Raspberry Sourdough Bagels (Print)
Tangy sourdough bagels with juicy fresh raspberries, perfect for breakfast or sweet snacks.
# What You 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 quarts water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda, optional for chewiness
→ Topping
12 - Demerara sugar or poppy seeds as desired
# How to Make:
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 fine sea salt to the starter mixture. Mix thoroughly until a shaggy, rough dough forms and all dry ingredients are incorporated.
03 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Drizzle the vegetable oil over the dough during the final minute of kneading and work it in completely.
04 - Gently fold the fresh raspberries into the dough, handling lightly to keep the berries as whole as possible. The dough will appear sticky and have a marbled pink appearance.
05 - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean 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 knife.
07 - Shape each portion into a smooth ball. Poke a hole through the center of each ball with your finger, then gently stretch and rotate to form an even ring with a 2-inch diameter opening.
08 - Place the shaped bagels on a parchment-lined baking sheet, cover with a clean towel, and let proof for 1 to 2 hours until slightly puffed. For enhanced flavor development, refrigerate overnight at this stage.
09 - Preheat the oven to 425°F approximately 30 minutes before baking.
10 - Bring 12 quarts of water to a rolling boil in a wide, deep pot. Stir in the honey or barley malt syrup until dissolved. Add baking soda now if using for extra chewiness.
11 - Working in batches, carefully place bagels into the boiling water. Boil for 45 to 60 seconds per side. Remove with a slotted spoon, allowing excess water to drain off, and return to the parchment-lined baking sheet.
12 - Immediately sprinkle the tops of the wet bagels with Demerara sugar or poppy seeds while the surface is still tacky from boiling, ensuring good adhesion.
13 - Bake for 22 to 25 minutes until deeply golden brown and the crust is firm to the touch. Rotate the baking sheet halfway through for even browning.
14 - Transfer the baked bagels to a wire rack and let cool completely for at least 30 minutes before slicing or serving to allow the crumb structure to set.
# Expert Advice:
01 -
- The combination of tangy sourdough and bursts of fresh raspberry creates something magical in every bite
- These freeze beautifully so you can wake up to bakery quality bagels any day of the week
- The overnight fermentation develops incredible flavor depth you cannot achieve with commercial yeast
02 -
- The water temperature for mixing should feel like a warm bath, around 26°C to 29°C. Hot water will kill your starter and cold water will slow fermentation dramatically.
- Boiling is what creates that distinctive bagel texture. Skipping this step will give you a dinner roll, not a bagel.
- Refrigerating the shaped bagels overnight develops superior flavor and makes them much easier to handle when boiling.
03 -
- Add a teaspoon of baking soda to the boiling water for extra chewiness and a pretzel-like flavor
- For an adult version, swap the raspberries for chopped dried cherries and add orange zest to the dough
- The float test works with bagels too, if they float immediately after boiling they are overproofed