Sourdough Bagels with Raspberries and Pistachios

Ingredients

• 480 ml (2 cups)active sourdough starter
• 240 ml (1 cup)warm water
• 500 g (4 cups)plain flour
• 15 g (1 tablespoon)salt
• 12 g (1 tablespoon)sugar
• 125 g (1 cup)fresh raspberries
• 60 g (1/2 cup)chopped pistachios
• 14 g (1 tablespoon)bicarbonate of soda
• To tastesesame or poppy seeds (optional)

Instructions

1. 1

   Mix the dough

   In a large bowl, combine the sourdough starter, warm water, flour, salt and sugar until evenly mixed.

2. 2

   Knead until smooth

   Turn the dough onto a floured surface and knead for about 10 minutes, until smooth.

3. 3

   Add the fruit

   Gently work the raspberries and chopped pistachios into the dough.

4. 4

   Let it rise

   Place the dough in a greased bowl, cover it with a towel and leave it to rise for about 2 hours, or until doubled in size.

5. 5

   Heat the oven

   Preheat the oven to 220°C (425°F).

6. 6

   Shape the bagels

   Punch down the dough, divide it into 8 equal pieces and shape each piece into a bagel.

7. 7

   Boil each bagel

   Bring a large pot of water to the boil and add the bicarbonate of soda. Boil each bagel for 1–2 minutes on each side.

8. 8

   Prepare to bake

   Transfer the boiled bagels to a baking sheet lined with parchment paper.

9. 9

   Add the seeds

   Sprinkle the bagels with sesame or poppy seeds, if using.

10. 10

    Bake until golden

    Bake for 20–25 minutes, until golden brown.

11. 11

    Cool before serving

    Leave the bagels to cool slightly before serving.

What are sourdough bagels?

Bagels are ring-shaped breads associated with Polish Jewish baking traditions and later popularised in the United States. Their familiar chewy crumb and browned exterior come from shaping, boiling and then baking the dough.

This version adds raspberries and pistachios to a sourdough base. The starter brings tang, while the fruit and nuts add contrasting sweet-tart and savoury notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 7g protein, 45g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while the pistachios contribute fat and some protein; the starter and flour also add protein. Pair a bagel with yoghurt or eggs and some fresh fruit for a more balanced plate.

The dough and its ingredients

Active starter: use a lively starter, as specified, so it can ferment the dough. The recipe gives a rise of about 2 hours, or until doubled; timing depends on how active the starter is and the warmth of the room.

Fruit and nuts: fold them in gently so the raspberries do not become completely mashed and the pistachios remain distributed through the dough. If the berries are very juicy, the recipe suggests using dried raspberries instead.

Kneading and shaping

Kneading: work the dough for about 10 minutes on a floured surface, stopping when it feels smooth. This helps give the bagels their characteristic chewy texture.

Shaping: divide the dough into 8 equal pieces before forming the rings. Keep the centre holes open, as they can narrow as the dough rises and bakes.

Why boil the bagels?

Bicarbonate of soda: add it to the boiling water before cooking the bagels. The brief boil helps set the outside before the bagels go into the oven.

Timing: boil each bagel for 1–2 minutes on each side, following the recipe. Transfer them to the lined baking sheet after boiling so they are ready for their seed topping and oven bake.

Doneness and texture

Look for a golden-brown surface after 20–25 minutes at 220°C. The bagels should feel set on the outside, while the crumb stays chewy.

Raspberries soften during baking, so the inside may be moist around the fruit. Let the bagels cool slightly before serving to give the crumb time to settle.

Timing the recipe

The stated total time is 55 minutes, but the method also calls for a rise of about 2 hours, in addition to kneading and baking. Allow extra time for that rise when planning your bake.

Use the dough’s doubled-in-size cue rather than relying only on the clock. A cooler room or less active starter can make the rise take longer.

What to serve with them

Serve the bagels warm or at room temperature, on their own or with a spread such as cream cheese. Their raspberries and pistachios also pair well with plain yoghurt or fresh fruit for a more rounded breakfast.

For a savoury contrast, serve one alongside eggs or a simple salad. The bagels are also easy to take along as a snack once cooled.

Recipe notes & tips

• Use active sourdough starter as directed for the rise.
• Measure the dough into 8 equal pieces for evenly sized bagels.
• Fold the raspberries in gently to keep them from breaking down too much.
• Line the baking sheet with parchment before transferring the boiled bagels.
• Check for a golden-brown finish within the stated 20–25-minute baking window.

Variations

• Dried raspberries: use these instead if your fresh berries are especially juicy.
• Sesame topping: sprinkle sesame seeds over the bagels before baking.
• Poppy topping: use poppy seeds instead of sesame for a different finish.
• Mixed seeds: combine sesame and poppy seeds for the optional topping.
• Extra pistachios: reserve a little chopped pistachio to scatter on top with the seeds.

Common mistakes to avoid

• Inactive starter: use an active starter, as the recipe specifies, to support the rise.
• Overworking the berries: fold them in gently so they do not turn the dough into a mash.
• Skipping the rise cue: wait until the dough has doubled, even if that takes longer than expected.
• Crowding the pot: boil the bagels in batches if needed so each can cook for 1–2 minutes on each side.
• Underbaking: keep baking until the bagels are golden brown, up to the stated 25 minutes.

How to store

Once fully cool, store the bagels in an airtight container at room temperature and eat within 2 days for the best texture. Reheat briefly in a warm oven; sliced bagels can also be toasted.

Frequently asked questions