Description

These naturally pink raspberry sourdough bagels are a bold and fruity twist on a classic. Made with real raspberries and fermented with sourdough starter, they’re chewy, slightly tangy, and beautifully vibrant—perfect for breakfast, brunch, or a sweet-savory sandwich base.

Ingredients

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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)

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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.

Notes

For the boldest color and flavor, use freeze-dried raspberry powder. Fresh raspberry purée may require slightly less water in the dough.

Add-ins like white chocolate chips, lemon zest, or chopped nuts can elevate the flavor even more.

Store at room temperature for 2 days or freeze for up to 2 months. Toast directly from frozen.

These bagels are delicious both sweet and savory—try them with herbed cream cheese, honey, or even turkey and brie!