Raspberry Pistachio Sourdough Bagels (Printable)
Chewy fermented bagels with raspberries and pistachios, ideal for breakfast or brunch.
# What You 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 - 2.6 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, stirring until completely dissolved.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Mix until a shaggy, uneven dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic with proper gluten development.
04 - Place dough in a lightly oiled bowl, cover, and ferment at room temperature for 8 to 12 hours or overnight until doubled in size.
05 - Turn dough onto a floured surface, divide into 8 equal pieces, and shape each into a smooth ball. Poke a hole through the center of each ball and gently stretch to form the classic bagel ring shape.
06 - Arrange shaped bagels on a parchment-lined baking tray, cover, and let 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 - Carefully drop bagels into simmering water in batches, poaching for 45 seconds per side. Remove with a slotted spoon and return to the baking tray.
09 - Sprinkle bagels with additional chopped pistachios and freeze-dried raspberry pieces while still damp from poaching.
10 - Bake for 20 to 22 minutes until golden brown and cooked through. Transfer to wire racks to cool completely before serving.
# Expert Suggestions:
01 -
- The sourdough fermentation develops incredible depth of flavor that store-bought bagels simply cannot match
- Raspberries and pistachios create a sophisticated flavor combination that feels special enough for brunch but easy enough for everyday
02 -
- The poaching step is absolutely essential and cannot be skipped because it creates the characteristic chewy bagel texture
- These bagels are best enjoyed the same day they are baked, though they can be frozen and toasted later
03 -
- Toast the pistachios in a dry pan for 3 to 4 minutes before adding them to the dough to intensify their flavor
- If your dough feels too sticky after fermentation, sprinkle a little flour on your hands and work surface rather than adding more flour to the dough itself