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Close-up of six bright pink raspberry sourdough bagels on a black baking tray, showing their smooth, fluffy texture and rich color.

Raspberry Sourdough Bagels

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.
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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.

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!