Raspberry Pistachio Sourdough Bagels (Printable Version)

Chewy sourdough bagels with sweet raspberries and nutty pistachios—colorful breakfast favorite with overnight fermentation.

# What You Need:

→ 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

# Directions:

01 - Whisk together sourdough starter and warm water in a large bowl until fully dissolved and uniform.
02 - Add bread flour, sugar, salt, honey, pistachios, and freeze-dried raspberries to the starter mixture. Stir until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and ingredients are evenly distributed.
04 - Place dough in a lightly oiled bowl, cover tightly, and ferment at room temperature for 8–12 hours or overnight until doubled in size.
05 - Divide dough into 8 equal pieces on a flour-dusted surface. Roll each into a smooth ball, then poke a hole through the center and gently stretch to form bagel rings.
06 - Arrange shaped bagels on a parchment-lined baking tray, cover, and rest for 45–60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring poaching liquid to a gentle simmer in a large pot.
08 - Carefully drop bagels into simmering water in batches. Poach for 45 seconds per side, then remove with a slotted spoon and return to the tray.
09 - Immediately sprinkle poached bagels with chopped pistachios and freeze-dried raspberry pieces, pressing gently to adhere.
10 - Bake for 20–22 minutes until deeply golden brown. Transfer to wire racks and cool completely before slicing.

# Expert Tips:

01 -
  • The sourdough fermentation gives these bagels an incredible depth that storebought versions lack entirely
  • Freezedried raspberries add concentrated bursts of tart sweetness without making the dough soggy
  • Pistachios bring a buttery crunch that balances the tangy berries perfectly
02 -
  • The dough needs those long fermentation hours for proper texture and flavor, so plan ahead
  • Skip the boiling step and you will end up with ordinary bread rolls, not authentic chewy bagels
  • Freezedried fruit works much better than fresh here because it wont add excess moisture to your dough
03 -
  • Use a kitchen scale instead of cups for consistent results every time
  • If your kitchen is cold, the fermentation might take longer, so watch the dough not the clock

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