Raspberry Sourdough Bagels

The kitchen was quiet at 11pm when I decided to mix up these bagels, not realizing I was committing to a process that would stretch well into the next day. Something about the combination of tangy sourdough and fresh raspberries just would not leave my mind. Now they have become my go-to for lazy weekend mornings when I want something that feels like a treat but still uses the starter I have been nurturing for months.

Last summer my sister visited and we ate them warm from the oven with way too much salted butter, standing at the counter because waiting to sit down seemed impossible. She still texts me every time she sees raspberries on sale, asking if I have a batch going.

Ingredients

• Active sourdough starter: Use starter that has been fed within the last 4 to 8 hours and is bubbling actively for the best rise and flavor development
• Bread flour: The higher protein content creates that signature chewy bagel texture we are all after
• Whole wheat flour: Just a small amount adds nuttiness without making the bagels too dense or heavy
• Sugar: Feeds the fermentation and balances the tanginess of the sourdough
• Fine sea salt: Fine salt incorporates more evenly than coarse salt and strengthens the gluten structure
• Lukewarm water: Water that feels slightly warm to your wrist helps the dough come together smoothly without shocking the starter
• Vegetable oil: Added toward the end of kneading, this keeps the dough workable and adds subtle richness
• Fresh raspberries: Frozen raspberries work perfectly too but do not thaw them first or they will bleed too much color into the dough
• Honey or barley malt syrup: Creates that glossy bagel shine and helps the toppings stick beautifully after boiling
• Baking soda: The secret to professional bagels, making them chewier and giving them that pretzel like aroma
• Demerara sugar: Adds a lovely crunch and subtle caramel notes that complement the raspberries

Instructions

Mix the base:

Combine your bubbly starter with lukewarm water and sugar, stirring until the sugar completely dissolves and the mixture looks uniform

Build the dough:

Add both flours and salt, mixing until you have a shaggy, rough dough that holds together when pressed

Knead to perfection:

Turn onto a lightly floured surface and knead for 8 to 10 minutes, drizzling in the vegetable oil during the last 2 minutes until the dough feels smooth, elastic, and slightly tacky

Gentle fruit addition:

Fold in the raspberries as briefly and gently as possible, aiming for marble streaks rather than completely breaking them down

Long fermentation:

Place dough in a greased bowl, cover, and let it rise at room temperature for 6 to 8 hours until noticeably puffy and doubled

Portion and pre shape:

Turn the dough onto a floured surface and divide into 8 equal pieces, then shape each into a smooth ball

Form the bagels:

Poke your thumb through the center of each ball and gently stretch, working the dough to create an even ring with a hole about 2 inches wide

Second rise:

Arrange on parchment paper, cover with a towel, and proof for 1 to 2 hours or refrigerate overnight for deeper sourdough flavor

Heat things up:

Preheat your oven to 220°C with the rack positioned in the center for even baking

Prepare the bath:

Bring 3 liters of water to a rolling boil in your widest pot, then stir in honey and baking soda until dissolved

The boil:

Carefully lower bagels into the boiling water, cooking 45 to 60 seconds per side until they float with a slight puff

Add the crunch:

Lift each bagel with a slotted spoon, let excess water drip off briefly, and immediately sprinkle with your chosen topping

Bake to golden:

Transfer to the oven and bake for 22 to 25 minutes, rotating the pan halfway through, until deep golden and shiny

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My neighbor smelled these baking through an open window and showed up with butter, asking what kind of magic I was working on. We ate three each while standing on my back porch watching the morning fog lift off the hills.

Working with Fruit in Bread

Adding berries to bread dough feels counterintuitive but creates these beautiful bursts of tart sweetness that make every bite different. I learned to keep them frozen until the last moment and fold them in as gently as possible to avoid turning the entire loaf pink.

Mastering the Water Bath

The boiling step is what separates bagels from regular bread, creating that chewy, glossy exterior that makes them so satisfying to eat. I use my widest pot to avoid overcrowding, which can lower the water temperature and affect the final texture dramatically.

Storage and Freezing

These bagels freeze beautifully and are actually fantastic toasted from frozen, which means you can keep a stash for impromptu breakfast moments or unexpected guests.

• Slice before freezing so you can pop them directly into the toaster
• Wrap each bagel individually to prevent freezer burn
• They stay fresh in the freezer for up to a month without losing quality

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There is something deeply satisfying about turning patience and simple ingredients into something this special. Hope these find their way into your morning routine soon.

Common Questions

→ Can I use frozen raspberries?

Yes, frozen raspberries work perfectly. Use them straight from the freezer without thawing to prevent them from releasing too much moisture into the dough.

→ How long does the dough need to rise?

The first rise takes 6–8 hours at room temperature until doubled. You can also refrigerate the shaped bagels overnight for deeper flavor development.

→ Why boil bagels before baking?

Boiling gelatinizes the surface starch, creating that signature shiny, chewy crust. The honey or malt syrup adds color and subtle sweetness.

→ Can I make these vegan?

Absolutely. Substitute maple syrup for the honey in the boiling water. All other ingredients are naturally plant-based.

→ How should I store these bagels?

Store at room temperature for 2–3 days in a sealed bag, or freeze for up to 1 month. Slice before freezing for easy toasting straight from the freezer.

→ Can I use other berries?

Blackberries or blueberries work beautifully as substitutes. Keep them frozen if using frozen, and handle gently to maintain their shape in the dough.