Raspberry Sourdough Bagels

My kitchen still smells like wild berries and warm bread from the morning I first attempted these. I had no idea if folding delicate raspberries into an overnight sourdough dough would work, but when that first bagel emerged from the oven—speckled pink and blistering hot—I knew I'd stumbled onto something special. They've become the kind of recipe that makes people stop mid-bite and ask, wait, what's in these?

Last summer, my neighbor stopped by while I had a batch proofing on the counter. She watched me shape each bagel with that signature hole and said, I didn't know you could make those at home. We sat at my kitchen table splitting a still-warm one, the raspberries staining our fingers, talking about how the simplest things end up being the ones worth sharing.

Ingredients

• Active sourdough starter: Use a starter that's been fed within 4–8 hours and is bubbling vigorously
• Bread flour: Higher protein content gives bagels their signature chewy texture
• Whole wheat flour: Adds nutty depth and helps balance the sweetness
• Sugar: Feeds the fermentation and lightly sweetens the dough
• Fine sea salt: Distributes evenly and enhances all the flavors
• Lukewarm water: Should feel like a comfortable bath temperature
• Vegetable oil: Adds subtle richness and helps keep dough workable
• Fresh raspberries: Frozen work too but don't thaw them first or they'll bleed too much
• Honey or barley malt syrup: Creates that classic bagel shine when boiled
• Baking soda: Optional but makes the crust extra chewy and shiny
• Demerara sugar or poppy seeds: For that bakery style finish

Instructions

Wake up your starter:

Whisk the fed starter with lukewarm water and sugar until fully dissolved

Build the dough foundation:

Add both flours and salt, mixing until everything comes together in a shaggy mass

Work the dough:

Knead on a floured surface for 8–10 minutes until smooth, then drizzle in the oil near the end

Gently fold in the fruit:

Turn the dough over the raspberries just until they're distributed—some will burst and that's okay

Let it rise:

Place dough in a greased bowl, cover, and walk away for 6–8 hours

Divide and conquer:

Turn dough onto a lightly floured surface and cut into 8 equal pieces

Shape into bagels:

Form each piece into a ball, poke a hole through the center, and stretch gently

Proof until puffy:

Arrange on parchment, cover with a towel, and let rest for 1–2 hours or refrigerate overnight

Get the oven ready:

Preheat to 220°C (425°F) while you bring 3 L water to a rolling boil

Prepare the bath:

Stir honey (and baking soda if you're using it) into the boiling water

Give them a dip:

Boil bagels 45–60 seconds per side, then lift with a slotted spoon back to the baking sheet

Add your finish:

Sprinkle with Demerara sugar or poppy seeds while they're still wet from the bath

Bake until golden:

Slide into the oven for 22–25 minutes until deeply colored and bottom sounds hollow when tapped

Cool completely:

Let them rest on a wire rack before slicing or they'll steam inside

Save

These became my go-to whenever someone needs a little comfort. There's something about the combination of tangy sourdough and sweet berries that feels like a hug in bread form.

Make Them Your Own

Swap in blackberries or blueberries when raspberries aren't in season. I've also added lemon zest to the dough for extra brightness, and it pairs beautifully with the tart berries.

Timing Is Everything

The overnight proof isn't just convenient—it's crucial. That long, slow ferment in the refrigerator develops a depth of flavor you can't rush, and it makes the bagels easier to handle the next morning.

Storage And Freezing

Once completely cool, slice the bagels and freeze them in a sealed bag for up to a month. They toast straight from frozen.

• Wrap individually if you plan to grab and go
• Refresh day old bagels in a 350°F oven for 5 minutes
• Never store warm bagels or they'll get soggy

Save

There's nothing quite like slicing into one of these fresh from the toaster, watching steam curl up with the scent of warm berries. Happy baking.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly in this dough. Use them straight from the freezer without thawing to prevent excess moisture that could make the dough too sticky.

→ How long do these bagels stay fresh?

Bagels are best enjoyed within 1-2 days when stored at room temperature in a sealed bag. For longer storage, slice and freeze for up to 1 month, then toast straight from frozen.

→ What can I substitute for honey in the boiling water?

Barley malt syrup is traditional for bagels, but maple syrup works well for a vegan option. The sweetener helps achieve that shiny crust and deep color during baking.

→ Can I skip the overnight fermentation?

You can reduce the initial rise to 2-3 hours in a warm spot, though the flavor won't be as developed. For the best tang and texture, overnight refrigeration is recommended.

→ Why do bagels need to be boiled before baking?

Boiling gelatinizes the starch on the surface, creating that distinctive chewy bagel texture and shiny crust. The honey or malt syrup adds color and subtle flavor.

→ Can I add other mix-ins besides raspberries?

Absolutely—try blueberries, blackberries, or even chopped dried fruits like cranberries. Lemon zest also pairs beautifully with the berries for extra brightness.