Raspberry Pistachio Sourdough Bagels (Printable)

Chewy fermented bagels combining tangy sourdough, sweet raspberries, and nutty pistachios for a vibrant breakfast

# What You’ll Need:

→ Sourdough Starter

01 - 3.5 oz 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 - 2.5 oz roughly chopped shelled pistachios
08 - 3.5 oz freeze-dried raspberries

→ Poaching Liquid

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

→ Topping

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

# How-to Steps:

01 - In a large bowl, mix the sourdough starter and warm water until completely dissolved.
02 - Add bread flour, sugar, salt, honey, pistachios, and freeze-dried raspberries. Mix until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and ferment at room temperature for 8-12 hours or overnight until doubled in size.
05 - Turn the dough onto a flour-dusted surface and divide into 8 equal pieces. Shape each piece into a ball. Poke a hole through the center of each ball and stretch gently to form a bagel shape. Place shaped bagels on a parchment-lined tray, cover, and let rest for 45-60 minutes until slightly puffed.
06 - Preheat oven to 425°F. Bring the poaching liquid to a simmer in a large pot.
07 - Gently drop bagels into simmering water in batches; poach for 45 seconds per side. Remove with a slotted spoon and return to tray.
08 - Sprinkle bagels with additional chopped pistachios and freeze-dried raspberry pieces if desired. Bake for 20-22 minutes until golden brown. Cool on wire racks before serving.

# Expert Advice:

01 -
  • The sourdough fermentation develops deep flavor while making these easier on your stomach than commercial bagels
  • Free-dried raspberries keep their color and intense sweetness without making the dough soggy
  • Theres something deeply satisfying about biting through that chewy crust into the soft, nutty, fruit-flecked center
02 -
  • The overnight fermentation isn't just about timing—slow development is what gives these bagels their distinctive sourdough character and superior keeping quality
  • Fresh raspberries will ruin your dough by adding too much moisture—freeze-dried is absolutely essential here
  • Poaching time matters: 45 seconds per side is the sweet spot for that perfect chewy exterior without making the bagels tough
03 -
  • Pat your poached bagels gently with a paper towel before adding toppings—this helps the nuts and fruit stick better
  • If the dough feels too sticky during shaping, lightly flour your hands rather than adding more flour to the dough
  • The raspberries will create small pink streaks in the dough—this is normal and part of what makes these so visually striking

Go back