Raspberry Pistachio Sourdough Bagels (Printable Version)

Chewy sourdough bagels with sweet raspberries and crunchy pistachios—a vibrant breakfast treat.

# What You'll Need:

→ Sourdough Starter

01 - 3.5 oz active sourdough starter
02 - 1 cup warm water

→ Dough

03 - 17.6 oz bread flour
04 - 1 oz granulated sugar
05 - 0.35 oz salt
06 - 1 tbsp honey
07 - 2.6 oz roughly chopped shelled pistachios
08 - 3.5 oz freeze-dried raspberries

→ Poaching Liquid

09 - 8.5 cups water
10 - 1 tbsp baking soda
11 - 1 tbsp honey

→ Topping

12 - 1 oz chopped pistachios
13 - 2 tbsp freeze-dried raspberry pieces (optional)

# Directions:

01 - In a large mixing bowl, whisk together the active sourdough starter and warm water until fully dissolved and combined.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Mix thoroughly until a shaggy, cohesive dough forms.
03 - Transfer dough to a lightly floured work surface. Knead by hand for 8 to 10 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
04 - Place kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, 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 using a dough scraper. Shape each portion into a tight, smooth ball.
06 - Poke a hole through the center of each dough ball with your thumb. Gently stretch and rotate to enlarge the hole, forming a classic bagel ring. Place on a parchment-lined baking sheet, cover, and rest for 45 to 60 minutes until slightly puffed.
07 - Preheat oven to 425°F. In a large pot, combine water, baking soda, and honey. Bring poaching liquid to a gentle simmer over medium heat.
08 - Carefully drop rested bagels into simmering liquid, working in batches to avoid overcrowding. Poach for 45 seconds per side. Remove with a slotted spoon and return to the prepared baking sheet.
09 - While bagels are still damp from poaching, sprinkle generously with additional chopped pistachios and freeze-dried raspberry pieces for extra color and crunch.
10 - Transfer tray to preheated oven and bake for 20 to 22 minutes until bagels achieve a deep golden brown exterior. Cool completely on wire racks before slicing and serving.

# Expert Advice:

01 -
  • That signature sourdough chew develops beautifully during the overnight ferment, creating texture you simply cannot rush.
  • The raspberries rehydrate slightly in the dough, creating little pockets of tart sweetness throughout each bite.
02 -
  • Under kneading will leave you with bagels that tear easily and lack that satisfying chew.
  • Skipping or rushing the poaching step results in bread shaped like bagels but missing their essential character.
03 -
  • Reserve a handful of raspberries and pistachios for topping so the inside does not look sparse when you cut them open.
  • If your kitchen runs cold, place the dough near a warm oven or in the oven with just the light on during fermentation.

Return