Raspberry Pistachio Sourdough Bagels

The first morning I pulled these from the oven, my kitchen smelled like a bakery crossed with a candy shop. That brilliant pink dotted through the dough makes everyone smile before they even take a bite. I stumbled on this combination during sourdough experiments, trying to use up freeze-dried raspberries and a bag of pistachios I had bought for snacking.

My sister visited last winter and ate three straight from the cooling rack, still warm enough to melt butter into every crevice. She called them breakfast jewelry and now requests them every time she visits. Something about the colors makes even gray mornings feel special.

Ingredients

• 100 g active sourdough starter: Use starter fed within the last 8 hours for best rise and flavor
• 250 ml warm water: Should feel comfortable on your wrist, not hot or cold
• 500 g bread flour: Higher protein content gives bagels their signature chewy texture
• 30 g granulated sugar: Feeds the fermentation and balances the sourdough tang
• 10 g salt: Enhances flavor and strengthens gluten structure
• 1 tbsp honey: Adds subtle sweetness and helps the crust caramelize beautifully
• 75 g roughly chopped shelled pistachios: Toast them lightly beforehand if you want extra nutty depth
• 100 g freeze-dried raspberries: Crush slightly between your fingers for better distribution throughout the dough
• 2 L water: For the poaching bath that creates the distinctive bagel crust
• 1 tbsp baking soda: Replaces traditional lye, giving that shiny pretzel-like finish
• 1 tbsp honey: Added to poaching liquid for gorgeous browning
• 30 g chopped pistachios: Extra crunch for the tops makes them irresistible
• 2 tbsp freeze-dried raspberry pieces: Press gently onto tops after poaching for that pop of color

Instructions

Mix the base:

Combine your starter and warm water in a large bowl, stirring until the starter dissolves completely and the mixture looks cloudy and smooth.

Build the dough:

Add flour, sugar, salt, honey, pistachios, and raspberries, mixing until everything comes together in a shaggy, slightly messy mass.

Work the dough:

Knead on a lightly floured surface for 8 to 10 minutes until the dough feels smooth, elastic, and bounces back when you press it.

Let it rest:

Place in an oiled bowl, cover, and ferment at room temperature for 8 to 12 hours until doubled in size.

Shape the bagels:

Divide dough into 8 equal pieces, roll each into a smooth ball, then poke a hole through the center and gently stretch into a ring.

Second rise:

Place shaped bagels on parchment paper, cover, and rest for 45 to 60 minutes until slightly puffed.

Prepare to bake:

Preheat oven to 220°C (425°F) and bring your poaching liquid to a gentle simmer.

Poach for perfection:

Drop bagels into simmering water in batches, cooking 45 seconds per side before removing with a slotted spoon.

Add the toppings:

Sprinkle immediately with extra pistachios and raspberry pieces while the surface is still wet.

Bake until golden:

Transfer to oven and bake for 20 to 22 minutes until deeply golden and glossy.

Cool completely:

Let bagels rest on wire racks until fully cooled before slicing or storing.

Save

These became my go-to gift for new neighbors and housewarming presents. There is something genuinely joyful about handing someone a bag of homemade bagels studded with jewels of raspberry and emerald pistachio chips.

Make Ahead Strategy

Shape the bagels in the evening and refrigerate them overnight on their parchment-lined tray. Let them come to room temperature for about 30 minutes while your oven preheats, then proceed with poaching and baking. This actually develops even more complex flavor.

Freezing Instructions

Cool the baked bagels completely, then slice them before freezing in airtight bags. They will toast straight from the freezer in about 3 to 4 minutes, perfect for hectic weekday mornings when you want something special but have zero time.

Serving Suggestions

These bagels shine with simple toppings that do not compete with their complex flavors. Plain cream cheese works beautifully, or try whipped honey butter for extra sweetness.

• Spread with lemon zest cream cheese for a bright, fresh contrast
• Pair with thinly sliced sharp cheddar and apple slices
• Serve alongside scrambled eggs with fresh herbs for a complete breakfast

Save

I hope these bring as much color and joy to your kitchen as they have to mine.

Recipe FAQs

→ How long does the dough need to ferment?

The dough requires 8–12 hours of fermentation at room temperature, typically done overnight. This long fermentation develops the characteristic sourdough tang and creates the chewy texture bagels are known for.

→ Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries can be used, but you'll need to reduce the water in the dough slightly since fresh fruit adds moisture. Freeze-dried raspberries are preferred because they provide concentrated flavor without altering the dough hydration.

→ Why do you poach bagels before baking?

Poaching bagels in simmering water with baking soda and honey gelatinizes the surface starch, creating that shiny, chewy crust that distinguishes bagels from regular bread. The brief 45-second poach per side is essential for authentic texture.

→ Can I make these without pistachios for allergies?

Yes, simply omit the pistachios or substitute with seeds like pumpkin or sunflower seeds for crunch. The bagels will still be delicious with just the raspberry flavor, and the sourdough base provides plenty of character on its own.

→ How should I store these bagels?

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze in freezer bags for up to 3 months. Toast frozen bagels directly from the freezer—no thawing needed.

→ What if my sourdough starter isn't very active?

Feed your starter at room temperature 4–6 hours before mixing the dough to ensure peak activity. Bubbles should be visible throughout the starter, and it should float in water. An active starter is crucial for proper fermentation and bagel rise.