Raspberry sourdough bagels

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.