Raspberry Pistachio Sourdough Bagels (Printable)
Chewy fermented bagels with tangy raspberries and nutty pistachios for breakfast
# What You Need:
→ Sourdough Starter
01 - 3.5 ounces active sourdough starter
02 - 1 cup 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 Steps:
01 - Combine active sourdough starter and warm water in a large mixing bowl. Stir until completely dissolved and homogeneous.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Mix thoroughly until a shaggy, uneven dough forms.
03 - Transfer dough to a lightly floured work surface. Knead vigorously for 8 to 10 minutes until the texture becomes smooth, elastic, and properly developed.
04 - Place dough in a lightly oiled bowl. Cover and ferment at room temperature for 8 to 12 hours, preferably overnight, until doubled in volume.
05 - Turn fermented dough onto a flour-dusted surface. Divide into 8 equal portions. Roll each portion into a smooth ball.
06 - Poke a hole through the center of each dough ball. Gently stretch and widen the opening to create the classic bagel ring. Arrange on a parchment-lined baking tray.
07 - Cover the shaped bagels and let rest at room temperature for 45 to 60 minutes until slightly puffed and visibly expanded.
08 - Preheat oven to 425°F. In a large pot, bring the poaching liquid to a steady simmer.
09 - Carefully drop bagels into simmering water in small batches. Poach for 45 seconds per side. Remove using a slotted spoon and return to the prepared tray.
10 - Immediately sprinkle the poached bagels with additional chopped pistachios and freeze-dried raspberry pieces while the surface remains tacky.
11 - Bake for 20 to 22 minutes until deep golden brown and fully cooked through. The crust should be firm and glossy.
12 - Transfer bagels to a wire cooling rack. Allow to cool completely before slicing or storing.
# Helpful Tips:
01 -
- The tangy sourdough depth balances perfectly against bursts of sweet raspberry
- These bagels freeze beautifully so you can wake up to bakery quality breakfast all week
02 -
- The dough hydration might feel lower than typical bread, which prevents the raspberries from making it too wet
- Poaching time matters: too short and the crust stays soft, too long and the bagels become dense
03 -
- Weigh your ingredients rather than using cups for consistent results every time
- Crush the freeze-dried raspberries into smaller pieces so they distribute evenly throughout the dough