Raspberry Sourdough Bagels (Print View)
Tangy sourdough bagels with juicy raspberries, perfect for breakfast or sweet snack.
# Ingredient List:
→ Sourdough Starter
01 - 3.5 ounces active sourdough starter, fed and bubbly
→ Dough
02 - 14 ounces bread flour
03 - 2.6 ounces whole wheat flour
04 - 2 tablespoons sugar
05 - 2 teaspoons fine sea salt
06 - 1 cup plus 2 tablespoons lukewarm water
07 - 1 tablespoon vegetable oil
→ Filling
08 - 3.5 ounces fresh raspberries (or frozen, unthawed)
→ Boiling Liquid
09 - 12 cups water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda (optional for chewiness)
→ Topping
12 - Demerara sugar or poppy seeds (optional)
# How to Make:
01 - Combine active sourdough starter, lukewarm water, and sugar in a large mixing bowl. Stir until sugar completely dissolves.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Mix with a wooden spoon until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Drizzle vegetable oil onto dough during the final minute of kneading and work it in.
04 - Gently fold raspberries into the dough, handling carefully to keep berries as whole as possible. Dough will appear sticky and slightly marbled with pink juice.
05 - Place dough in a greased bowl, cover with plastic wrap or damp towel. Let rise at room temperature for 6 to 8 hours until doubled in size.
06 - Turn risen dough onto a floured surface. Divide into 8 equal portions using a dough scraper or knife.
07 - Form each portion into a smooth ball. Poke a hole through the center with your finger and gently stretch to create a 2-inch opening, forming classic bagel shape.
08 - Arrange bagels on a parchment-lined baking sheet. Cover with a clean towel. Let proof at room temperature for 1 to 2 hours, or refrigerate overnight for deeper sourdough flavor.
09 - Preheat oven to 425°F.
10 - Bring 12 cups water to a rolling boil in a wide pot. Stir in honey or barley malt syrup, plus baking soda if using for extra chew.
11 - Working in batches, carefully lower bagels into boiling water. Boil for 45 to 60 seconds per side. Remove with a slotted spoon, allowing excess water to drain, and return to baking sheet.
12 - Immediately sprinkle boiled bagels with Demerara sugar or poppy seeds while surfaces are still tacky, if desired.
13 - Bake for 22 to 25 minutes until deep golden brown. Transfer to a wire rack and cool completely before slicing or serving.
# Expert Advice:
01 -
- The overnight fermentation develops deep flavor while you sleep, so you wake up to ready-to-bake dough
- Fresh raspberries create little pockets of jammy sweetness that balance the sourdough tang perfectly
02 -
- Don't skip the boiling step—it's what creates the bagel's signature chewy crust and dense interior
- Raspberries will streak the dough pink, which is beautiful and normal—embrace the marble effect
03 -
- If your dough feels too sticky during shaping, lightly oil your hands instead of adding more flour
- The water bath should be gently simmering, not violently rolling—too much agitation can tear the bagels