Raspberry Pistachio Sourdough Bagels (Printable)

Naturally leavened bagels with tangy raspberries and crunchy pistachios for a delightful breakfast treat.

# What You Need:

→ Sourdough Starter & Dough

01 - 3.5 oz 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 - 3.5 oz 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 Make It:

01 - In a large mixing bowl, dissolve the sourdough starter in warm water. 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 to 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 classic bagel shape.
07 - Place shaped bagels onto a parchment-lined baking sheet, cover loosely, and proof at room temperature for 1 to 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 to 25 minutes until golden brown. Cool completely before slicing and serving.

# Expert Tips:

01 -
  • The tangy sourdough base balances the sweet berries perfectly
  • That chewy bagel exterior with little bursts of raspberry is magic
  • They freeze beautifully so you can have bakery quality breakfast anytime
02 -
  • The water poaching step is nonnegotiable, it creates that authentic bagel texture
  • Frozen raspberries really do work better, fresh ones can turn into jam during kneading
  • Let the bagels cool completely before slicing or they will steam and get gummy inside
03 -
  • Weigh your ingredients, especially the flour and water, for consistent results every time
  • A slotted spoon or spider strainer makes removing bagels from the boiling water so much easier

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