Save These artisan bagels combine the complex tang of naturally fermented sourdough with bursts of sweet-tart raspberries throughout each chewy bite. The overnight fermentation develops deep flavor while creating that signature bagel texture—crusty outside, tender inside with satisfying chew. After rising, the dough gets shaped into classic rings, briefly boiled in honey-sweetened water to set the crust, then baked until golden brown. The result balances the subtle acidity of sourdough against the bright jewel tones of fresh berries, creating a breakfast or treat that feels both rustic and refined.
The first time I made these, my kitchen smelled like warm berries meeting that distinctive sourdough tang. I'd been hesitant to mix fruit into my precious starter, but watching the raspberries streak through the dough like edible watercolors changed everything. Now they're the reason my friends actually show up on time for weekend breakfast.
Last summer, my sister visited and we made a batch together. She's usually the impatient baker, but something about the slow rise of sourdough made her slow down too. We sat at the counter watching the bubbles form, talking about everything and nothing while the dough did its magical thing.
Ingredients
- 100 g active sourdough starter: Use your starter at its peak bubbly stage for the best rise and flavor development
- 400 g bread flour: High protein flour creates that signature bagel chew we all love
- 75 g whole wheat flour: Adds nuttiness and helps balance the sweetness from the berries
- 30 g sugar: Feeds the starter and provides subtle sweetness that complements the tart raspberries
- 8 g fine sea salt: Essential for flavor and strengthening the gluten structure
- 260 ml lukewarm water: Temperature matters, too cold and the dough will be sluggish
- 1 tbsp vegetable oil: Keeps the dough manageable and adds subtle richness
- 100 g fresh raspberries: Handle them gently and keep them as whole as possible for pretty streaks
- 3 L water: Needs to be at a rolling boil before adding bagels
- 2 tbsp honey or barley malt syrup: Creates that shiny professional bagel exterior
- Demerara sugar or poppy seeds: Optional but adds lovely texture and visual appeal
Instructions
- Mix the foundation:
- Combine your bubbly starter with lukewarm water and sugar in a large bowl, stirring until the sugar completely dissolves into the liquid.
- Build the dough:
- Add both flours and salt, mixing until you have a shaggy mass that holds together when squeezed.
- Develop the gluten:
- Knead on a lightly floured surface for 8 to 10 minutes, drizzling in the vegetable oil during the final minute of kneading.
- Gently incorporate berries:
- Fold in the raspberries with a light touch, resisting the urge to overwork the dough into a uniform color.
- First rise:
- Place your dough in a greased bowl, cover, and let it ferment at room temperature for 6 to 8 hours.
- Divide and pre shape:
- Turn the dough onto a floured surface and cut it into 8 equal pieces using a bench scraper.
- Form the rings:
- Roll each piece into a smooth ball, poke your thumb through the center, and gently stretch into a bagel shape.
- Second proof:
- Arrange on parchment paper, cover with a towel, and let rest for 1 to 2 hours or refrigerate overnight.
- Preheat and prepare:
- Heat your oven to 425°F and bring 3 liters of water to a boil with honey stirred in.
- The bath:
- Carefully lower bagels into boiling water and cook for 45 to 60 seconds per side before removing with a slotted spoon.
- Add toppings:
- Sprinkle immediately with Demerara sugar or poppy seeds while the surface is still wet and tacky.
- Bake to golden:
- Transfer to the oven and bake for 22 to 25 minutes until deeply golden and glossy all over.
Save These became my go to for new neighbors and housewarming gifts. Something about handing someone a bag of homemade bagels feels like giving them a piece of home, especially when they're still warm from the oven.
Choosing Your Berries
I've learned that slightly underripe raspberries hold their shape better during mixing. If you're using frozen berries, keep them frozen until the very last second and work quickly to prevent them from bleeding too much into the dough.
The Perfect Boil
Adding baking soda to your boiling water creates an alkaline environment that mimics professional baker ovens. The result is a darker crust and extra chewiness that makes these bagels taste like they came from a NYC bakery.
Storage and Freezing
Fresh bagels are best within 24 hours, but freezing extends their life beautifully up to one month. Slice them before freezing so you can pop frozen halves directly into the toaster.
- Wrap each bagel individually in plastic wrap before freezing
- Thaw at room temperature still wrapped to prevent drying out
- Refresh day old bagels with a quick sprinkle of water and 5 minutes in a warm oven
Save There's something deeply satisfying about pulling a tray of these from the oven, the smell of toasted wheat and sweet berries filling the whole house. Hope they become part of your kitchen story too.
Recipe Q&A
- → Can I use frozen raspberries instead of fresh?
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Yes, frozen raspberries work perfectly in this dough. Use them straight from the freezer without thawing to prevent excess moisture from making the dough too sticky. The berries will distribute evenly and maintain their shape during mixing and rising.
- → How long should the sourdough fermentation take?
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Plan for 6–8 hours at room temperature until the dough doubles in size. For even better flavor development, you can refrigerate the shaped bagels overnight and boil them the next morning. This extended cold fermentation enhances the sourdough's characteristic tang.
- → Why do I need to boil bagels before baking?
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Boiling bagels in honey-sweetened water gelatinizes the surface starch, creating that distinctive shiny, chewy crust. The brief 45–60 second bath per side sets the exterior structure so the bagels maintain their dense texture and develop a beautiful golden-brown finish in the oven.
- → What other berries can I use in this dough?
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Blackberries and blueberries make excellent substitutes that offer similar texture and moisture content. Blackberries provide deeper earthy sweetness while blueberries add milder, classic flavor. Use the same weight and keep frozen berries unthawed for best results.
- → How do I store these bagels?
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Fresh bagels stay best at room temperature for 1–2 days in a sealed bag. For longer storage, slice and freeze them for up to 1 month. Thaw individual slices and toast to refresh. The texture returns remarkably close to fresh-baked quality.
- → Can I make these vegan?
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Absolutely. Substitute maple syrup for the honey in the boiling water, and skip any dairy-based toppings. The sourdough itself contains no animal products, making these naturally vegetarian and easily adaptable to vegan diets.
