Save These tangy sourdough bagels combine the classic chewy texture of traditional bagels with the natural sweetness of fresh raspberries. The dough starts with an active bubbly starter, creating depth through overnight fermentation before being shaped into rings and briefly boiled in honey-sweetened water. Each batch yields eight golden rounds with a marbled pink interior, ideal for toasting and spreading with cream cheese. The long fermentation develops complex sour notes that balance beautifully with bursts of tart berries.
The kitchen smelled like summer and wild yeast when I first tried combining fresh raspberries with my sourdough starter. I was skeptical about adding fruit to a classic bagel dough, but those streaks of pink against the golden crust won me over immediately.
My sister visited last spring and devoured three of these warm from the oven with cream cheese. She still texts me asking when I will make another batch.
Ingredients
- Active Sourdough Starter: Use starter that has been fed within the last 4 to 8 hours and is bubbling actively
- Bread Flour: The higher protein content creates that signature chewy bagel texture we all love
- Whole Wheat Flour: Adds nuttiness and helps the fermentation develop deeper flavor overnight
- Fresh Raspberries: Fold them in gently so they stay mostly whole and create those beautiful pink streaks
- Honey or Barley Malt Syrup: This is the secret to the shiny crust and professional bagel finish
Instructions
- Mix the base:
- Combine your bubbly starter with lukewarm water and sugar until dissolved, then add both flours and salt
- Knead to develop:
- Work the dough on a floured surface for 8 to 10 minutes, drizzling in the oil near the end for a smooth finish
- Add the berries:
- Gently fold in the raspberries at the end, being careful not to crush them completely
- Let it rise:
- Cover the dough and let it ferment at room temperature for 6 to 8 hours until doubled in size
- Shape the bagels:
- Divide into 8 pieces, roll into balls, then poke and stretch holes in the center
- Proof again:
- Let the shaped bagels rest for 1 to 2 hours or refrigerate overnight for even better flavor
- Boil for chew:
- Cook each bagel for 45 to 60 seconds per side in honey water before baking
- Bake golden:
- Bake at 220°C for 22 to 25 minutes until deeply golden and shiny
Save These became my Saturday morning ritual after my farmer is market started carrying the most incredible raspberries each summer.
Working with Sticky Dough
The raspberry moisture makes this dough stickier than plain bagel dough. Keep your hands lightly floured and work quickly when shaping. The extra hydration is worth it for the final texture.
Getting the Boil Right
A wide pot helps you boil 2 to 3 bagels at once without crowding. The honey in the water creates that gorgeous sheen and subtle sweetness in the crust.
Storage and Freezing Tips
Slice bagels before freezing so you can toast them straight from frozen. They stay fresh for up to a month.
- Wrap individually in plastic wrap then place in a freezer bag
- Toast frozen bagels for 3 to 4 minutes to refresh them completely
- Room temperature bagels are best eaten within 2 days
Save There is nothing quite like slicing into a warm raspberry bagel slathered with cream cheese on a slow weekend morning.
Common Questions
- → Can I use frozen raspberries?
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Yes, frozen raspberries work well in this dough. Add them directly from frozen without thawing to prevent excess moisture that could affect the texture and shape of your bagels.
- → How long does the dough need to rise?
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The initial fermentation takes 6–8 hours at room temperature until doubled. For enhanced flavor development, you can refrigerate the shaped bagels overnight and boil them the next morning.
- → What does boiling the bagels do?
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Boiling gelatinizes the starch on the surface, creating that distinctive shiny, chewy crust. The honey or barley malt syrup adds subtle sweetness and helps achieve the classic bagel exterior.
- → Can I make these vegan?
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Absolutely. Substitute maple syrup for the honey in the boiling water. The rest of the ingredients—including the sourdough starter, flours, and raspberries—are naturally plant-based.
- → How should I store leftover bagels?
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Store at room temperature for up to 2 days in a sealed container. For longer storage, slice and freeze for up to 1 month. Toast frozen bagels directly from the freezer for best results.
- → Why add baking soda to the boiling water?
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Baking soda increases alkalinity, which enhances browning during baking and creates an extra-chewy texture reminiscent of New York-style bagels. It's optional but recommended for authentic results.
