Save to Pinterest These tangy sourdough bagels combine the complex flavor of naturally fermented dough with bursts of fresh raspberries. The overnight fermentation develops deep flavor while creating the signature chewy bagel texture. After boiling briefly in honey-sweetened water, they bake to golden perfection.
The process requires active starter and patience during the 6-8 hour rise, but results in bakery-quality bagels with a slightly marbled pink appearance from the raspberries. Perfect toasted with cream cheese or enjoyed plain for breakfast.
The kitchen counter was dusted in pink flour streaks when my youngest sister asked if we could put raspberries in everything. That afternoon experiment became a weekend tradition we still talk about.
Last summer I made a double batch for my neighbors who had just welcomed their first baby. They texted me two days later asking for the recipe because they could not stop eating them.
Ingredients
- Active sourdough starter: Fed and bubbly gives the best rise and that signature tang
- Bread flour: Higher protein content creates that perfect chewy bagel texture
- Whole wheat flour: Adds nutty depth and helps the dough hold its shape
- Sugar: Balances the sourdough tang and helps the raspberries shine
- Fine sea salt: Enhances flavor without being overpowering
- Lukewarm water: Activates the starter and brings dough together
- Vegetable oil: Keeps the dough workable and adds subtle richness
- Fresh raspberries: Frozen works too but do not thaw or they will bleed too much
- Honey or barley malt syrup: Creates that authentic bagel shine and chew
- Baking soda: Optional but makes the crust extra chewy and pretzel like
- Demerara sugar: Adds a crunch that pairs perfectly with the soft berries
Instructions
- Mix the base:
- Combine starter water and sugar in a large bowl until dissolved
- Build the dough:
- Add both flours and salt mixing until shaggy and rough
- Knead to smooth:
- Work the dough on a floured surface for 8 to 10 minutes then incorporate the oil
- Fold in berries:
- Gently distribute raspberries keeping them whole for pockets of juice
- Let it rise:
- Cover and rest at room temperature 6 to 8 hours until doubled in size
- Divide and shape:
- Split dough into 8 pieces form balls then poke and stretch holes
- Proof again:
- Cover and let rest 1 to 2 hours or refrigerate overnight for deeper flavor
- Prep the bath:
- Bring water to a boil and stir in honey or barley malt syrup
- Boil for chew:
- Cook bagels 45 to 60 seconds per side then drain well
- Bake golden:
- Bake at 220°C for 22 to 25 minutes until deeply colored
Save to Pinterest My friend who swore she could not bake made these on her third try and sent me a photo at midnight looking like a proud kitchen warrior.
Making Them Ahead
The overnight refrigeration step develops incredible flavor and makes morning baking so much easier.
Berry Substitutions
Blackberries work wonderfully and blueberries hold their shape even better than raspberries if you want less juice streaking.
Storage And Freezing
These freeze beautifully for up to a month which means you can always have fresh bagels ready.
- Slice before freezing so you can toast straight from frozen
- Wrap individually to prevent freezer burn
- Thaw on the counter for 15 minutes before toasting
Save to Pinterest There is something magical about pulling a tray of these out of the oven while the house still smells like wild berries and warm bread.
Questions & Answers About the Recipe
- → Can I use frozen raspberries instead of fresh?
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Yes, you can use frozen raspberries without thawing them. Fold them into the dough while still frozen to prevent them from becoming too mushy or staining the dough excessively.
- → How long do these bagels stay fresh?
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These bagels stay fresh at room temperature for 1-2 days when stored in an airtight container or plastic bag. For longer storage, freeze them for up to 1 month and thaw as needed.
- → Can I make these bagels vegan?
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Absolutely. Simply substitute maple syrup for the honey in the boiling water. The rest of the ingredients are naturally vegan-friendly.
- → Why is baking soda optional in the boiling water?
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Baking soda creates an alkaline environment that promotes additional browning and enhances the chewy, shiny crust characteristic of traditional bagels. It's optional but recommended for authentic texture.
- → Can I refrigerate the dough overnight?
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Yes, refrigerating overnight after shaping actually enhances flavor development. Let the shaped bagels proof for 1-2 hours at room temperature, then refrigerate overnight. Boil and bake the next morning.
- → What other berries work well in this dough?
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Blackberries or blueberries make excellent substitutions. The dough's tangy flavor complements any berry that holds its shape during mixing and baking.
