Raspberry Pistachio Sourdough Bagels (Printable)
Chewy sourdough bagels with tart raspberries, crunchy pistachios, and tangy fermented depth.
# 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 - 8 cups 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 It:
01 - Whisk sourdough starter and warm water in a large bowl until fully dissolved and homogeneous.
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 vigorously for 8-10 minutes until smooth, elastic, and tacky but not sticky.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and ferment at room temperature for 8-12 hours or overnight until doubled in volume.
05 - Divide dough into 8 equal portions on a floured surface. Form each piece into a smooth ball, then poke a hole through the center and stretch gently to create the bagel ring.
06 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely, 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 Dutch oven or stockpot.
08 - Carefully lower bagels into simmering water in batches of 3-4. Poach for 45 seconds per side. Transfer back to parchment-lined tray with a slotted spoon.
09 - Immediately sprinkle poached bagels with chopped pistachios and freeze-dried raspberry pieces while surface is still tacky.
10 - Bake for 20-22 minutes until deep golden brown with a crusty exterior. Cool completely on wire racks before slicing.
# Expert Advice:
01 -
- The sourdough tang balances perfectly with sweet raspberries and buttery pistachios
- These freeze beautifully so you can have bakery quality bagels any morning
02 -
- The water bath step is non negotiable, it creates that authentic bagel texture and shiny crust
- Let them cool completely before slicing or the steam inside will make them gummy
03 -
- Spraying your oven with water right before baking creates steam for an extra crispy crust
- Mix a handful of extra raspberries into the topping mixture for pockets of intense fruit flavor