Raspberry Sourdough Bagels (Printable)
Chewy fermented bagels with fresh raspberries folded throughout the dough
# What You'll Need:
→ 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, frozen and unthawed
→ Boiling Liquid
09 - 12 cups 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 as desired
# Method:
01 - Combine active sourdough starter, lukewarm water, and sugar in a large mixing bowl. Stir continuously until sugar crystals fully dissolve into the mixture.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Stir with a wooden spoon until a shaggy, sticky dough forms with no dry flour visible.
03 - Turn dough onto a lightly floured work surface. Knead firmly for 8 to 10 minutes, pushing dough away with heels of hands and folding back toward you. Drizzle vegetable oil over dough during the final minute of kneading and work until fully incorporated and surface feels smooth and elastic.
04 - Gently fold raspberries into the dough using a light touch to preserve berry integrity. Dough will appear sticky with a marbled pink pattern throughout.
05 - Place dough in a lightly greased bowl, turning once to coat all surfaces. Cover tightly with plastic wrap or a damp kitchen towel. Let rise at room temperature for 6 to 8 hours until dough has doubled in size.
06 - Turn risen dough onto a lightly floured surface. Using a bench scraper or knife, divide dough into 8 equal portions, approximately 4 ounces each.
07 - Form each portion into a smooth ball by tucking edges underneath. Poke a thumb through the center of each ball and gently rotate and stretch to create a 2-inch hole, forming the classic bagel shape.
08 - Arrange shaped bagels on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover loosely with a clean kitchen towel. Let proof at room temperature for 1 to 2 hours, or refrigerate overnight for deeper sourdough flavor development.
09 - Position oven rack to center position. Preheat oven to 425°F.
10 - Bring 12 cups water to a rolling boil in a wide, deep pot. Stir in honey or barley malt syrup until dissolved. Add baking soda now if using for extra chewiness.
11 - Working in batches of 2 or 3, carefully lower bagels into boiling water. Boil for 45 to 60 seconds per side. Bagels should float and surface will appear slightly blistered. Remove with a slotted spoon, allowing excess water to drain briefly, then return to parchment-lined baking sheet.
12 - Immediately after boiling, sprinkle Demerara sugar or press poppy seeds onto the wet bagel surfaces while tacky for best adhesion.
13 - Bake bagels for 22 to 25 minutes until deep golden brown with a shiny, crackled crust. Rotate baking sheet halfway through baking for even color.
14 - Transfer baked bagels to a wire cooling rack. Let cool completely for at least 30 minutes before slicing to prevent gummy texture.
# Insider Tips:
01 -
- The tangy sourdough depth balances perfectly with bursts of sweet raspberry
- These bagels freeze beautifully so you can grab weekday breakfast without thinking
- The overnight fermentation develops flavor that regular yeast bagels just cannot match
02 -
- The water bath is non negotiable for that authentic bagel texture with the characteristic chew
- Refrigerating the shaped bagels overnight makes all the difference in flavor development
- Fresh raspberries work best but frozen ones can be used straight from the freezer
03 -
- Add lemon zest to the dough for brightness that cuts through the rich toppings
- A teaspoon of baking soda in the boiling water creates an extra chewy crust