Raspberry Sourdough Bagels (Print Version)
Tangy fermented bagels with fresh raspberries for a sweet breakfast treat
# 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 (or frozen, unthawed)
→ Boiling Liquid
09 - 12 cups water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda (optional, for chewiness)
→ Topping
12 - Demerara sugar or poppy seeds (optional)
# Directions:
01 - In a large bowl, combine the active sourdough starter, lukewarm water, and sugar. Stir continuously until the sugar completely dissolves and the mixture is uniform.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Stir with a wooden spoon or your hands until a shaggy, rough dough forms.
03 - Turn the dough onto a lightly floured work surface. Knead vigorously for 8 to 10 minutes until the dough becomes smooth and elastic. Drizzle the vegetable oil over the dough during the final minute of kneading and work it in until fully incorporated.
04 - Gently fold the raspberries into the dough using minimal pressure to keep the berries as whole as possible. The dough will become sticky and will have a marbled appearance.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 6 to 8 hours until doubled in size.
06 - Turn the risen dough onto a lightly floured surface. Divide into 8 equal portions using a dough scraper or sharp knife.
07 - Form each portion into a smooth ball by tucking the edges underneath. Poke a hole through the center of each ball with your finger, then gently stretch and widen the opening to create the classic bagel shape.
08 - Arrange the shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover with a clean kitchen towel and let proof for 1 to 2 hours at room temperature. For deeper flavor development, refrigerate overnight instead.
09 - Preheat the oven to 425°F.
10 - Bring 12 cups of water to a rolling boil in a wide, deep pot. Stir in the honey or malt syrup until dissolved. Add baking soda now if using for extra chewiness.
11 - Working in batches, carefully lower 2 to 3 bagels into the boiling water. Boil for 45 to 60 seconds, then flip and boil the second side for another 45 to 60 seconds. Remove with a slotted spoon, allowing excess water to drain off, and return to the baking sheet.
12 - Immediately sprinkle the wet bagels with Demerara sugar or poppy seeds if desired. The water helps the toppings adhere.
13 - Bake for 22 to 25 minutes until the bagels are deeply golden brown and sound hollow when tapped on the bottom.
14 - Transfer the baked bagels to a wire rack and let cool completely before slicing and serving.
# Expert Tips:
01 -
- The fermentation develops deep flavor while keeping the texture incredibly chewy
- Fresh raspberries create natural jam pockets as they bake, no added preserves needed
02 -
- Overnight refrigeration develops the best sourdough tang and makes morning baking effortless
- Boiling is what creates authentic bagel texture, so don't skip or rush this step
03 -
- Use frozen berries directly from the freezer to help them hold their shape better
- A splash of vanilla extract in the boiling water adds aromatic depth