Raspberry Pistachio Sourdough Bagels (Print)
Chewy fermented bagels featuring tart raspberries and nutty pistachios for a vibrant breakfast treat.
# What You Need:
→ Sourdough Starter
01 - 100 g active sourdough starter
02 - 250 ml warm water
→ Dough
03 - 500 g bread flour
04 - 30 g granulated sugar
05 - 10 g salt
06 - 1 tbsp honey
07 - 75 g roughly chopped shelled pistachios
08 - 100 g freeze-dried raspberries
→ Poaching Liquid
09 - 2 L water
10 - 1 tbsp baking soda
11 - 1 tbsp honey
→ Topping
12 - 30 g chopped pistachios
13 - 2 tbsp freeze-dried raspberry pieces (optional)
# How To Make It:
01 - In a large bowl, mix the sourdough starter and warm water until 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.
06 - Place shaped bagels on a parchment-lined tray, cover, and let rest for 45-60 minutes until slightly puffed.
07 - Preheat oven to 425°F. Bring the poaching liquid to a simmer in a large pot.
08 - Gently drop bagels into simmering water in batches; poach for 45 seconds per side. Remove with a slotted spoon and return to tray.
09 - Sprinkle bagels with additional chopped pistachios and freeze-dried raspberry pieces if desired.
10 - Bake for 20-22 minutes until golden brown. Cool on wire racks before serving.
# Expert Advice:
01 -
- The sourdough fermentation gives these bagels an incredible depth of flavor that you just cannot get from commercial yeast
- Fresh raspberries would make the dough too wet, but freeze dried ones concentrate all that berry flavor without throwing off the chemistry
02 -
- The dough might feel sticky before fermentation because of the raspberries releasing moisture, this is normal and will resolve during the long rise
- Poaching time is nonnegotiable, skip it and you will have fancy dinner rolls, not bagels
03 -
- Use a kitchen scale for the most consistent results, baking is chemistry and precision pays off
- If your dough feels too sticky after fermentation, sprinkle more flour during shaping but work quickly