Soft, chewy, and perfectly sweet, you are going to fall in love with these delicious sourdough raspberry bagels. They’re super easy to make with my simple recipe tutorial and will wow any bagel or raspberry lovers in your life. All you need is a few simple ingredients and fresh or frozen raspberries.

Looking for more sourdough bagel recipes? Try my classic sourdough bagels, strawberry sourdough bagels, or my favorite, blueberry sourdough bagels.

Why I love this recipe:

Easy to make: All you need is a few simple ingredients and some basic kitchen equipment to whip up the most delicious bagels you’ve ever had!
REAL Raspberries: This recipe calls for fresh or frozen raspberries for the perfect flavor and a gorgeous pink dough.
Sourdough: These bagels are naturally leavened with sourdough starter so they’re not only more flavorful, they’re gut-healthy and nutritious!

If you love blueberry or strawberry bagels, here’s a new flavor unlocked!

You’ve probably never seen a raspberry bagel in a grocery store before but I promise these will instantly become a new fave in your home. It’s an amazing seasonal flavor to make with fresh raspberries during the summer months, but they’re just as good with frozen raspberries any time of year! I’ve made them with both fresh and frozen raspberries and they always turn out perfect.

Watch my Raspberry Bagel Video:

Ingredients for Raspberry Sourdough Bagels

Bread Flour: High-protein bread flour provides the necessary structure and chew for your bagels, giving them that traditional bagel texture and rise.
Sourdough Starter: These bagels are naturally leavened with sourdough starter for a delicious flavor and incredible texture. If you’ve never had sourdough bagels before, I promise you will never go back. Plus, the long fermentation process makes them gut healthy and nutritious!
Water: Hydrates the dough and helps bind the ingredients together for smooth mixing and rising.
Honey: Adds a touch of sweetness, softens the dough, and helps create a beautifully golden crust.
Fresh or Frozen Raspberries: Infuses the dough with a vibrant pink color and sweet raspberry flavor. You can use fresh or frozen raspberries!
Sea Salt: Balances the flavors and regulates the fermentation process.
Optional: All Natural Plant Based Food Coloring to enhance the pink color of your bagels
Optional: Freeze Dried Raspberries to add texture and color to your dough.

soft and chewy on the inside raspberry bagels

How to Make Raspberry Sourdough Bagels (8 Easy Steps!):

Prep Raspberries: Dice your raspberries and reserve all of the juices. If using frozen raspberries, make sure to warm the raspberries before dicing and reserve all of the liquid from the warming process. You can warm them up on the stove, in the microwave, or even in the oven. Make sure to let the berries cool before adding to your dough.
Mix the dough: Combine bread flour, sourdough starter, water, honey, fresh or frozen raspberries, salt and options all natural food coloring and freeze-dried raspberry powder. Mix in a stand mixer with a dough hook or knead the dough until smooth, then let it rest for 30 minutes.
First rise: Cover the dough and let it rise at room temperature for 6-8 hours, or until doubled in size.
Overnight proof: Place the dough in the fridge overnight to enhance flavor develop flavor and allow your sourdough starter to release nutrients and breakdown starches.
Shape the bagels: The next day, divide the dough into equal pieces, shape each into a ball, and poke a hole in the center to form the bagels. Widen the hole with your fingers.
Final (Short) Rise: Place the shaped bagels on a greased baking sheet and let rise for 1-3 hours until puffy to the touch.
Boil the bagels: Boil the bagels for 1 minute on each side.
Bake to perfection: Bake the bagels at 425°F for 20-25 minutes, until golden brown and chewy.

Sample Baking Schedule

Here’s my typical baking schedule for making sourdough bagels. I usually like to mix the dough in the mornings so that my bagels are ready to bake the following morning for breakfast or brunch.

The Night Before: Feed your sourdough starter the night before so it’s ready to use in the morning.
Morning: Mix your bagel dough and let it rise at room temperature
Afternoon: Transfer your dough to the fridge to cold proof overnight
Next Morning: Shape, final rise, boil, and bake your bagels.

Should I Use Fresh or Frozen Raspberries?

One of my favorite things about this recipe is that you can use fresh or frozen raspberries. I’ve used both options plenty of times and the bagels always turn out perfect.

If using frozen raspberries, start by warming your raspberries on the stove, in an oven, or in the microwave. Make sure to reserve all of the juices. Allow the berries to fully cool before adding to your bagel dough.

Raspberry sourdough bagels before cut in half

How to Store Bagels:

Fresh bagels are best stored in a brown paper bag at room temperature for 2-3 days. Paper bags are better than plastic because they allow moisture to escape, preserving the bagel’s texture.

You can also freeze your bagels by slicing them in half, and wrapping each half in plastic wrap, wax paper, or parchment paper. Place the wrapped bagels into a ziplock bag and store in the freezer. Frozen bagels will stay good for at least 3 months.

Are Sourdough Bagels Healthier?

Yes, sourdough bagels are healthier than regular bagels because they undergo a long, natural fermentation process using sourdough starter. This slow fermentation breaks down gluten and starches, releases nutrients, and makes grains easy to digest.

One of the most common questions I get on Instagram, TikTok, and YouTube is: “Why are sourdough bagels gut healthy?” Sourdough is an ancient technique, dating back over 6,000 years, that uses wild yeast and lactic acid bacteria from sourdough starter to make dough rise. This process breaks down gluten, increases the bioavailability of key vitamins and minerals like B vitamins, iron, zinc, and magnesium, and makes wheat and other grains easy to digest. Sourdough fermentation also lowers the glycemic index, boosts prebiotic fiber, and enhances antioxidant levels, making sourdough bagels a healthier option.

Tools I used for this recipe (with Amazon Links)

If You Love these Raspberry Sourdough Bagels, Try These Recipes Next:

Ingredients

Sourdough Starter

25 g Active Sourdough Starter
90 g Water
90 g Flour

Bagel Dough

500 g Bread Flour
187 g Fresh or Frozen Raspberries Mashed
125 – 175 g Water* Texture of the dough should be hydrated but not sticky!
125 g Sourdough Starter
12 g Honey
10 g Sea Salt
Optional: Natural Planted Based Pink Food Coloring
2.5 tbsp Freeze-Dried Raspberries Crushed

Instructions

Feed your sourdough starter: Roughly 8-12 hours before you mix your bagel rough, feed your sourdough starter (25g active starter, 90g water, 90g flour). This will yield enough active starter for the recipe (125g) plus some extra to maintain your sourdough starter. Your starter is ready when it’s doubled in size and the peak has just begun to drop back down in the jar.
Prep Raspberries: Dice your raspberries and reserve all of the juices. If using frozen raspberries, warm in the microwave, on a stove-top, or in an oven for a few minutes before dicing. Be sure to reserve any liquid from the warming process. Make sure to let the raspberries cool before adding to your dough.
Mix the Dough: In a large mixing bowl, combine all the bagel dough ingredients; bread flour, water, sourdough starter, honey, fresh or frozen raspberries, and sea salt (optional: all-natural plant-based food coloring and freeze-dried raspberries). Use a stand mixer with the dough hook attachment or knead the dough by hand until smooth and elastic. Mix on low speed with the dough hook attachment for 6-7 minutes or knead by hand for 8-10 minutes.
Rest the Dough: Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 6-8 hours, or until it doubles in size.
Overnight Proof: After the first rise, place the covered dough in the fridge for an overnight proof to develop flavor.
Shape the Bagels: The next day, remove the dough from the fridge and divide it into 8 equal pieces, approximately 120g or 4.25oz per bagel. Roll each piece into a ball, then poke your finger through the center of each ball to form a hole. Gently stretch the hole to about 1.5-2 inches in diameter. You can stretch the hole by inserting your finger and moving in a circular motion or lifting the bagel and, using both index fingers, twirling the bagel around your fingers like I do here.
Final (Short) Rise: Place your shaped bagels on a greased baking sheet and cover with a towel or plastic wrap. Let rise for 1-3 hours, until puffy to the touch.
Boil the Bagels: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil. Boil each bagel for 1 minute on each side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.
Bake the Bagels: Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch. Allow them to fully cool on a wire rack before serving.

Notes

Storage:

Store your raspberry sourdough bagels in a paper bag at room temperature for up to 3 days, or slice and freeze your bagels for 3 months.

Notes:

- Use fresh or frozen raspberries: For the best color and flavor, use fresh or frozen raspberries. If using frozen, make sure to warm the raspberries first by letting them sit out until they reach room temp, on the stove, or in the microwave, or in an oven/toaster oven at 350 for 5-10 minutes. Make sure to reserve ALL of the juices!
- Customization: You can also add freeze-dried raspberry pieces or crush freeze-dried raspberries to the outside of the dough for extra color, texture, and vibrancy.
- Flavored Cream Cheese: This raspberry sourdough bagel pairs perfectly with a fun flavored cream cheese like honey cream cheese, honey walnut, chocolate chip, vanilla bean, and more.

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6 Comments

Uliana says:

October 17, 2024 at 2:51 pm

hi! your recipes are so cool, thank you. i cant find how to make sourdough from scratch? i want to know how to make sourdough from scratch, or do i need to buy your recipe from scratch sourdough?

Mandy says:

October 27, 2024 at 7:42 pm

These are so delicious!!! I used frozen raspberries. Even without the coloring added, the dough is such a pretty color! Almost a rose gold/mauve color. 10/10

Ines says:

April 16, 2025 at 10:18 am

I would definitely recommend this recipe!

Clarita says:

May 3, 2025 at 12:13 am

I would definitely recommend this recipe!

ELIZABETH says:

January 23, 2026 at 2:58 pm

Are you reserving the juice just to save or for part of the recipe?

1. sourdoughjesha says:
  
  February 13, 2026 at 12:29 pm
  
  Hi Elizabeth, I reserve the raspberry juice to include in the bagel dough when adding the raspberries. It helps add color, flavor, and hydration to the dough (since this recipe accounts for the water content of the berries). – Jesha 🙂

5 from 4 votes

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