Raspberry Pistachio Sourdough Bagels (Printable Version)

Chewy fermented bagels featuring tangy sourdough, sweet raspberries, and nutty pistachio crunch for a vibrant breakfast.

# Ingredient List:

→ Sourdough Starter

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

→ Dough

03 - 4 cups bread flour
04 - 2 tablespoons granulated sugar
05 - 2 teaspoons salt
06 - 1 tablespoon honey
07 - 2.5 ounces roughly chopped shelled pistachios
08 - 3.5 ounces freeze-dried raspberries

→ Poaching Liquid

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

→ Topping

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

# Step-by-Step Instructions:

01 - Combine active sourdough starter with warm water in a large bowl. Stir thoroughly until the starter is completely dissolved and the mixture is homogeneous.
02 - Add bread flour, granulated sugar, salt, honey, chopped pistachios, and freeze-dried raspberries to the sourdough mixture. Mix until a shaggy, rough dough forms and all dry ingredients are incorporated.
03 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. Work until the dough becomes smooth, elastic, and holds its shape when stretched.
04 - Place the kneaded dough in a lightly oiled bowl. Cover and let ferment at room temperature for 8 to 12 hours, preferably overnight, until the dough has doubled in size.
05 - Transfer the fermented dough onto a surface dusted with flour. Divide into 8 equal portions. Roll each portion into a smooth ball.
06 - Poke a hole through the center of each dough ball using your finger. Gently stretch and rotate to create an even ring shape. Arrange on a parchment-lined baking sheet, cover, and rest for 45 to 60 minutes until slightly puffed.
07 - Preheat oven to 425°F. In a large pot, bring 8 cups of water, baking soda, and honey to a gentle simmer.
08 - Carefully drop bagels into the simmering liquid, working in batches. Poach for 45 seconds on each side. Remove with a slotted spoon and return to the prepared baking sheet.
09 - Immediately sprinkle the poached bagels with chopped pistachios and freeze-dried raspberry pieces while they are still tacky from the poaching liquid.
10 - Transfer the baking sheet to the preheated oven. Bake for 20 to 22 minutes until the bagels develop a deep golden-brown color. Cool completely on wire racks before slicing or serving.

# Tips from hearthlykitchen:

01 -
  • The sourdough fermentation creates an irresistible chewy interior with that perfect glossy crust
  • Freeze-dried raspberries add concentrated bursts of tart sweetness without making the dough soggy
  • Pistachios bring a buttery crunch that balances the bright berry flavors beautifully
02 -
  • The water bath temperature matters—too hot and your bagels will deflate, too cool and they will not develop that signature chewy crust
  • Freeze-dried raspberries can vary in moisture content, so if your dough feels too sticky, add an extra tablespoon of flour during kneading
  • Let the bagels cool completely on a wire rack before slicing—cutting them warm will make the interior gummy
03 -
  • Crush your freeze-dried raspberries in a separate bowl first, then add them to the dough—this prevents large chunks that could tear the gluten structure
  • Reserve about 20 percent of your pistachios and raspberries for topping, pressing them gently into the bagels right after the water bath for maximum adherence

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