Raspberry Sourdough Bagels (Print)
Tangy fermented bagels with fresh raspberries, chewy texture and golden crust
# What You Need:
→ Sourdough Starter
01 - 0.5 cup active sourdough starter, fed and bubbly
→ Dough
02 - 3.25 cups bread flour
03 - 0.6 cup whole wheat flour
04 - 2 tablespoons sugar
05 - 1.25 teaspoons fine sea salt
06 - 1.1 cups lukewarm water
07 - 1 tablespoon vegetable oil
→ Filling
08 - 0.75 cup fresh raspberries or frozen, unthawed
→ Boiling Liquid
09 - 12.5 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
# How To Make It:
01 - In a large bowl, whisk together the active sourdough starter, lukewarm water, and sugar until completely dissolved.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic, drizzling in the vegetable oil during the final 2 minutes.
04 - Gently fold in the raspberries by hand, taking care to keep them as whole as possible. The dough will appear sticky and slightly marbled.
05 - Place dough in a 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 risen dough onto a floured surface. Divide into 8 equal portions using a dough scraper or knife.
07 - Form each portion into a smooth ball. Poke a hole through the center with your finger and gently stretch to create a 2-inch opening, forming the classic bagel shape.
08 - Arrange bagels on a parchment-lined baking sheet. Cover with a towel and let proof for 1 to 2 hours at room temperature, or refrigerate overnight for deeper flavor development.
09 - Preheat oven to 425°F.
10 - Bring 12.5 cups of water to a rolling boil in a wide pot. Stir in honey or barley malt syrup and baking soda if using.
11 - Working in batches, carefully drop bagels into boiling water. Boil for 45 to 60 seconds per side. Remove with a slotted spoon, drain briefly, and return to the baking sheet.
12 - Immediately sprinkle boiled bagels with Demerara sugar or poppy seeds if desired, while surfaces are still tacky.
13 - Bake for 22 to 25 minutes until deeply golden brown and crisp. Transfer to a wire rack and cool completely before slicing or serving.
# Expert Advice:
01 -
- The sweet-tart combination of raspberries against that tangy sourdough backdrop is genuinely addictive
- These freeze beautifully, so you can wake up to bakery-quality bagels any day of the week
02 -
- The water bath is non-negotiable, it creates that distinctively chewy, shiny bagel crust you can't get any other way
- Don't let the shaped bagels overproof before boiling, or they'll deflate in the water and turn out dense
03 -
- Pat your raspberries dry with a paper towel before folding them in if they're especially juicy
- The baking soda in the boiling water creates that professional bagel shine, don't skip it