Raspberry Pistachio Sourdough Bagels (Printable)
Chewy bagels with tangy sourdough, sweet raspberries, and crunchy pistachios for a colorful breakfast twist.
# What You'll Need:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter
02 - 1 cup plus 1 tbsp warm water
→ Dough
03 - 4 cups bread flour
04 - 2 tbsp granulated sugar
05 - 2 tsp salt
06 - 1 tbsp honey
07 - 2.5 oz roughly chopped shelled pistachios
08 - 3.5 oz freeze-dried raspberries
→ Poaching Liquid
09 - 8 cups water
10 - 1 tbsp baking soda
11 - 1 tbsp honey
→ Topping
12 - 1 oz chopped pistachios
13 - 2 tbsp freeze-dried raspberry pieces
# How To Make:
01 - Dissolve active sourdough starter in warm water within a large mixing bowl, stirring until fully incorporated.
02 - Add bread flour, granulated sugar, salt, honey, pistachios, and freeze-dried raspberries to the starter mixture. Mix until a shaggy, rough dough forms.
03 - Transfer dough to a lightly floured work surface. Knead vigorously for 8 to 10 minutes until smooth, elastic, and fully developed.
04 - Place dough in a lightly oiled bowl, cover tightly, and ferment at room temperature for 8 to 12 hours or overnight until doubled in volume.
05 - Turn fermented dough onto a flour-dusted surface. Divide into 8 equal portions and roll each into a smooth ball.
06 - Poke a hole through the center of each dough ball. Gently stretch and shape into traditional bagel rings. Place on parchment-lined tray, cover, and rest for 45 to 60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring poaching liquid to a gentle simmer in a large pot.
08 - Gently lower bagels into simmering water in batches. Poach for 45 seconds per side. Remove with slotted spoon and return to prepared tray.
09 - Immediately sprinkle poached bagels with chopped pistachios and freeze-dried raspberry pieces while surface remains tacky.
10 - Bake for 20 to 22 minutes until deeply golden brown and crusty. Transfer to wire rack and cool completely before slicing.
# Expert Tips:
01 -
- The sourdough fermentation creates incredible depth and keeping power that yeast alone cant achieve
- Tart raspberries and buttery pistachios balance each other like old friends at breakfast
02 -
- Bagel dough is stiffer than regular bread dough, so resist adding extra flour during kneading
- The poaching step is non-negotiable for authentic bagel texture and appearance
03 -
- Use a kitchen scale for consistent results every single time
- Let shaped bagels rest in the refrigerator for an hour before poaching for extra chew