Description

Raspberry Pistachio Sourdough Bagels offer a sophisticated twist on a breakfast classic, combining artisan baking techniques with bold flavors. The tart sweetness of raspberries contrasts beautifully with the crunch of pistachios, creating a complex flavor profile and superior texture.

Ingredients

Scale

100g Active Sourdough Starter
500g High-Protein Bread Flour
250g Filtered Water
30g Freeze-Dried Raspberries
60g Raw Pistachios
20g Barley Malt Syrup
10g Sea Salt

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Instructions

Prepare the Levain: Mix 20g of your active starter with 40g of bread flour and 40g of water, and let it sit until it triples in size
The Initial Mix: Combine the active levain with the filtered water and barley malt syrup, then add the bread flour and salt. Mix until a shaggy mass forms
Autolyse and Incorporation: Cover and let the dough rest for 30 minutes, then fold in freeze-dried raspberries and chopped pistachios
Strength Building: Knead the dough for 8-10 minutes until smooth and it passes the 'windowpane test'
Bulk Fermentation: Let the dough ferment at room temperature for 4-6 hours, looking for a 50% increase in volume
Shaping the Bagels: Divide the dough into 8 equal portions, roll into balls, poke a hole in the center, and stretch it out
Cold Proofing: Place shaped bagels on a tray, cover, and refrigerate for 12-18 hours
The Boiling Bath: Preheat oven to 425°F, boil bagels in water with barley malt syrup and baking soda for 45 seconds each side
Baking: Transfer boiled bagels to the baking sheet and bake for 18-22 minutes until golden brow

Notes

Perform a float test before boiling to check if the bagels are ready.

To store, keep in an airtight bag for up to two days or freeze for longer storage.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 290 kcal
Sugar: 5g
Sodium: 480mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg