Raspberry Pistachio Sourdough Bagels (Print version)
Colorful breakfast treats featuring tangy sourdough, sweet raspberries, and nutty pistachios.
# What goes in:
→ 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
# Cooking steps:
01 - Dissolve sourdough starter in warm water within a large mixing bowl, stirring until fully incorporated and smooth.
02 - Add bread flour, sugar, salt, honey, pistachios, and freeze-dried raspberries to starter mixture. Mix until shaggy dough forms.
03 - Knead dough on lightly floured surface for 8–10 minutes until smooth and elastic with proper gluten development.
04 - Place dough in lightly oiled bowl, cover, and ferment at room temperature for 8–12 hours or overnight until doubled in size.
05 - Divide dough into 8 equal pieces on flour-dusted surface. Shape each into smooth balls.
06 - Poke hole through center of each ball and gently stretch into bagel shape. Place on parchment-lined tray, cover, and rest 45–60 minutes until puffed.
07 - Preheat oven to 425°F. Bring poaching liquid to simmer in large pot.
08 - Drop bagels into simmering water in batches. Poach 45 seconds per side. Remove with slotted spoon and return to tray.
09 - Sprinkle bagels with additional chopped pistachios and freeze-dried raspberry pieces if desired.
10 - Bake for 20–22 minutes until deep golden brown. Cool completely on wire racks before serving.
# Tips from flavorandfeast:
01 -
- The sourdough fermentation creates an incredibly chewy interior that keeps for days unlike commercial bagels that go stale overnight
- Free-dried raspberries offer concentrated bursts of tartness without making the dough soggy like fresh fruit would
02 -
- The poaching step is non-negotiable—skipping it will give you bread rings that taste like dinner rolls rather than authentic bagels with that characteristic chewy crust
- Freeze-dried raspberries can have sharp edges that puncture your dough structure, so break them into smaller pieces rather than leaving them whole
03 -
- Weigh your ingredients, especially flour and water, because sourdough hydration ratios are precise and volume measurements can be wildly inaccurate
- Let your shaped bagels rest in the refrigerator for 30 minutes before poaching to develop a skin that helps them hold their shape in the boiling water