Raspberry Sourdough Bagels (Printable)

Naturally fermented bagels bursting with fresh raspberries—chewy, tangy, and perfect for breakfast.

# What you'll need:

→ Sourdough Starter

01 - 3.5 oz active sourdough starter (fed and bubbly)

→ Dough

02 - 14.1 oz bread flour
03 - 2.6 oz whole wheat flour
04 - 1.1 oz granulated sugar
05 - 0.3 oz fine sea salt
06 - 1.1 cups lukewarm water
07 - 1 tablespoon vegetable oil

→ Filling

08 - 3.5 oz fresh raspberries (or frozen, not thawed)

→ Boiling Liquid

09 - 3 quarts water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda (optional, for enhanced chewiness)

→ Topping

12 - Demerara sugar or poppy seeds (optional)

# Directions:

01 - In a large bowl, combine active sourdough starter, lukewarm water, and sugar. Whisk until completely dissolved and mixture appears uniform.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Mix thoroughly until a shaggy, cohesive dough forms with no dry flour remaining.
03 - Transfer dough to a lightly floured work surface. Knead for 8-10 minutes until smooth and elastic. Add vegetable oil during the final minute of kneading, incorporating completely.
04 - Gently fold fresh raspberries into the dough, working carefully to keep berries intact. Expect a slightly sticky, marbled texture.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 6-8 hours until doubled in volume.
06 - Turn risen dough onto a floured surface. Divide into 8 equal portions using a dough scraper. Shape each into a ball, then create a center hole with your thumb and gently stretch to form a bagel shape.
07 - Arrange shaped bagels on a parchment-lined baking sheet. Cover with a clean towel and proof for 1-2 hours at room temperature, or refrigerate overnight for deeper flavor development.
08 - Heat oven to 425°F (220°C), positioning rack in the center.
09 - Bring 3 quarts water to a rolling boil in a wide pot. Stir in honey or barley malt syrup and baking soda if using.
10 - Working in batches of 3-4, boil bagels for 45-60 seconds per side. Remove with a slotted spoon, allowing excess water to drain, and return to prepared baking sheet.
11 - While bagels are still damp, sprinkle with Demerara sugar or poppy seeds as desired.
12 - Bake at 425°F for 22-25 minutes until deeply golden brown. Transfer to a wire rack and cool completely before serving.

# Expert Suggestions:

01 -
  • The natural yeast develops complex flavor that commercial yeast simply cannot match.
  • Fresh raspberries create pockets of jammy sweetness as they bake inside the dough.
02 -
  • Resist adding extra flour when the dough seems sticky after adding berries, as they release moisture during baking.
  • The overnight fridge proof transforms good bagels into exceptional ones with almost no extra effort.
03 -
  • Weigh your ingredients with a scale rather than using cups for consistent results every single time.
  • If your starter passes the float test, your bagels will rise properly.

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