Raspberry Sourdough Bagels
These are easy and adaptable sourdough bagels that have the perfect amount of chewiness. The raspberries add the right amount of sweetness and a bonus that they are beautiful.
Welcome to the delightful world of homemade Raspberry Sourdough Bagels! These sweet and tangy treats are a delightful departure from the ordinary, infusing the classic bagel with a hint of fruity flavor. Perfect for breakfast or a sweet afternoon snack for your valentine. These bagels did not last more than 24 hours in my house and I doubt they will in yours. We paired them with a sweet homemade raspberry cream cheese and drifted off to dreamland
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These bagels are infinitely adaptable. Add in whatever inclusions you desire and bake your heart out! I leave out the sugar if I make a savory bagel.
Ingredients:
460g AP Flour
130g Whole Wheat Flour
200g Active Sourdough Starter
220g Tepid Water (110 degrees)
13g Salt
55g Cane Sugar
Inclusion:
90g - Frozen Raspberry Pieces
Bagel Bath:
2 Quarts Water
2 Tablespoon
Whipped Raspberry Cream Cheese:
8oz Cream Cheese, whipped
2oz Raspberry Jam
Splash of Maple Syrup
Method:
Feed your sourdough starter 6-10 hours before starting your bagels, so it is active and doubled in size. I usually feed my sourdough at night before bed and start whatever I am making in the morning!
8 AM -Place both flours, starter, water, sugar, and salt in the bowl of your mixer. You can do this by hand; it will just take a bit longer!
Mix on low with a dough hook until the dough becomes a shaggy mess. Turn up the mixer to medium speed and let it go for 3-5 minutes until the dough looks smooth and cohesive.
Turn the mixer back to low and add in inclusions, I used frozen raspberry pieces. * This will make the dough wet, so add in AP flour by the spoonful until the dough is not wet to the touch, it may be slightly tacky. Mix for another 1-2 minutes until the dough comes back together. Be careful not to overmix.
Place dough in a bowl and cover. Let it rise until doubled, anywhere from 4 to 12 hrs, depending on how warm your air is! My dough took 6 hrs.
2 PM - Divide dough into 8 equal pieces
Roll into balls, then press your thumb through the center of the dough balls, pick up bagels and slowly start turning and stretching out trying to keep similar thickness all the way around.
Once the bagels are shaped, place them on a parchment-covered sheet pan. Cover bagels and let sit to proof for a few more hours.
5 PM - Start water for the water bath. Add in the baking soda. Let the water come to a soft boil.
With a slotted spatula, place bagels in the boiling water for about 1 minute. I flip them around 30 seconds. Make sure they are not touching or overlapping while in the water bath.
Place bagels back on a parchment-covered sheet pan.
Bake at 425 for 15-20 minutes.
Whip together the raspberry cream cheese ingredients.
Serve + Enjoy!
Let me know if you try them.
Eat Well Friends!
