Raspberry Pistachio Sourdough Bagels (Printable Version)
Tangy sourdough meets sweet raspberries and nutty pistachios in these colorful, chewy breakfast treats.
# What You'll Need:
→ Sourdough Starter
01 - 3.5 ounces active sourdough starter
02 - 1 cup plus 1 tablespoon warm water
→ Dough
03 - 4 cups bread flour
04 - 2 tablespoons granulated sugar
05 - 2 teaspoons salt
06 - 1 tablespoon honey
07 - 1/3 cup roughly chopped shelled pistachios
08 - 3.5 ounces freeze-dried raspberries
→ Poaching Liquid
09 - 8 cups water
10 - 1 tablespoon baking soda
11 - 1 tablespoon honey
→ Topping
12 - 1/4 cup chopped pistachios
13 - 2 tablespoons freeze-dried raspberry pieces
# Preparation Steps:
01 - Whisk the sourdough starter with warm water in a large bowl until completely dissolved and homogeneous.
02 - Add bread flour, sugar, salt, honey, pistachios, and freeze-dried raspberries to the starter mixture. Stir until a shaggy, rough dough forms.
03 - Turn the dough onto a lightly floured surface and knead vigorously for 8 to 10 minutes until smooth, elastic, and fully developed.
04 - Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and ferment at room temperature for 8 to 12 hours or overnight until doubled in volume.
05 - Turn the fermented dough onto a flour-dusted surface, divide into 8 equal portions, and roll each into a smooth ball. Poke a hole through the center of each ball and gently stretch to form a uniform ring shape.
06 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 45 to 60 minutes until slightly puffed and expanded.
07 - Preheat oven to 425°F. Bring the poaching liquid (water, baking soda, and honey) to a gentle simmer in a large, wide pot.
08 - Carefully drop bagels into the simmering water in batches, cooking for 45 seconds per side. Remove with a slotted spoon, drain briefly, and return to the parchment-lined tray.
09 - Immediately sprinkle the poached bagels with chopped pistachios and freeze-dried raspberry pieces while the surface is still tacky.
10 - Bake for 20 to 22 minutes until deeply golden brown and shiny. Cool completely on wire racks before slicing or serving.
# Expert Tips:
01 -
- The sourdough fermentation gives these bagels that perfect chewy exterior and tender crumb you cant get from commercial yeast
- Raspberries and pistachios were made for each other—the sweet-tart fruit balances the rich, buttery nuts in every bite
02 -
- Dont skip the poaching step—that boiling water bath is what gives bagels their chewy crust and shiny finish
- Freeze-dried raspberries can vary in size, so crush any large pieces before adding to avoid sharp bits in your dough
03 -
- Weigh your ingredients rather than measuring cups—bread baking is precise science and consistency matters
- Reserve a handful of pistachios and raspberries to press onto the tops after poaching for that bakery-worthy finish