Raspberry Sourdough Bagels (Printable)
Tangy sourdough bagels with juicy raspberries for a chewy, sweet breakfast treat.
# What You'll Need:
→ Sourdough Starter
01 - ½ cup active sourdough starter, fed and bubbly
→ Dough
02 - 3¼ cups bread flour
03 - ½ cup whole wheat flour
04 - 2 tablespoons sugar
05 - 1½ teaspoons fine sea salt
06 - 1 cup plus 2 tablespoons lukewarm water
07 - 1 tablespoon vegetable oil
→ Filling
08 - 1 cup fresh raspberries
→ 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
# Directions:
01 - In a large bowl, whisk together active sourdough starter, lukewarm water, and sugar until fully dissolved.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Stir 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 with vegetable oil during the final minute of kneading.
04 - Gently fold fresh raspberries into the dough, keeping berries as whole as possible. The dough will appear sticky and slightly marbled.
05 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 6 to 8 hours until doubled in size.
06 - Turn risen dough onto a lightly floured surface. Divide into 8 equal portions using a bench 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 and let proof for 1 to 2 hours at room temperature, or refrigerate overnight for deeper flavor development.
09 - Preheat oven to 425°F.
10 - Bring 12 cups water to a rolling boil in a wide pot. Stir in honey and baking soda if using.
11 - Working in batches, boil bagels for 45 to 60 seconds per side. Remove with a slotted spoon, allowing excess water to drain, and return to the baking sheet.
12 - Sprinkle boiled bagels generously with Demerara sugar or poppy seeds while still wet.
13 - Bake for 22 to 25 minutes until deeply golden brown. Transfer to a wire rack and cool completely before slicing or serving.
# Cooking Tips:
01 -
- The sourdough fermentation gives these bagels an incredible depth that store-bought versions never achieve
- Fresh raspberries create little jammy pockets throughout each bite without making the dough soggy
- That combination of tangy starter and sweet fruit hits notes regular bagels simply cannot reach
02 -
- Cold raspberries are your friend here—they bleed less into the dough than room temperature ones
- The overnight fridge proof makes such a difference in flavor development that it is worth the extra time
- Do not skip the boiling step—that is what creates the distinctive bagel texture and chewy crust
03 -
- Use a kitchen scale for your flour measurements—cup measurements vary too much for consistent bagel results
- That barley malt syrup in the boiling water is what gives professional bagels their signature glossy sheen and subtle depth