Raspberry Pistachio Sourdough Bagels (Printable View)
Chewy sourdough bagels with sweet raspberries and nutty pistachios for a colorful breakfast twist.
# What You Need:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter
02 - 1 cup 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 It:
01 - Combine active sourdough starter with warm water in a large bowl, stirring until completely dissolved and smooth.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Stir until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and ingredients are evenly distributed.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and ferment at room temperature for 8–12 hours or overnight until doubled in size.
05 - Turn dough onto a flour-dusted surface and divide into 8 equal portions. Roll each portion into a smooth ball.
06 - Poke a hole through the center of each dough ball using your thumb or finger. Gently stretch and rotate to create an even ring shape. Place on parchment-lined tray.
07 - Cover shaped bagels and let rest at room temperature for 45–60 minutes until slightly puffed and appearance has changed.
08 - Preheat oven to 425°F. In a large pot, bring water, baking soda, and honey to a gentle simmer.
09 - Carefully drop bagels into simmering water in batches, cooking for 45 seconds per side. Remove with slotted spoon, draining well, and return to baking tray.
10 - Sprinkle hot bagels immediately with additional chopped pistachios and freeze-dried raspberry pieces, pressing gently to adhere.
11 - Bake for 20–22 minutes until deeply golden brown and crispy. Transfer to wire rack and cool completely before slicing.
# Expert Advice:
01 -
- The sourdough fermentation gives these bagels that characteristic tang and chew that sets them apart from store bought versions
- Raspberries and pistachios create this perfect sweet savory crunch that makes breakfast feel fancy without any extra effort
02 -
- The poaching step is absolutely non negotiable, its what transforms these from dinner rolls into genuine bagels with that signature chewy exterior
- Freeze dried raspberries might seem expensive, but theyre worth every penny, fresh berries will turn your dough into a sticky, soggy mess
03 -
- Weigh your ingredients rather than using measuring cups, consistent hydration makes all the difference in sourdough baking
- Reserve a handful of the prettiest pistachio pieces for topping so each bagel looks as good as it tastes