Raspberry Pistachio Sourdough Bagels (Printer-Friendly)

Chewy fermented dough studded with tart berries and nutty pistachios for a vibrant morning treat.

# What You'll Need:

→ Sourdough Starter

01 - 100 g active sourdough starter
02 - 250 ml warm water

→ Dough

03 - 500 g bread flour
04 - 30 g granulated sugar
05 - 10 g salt
06 - 1 tbsp honey
07 - 75 g roughly chopped shelled pistachios
08 - 100 g freeze-dried raspberries

→ Poaching Liquid

09 - 2 L water
10 - 1 tbsp baking soda
11 - 1 tbsp honey

→ Topping

12 - 30 g chopped pistachios
13 - 2 tbsp freeze-dried raspberry pieces

# How-To Steps:

01 - Dissolve sourdough starter in warm water within a large mixing bowl until fully incorporated.
02 - Add bread flour, sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Mix until shaggy dough forms.
03 - Turn dough onto lightly floured surface and knead for 8–10 minutes until smooth and elastic consistency develops.
04 - Place dough in lightly oiled bowl, cover, and ferment at room temperature for 8–12 hours or overnight until doubled in volume.
05 - Divide fermented dough into 8 equal pieces on flour-dusted surface. Form each piece into smooth ball.
06 - Poke hole through center of each ball and stretch gently to create bagel shape. Arrange on parchment-lined tray, cover, and rest for 45–60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring poaching liquid to simmer in large pot.
08 - Gently drop bagels into simmering water in batches. Poach for 45 seconds per side, then remove with slotted spoon and return to tray.
09 - Sprinkle additional chopped pistachios and freeze-dried raspberry pieces over bagels while wet.
10 - Bake for 20–22 minutes until deeply golden brown. Transfer to wire racks for cooling before serving.

# Expert Hints:

01 -
  • The sourdough tang balances perfectly with sweet raspberries and earthy pistachios
  • These bagels freeze beautifully, so you can wake up to bakery quality breakfast all week
  • The combination looks stunning and tastes even better than it looks
02 -
  • Do not skip the poaching step, it is what creates the authentic bagel texture and shiny crust
  • Freeze-dried berries can be chopped slightly for better distribution, but do not turn them into powder
  • The overnight fermentation is non negotiable for that complex sourdough flavor development
03 -
  • Reserve about 20 percent of your raspberries and pistachios for topping to maximize visual appeal
  • Use a kitchen scale for consistent results every time, flour measurements vary wildly by volume

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