Raspberry Pistachio Sourdough Bagels (Printer-friendly)
Chewy sourdough rounds featuring tangy fermentation, sweet-tart raspberry bits, and nutty pistachio crunch for a vibrant morning treat.
# What You'll Need:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter
02 - 1 cup plus 1 tbsp warm water
→ Dough
03 - 4 cups bread flour
04 - 2 tbsp granulated sugar
05 - 2 tsp salt
06 - 1 tbsp honey
07 - 2.6 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 Prepare:
01 - Whisk sourdough starter with warm water in a large bowl until completely dissolved and homogeneous.
02 - Combine bread flour, sugar, salt, honey, pistachios, and freeze-dried raspberries with the sourdough mixture. Mix until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and fully developed.
04 - Transfer dough to a lightly oiled bowl, cover, and ferment at room temperature for 8–12 hours until doubled in size.
05 - Divide dough into 8 equal pieces. Roll each into a smooth ball, then poke a hole through the center and gently stretch to form bagel shape.
06 - Place shaped bagels on a parchment-lined tray, cover, and rest for 45–60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring water, baking soda, and honey to a gentle simmer in a large pot.
08 - Drop bagels into simmering water in batches. Poach for 45 seconds per side, then remove with a slotted spoon and return to tray.
09 - Sprinkle with chopped pistachios and freeze-dried raspberry pieces while slightly damp from poaching.
10 - Bake for 20–22 minutes until deep golden brown. Cool completely on wire racks before slicing.
# Expert Advice:
01 -
- The sourdough gives these bagels an incredible chew and tang that you just cant get from commercial yeast
- Freeze-dried raspberries keep the dough workable while still delivering concentrated berry flavor in every bite
02 -
- I learned the hard way that fresh raspberries turn the dough into a sticky disaster, stick to freeze-dried for the dough itself
- Skipping the poaching step gives you dinner rolls, not bagels, so don't try to cut corners here
03 -
- If your dough feels too sticky after fermentation, lightly flour your hands and work surface instead of adding more flour to the dough
- The water bath should be at a gentle simmer, not a rolling boil, to prevent tearing the delicate skin that forms during poaching