Raspberry Sourdough Bagels (Print Version)

Tangy sourdough bagels with juicy raspberries, perfect for breakfast or sweet treats.

# What You Need:

→ Sourdough Starter

01 - 100 g active sourdough starter

→ Dough

02 - 400 g bread flour
03 - 75 g whole wheat flour
04 - 30 g sugar
05 - 8 g fine sea salt
06 - 260 ml lukewarm water
07 - 1 tbsp vegetable oil

→ Filling

08 - 100 g fresh raspberries

→ Boiling

09 - 3 L water
10 - 2 tbsp honey or barley malt syrup
11 - 1 tsp baking soda

→ Topping

12 - Demerara sugar or poppy seeds

# Directions:

01 - Mix active sourdough starter, water, and sugar in a large bowl until dissolved.
02 - Add bread flour, whole wheat flour, and salt. Mix until shaggy dough forms.
03 - Knead on lightly floured surface for 8-10 minutes until smooth. Incorporate oil towards the end.
04 - Gently fold in raspberries, keeping them as whole as possible. Dough will be sticky and slightly marbled.
05 - Transfer dough to greased bowl, cover, and let rise at room temperature for 6-8 hours until doubled.
06 - Turn dough onto floured surface. Divide into 8 equal pieces.
07 - Shape each piece into a ball, poke hole in center, and gently stretch to form bagel shape.
08 - Place on parchment-lined baking sheet, cover with towel. Proof for 1-2 hours or refrigerate overnight.
09 - Preheat oven to 425°F.
10 - Bring 3 L water to boil in wide pot. Stir in honey and baking soda if using.
11 - Boil bagels in batches for 45-60 seconds per side. Remove with slotted spoon and return to baking sheet.
12 - Sprinkle with Demerara sugar or poppy seeds if desired.
13 - Bake for 22-25 minutes until golden brown. Cool on wire rack before serving.

# Expert Tips:

01 -
  • The overnight fermentation develops incredible depth while the raspberries keep everything bright and playful
  • These bagels strike that perfect balance between wholesome sourdough character and something that feels like a treat
02 -
  • The dough should still feel slightly sticky after kneading since the berries add moisture
  • Overproofing before the boiling step will cause bagels to deflate in the water
03 -
  • A wide shallow pot makes boiling much easier than a tall narrow one
  • Room temperature berries prevent the dough from seizing up when folding them in

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