Raspberry Pistachio Sourdough Bagels (Printable)

Chewy sourdough bagels with tangy raspberries and nutty pistachios for a colorful breakfast treat.

# What You’ll 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 - 2.6 ounces roughly chopped shelled pistachios
08 - 3.5 ounces freeze-dried raspberries

→ Poaching Liquid

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

→ Topping

12 - 1 ounce chopped pistachios
13 - 2 tablespoons freeze-dried raspberry pieces

# How-To Steps:

01 - Combine active sourdough starter with warm water in a large bowl, stirring until completely dissolved and uniform.
02 - Add bread flour, sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Stir until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, developing gluten until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover tightly, and ferment at room temperature for 8 to 12 hours or overnight until doubled in size.
05 - Divide dough into 8 equal pieces on a floured surface. Form each into a smooth ball, then poke a hole through the center and gently stretch to create the bagel ring shape.
06 - Arrange shaped bagels on a 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.
08 - Gently lower bagels into simmering water in batches. Poach for 45 seconds per side, then remove with a slotted spoon and return to the baking sheet.
09 - Sprinkle bagels immediately with additional chopped pistachios and freeze-dried raspberry pieces while still wet from poaching.
10 - Bake for 20 to 22 minutes until deeply golden brown. Transfer to wire rack and cool completely before slicing or serving.

# Expert Tips:

01 -
  • The sourdough tang balances perfectly against bursts of sweet-tart raspberry
  • Pistachios add this incredible buttery crunch that keeps you coming back for another bite
  • These bagels freeze beautifully, so weekend baking becomes breakfast all week long
02 -
  • Reserve some freeze-dried raspberries for topping because they turn the most gorgeous shade of pink in the oven
  • The poaching step is non-negotiable. Without it, youve got fancy dinner rolls, not bagels.
03 -
  • Use a kitchen scale for consistent results every single time
  • Let the boiled bagels drain on a rack briefly before adding toppings

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