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A trio of sourdough bagels in a round aluminum pie pan served with cream cheese.

Sourdough Bagel with Dried Fruit

Meg Austin
Boring bagels? Not anymore! These homemade sourdough bagels with dried fruit and nuts are the most satisfying and delicious bagels I've made so far! The natural sweetness of the dried cherries combined with the crunch of the pumpkin seeds is so delicious, especially with a generous slather of cream cheese!
Prep Time 30 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 55 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 8 bagels
Calories 265 kcal

Equipment

  • stand mixer with dough hook
  • baking sheet & parchment paper
  • stockpot or dutch oven

Ingredients
  

  • 227 grams sourdough starter discard fed or hungry
  • 360 grams bread flour
  • 170 grams whole milk
  • 1 tablespoon non-diastatic malt powder
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons sea salt
  • ½ cup pumpkin seeds
  • ½ cup dried cranberries chopped
  • 1 tablespoon baking powder
  • 1 egg white whisked vigorously

Instructions
 

  • In the mixing bowl of a stand mixer, combine all dough ingredients including the dried fruit and nuts. Knead for about five minutes until the dough clings to the hook and is well combined. It will be soft and dense. If the dough is too sticky, add flour, one tablespoon at a time. If the dough is too dry, add one tablespoon of milk.
    ingredients for sourdough bagels: flour, sourdough starter, milk, diastatic malt powder, sugar, salt, yeast all in glass prep bowls.
  • Cover with a tea towel and let it rise in a warm place for one hour. This dough will not increase in size very much, but it will become soft and pliable.
    a bowl of fruit and nut sourdough bagel dough ready to be formed into bagels.
  • Divide the dough into eight pieces. Roll the dough into balls and gently flatten them into a disc. Using a thumb or a donut hole cookie cutter, make a hole in the center of the bagel. 
    The bagels have been shaped and are rising on a marble board for thirty minutes prior to boiling.
  • Once the dough has risen, bring a large pot of water to a boil. Add one tablespoon of baking soda to the water. Place the bagels into the boiling water, not touching. This will likely need to be done in batches. Boil for one minute, then flip the bagels to boil the other side for one minute more. Remove the bagels from the boiling water and set them on a lined baking sheet. 
    Boiling the bagels.
  • Brush the bagels with whisked egg whites. Bake the bagels at 350° for about 25-30 minutes. 
  • Enjoy the bagels warm or keep them in an airtight container for two days. These bagels can be stored in the freezer for up to two months.
    Meg is holding a hot sheet pan of bagels, fresh from the oven!

Notes

 
  • If you like these, be sure to try my Cinnamon Crunch Bagels that are a delicious Panera copycat recipe.
 
This recipe was adapted from the King Arthur's Sourdough Bagels.  I highly recommend browsing their selection of simple sourdough recipes! 

Nutrition

Calories: 265kcalCarbohydrates: 49gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 3mgSodium: 613mgPotassium: 148mgFiber: 3gSugar: 8gVitamin A: 36IUVitamin C: 0.1mgCalcium: 125mgIron: 1mg
Tried this recipe?Let us know how it was!