Description
Raspberry Pistachio Sourdough Bagels are a unique twist on a classic, blending tart berries and nutty crunch into every beautifully baked bite. Naturally leavened and wildly flavorful, these chewy, crusty bagels are your new favorite breakfast flex.
Ingredients
Scale
- 100g active sourdough starter (100% hydration)
- 350g warm water
- 500g bread flour
- 10g salt
- 15g honey or maple syrup
- 60g freeze-dried raspberries, lightly crushed
- 50g shelled pistachios, chopped (plus extra for topping)
- Optional: 1 tbsp brown sugar for boiling water
Instructions
- In a large bowl, mix the sourdough starter, water, and honey until dissolved. Add the flour and salt. Mix into a shaggy dough. Let it rest, covered, for 30 minutes (autolyse phase).
- Knead in the crushed raspberries and pistachios until well distributed. The dough might get a little pink streaking—beautiful! Knead for about 5–8 minutes until smooth and elastic.
- Cover and let the dough rise at room temperature (around 72°F/22°C) for 4–6 hours, performing 2–3 stretch and folds during this time. Dough should roughly double in size.
- Shape the dough into 8 tight balls, rest for 20 minutes, then poke a hole through each one and gently stretch into a bagel shape. Place them on a parchment-lined tray, cover, and refrigerate overnight (8–12 hours).
- Preheat your oven to 450°F (230°C). Bring a pot of water to a boil and add 1 tbsp brown sugar. Boil each bagel for 30 seconds per side, then transfer to the parchment-lined sheet. Top with extra pistachios if desired.
- Bake for 20–24 minutes until deeply golden and blistered. Let cool before slicing—if you can wait!
Notes
Use a mature starter—active and bubbly. Don’t skip the cold retard—it adds depth. Wet your hands when shaping. Crush raspberries lightly for even hydration. Freeze individually sliced for easy future toasting!
- Prep Time: 12–14 hours
- Cook Time: 20–24 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Artisan
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough, bagels, raspberry, pistachio, homemade, artisan bread