Raspberry Sourdough Bagels (Print Version)
Chewy tangy bagels with fresh raspberries, fermented overnight for complex flavor
# 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 or frozen raspberries, unthawed
→ Boiling Liquid
09 - 12 cups water
10 - 2 tablespoons honey or barley malt syrup
11 - 1 teaspoon baking soda, optional for extra chewiness
→ Topping
12 - Demerara sugar or poppy seeds, optional
# How-To:
01 - Combine active sourdough starter, lukewarm water, and sugar in a large mixing bowl. Stir thoroughly until sugar completely dissolves.
02 - Add bread flour, whole wheat flour, and sea salt to the starter mixture. Mix with a wooden spoon until shaggy dough forms.
03 - Turn dough onto lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Drizzle with vegetable oil during final 2 minutes of kneading.
04 - Gently fold raspberries into dough, handling lightly to keep berries whole. Dough will appear sticky with pink marble streaks.
05 - Place dough in greased bowl, cover with plastic wrap, and let rise at room temperature for 6 to 8 hours until doubled in size.
06 - Turn risen dough onto floured surface. Divide into 8 equal portions using a dough scraper or bench knife.
07 - Roll each portion into smooth ball. Press thumb through center to create hole, then gently stretch opening to 2 inches wide. Place on parchment-lined baking sheet.
08 - Cover shaped bagels with clean kitchen towel. Let proof at room temperature for 1 to 2 hours, or refrigerate overnight for deeper flavor development.
09 - Preheat oven to 425°F with oven rack positioned in center.
10 - Bring 12 cups water to rolling boil in wide pot. Stir in honey or malt syrup until dissolved. Add baking soda if using for extra chewiness.
11 - Working in batches, gently drop bagels into boiling water. Boil for 45 to 60 seconds per side. Remove with slotted spoon, draining well, and return to baking sheet.
12 - Sprinkle wet bagels immediately with Demerara sugar or poppy seeds while surface is still tacky.
13 - Bake for 22 to 25 minutes until deeply golden brown. Transfer to wire rack and cool completely before slicing.
# Expert Advice:
01 -
- The sourdough tang balances perfectly with bursts of sweet raspberries throughout each bite
- These freeze beautifully so you can have bakery quality bagels any day of the week
02 -
- Boiling is what separates bagels from regular bread, so do not skip or rush this step
- Overnight refrigeration before the final proof develops incredible flavor worth planning ahead for
03 -
- A kitchen scale makes these bagels consistently reliable because flour measurements vary wildly by volume
- Use parchment paper on your baking sheet to transfer boiled bagels easily without losing their shape