Before we dive in, can I just say—thank you. Thank you for being here, for sharing your time and curiosity with me. It’s always such a joy to bring you something a little unexpected, something playful, beautiful, and absolutely delicious. These Raspberry Sourdough Bagels? They’re all that and then some.
Naturally pink, perfectly chewy, and kissed with just enough fruity tang to keep every bite interesting—these are bagels that don’t just sit quietly on a breakfast table. They demand attention. And they totally deserve it. I promised you versatile, and here’s proof! Whether you’re a sourdough enthusiast, a raspberry lover, or just someone who appreciates a good carb with a twist, this one’s for you.
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What Makes These Raspberry Sourdough Bagels So Special?
This recipe brings together the classic tang and chew of a well-fermented sourdough bagel with the sweet-tart brilliance of real raspberries. No artificial colors here—just the bold, naturally vibrant hue of freeze-dried or puréed raspberries, depending on your preference.
These aren’t just photogenic. The flavor sings too—imagine the deep, slightly fermented note of sourdough meeting the brightness of berry. It’s a match made in breakfast heaven.
Why You’ll Love These Raspberry Sourdough Bagels
They’re naturally colored with raspberries, meaning no dyes or additives—just beautiful, real ingredients
They’re chewy, glossy, and deeply flavorful from slow sourdough fermentation
They can be sweet or savory—pair them with cream cheese and honey, or goat cheese and arugula!
They’re freezer-friendly and perfect for batch baking
They’re as fun to eat as they are to make
What Do They Taste Like?
Slightly tangy, deeply fruity, subtly sweet—and above all, balanced. The sourdough lends its trademark chew and a complex base flavor, while the raspberries add a bright punch that isn’t overpowering. Expect an aroma that’s like a warm raspberry tart fresh from the oven, and a flavor that makes you wonder why bagels haven’t always been this bold.
Health Benefits of Raspberry Sourdough Bagels
Rich in fiber thanks to the sourdough fermentation process
Lower glycemic index than traditional white bagels
Packed with antioxidants from the raspberries
Easier to digest due to the long fermentation
No refined sugar needed
Ingredients
100g active sourdough starter (fed and bubbly)
350g bread flour
150g whole wheat flour (optional for added fiber)
100g freeze-dried raspberry powder or puréed fresh raspberries
275–300g warm water (adjust depending on your berries’ moisture)
10g salt
20g maple syrup or honey (optional, for a hint of sweetness)
Cornmeal or semolina for dusting
Baking soda for water bath
Tools You’ll Need
Large mixing bowl
Stand mixer with dough hook (optional but helpful)
Kitchen scale (for accurate measurements)
Bench scraper
Clean towel or plastic wrap
Baking sheet
Parchment paper
Slotted spoon
Ingredient Substitutions & Additions
Swap freeze-dried raspberries with puréed strawberries or blueberries for variation. Want a richer dough? Replace a portion of the water with full-fat milk. Like it sweeter? Add white chocolate chips or a swirl of raspberry jam into the dough.
How to Make Raspberry Sourdough Bagels
Step 1: Mix the Dough
Combine sourdough starter, raspberry powder/purée, and water in a large bowl. Stir to dissolve. Add flours and salt, mix until no dry bits remain. Cover and rest 30 minutes.
Step 2: Bulk Fermentation
Stretch and fold the dough 3–4 times over the next 2–3 hours. Then cover and let it rise at room temperature for 6–8 hours, or overnight in the fridge.
Step 3: Shape the Bagels
Divide dough into 6–8 equal pieces. Shape into balls, then poke a hole in the center and stretch to form a ring. Place on a parchment-lined tray, cover, and proof for 1–2 hours.
Step 4: Boil
Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and add a tablespoon of baking soda. Boil each bagel for 30 seconds per side. Drain and place back on the tray.
Step 5: Bake
Bake for 20–22 minutes or until bagels are golden on the bottom and slightly firm to the touch. Cool on a wire rack.
Serving Suggestions
Pair with whipped cream cheese and a drizzle of honey. Spread with raspberry jam for double berry delight. Try savory toppings like herbed goat cheese and microgreens. Turn one into a bagel sandwich with turkey, brie, and arugula.
Tips for Perfect Bagels
Use a strong, active sourdough starter for best rise. Don’t over-handle the dough when shaping—keep the air in! Freeze-dried raspberry powder gives the boldest color and flavor. Use a lightly floured finger to widen the hole if it closes during proofing.
How to Store
Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels in a zip-top bag for up to 2 months. Toast from frozen for a quick breakfast option.
Raspberry Sourdough Bagel FAQ
Can I make these without sourdough starter?
You can, but they won’t have the same depth of flavor. Try using instant yeast and adjusting rise times accordingly.
Can I knead this dough by hand?
Yes! It takes a bit more effort, but a good 10–12 minutes of kneading will do the trick.
Can I make mini bagels?
Absolutely. Divide the dough into 10–12 smaller portions and reduce baking time by a few minutes.
In Conclusion
If you’re looking to spice up your sourdough routine, these Raspberry Sourdough Bagels are it. Visually stunning, naturally flavored, and wildly versatile, they’re bound to become a new favorite in your kitchen. A little quirky, a lot delicious—and anything but boring!!
For more sourdough magic, check out my [Peach Sourdough Crumble Muffins] and [Peach & Thyme Focaccia]—they’re both perfect summer transitions you won’t want to miss.
If you make these bagels, please leave a review below and share your beautiful creations on Pinterest. I absolutely love seeing what you bake!
Nutritional Information (Approx. per bagel)
Calories: 220
Protein: 7g
Carbs: 40g
Fiber: 3g
Sugar: 3g
Fat: 2g
Saturated Fat: 0.5g
Sodium: 300mg
Raspberry Sourdough Bagels
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Kitchen scale
- Bench scraper
- Clean towel or plastic wrap
- Baking sheet
- Parchment paper
- Slotted spoon
- Large pot for boiling
Ingredients
- Bagel Dough:
- 100 g active sourdough starter fed and bubbly
- 350 g bread flour
- 150 g whole wheat flour optional, for added fiber
- 100 g freeze-dried raspberry powder or puréed fresh raspberries
- 275 –300g warm water adjust based on raspberry moisture
- 10 g salt
- 20 g maple syrup or honey optional
- For boiling:
- Water
- 1 tbsp baking soda
- Optional toppings:
- Crushed freeze-dried raspberries
- Sesame seeds or poppy seeds if going savory
Instructions
- Mix the Dough: In a large bowl, combine sourdough starter, raspberry powder or purée, and warm water. Mix until dissolved. Add flours and salt. Stir until a shaggy dough forms. Rest for 30 minutes (autolyse).
- Bulk Fermentation: Stretch and fold the dough every 30 minutes for 2 hours. Then cover and let rise at room temperature for 6–8 hours, or overnight in the fridge.
- Shape Bagels: Divide dough into 6–8 equal pieces. Shape into tight balls. Poke a hole in the center and gently stretch into a ring. Place on a parchment-lined baking sheet. Cover and let proof for 1–2 hours.
- Boil Bagels: Preheat oven to 450°F (230°C). Bring a pot of water to a boil. Add baking soda. Boil bagels 30 seconds per side. Drain and return to baking sheet.
- Bake: Bake for 20–22 minutes until bagels are firm and lightly golden on the bottom. Cool on a wire rack before slicing.
