Description
These Raspberry Pistachio Sourdough Bagels are soft and chewy artisan bagels naturally leavened with sourdough starter. Infused with fresh mashed raspberries and crunchy chopped pistachios, they offer a delightful balance of tangy, nutty, and sweet flavors. Perfect for breakfast or brunch, they feature a glossy, chewy crust achieved through boiling before baking.
Ingredients
Dough
- 330 g (2 3/4 cups) bread flour
- 125 g (1/2 cup) raspberries, mashed (fresh or frozen)
- 75 g (1/2 cup) shelled pistachios, chopped
- 210 g (3/4 cup + 2 tbsp) water
- 7 g (1 tsp) salt
- 100 g (1/2 cup) active sourdough starter
Boiling Water Bath
- Water for boiling
- 20 g (1 tbsp) honey (optional, for boiling water bath)
Topping (Optional)
- Extra pistachios or sesame seeds for topping
Instructions
- Feed Starter: Feed your sourdough starter 8–12 hours before you plan to mix the dough so it becomes bubbly and active, ensuring good fermentation.
- Mash Raspberries: Lightly mash the raspberries to release their juice, which will infuse flavor and natural color into the dough.
- Mix Dough: In a large bowl, combine bread flour, water, mashed raspberries with their juice, active sourdough starter, and salt to form a shaggy dough. Knead in the chopped pistachios until evenly distributed.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature for 4–6 hours. During the first 2 hours, perform stretch-and-folds every 30 minutes to develop gluten and structure.
- Pre-Shape: Divide the fermented dough into 8 equal pieces. Shape each portion into a smooth ball and let them rest for 20 minutes, covered, to relax the gluten.
- Shape Bagels: Poke a hole through the center of each dough ball and gently stretch to form a classic bagel shape with an even hole.
- Cold Proof: Place shaped bagels on a tray, cover, and refrigerate for 8–12 hours. This slow proof enhances flavor and texture.
- Boil: Bring a large pot of water with honey (if using) to a boil. Boil each bagel for 30–45 seconds per side. This step creates the characteristic chewy crust.
- Bake: Transfer boiled bagels to a baking sheet and bake in a preheated oven at 425°F (220°C) for 20–25 minutes, or until golden brown.
- Cool: Allow the bagels to cool on a rack for at least 20 minutes before slicing or serving to set the crumb.
Notes
- Use active and bubbly sourdough starter for optimal rise and flavor development.
- Boiling the bagels before baking is essential to achieve a chewy crust and glossy exterior.
- Adding honey to the boiling water enhances the shine and chewiness of the crust.
- Monitor fermentation times carefully; overproofing can cause bagels to lose shape and become flat.
- Store bagels airtight at room temperature for up to 2 days or freeze for up to 3 months for longer storage.
- Prep Time: 15 minutes (plus 8–12 hours starter feeding and 8–12 hours cold proof)
- Cook Time: 20–25 minutes baking plus 10 minutes boiling total
- Category: Breakfast
- Method: Baking
- Cuisine: American
