Raspberry Pistachio Sourdough Bagels (Printable version)

Chewy sourdough bagels with sweet raspberries and nutty pistachios for a colorful breakfast twist.

# 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 - 2.5 ounces roughly chopped shelled pistachios
08 - 3.5 ounces freeze-dried raspberries

→ Poaching Liquid

09 - 2 quarts 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 Make It:

01 - Whisk sourdough starter with warm water in a large bowl until completely dissolved and homogeneous.
02 - Add bread flour, sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Stir until a shaggy, sticky dough forms.
03 - Turn dough onto lightly floured surface and knead vigorously for 8 to 10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in lightly oiled bowl, cover with plastic wrap or damp towel, and ferment at room temperature for 8 to 12 hours or overnight until doubled in volume.
05 - Turn fermented dough onto flour-dusted surface, divide into 8 equal portions, and shape each into a smooth ball. Poke thumb through center of each ball and gently stretch to form 2-inch holes. Transfer to parchment-lined baking sheet.
06 - Cover shaped bagels with towel and rest at room temperature for 45 to 60 minutes until slightly puffed and dough springs back slowly when touched.
07 - Preheat oven to 425°F. Bring poaching liquid (water, baking soda, honey) to a gentle simmer in a large, wide pot.
08 - Working in batches, carefully drop bagels into simmering water. Poach for 45 seconds per side (1.5 minutes total). Remove with slotted spoon, drain briefly, and return to prepared baking sheet.
09 - Immediately sprinkle wet bagels with chopped pistachios and freeze-dried raspberry pieces, pressing gently to adhere.
10 - Bake for 20 to 22 minutes until deep golden brown and crusty. Cool completely on wire rack before slicing and serving.

# Expert tips:

01 -
  • The sourdough gives these bagels an incredible depth of flavor that develops overnight while you sleep
  • Freeze dried raspberries add concentrated fruity bursts without making the dough soggy
  • The combination of tart berries and buttery pistachios creates the most sophisticated sweet savory balance
02 -
  • The overnight fermentation is non negotiable for developing that authentic sourdough tang and chewy texture
  • Do not skip the poaching step because this is what creates the bagel signature shiny crust and dense interior
  • Freeze dried raspberries can be quite hard so chop them into smaller pieces if you prefer more even distribution
03 -
  • Reserve about 20% of the pistachios and raspberries to press onto the tops after poaching for maximum visual appeal
  • If your kitchen runs cold, find the warmest spot for fermentation or use your oven with just the light on

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