Raspberry Pistachio Sourdough Bagels (Print Version)
Chewy naturally leavened bagels blending tangy raspberries with crunchy pistachios. Perfect weekend breakfast treat.
# What You'll Need:
→ Sourdough Starter & Dough
01 - 3.5 ounces active sourdough starter, fed and bubbly
02 - 1.25 cups warm water
03 - 3.5 cups bread flour
04 - 0.25 cup whole wheat flour
05 - 2 teaspoons salt
06 - 2 tablespoons granulated sugar
→ Flavor Add-ins
07 - 0.75 cup fresh or frozen raspberries
08 - 0.5 cup shelled unsalted pistachios, roughly chopped
→ Poaching Water
09 - 8 cups water
10 - 1 tablespoon baking soda
11 - 1 tablespoon barley malt syrup or honey
→ Topping
12 - Extra chopped pistachios
13 - Freeze-dried raspberry pieces
# How-To Steps:
01 - Dissolve the sourdough starter in warm water in a large mixing bowl. Stir in bread flour, whole wheat flour, salt, and sugar until a shaggy dough forms.
02 - Knead the dough for 10 minutes by hand or 7 minutes with a stand mixer until smooth and elastic.
03 - Gently fold in raspberries and chopped pistachios until just distributed. Avoid over-mixing to prevent smearing the berries.
04 - Cover and let the dough bulk ferment at room temperature for 8-10 hours or overnight until doubled in size.
05 - Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball and rest for 10 minutes.
06 - Poke a hole through each ball with a floured finger and gently stretch into a bagel shape.
07 - Place shaped bagels onto a parchment-lined baking sheet, cover loosely, and proof at room temperature for 1-2 hours until slightly puffy.
08 - Preheat oven to 425°F. Bring 8 cups of water to a boil in a large pot; add baking soda and malt syrup or honey.
09 - Carefully drop bagels in batches into boiling water. Poach for 1 minute per side, then transfer back to the parchment-lined sheet.
10 - Sprinkle with additional chopped pistachios or freeze-dried raspberry pieces if desired.
11 - Bake for 22-25 minutes until golden brown. Cool completely before slicing and serving.
# Expert Tips:
01 -
- The tangy sourdough base balances perfectly with sweet raspberries
- Crunchy pistachios add texture that keeps every bite interesting
- These freeze beautifully, so weekend baking feeds you for weeks
02 -
- Do not skip the poaching step or you will miss the authentic bagel texture and crust
- Over-mixing the berries will turn your beautiful dough an unappetizing grayish pink
03 -
- Cold baking sheets help bagels keep their shape during proofing
- A splash of vinegar in the boiling water deepens the crust color