Raspberry Pistachio Sourdough Bagels (Printable Format)

Chewy fermented bagels with raspberries and pistachios for a colorful, nutty breakfast twist.

# What You Need:

→ Sourdough Starter

01 - 3.5 ounces 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 - 2/3 cup roughly chopped shelled pistachios
08 - 1 cup freeze-dried raspberries

→ Poaching Liquid

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

→ Topping

12 - 1/4 cup chopped pistachios
13 - 2 tablespoons freeze-dried raspberry pieces

# How-To Steps:

01 - Combine active sourdough starter with warm water in a large mixing bowl. Stir until completely dissolved and smooth.
02 - Add bread flour, sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Mix thoroughly until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and fully developed. The dough should spring back when pressed.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel. Ferment at room temperature for 8 to 12 hours overnight until doubled in size.
05 - Turn fermented dough onto a flour-dusted surface. Divide into 8 equal portions. Shape each piece into a smooth ball by tucking edges underneath.
06 - Poke a hole through the center of each dough ball using your finger. Gently stretch and rotate to create an even ring. Place on parchment-lined baking sheet, cover, and rest for 45 to 60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring poaching liquid to a gentle simmer in a large pot—water should not be boiling vigorously.
08 - Gently drop bagels into simmering water, working in batches of 2 to 3. Poach for 45 seconds per side. Remove with slotted spoon, drain briefly, and return to parchment-lined tray.
09 - Immediately sprinkle poached bagels with chopped pistachios and freeze-dried raspberry pieces while surface is still tacky. Press gently to adhere.
10 - Bake for 20 to 22 minutes until deeply golden brown with a glossy, crackled crust. Rotate tray halfway through for even coloring.
11 - Transfer baked bagels to wire rack and cool completely before slicing or serving—at least 30 minutes for proper texture development.

# Expert Suggestions:

01 -
  • The sourdough fermentation gives these bagels a complex tang that balances perfectly with sweet raspberries
  • You get professional bakery results at home with just one overnight rise
  • The chewy texture with crunchy pistachios creates the most satisfying bite
02 -
  • The water bath step is nonnegotiable, it is what creates that authentic bagel texture and shiny crust
  • Do not skip the overnight fermentation, it is what develops the complex sourdough flavor
  • Let the bagels cool completely before slicing or the inside will seem gummy and underbaked
03 -
  • Weigh your ingredients, especially the flour and water, for consistent results every time
  • If your dough feels too sticky during shaping, lightly flour your hands instead of adding more flour to the dough
  • The bagels are done when they sound hollow when tapped on the bottom

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