one side for 1 minute, flip it over, and boil for an additional minute.
Use a slotted spoon to remove the bagel from the water and place onto a parchment lined baking sheet.
Brush the top with egg wash and preheat your oven 425 degrees.
Bake at 425 for 20 – 25 minutes.
Let the bagels cool slightly, and enjoy!

🪄 Tips and Tricks

Boiling Water: Add a little honey or malt syrup to the boiling water for added flavor and shine. Boil each bagel bomb for about 1-2 minutes on each side.
This recipe works best if you use cold cream cheese, so it doesn’t melt out during the boil or baking process.
Make sure the cream cheese is tightly sealed in the middle as best you can, so it doesn’t burst out during the baking process.

🗒 Variations

My sourdough discard bagels are one of the most popular recipes on my website because of their ease. And bagel bombs is a fun twist on that! Here are a few more recipes to check out:

🗒 Substitutions

Whole wheat flour can be used for a heartier texture, though it may require slight adjustments in hydration.
Gluten-free all-purpose flour can be used as a gluten-free alternative.
If you don’t have yeast, you can use baking powder or baking soda, but the texture will be different and you won’t get the same rise
Cinnamon sugar, or any kind of granulated sugar (coconut sugar, turbinado sugar) can be sprinkled on top for a sweet finish.

🗒 Best served with

Coffee: A nice latte or cappuccino complements the sweetness of the bagel bombs.
Tea: Consider herbal teas, such as chamomile or lemon ginger, for a calming effect.
Lemonade: A refreshing glass of lemonade can highlight the lemon flavor in the bagels.
Sparkling Water: A lightly flavored sparkling water can cleanse the palate and balance the sweetness.
Fresh Berries: Serve with a side of fresh blueberries, raspberries, or strawberries for a fruity explosion.
Citrus Slices: Lemon or orange slices can enhance the citrus notes.
Nuts: A handful of almonds or walnuts can add a nice crunchy contrast.
Granola: A side of granola can provide texture and additional flavor.

👝 How to Store Leftovers

Cool Completely: Allow the bagel bombs to cool completely at room temperature after baking.
Wrap Individually: Wrap each bagel bomb in plastic wrap or aluminum foil to prevent them from drying out.
Store in an Airtight Container: Place the wrapped bagel bombs in an airtight container or a resealable plastic bag. This adds an extra layer of protection.
- (Long Term):
Use Freezer Bags or Containers: Place the wrapped bagel bombs in a freezer-safe resealable plastic bag or an airtight container, making sure to squeeze out as much air as possible.
Label and Date: Label the bags or containers with the date so you can keep track of how long they’ve been stored.
Freeze: Store in the freezer for up to 3 months.

🤔 Common Questions

Can I make them vegan or gluten-free?

Yes, you can adjust the recipe to make it vegan by using plant-based substitutes for any dairy or egg ingredients. For gluten-free options, use gluten-free bagel flour and a suitable thickener for the filling.

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Blueberry Lemon Bagel Bagel Bomb

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A blueberry lemon bagel bomb is a delightful baked treat that combines the classic flavors of blueberries and zesty lemon in a soft, chewy bagel-like shell. These bagel bombs are typically filled with a sweet, tangy cream cheese or lemon curd filling, creating a burst of flavor with each bite. The exterior is often slightly crisp and golden-brown, while the interior remains soft and tender.

Prep Time:10

Cook Time:30

Rise time:3

Total Time:3 40

Equipment

Ingredients

4 cups all purpose flour
2 ½ tsp active yeast
1 tsp salt
1 cup frozen wild blueberries
1 cup warm water
1 cup sourdough discard
6 oz cream cheese
1 -2 tbs lemon zest split

Instructions

In your mixing bowl, whisk together flour, yeast, salt, and lemon zest until the ingredients are combined. Turn your mixer on low, and with the dough hook add your frozen blueberries until they are all coated in flour.
In a small mixing bowl, whisk together your sourdough discard and water until the starter has fully dissolved.
Slowly add your starter mixture into the mixing bowl on low speed. When the dough starts to come together turn your mixer to medium heat and let the dough knead for 7 – 9 minutes.
The blueberries will start to thaw, so if you need to add more flour to absorb the little bit of extra moisture, add one tablespoon at a time.
When your dough has turned into a smooth ball, leave in your mixing bowl, cover and let rest in a warm spot for 3 hours until it has doubled in size.
After resting, your dough should have doubled. Turn it onto a lightly floured workspace and use a bench scraper to separate into 8 – 10 equal sized pieces (8 large pieces or 10 medium sized bagel bombs)
Lightly flatten each piece of dough and place a dollop of cream cheese in the center of each piece (about 1 tablespoon).
Grate extra lemon zest over the cream cheese.
Fold up the sides over on top of the dollop of cream cheese and pinch the seams together. It's very important that the seam is sealed so the cream cheese doesn't come out during the boil or baking process.
After you have 8 sealed bagel bombs, bring a large pot of water to a rolling boil.
When the water is boiled add 1 tablespoon of brown sugar and one tablespoon of baking soda to the water. Carefully drop each bagel bomb into the water and let boil on one side for 1 minute, flip it over, and boil for an additional minute.
Use a slotted spoon to remove the bagel from the water and place onto a parchment lined baking sheet.
Brush the top with egg wash and preheat your oven 425 degrees.
Bake at 425 for 20 – 25 minutes.
Let the bagels cool slightly, and enjoy!

Notes

Boiling Water: Add a little honey or malt syrup to the boiling water for added flavor and shine. Boil each bagel bomb for about 1-2 minutes on each side.

This recipe works best if you use cold cream cheese, so it doesn’t melt out during the boil or baking process.

Make sure the cream cheese is tightly sealed in the middle as best you can, so it doesn’t burst out during the baking process.

Nutrition

Course: Appetizer, Breakfast, Snack

Cuisine: American

Keyword: appetizer

Servings:

Calories: 344kcal