Raspberry Pistachio Sourdough Bagels (Printable Version)
Chewy fermented bagels blending tangy raspberries with crunchy pistachios for a satisfying breakfast.
# 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 tsp salt
06 - 2 tbsp 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 tbsp baking soda
11 - 1 tbsp barley malt syrup or honey
→ Topping
12 - Extra chopped pistachios
13 - Freeze-dried raspberry pieces
# How-To Steps:
01 - Dissolve the sourdough starter in warm water in a large mixing bowl. 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, developing proper gluten structure.
03 - Gently fold in raspberries and chopped pistachios until just distributed throughout the dough. Avoid over-mixing to prevent berry smearing and color bleeding.
04 - Cover the dough and let it 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 let rest for 10 minutes.
06 - Poke a hole through the center of each ball with a floured finger. Gently stretch and rotate to form an even bagel ring with a generous opening.
07 - Place shaped bagels on 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, then add baking soda and malt syrup or honey.
09 - Carefully drop bagels in batches into the boiling water. Poach for 1 minute per side, then transfer back to the parchment-lined baking sheet.
10 - Sprinkle with additional chopped pistachios or freeze-dried raspberry pieces while the bagels are still damp from poaching.
11 - Bake for 22 to 25 minutes until deeply golden brown with a shiny crust. Cool completely before slicing and serving.
# Helpful Tips:
01 -
- These bagels strike that perfect balance between tangy and sweet without being dessert like
- The naturally leavened dough develops incredible chew and flavor that you just cannot get from commercial yeast
02 -
- The water bath step is what makes these genuine bagels, not just bread shaped like circles
- Overproofed bagels will deflate in the boiling water, so watch for that slight puffiness rather than waiting until they are super airy
03 -
- Use parchment paper on your baking sheet and transfer the whole sheet into the oven to avoid deflating your proofed bagels
- The water should be at a gentle boil, not a rolling boil, or you risk tearing the delicate skin that forms during poaching