Raspberry Sourdough Bagels (Printable)
Tangy sourdough bagels with fresh raspberries, honey-boiled for chewy texture
# What You'll Need:
→ Sourdough Starter
01 - ½ cup active sourdough starter, fed and bubbly
→ Dough
02 - 3 cups bread flour
03 - ½ cup 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 - 1 cup fresh raspberries or frozen, unthawed
→ Boiling Mixture
09 - 12 cups water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda, optional for extra chewiness
→ Topping
12 - Demerara sugar or poppy seeds to taste
# How to Make It:
01 - Whisk together the active sourdough starter, lukewarm water, and sugar in a large bowl until fully dissolved.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Mix with a wooden spoon until shaggy dough forms.
03 - Turn dough onto lightly floured surface and knead for 8-10 minutes until smooth and elastic. Drizzle with vegetable oil during the final minute of kneading.
04 - Gently fold raspberries into the dough using minimal pressure to keep berries whole. The dough will appear sticky with a marbled pink effect.
05 - Place dough in a greased bowl, cover with plastic wrap, and let rise at room temperature for 6-8 hours until doubled in size.
06 - Turn risen dough onto floured surface and divide into 8 equal portions using a dough scraper or knife.
07 - Form each portion into a smooth ball. Poke thumb through center and gently stretch opening to create bagel shape, ensuring even thickness.
08 - Arrange bagels on parchment-lined baking sheet, cover with clean towel, and proof for 1-2 hours at room temperature. For enhanced flavor development, refrigerate overnight.
09 - Set oven to 425°F approximately 30 minutes before baking to ensure proper temperature.
10 - Bring 12 cups water to boil in wide pot. Stir in honey or barley malt syrup and baking soda if using until dissolved.
11 - Cook bagels in boiling water for 45-60 seconds per side. Remove using slotted spoon, allowing excess water to drain before returning to baking sheet.
12 - Immediately sprinkle with Demerara sugar or poppy seeds while bagels are damp from water bath to ensure adhesion.
13 - Bake for 22-25 minutes until deep golden brown. Rotate baking sheet halfway through for even browning.
14 - Transfer bagels to wire rack and cool completely before slicing or storing to preserve texture.
# Expert Hacks:
01 -
- The tang from sourdough balances the sweet berries in a way regular dough never could
- These bagels freeze beautifully so you can wake up to bakery quality breakfast all week
02 -
- Overnight refrigeration before boiling develops incredible flavor but plan for the extra time
- The water bath step is non negotiable—without it you will just have circular bread not real bagels
03 -
- Weigh your ingredients instead of using cups—bread baking benefits from precision
- If the dough feels too sticky during shaping, lightly flour your hands instead of adding more flour to the dough