raspberry pistachio sourdough bagels (Print Version)

# Ingredients:

→ Raspberry Bagel Dough

01 - 330 g bread flour
02 - 125 g fresh or frozen raspberries, mashed
03 - 80–115 g water, adjust for dough hydration
04 - 85 g sourdough starter
05 - 8 g honey
06 - 7 g sea salt
07 - 1.5 tablespoons freeze-dried raspberries, crushed
08 - Optional: plant-based pink food coloring

→ Pistachio Bagel Dough

09 - 200 g bread flour
10 - 120 g water
11 - 40 g sourdough starter
12 - 3 g sea salt
13 - 6 g honey
14 - 20 g finely ground or chopped pistachios
15 - 20 g coarsely chopped pistachios, for topping
16 - Optional: plant-based green and yellow food coloring
17 - Optional: 0.5 tsp almond extract

# Instructions:

01 - Feed the sourdough starter 8-12 hours ahead using 25 g active starter, 90 g water, and 90 g flour. Allow it to ferment until doubled and just starting to collapse for optimal leavening.
02 - Dice the raspberries and reserve all juice. For frozen berries, gently heat them before dicing, ensuring any released liquid is captured. Cool completely before incorporating into dough.
03 - In a large bowl, combine bread flour, water, sourdough starter, honey, mashed raspberries, sea salt, freeze-dried raspberries, and optional pink food coloring. Mix with a stand mixer on low for 6-7 minutes, or knead by hand for 8-10 minutes, until smooth and elastic. Optional: Sprinkle additional freeze-dried raspberries on top for texture.
04 - Transfer dough to a bowl and cover with a damp towel or lid.
05 - In a clean bowl, blend bread flour, water, sourdough starter, honey, finely ground pistachios, salt, and optional food colorings and almond extract. Mix for 6-7 minutes on low, or knead by hand for 8-10 minutes, until dough is elastic. Incorporate coarsely chopped pistachios for added texture, pressing gently to adhere or fold into the dough.
06 - Cover the pistachio dough with a damp towel or plastic wrap.
07 - Allow both doughs to rise at room temperature for 6-8 hours until doubled in volume.
08 - Refrigerate both covered doughs overnight to develop flavour and structure.
09 - Next day, divide both doughs into 8 equal portions. Roll each raspberry and pistachio piece into 15 cm logs. Pair one raspberry log with one pistachio log, and roll each pair into a 23 cm rope. Twist the two-tone ropes to create a swirl pattern.
10 - Bring the ends of each rope together, overlapping by 2-3 cm, and seal to form a circle. Wrap around your hand and roll the join on the work surface to seal completely.
11 - Place shaped bagels on a greased baking sheet. Allow to rise at room temperature for 1–3 hours until puffy. For a quicker rise, proof in a warm spot (27–32°C) for 60–90 minutes.
12 - Preheat the oven to 220°C. Bring a large pot of water to a rolling boil. Boil each bagel for 1 minute on each side, then transfer to parchment-lined baking sheets.
13 - Bake for 20–25 minutes until golden and firm to the touch. Cool on a wire rack before slicing.
14 - Enjoy freshly baked bagels as desired.

# Notes:

01 - Long, cold fermentation enhances both flavour development and digestibility.
02 - Use only active, bubbly sourdough starter for reliable fermentation.

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