Raspberry Sourdough Bagels

The first time I pulled these from the oven, my kitchen smelled like a bakery crossed with a berry patch in July. I had been experimenting with adding fruit to my sourdough for weeks, but something about raspberries and their tart juiciness just works. They burst during baking, creating these gorgeous ruby streaks through the crumb.

Last summer my neighbor came over while I was boiling the bagels and stayed until they came out of the oven. We ate them warm with salted butter, watching steam curl off the crust. Now she texts me whenever she sees raspberries on sale at the farmers market.

Ingredients

• Active Sourdough Starter: Use starter that has been fed within 4-8 hours and is bubbling actively
• Bread Flour: Higher protein content creates the chewy bagel texture we love
• Whole Wheat Flour: Adds depth and nuttiness without overwhelming the delicate raspberry flavor
• Fresh Raspberries: Keep them frozen until folding in to prevent them from breaking down too much
• Honey or Barley Malt Syrup: This creates the shiny crust and gives bagels their characteristic chew

Instructions

Mix the base:

Combine your bubbly starter, lukewarm water, and sugar in a large bowl until the sugar dissolves completely

Build the dough:

Add both flours and salt, mixing until shaggy and no dry flour remains

Knead to smooth:

Work the dough on a floured surface for 8 to 10 minutes, drizzling in the oil during the last 2 minutes

Fold in berries:

Gently incorporate the raspberries with just a few folds so they stay mostly whole

First rise:

Let the dough ferment covered at room temperature for 6 to 8 hours until doubled in size

Shape your bagels:

Divide into 8 pieces, roll into balls, then poke and stretch holes to form bagels

Second proof:

Cover and let rest for 1 to 2 hours, or refrigerate overnight for deeper sourdough flavor

Prep for boiling:

Preheat your oven to 220°C and bring 3 liters of water to a boil with honey

The boil:

Cook each bagel for 45 to 60 seconds per side then lift out with a slotted spoon

Bake to golden:

Sprinkle with sugar or seeds if you like, then bake for 22 to 25 minutes until deeply golden

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My daughter now requests these for her birthday breakfast every year instead of cake. She likes them best with cream cheese and extra fresh berries on top.

Make Them Your Own

Blueberries or blackberries work beautifully here if raspberries are not in season. I have also made these with chopped strawberries during peak summer and they were wonderful.

Timing Tips

The overnight refrigeration step is not strictly necessary but I highly recommend it. The cold proof develops incredible flavor and makes shaping easier since the dough is firmer.

Serving Ideas

These bagels shine with minimal additions but a few thoughtful toppings can elevate them.

• Try them toasted with salted butter and a drizzle of honey
• Cream cheese mixed with lemon zest pairs perfectly with the raspberries
• They also make excellent sandwich bases for breakfast egg sandwiches

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There is something deeply satisfying about pulling these ruby streaked beauties from the oven and knowing you created them from just flour and time.

Common Questions

→ Why use sourdough starter in bagels?

Active sourdough starter adds complex tangy flavor and natural leavening. The long fermentation breaks down gluten for better digestibility while creating that signature chewy texture bagels are known for.

→ Can I use frozen raspberries?

Absolutely—use frozen raspberries straight from the freezer without thawing. Thawing releases too much liquid and makes the dough too sticky to work with properly.

→ What does the honey water bath do?

Boiling bagels in honey-water gelatinizes the surface starch, creating that shiny, chewy exterior. The honey adds subtle sweetness and promotes deep golden baking color.

→ How long do these need to rise?

The first rise takes 6-8 hours at room temperature until doubled. After shaping, a second proof of 1-2 hours works, though refrigerating overnight develops even better flavor.

→ Can I substitute other berries?

Blackberries or blueberries work wonderfully following the same method. Just keep them frozen until folding into the dough to prevent excess moisture release.

→ How should I store leftover bagels?

Store at room temperature for 2-3 days in a sealed bag, or freeze individually wrapped for up to one month. Thaw frozen bagels at room temperature or toast directly from frozen.