Raspberry Pistachio Sourdough Bagels (Printable)

Tangy sourdough bagels featuring sweet raspberries and nutty pistachios for a vibrant breakfast treat.

# What You Need:

→ Sourdough Starter

01 - 3.5 oz 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 - 2.6 oz roughly chopped shelled pistachios
08 - 3.5 oz freeze-dried raspberries

→ Poaching Liquid

09 - 8 cups water
10 - 1 tablespoon baking soda
11 - 1 tablespoon honey

→ Topping

12 - 1 oz chopped pistachios
13 - 2 tablespoons freeze-dried raspberry pieces

# How-To Steps:

01 - Combine active sourdough starter and warm water in a large bowl, stirring until fully dissolved and incorporated.
02 - Add bread flour, granulated sugar, salt, honey, roughly chopped pistachios, and freeze-dried raspberries to the sourdough mixture. Stir until a shaggy, uneven dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and ingredients are evenly distributed throughout.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and ferment at room temperature for 8 to 12 hours or overnight until doubled in size.
05 - Turn fermented dough onto a flour-dusted surface and divide into 8 equal portions. Shape each portion into a smooth ball.
06 - Poke a hole through the center of each dough ball using your finger. Gently stretch and rotate to create an even ring, forming the classic bagel shape. Place on a parchment-lined baking sheet.
07 - Cover shaped bagels and let rest at room temperature for 45 to 60 minutes until slightly puffed and expanded.
08 - Preheat oven to 425°F. In a large pot, bring 8 cups water, baking soda, and honey to a gentle simmer over medium heat.
09 - Carefully drop bagels into simmering water in batches, working in 2 to 3 at a time. Poach for 45 seconds per side, then remove with a slotted spoon and return to the baking sheet.
10 - Immediately sprinkle poached bagels with additional chopped pistachios and freeze-dried raspberry pieces while surfaces are still tacky.
11 - Bake at 425°F for 20 to 22 minutes until deep golden brown with a firm, glossy crust. Transfer to wire racks and cool completely before slicing or serving.

# Expert Tips:

01 -
  • The sourdough fermentation develops deep flavor while making these easier on your digestive system
  • Freeze-dried raspberries add tart bursts without making the dough soggy
  • These bagels strike that magical balance between wholesome and indulgent
02 -
  • The dough hydration is lower than regular bread to withstand poaching without falling apart
  • Poaching is non negotiable for that shiny crust and chewy interior texture
  • Let bagels cool completely before slicing or they'll steam and get gummy inside
03 -
  • Reserve some extra freeze-dried raspberries to press into tops before baking
  • Use a kitchen scale for consistent results every time

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