Raspberry Pistachio Sourdough Bagels (Print)
Chewy fermented bagels with tart raspberries and nutty pistachios for a vibrant breakfast.
# What You’ll 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 - 2 quarts 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:
01 - Combine sourdough starter and warm water in a large bowl, stirring until completely dissolved and uniform.
02 - Add bread flour, sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Stir until a shaggy, rough 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, and ferment at room temperature for 8–12 hours or overnight until doubled in size.
05 - Turn fermented dough onto a flour-dusted surface and divide into 8 equal portions. Shape each portion into a smooth ball.
06 - Poke a hole through the center of each dough ball and gently stretch to form the classic bagel ring shape. Place on parchment-lined tray, cover, and rest for 45–60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring poaching liquid to a gentle simmer in a large pot.
08 - Gently drop bagels into simmering water, working in batches. Poach for 45 seconds per side. Remove with slotted spoon and return to baking tray.
09 - Sprinkle wet bagels generously with chopped pistachios and freeze-dried raspberry pieces, pressing gently to adhere.
10 - Bake for 20–22 minutes until deep golden brown and crust is set. Transfer to wire rack and cool completely before slicing.
# Expert Tips:
01 -
- The overnight fermentation develops deep tangy flavor while making them incredibly chewy and satisfying to bite into
- Free dried raspberries keep the dough perfectly hydrated while delivering concentrated bursts of sweet tart flavor in every bite
- The pistachios add a buttery crunch and gorgeous color contrast that makes these bagels almost too pretty to eat
02 -
- Do not skip the poaching step since it creates the essential chewy texture that separates bagels from regular bread
- Let the bagels cool completely on a wire rack before slicing or the crumb will compress and become gummy
03 -
- Reserve about a quarter of the pistachios and raspberries to press onto the tops after poaching for maximum visual appeal
- Freeze cooled bagels individually wrapped and reheat in a 350°F oven for 10 minutes to refresh them completely