Raspberry Pistachio Sourdough Bagels (Printable)

Tangy sourdough bagels studded with freeze-dried raspberries and chopped pistachios for a colorful, nutty breakfast treat.

# 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 - 2.5 ounces 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 ounce chopped pistachios
13 - 2 tablespoons freeze-dried raspberry pieces

# How To Make It:

01 - Combine active sourdough starter with warm water in a large bowl. Stir thoroughly until starter is completely dissolved and mixture is uniform.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the bowl. Mix until a shaggy, rough dough forms and all flour is incorporated.
03 - Turn dough onto lightly floured surface. Knead for 8 to 10 minutes until dough becomes smooth, elastic, and no longer sticky. Perform windowpane test to ensure proper gluten development.
04 - Place dough in lightly oiled bowl. Cover with plastic wrap or damp towel. Ferment at room temperature for 8 to 12 hours overnight until dough has doubled in size and shows visible fermentation bubbles.
05 - Turn dough onto flour-dusted surface. Divide into 8 equal portions. Shape each piece into a smooth ball by tucking edges underneath. Poke thumb through center of each ball and gently stretch to form ring, creating even bagel shape with 2-inch diameter hole.
06 - Place shaped bagels on parchment-lined baking tray. Cover with clean towel. Let rest at room temperature for 45 to 60 minutes until slightly puffed and dough springs back slowly when touched.
07 - Preheat oven to 425°F. In a large pot, bring water, baking soda, and honey to a gentle simmer over medium heat. Maintain temperature below boiling.
08 - Gently drop bagels into simmering water, working in batches of 3 to 4. Poach for 45 seconds per side, flipping once with slotted spoon. Remove and drain briefly before returning to parchment-lined tray.
09 - While bagels are still damp from poaching, sprinkle generously with additional chopped pistachios and freeze-dried raspberry pieces. Press gently to ensure adherence.
10 - Bake for 20 to 22 minutes until bagels develop deep golden-brown crust and sound hollow when tapped on bottom. Rotate tray halfway through baking for even browning.
11 - Transfer bagels to wire rack. Cool completely for at least 30 minutes before slicing or serving to allow crumb structure to set properly.

# Expert Advice:

01 -
  • The sourdough fermentation gives these bagels an incredible chew that lasts for days
  • Raspberries and pistachios create this perfect sweet, tart, and nutty harmony you cant get anywhere else
  • Nothing beats the satisfaction of shaping bagels by hand and watching them transform in the oven
02 -
  • Dont skip the poaching step, it's what creates that chewy, shiny exterior that makes bagels actual bagels
  • If your dough feels too sticky after fermentation, dust your hands with flour rather than adding more to the dough
  • These bagels freeze beautifully, slice them first and toast straight from frozen for breakfast all week
03 -
  • Weigh your ingredients, especially flour, for consistent results every time
  • Let your baked bagels cool completely on a wire rack before slicing to prevent gummy interiors

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