Raspberry Sourdough Bagels (Printer-Friendly)
Chewy tangy bagels with fresh raspberries, fermented overnight for depth
# What You'll Need:
→ Sourdough Starter
01 - ½ cup active sourdough starter, fed and bubbly
→ Dough
02 - 3 ¼ cups bread flour
03 - ½ cup whole wheat flour
04 - 2 tablespoons sugar
05 - 1 ½ teaspoons fine sea salt
06 - 1 cup plus 2 tablespoons lukewarm water
07 - 1 tablespoon vegetable oil
→ Filling
08 - ¾ cup fresh raspberries, unthawed if frozen
→ Boiling Liquid
09 - 3 quarts water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda, optional for chewier texture
→ Topping
12 - Demerara sugar or poppy seeds, optional
# How-To Steps:
01 - Combine active sourdough starter, lukewarm water, and sugar in a large mixing bowl. Whisk until sugar completely dissolves and mixture is uniform.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Stir with a wooden spoon until shaggy dough forms and no dry flour remains visible.
03 - Turn dough onto lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Drizzle with vegetable oil during the final minute of kneading and work until fully incorporated.
04 - Gently fold fresh raspberries into the dough using minimal pressure to keep berries intact. The dough will become sticky and display a marbled appearance.
05 - Place dough in a lightly greased bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 6 to 8 hours until doubled in size.
06 - Turn risen dough onto lightly floured surface. Divide into 8 equal portions using a bench scraper or sharp knife.
07 - Roll each portion into a smooth ball. Press thumb through the center to create a hole, then gently stretch and rotate to form an even ring with approximately 2-inch diameter opening.
08 - Arrange shaped bagels on parchment-lined baking sheet, cover with clean towel, and proof for 1 to 2 hours at room temperature. Alternatively, refrigerate overnight for deeper sourdough flavor development.
09 - Position oven rack to center position and preheat to 425°F.
10 - Bring 3 quarts water to a rolling boil in a wide pot. Stir in honey or barley malt syrup and baking soda if using until dissolved.
11 - Working in batches of 2 to 3, boil bagels for 45 to 60 seconds per side. Remove using a slotted spoon, allowing excess liquid to drain, and return to parchment-lined baking sheet.
12 - Sprinkle wet bagels immediately with Demerara sugar or poppy seeds while surface is still tacky to ensure adherence.
13 - Bake for 22 to 25 minutes until bagels develop deep golden-brown crust. Transfer to wire rack and cool completely before slicing or serving.
# Expert Hints:
01 -
- The sourdough fermentation adds incredible depth that you simply cannot get from commercial yeast
- Fresh raspberries create these gorgeous pockets of sweetness throughout every bite
02 -
- Overmixing the raspberries will turn your entire dough pink, so fold them in as briefly and gently as possible
- Skipping the boiling step results in bread shaped like bagels rather than authentic chewy bagels with that distinctive shiny crust
03 -
- Use frozen raspberries without thawing and the dough will stay cleaner while still delivering all that fruity flavor
- Add a teaspoon of lemon zest to the dough for brightness that makes the raspberry flavor really sing