Description
These sourdough bagels are bursting with tangy raspberry flavor and nutty pistachios, making them a deliciously unique treat perfect for breakfast or brunch.
Ingredients
Scale
- For the Dough:
- 500 g bread flour
- 150 g active sourdough starter (100% hydration)
- 250 ml warm water
- 1 tbsp honey
- 1 ½ tsp salt
- 100 g chopped pistachios (unsalted, shelled)
- 100 g freeze-dried raspberries
- For Boiling:
- 1 tbsp baking soda
- 1 tbsp honey
- For Topping:
- Extra chopped pistachios
- Extra freeze-dried raspberries
Instructions
- Mix the Dough: In a large bowl, combine sourdough starter, water, and honey. Stir in bread flour and salt until a rough dough forms. Knead until smooth (about 10 mins). Cover and rest 30 minutes.
- Incorporate Add-ins: Stretch and fold the dough, adding pistachios and raspberries gently. Let rise 4–6 hours until puffy.
- Shape the Bagels: Divide into 8 balls. Poke a hole in each and gently stretch into a ring. Place on parchment-lined sheet. Refrigerate overnight.
- Boil the Bagels: Preheat oven to 425°F (220°C). Boil bagels for 30 seconds per side in water with baking soda and honey.
- Top & Bake: Sprinkle with pistachios and raspberries. Bake for 20–25 mins until golden. Cool before serving.
Notes
Use freeze-dried raspberries to prevent excess moisture. Avoid over-mixing after adding the fruit to keep structure intact.
Nutrition Estimate (Per Bagel):
Calories: ~280
Protein: ~9g
Fiber: ~3g
Nutrition
- Calories: 280