Raspberry Sourdough Bagels (Print Version)
Tangy sourdough bagels with juicy raspberries, naturally fermented overnight for the perfect breakfast or sweet treat.
# What You'll Need:
→ Sourdough Starter
01 - ½ cup active sourdough starter (fed and bubbly)
→ Dough
02 - 3 cups bread flour
03 - ⅔ cup whole wheat flour
04 - 2 tablespoons sugar
05 - 1¼ teaspoons fine sea salt
06 - 1 cup plus 2 tablespoons lukewarm water
07 - 1 tablespoon vegetable oil
→ Filling
08 - 1 cup fresh raspberries or frozen, not thawed
→ Boiling
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 It:
01 - In a large bowl, combine the active sourdough starter, lukewarm water, and sugar. Stir thoroughly until the sugar dissolves completely and the mixture is uniform.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Mix with a wooden spoon or your hands until a shaggy, rough dough forms.
03 - Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Drizzle the vegetable oil over the dough during the final minute of kneading and work it in until fully incorporated.
04 - Gently fold the raspberries into the dough, being careful to keep them as whole as possible. The dough will become sticky and appear slightly marbled with raspberry juice.
05 - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 6–8 hours until doubled in size.
06 - Turn the risen dough onto a lightly floured surface. Divide into 8 equal portions using a dough scraper or sharp knife.
07 - Shape each portion into a smooth ball by tucking the edges underneath. Poke a hole through the center of each ball with your finger, then gently stretch and rotate to form an even ring with a 2-inch opening.
08 - Place the shaped bagels on a parchment-lined baking sheet, cover with a clean towel, and let proof for 1–2 hours at room temperature. For enhanced flavor development, refrigerate overnight.
09 - Preheat the oven to 425°F.
10 - Bring 12 cups of water to a rolling boil in a wide, deep pot. Stir in the honey or barley malt syrup, and add the baking soda if using for extra chewiness.
11 - Working in batches of 2–3, carefully lower the bagels into the boiling water. Boil for 45–60 seconds per side, then remove with a slotted spoon and return to the parchment-lined baking sheet, draining well.
12 - Immediately sprinkle the wet bagels with Demerara sugar or poppy seeds if desired, pressing gently to adhere.
13 - Bake for 22–25 minutes until deep golden brown and the crust is firm. Rotate the baking sheet halfway through for even browning.
14 - Transfer the baked bagels to a wire rack and cool completely before slicing or serving.
# Expert Advice:
01 -
- The overnight fermentation develops this incredible depth you just cannot get from regular bagel dough
- Fresh raspberries create these gorgeous streaks and pockets of fruit throughout every bite
- Nothing beats pulling warm, chewy bagels from your own oven on a slow Sunday morning
02 -
- Overnight refrigeration before boiling develops incredible flavor and makes the bagels much easier to handle
- The boiling step is absolutely nonnegotiable—it creates that distinct chewy bagel texture regular bread cannot achieve
- Fresh raspberries will burst more during shaping, while frozen ones hold their shape better in the dough
03 -
- Add lemon zest to the dough for a bright contrast that makes the raspberries sing
- A splash of vanilla extract in the boiling water adds subtle aroma to the crust