Sourdough Rye Bagels with Dried Fruit & Holiday Glaze

What Makes This Special

These Vietnamese-inspired bagels blend the earthy depth of rye with the natural tang of sourdough and the sweet jewel-like pops of winter dried fruits, resulting in bagels with a rich flavor, irresistible chew, and beautiful holiday appeal. The festive glaze and seasonal decorating make them a showstopper for any tea time table during the colder months.

Ingredients

This recipe honors the unique, earthy flavor of rye flour, balanced by bread flour for a chewy crumb, and brightened with dried fruit for winter indulgence. The sourdough starter builds complexity and authenticity, while a touch of brown sugar and cinnamon adds warmth. A shiny glaze and optional holiday-inspired toppings invite creativity and celebration!

For the Bagels

• Rye sourdough starter: The heart of the flavor; imparts tang and helps with leavening. Have it ripe and bubbly before you start.
• Rye flour: Distinctively nutty and slightly sweet, rye makes these bagels moist and flavorful.
• Bread flour: Provides strength and chew, helping the bagels hold their shape.
• Dried fruit: Adds sweet, chewy bursts; use a mix for variety.
• Brown sugar & cinnamon: Warmth and balance.
• Butter: Tenderizes and enriches the dough.
• Barley malt syrup: Traditional for bagel boiling, deepens color/flavor.

For the Glaze & Decorations

• Egg white & milk: For that shiny, golden finish.
• Festive toppings: Add color, crunch, and holiday cheer (optional).

Instructions

Step 1: Feed and Prepare Your Rye Sourdough Starter (Day 1, morning)

Feed your starter 4-6 hours before mixing dough. For best results, use 75g rye flour and 75g water with a tablespoon of mature starter. Let sit at room temp until bubbly and doubled. A ripe starter ensures full rise and flavor.

Step 2: Mix and Autolyse (Day 1, afternoon)

Combine 150g active starter, 350g bread flour, 150g rye flour, and 280g water in your mixer bowl. Mix just until combined. Let rest (autolyse) for 45 minutes—this hydrates the flour and starts gluten development, especially important with rye.

Step 3: Knead and Enrich the Dough

Add 40g brown sugar, 10g salt, 2g cinnamon, and 20g softened butter. Knead on low (or by hand) for 5-7 minutes until smooth and elastic. The dough will be slightly sticky due to the rye—don’t add extra flour yet. Rye’s gluten is fragile; avoid overmixing.

Step 4: Incorporate Dried Fruit

Scatter 120g chopped dried fruit over the dough and knead gently until evenly distributed. This method prevents the fruit from breaking down or leaking too much sugar into the dough.

Step 5: Bulk Fermentation (Day 1, late afternoon/evening)

Transfer dough to a lightly greased bowl. Cover and let ferment at room temperature for 3-4 hours, performing 2-3 gentle stretch-and-folds every hour. This builds structure, especially since rye tends to weaken gluten.

Step 6: Chill and Cold Ferment (Overnight)

Cover dough tightly and refrigerate for 12-16 hours. Slow, cold fermentation produces deeper flavor, makes shaping easier, and fits a multi-day schedule.

Step 7: Shape the Bagels (Day 2, morning)

Divide cold dough into 8 equal pieces (~105g each). Preshape into balls, rest 10 minutes. Poke a hole in each center and gently stretch into classic bagel rings (about 5-6cm openings). Place on parchment-lined trays, spacing well.

Step 8: Final Proof (Day 2, morning/early afternoon)

Cover shaped bagels with a towel. Let rise at warm room temp (23-25°C) for 1.5-2 hours, until slightly puffy but not doubled.

Step 9: Boil the Bagels

Preheat oven to 220°C. Bring a large pot of water to a simmer. Add 1 tbsp barley malt syrup. Boil bagels 2 at a time, 30 seconds per side. Remove with a slotted spoon; return to trays. This step gives bagels their signature chew and glossy crust.

Step 10: Glaze and Decorate

Mix 1 egg white with 2 tbsp milk. Brush each bagel. Sprinkle with festive colored sugar, sliced almonds, or seeds if desired—this is where your holiday personality shines!

Step 11: Bake

Bake 18-22 minutes until deep golden and shiny. Rotate trays halfway for even baking. Cool on a rack before serving.

Pro Tips

• Rye starter mastery: Keep your rye starter at 100% hydration for best activity. Feed it with whole or medium rye for full flavor.
• Dough handling: Rye dough is stickier than wheat; use damp hands or a light coating of oil instead of extra flour to keep structure intact.
• Shaping: Cold dough shapes best! If the dough resists, let it rest 5 minutes to relax gluten.

Troubleshooting

Bagels too dense? Starter may have been under-active or dough underproofed. Ensure your starter is bubbly and proof dough until puffy.

Bagels spread instead of holding shape? Not enough gluten development or overhydration. Use stretch-and-folds and chill well before shaping.

Variations

• Citrus twist: Add 1 tbsp orange zest and swap in chopped dried cranberries for a brighter, zesty note.
• Nutty holiday: Fold 60g toasted walnuts or pecans into the dough with the fruit for a crunchier texture.
• Classic plain rye: Omit dried fruit and cinnamon, sprinkle with caraway or poppy seeds for a more traditional rye bagel.

Storage

Store bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze for up to 1 month; toast from frozen for best flavor and texture.

Enjoy these bagels at your next tea time—pair with Vietnamese coffee, spiced tea, or just a pat of salted butter. Their rich color, chewy crumb, and holiday sparkle make them a winter season favorite!