Raspberry Pistachio Sourdough Bagels (Print Version)
Colorful twist on classic breakfast bagels with tangy sourdough, sweet raspberries, and nutty pistachios for chewy texture.
# What You'll Need:
→ Sourdough Starter
01 - 3.5 ounces active sourdough starter
02 - 1 cup plus 1 tablespoon warm water
→ Dough
03 - 4 cups bread flour
04 - 2 tablespoons granulated sugar
05 - 2 teaspoons salt
06 - 1 tablespoon honey
07 - 2/3 cup roughly chopped shelled pistachios
08 - 1 cup freeze-dried raspberries
→ Poaching Liquid
09 - 8 cups water
10 - 1 tablespoon baking soda
11 - 1 tablespoon honey
→ Topping
12 - 1/4 cup chopped pistachios
13 - 2 tablespoons freeze-dried raspberry pieces
# How to Make It:
01 - Whisk sourdough starter and warm water in a large bowl until completely dissolved and smooth.
02 - Add bread flour, sugar, salt, honey, 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 to 10 minutes until smooth, elastic, and fully developed.
04 - Place dough in a lightly oiled bowl, cover tightly, and ferment at room temperature for 8 to 12 hours or overnight until doubled in bulk.
05 - Divide dough into 8 equal pieces on a flour-dusted surface. Form each piece into a smooth ball, then poke a hole through the center and gently stretch to create the bagel ring.
06 - Arrange shaped bagels on a parchment-lined baking sheet, cover loosely, and rest for 45 to 60 minutes until slightly puffed.
07 - Preheat oven to 425°F and bring the poaching liquid to a gentle simmer in a large pot.
08 - Drop bagels into simmering water in batches. Poach for 45 seconds on each side, then remove with a slotted spoon and return to the baking sheet.
09 - Sprinkle bagels immediately with additional chopped pistachios and freeze-dried raspberry pieces while still wet from poaching.
10 - Bake for 20 to 22 minutes until deeply golden brown. Transfer to a wire rack and cool completely before slicing.
# Expert Advice:
01 -
- The tangy sourdough depth balances the sweet-tart raspberries in a way store-bought bagels never achieve
- That satisfying chewy exterior with a soft, pillowy inside makes every bite feel like a treat from your favorite neighborhood bakery
02 -
- The overnight fermentation is not optional, it is what develops both the complex flavor and the proper texture
- Do not skip the poaching step, without it you will have dinner rolls, not bagels
03 -
- Weigh your ingredients rather than using cups for consistent, bakery-worthy results every time
- If your dough feels too sticky during kneading, resist adding more flour and trust the process