Raspberry Pistachio Sourdough Bagels (Print Version)

Chewy sourdough bagels with fresh raspberries and crunchy pistachios, naturally leavened for depth of flavor.

# What You'll Need:

→ Sourdough Starter & Dough

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→ Flavor Add-ins

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→ Poaching Water

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→ Topping

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# How-To Steps:

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, taking care not to over-mix to avoid 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. Poke a hole through each ball with a floured finger and gently stretch into a bagel shape.
06 - Place shaped bagels onto a parchment-lined baking sheet, cover loosely, and proof at room temperature for 1-2 hours until slightly puffy.
07 - Preheat oven to 425°F. Bring 8 cups of water to a boil in a large pot; add baking soda and malt syrup or honey.
08 - Carefully drop bagels in batches into boiling water. Poach for 1 minute per side, then transfer back to the parchment-lined baking sheet.
09 - Sprinkle with additional pistachios or freeze-dried raspberry pieces if desired. Bake for 22-25 minutes until golden brown. Cool completely before slicing and serving.

# Expert Tips:

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  • The tangy raspberries and buttery pistachios create this perfect sweet-savory situation that keeps you reaching for another
  • Natural fermentation gives these bagels that signature chewy exterior and soft interior without any commercial yeast shortcuts
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  • The water bath step is non-negotiable because without poaching, you will just have round bread, not actual bagels with that signature chewy crust
  • Over-proofing the dough after shaping will make your bagels collapse in the water, so watch closely and get them into the oven as soon as they are puffy
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  • Weigh your ingredients, especially the flour and water, because sourdough is notoriously finicky about hydration ratios
  • If your starter has been neglected in the fridge, feed it twice at room temperature before using to ensure maximum activity

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