Pin It These raspberry sourdough bagels combine the complex tanginess of naturally fermented dough with bursts of sweet, juicy fruit. The overnight fermentation develops deep flavor while creating that signature chewy bagel texture. Fresh raspberries fold gently into the dough, creating beautiful marbled swirls and pockets of fruit throughout each ring. A quick honey water boil gives the exterior its classic shiny crust, while the interior remains soft and tender.
Perfect for weekend brunch or meal prep, these bagels freeze beautifully and toast up perfectly days later. The balance of sourdough tang against sweet raspberries makes them exceptional with just butter or cream cheese.
The first time I saw raspberry streaks running through bagel dough, I thought someone had made a mistake. Turns out it was the best accident to ever come out of my oven. Those tart, juicy pockets popping against a chewy, tangy crumb changed everything I thought I knew about what a bagel could be.
My roommate walked in while I was folding raspberries into the dough, looked at the sticky mess, and asked if I had lost my mind. Two days later, she ate three straight from the cooling rack and didnt even bother with cream cheese. Sometimes the strangest ideas turn into the ones we cant imagine living without.
Ingredients
- 100 g active sourdough starter: Fed and bubbly, this is your leavening and flavor base, so make sure its happy and active before you begin
- 400 g bread flour plus 75 g whole wheat flour: The bread flour provides structure and chew, while the whole wheat adds depth and a slightly nutty undertone
- 30 g sugar: Just enough to balance the tart raspberries and help the crust color beautifully
- 8 g fine sea salt: Dont skip this or reduce it, salt is what makes all the flavors pop
- 260 ml lukewarm water: Not too hot, not too cold, just right to wake up your starter without killing it
- 1 tbsp vegetable oil: Added at the end of kneading to keep the dough supple and easy to work with
- 100 g fresh raspberries: Frozen works too but dont thaw them first or theyll turn your dough into a pink swamp
- 3 L water plus 2 tbsp honey or barley malt syrup: This boiling step is what creates that signature bagel chew
- Demerara sugar or poppy seeds: Optional, but that extra crunch on top makes these feel truly special
Instructions
- Wake up your starter:
- In a large bowl, mix the active sourdough starter, water, and sugar until fully dissolved. The mixture should look slightly milky and smell alive and fermented.
- Build the dough:
- Add bread flour, whole wheat flour, and salt. Mix until a shaggy, rough dough forms. It will look messy and thats completely normal.
- Knead to glory:
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Drizzle in the oil during the last minute of kneading.
- Gentle berry fold:
- Gently fold in the raspberries, being careful not to crush them. The dough will become sticky and slightly marbled, which is exactly what you want.
- The long wait:
- Transfer the dough to a greased bowl, cover, and let rise at room temperature for 6 to 8 hours. The dough should double in size and feel puffy and alive.
- Portion and shape:
- Turn dough onto a lightly floured surface. Divide into 8 equal pieces, roll each into a smooth ball, then poke a hole in the center and gently stretch to form bagels.
- Proof time:
- Place shaped bagels on a parchment-lined baking sheet, cover with a towel, and let proof for 1 to 2 hours. For deeper flavor, refrigerate overnight.
- Get ready to boil:
- Preheat oven to 220°C (425°F). Bring 3 L water to a boil in a wide pot and stir in honey or barley malt syrup.
- The bagel bath:
- Boil bagels in batches for 45 to 60 seconds per side. Remove with a slotted spoon, letting excess water drip off, and return to the baking sheet.
- Into the oven:
- Sprinkle with Demerara sugar or poppy seeds if desired, then bake for 22 to 25 minutes until deeply golden. Cool completely on a wire rack before slicing.
Pin It My grandmother took one bite and immediately declared these better than anything shed ever bought from a bakery. High praise coming from someone who spent seventy years perfecting her own recipes. Now every time I visit, she has raspberries waiting in the fridge.
Mastering The Sourdough Timing
Sourdough moves at its own pace, and rushing it never ends well. The longer fermentation is what gives these bagels their signature tang and superior texture. Plan your baking around the doughs schedule, not the other way around.
Getting The Shape Right
The hole tends to close up during proofing and boiling, so make it larger than you think necessary. Gently stretching the bagels after boiling helps maintain that classic bagel silhouette. A gentle touch yields the most beautiful results.
Storage And Freezing
These bagels freeze beautifully and actually develop a slightly better texture after being frozen and thawed. Slice them before freezing so you can pop them directly into the toaster.
- Wrap individually in plastic wrap, then store in a freezer bag for up to 1 month
- Thaw at room temperature for 15 minutes or toast directly from frozen
- Never refrigerate bagels, it makes them stale faster than counter storage
Pin It Theres nothing quite like breaking into a warm raspberry bagel, watching steam curl up as the tart sweetness hits your tongue. Homemade is always worth the effort.
Recipe FAQs
- → Can I use frozen raspberries instead of fresh?
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Yes, frozen raspberries work perfectly in this dough. Use them straight from the freezer without thawing to prevent excess moisture from making the dough too sticky. They'll create beautiful swirls just like fresh berries.
- → How long does the dough need to rise?
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The initial rise takes 6-8 hours at room temperature until doubled in size. After shaping, the bagels need 1-2 hours to proof before boiling. For deeper flavor, you can refrigerate the shaped bagels overnight and boil them in the morning.
- → What makes these bagels chewy?
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The combination of sourdough fermentation and the honey water boil creates that classic chewy bagel texture. Boiling gelatinizes the starch on the exterior, while the long fermentation develops the dough structure. Adding baking soda to the boiling water enhances chewiness even more.
- → Can I make these vegan?
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Absolutely. Substitute maple syrup or agave for the honey in the boiling water. The rest of the ingredients are naturally plant-based, making these easily adaptable for vegan diets without sacrificing flavor or texture.
- → How should I store these bagels?
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Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 1 month. Thaw frozen bagels at room temperature, then slice and toast for the best texture.
- → Why is my starter not bubbly?
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Your starter needs regular feedings to stay active. Feed it equal parts flour and water 8-12 hours before mixing your dough. It should double in size and show plenty of bubbles on top and throughout. If it's sluggish, try feeding it twice daily for a few days to boost activity.
