Raspberry Pistachio Sourdough Bagels (Printable Version)

Chewy sourdough bagels with sweet raspberries and nutty pistachios for a colorful breakfast twist.

# Ingredient List:

→ Sourdough Starter

01 - 3.5 oz active sourdough starter
02 - 1 cup plus 1 tbsp warm water

→ Dough

03 - 4 cups bread flour
04 - 2 tbsp granulated sugar
05 - 2 tsp salt
06 - 1 tbsp honey
07 - 2.6 oz roughly chopped shelled pistachios
08 - 3.5 oz freeze-dried raspberries

→ Poaching Liquid

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

→ Topping

12 - 1 oz chopped pistachios
13 - 2 tbsp freeze-dried raspberry pieces

# How to Make:

01 - Dissolve active sourdough starter in warm water within a large mixing bowl, stirring until thoroughly incorporated.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the starter mixture. Mix until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured work surface. Knead firmly for 8 to 10 minutes until smooth, elastic, and fully developed.
04 - Place dough in a lightly oiled bowl. Cover and ferment at room temperature for 8 to 12 hours or overnight until doubled in volume.
05 - Turn fermented dough onto a floured surface. Divide into 8 equal portions. Shape each piece into a smooth ball.
06 - Press a hole through the center of each dough ball. Gently stretch and widen the opening to create a traditional bagel shape. Place on parchment-lined tray, 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 - Carefully lower bagels into simmering water in small batches. Poach for 45 seconds per side. Remove with a slotted spoon and return to prepared tray.
09 - Sprinkle poached bagels with additional chopped pistachios and freeze-dried raspberry pieces while still wet.
10 - Bake for 20 to 22 minutes until deeply golden brown and crust is set. Transfer to wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • The sourdough gives these bagels an incredible depth of flavor that develops overnight
  • Free-dried raspberries create intense pockets of fruitiness without making the dough soggy
  • Pistachios add the most wonderful buttery crunch that keeps you coming back for another bite
02 -
  • The poaching step is non-negotiable—this is what creates the authentic bagel texture and chewy crust
  • Freeze-dried raspberries can be sharp, so crush them into smaller pieces rather than leaving large chunks
  • These bagels freeze beautifully, so make a double batch and keep some for busy weekday mornings
03 -
  • Use a kitchen scale for consistent results—bagel dough is surprisingly precise
  • Let the bagels cool completely before slicing to prevent them from becoming gummy inside

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