Raspberry Pistachio Sourdough Bagels (Printable)

Chewy sourdough bagels featuring tangy fermentation, sweet raspberries, and nutty pistachios for a colorful breakfast upgrade.

# What You'll Need:

→ Sourdough Starter

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

→ Dough

03 - 4 cups bread flour
04 - 2 tbsp granulated sugar
05 - 2 tsp salt
06 - 1 tbsp honey
07 - 2.5 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 It:

01 - Whisk active sourdough starter with warm water in a large mixing bowl until fully dissolved and homogeneous.
02 - Add bread flour, granulated sugar, and salt to the starter mixture. Pour in honey and incorporate chopped pistachios with freeze-dried raspberries. Mix until shaggy dough forms.
03 - Turn dough onto lightly floured surface and knead for 8–10 minutes, developing gluten until smooth and elastic with tacky texture.
04 - Place dough in lightly oiled bowl, cover with plastic wrap or damp towel, and ferment at room temperature for 8–12 hours or overnight until doubled in volume.
05 - Turn fermented dough onto floured surface, divide into 8 equal portions, and shape each into smooth ball. Poke thumb through center of each ball and gently stretch to form bagel ring with 2-inch opening.
06 - Arrange shaped bagels on parchment-lined baking sheet, cover loosely, and rest at room temperature for 45–60 minutes until slightly puffed and expanded.
07 - Preheat oven to 425°F. Bring poaching liquid (water, baking soda, and honey) to gentle simmer in large pot—bubbles should barely break surface.
08 - Carefully lower bagels into simmering water in batches, avoiding overcrowding. Poach for 45 seconds per side, then remove with slotted spoon, allowing excess liquid to drain before returning to baking sheet.
09 - Immediately sprinkle wet bagel surfaces with chopped pistachios and freeze-dried raspberry pieces, pressing gently to adhere.
10 - Bake for 20–22 minutes until deep golden brown with glossy crust. Transfer to wire rack and cool completely before slicing or serving.

# Expert Advice:

01 -
  • The raspberries create these gorgeous pink streaks throughout the dough, making each bagel look like edible art
  • That sourdough tang plays so beautifully against the sweet raspberries and earthy pistachios
02 -
  • The poaching step is non-negotiable, it creates that chewy crust and pretzel-like exterior that makes bagels actually taste like bagels
  • Letting the shaped bagels rest before boiling gives them a second rise that creates those beautiful air pockets inside
03 -
  • If your dough feels too sticky during kneading, resist adding more flour and instead let it rest for 10 minutes, the gluten will relax
  • Reserve the most attractive pistachio halves and raspberry pieces for the topping so each bagel looks stunning

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