Raspberry Pistachio Sourdough Bagels (Printable)
Chewy tangy bagels with raspberries and pistachios, naturally leavened for depth of flavor and perfect texture.
# 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 - 3.5 ounces fresh or frozen raspberries
08 - 0.5 cup shelled unsalted pistachios, roughly chopped
→ Poaching Water
09 - 2 quarts 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 8-10 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 traditional 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 2 quarts of water to a boil in a large pot, then 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 deeply golden brown. Cool completely before slicing and serving.
# Expert Hacks:
01 -
- The sourdough fermentation gives these bagels an incredible depth of flavor that commercial yeast just cant match
- Raspberries and pistachios create this gorgeous sweet and nutty balance that feels fancy without being fussy
02 -
- I learned the hard way that overmixing the berries turns your beautiful dough into an unfortunate shade of pink, so fold them in as gently as possible
- Letting the bagels rest on the counter for at least 30 minutes after boiling helps them develop a better crust, so resist slicing immediately
03 -
- Weigh your ingredients rather than using measuring cups, as flour can vary dramatically by volume and precision matters in sourdough baking
- Use fresh baking soda for the poaching liquid, as old baking soda loses potency and will not create that ideal crust