Go Back
–+ servings
Raspberry Pistachio Sourdough Bagels

Raspberry Pistachio Sourdough Bagels for a Delightful Breakfast

Delight in the perfect blend of tangy raspberry and nutty pistachio with these Raspberry Pistachio Sourdough Bagels, ideal for breakfast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 8 hours
Total Time 8 hours 45 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Raspberry Dough
  • 330 g Bread Flour Provides structure and elasticity to the dough for those perfect bagel rolls.
  • 125 g Fresh or Frozen Raspberries Adds natural sweetness and vibrant flavor; warm frozen raspberries before mashing.
  • 80–115 g Water Adjust to a moist dough that isn’t sticky.
  • 85 g Sourdough Starter This fermentation agent helps your bagels rise.
  • 8 g Honey Sweetens the dough and helps the yeast thrive.
  • 7 g Sea Salt Boosts the flavor of the bagels.
  • 1.5 Tablespoons Freeze-Dried Raspberries Adding texture and concentrated raspberry flavor.
  • Plant-Based Pink Food Coloring For a pop of color and aesthetic appeal in the dough.
Pistachio Dough
  • 200 g Bread Flour Contributing to a sturdy but chewy texture.
  • 120 g Water Ensures proper hydration in the pistachio dough.
  • 40 g Sourdough Starter A portion of your total starter, vital for the leavening process.
  • 3 g Sea Salt Enhances the flavor while keeping your dough balanced.
  • 6 g Honey Adds a touch of sweetness to the nutty flavors.
  • 20 g Finely Ground/Chopped Pistachios Infuses nutty goodness and unique texture into the dough.
  • 20 g Coarsely Chopped Pistachios Provides a crunchy finish on your bagels.
  • Plant-Based Green and Yellow Food Coloring For a delightful hue in the pistachio dough.
  • ½ tsp Almond Extract For an extra layer of pistachio flavor.

Equipment

  • Mixing Bowl
  • slotted spoon
  • Baking Sheet
  • Large pot
  • Oven

Method
 

Bagel Preparation
  1. Feed your active sourdough starter 25g of starter with 90g of water and flour 8-12 hours before making the dough.
  2. If using frozen raspberries, warm them slightly and mash until smooth; if using fresh, reserve juice after dicing.
  3. In a mixing bowl, combine all raspberry dough ingredients and mix until smooth for about 6-7 minutes.
  4. Place the raspberry dough into a greased bowl, cover, and let rise in a warm spot for 6-8 hours.
  5. After the raspberry dough has risen, prepare the pistachio dough by mixing its ingredients until smooth.
  6. Cover both doughs and let them rise for another 6-8 hours, then refrigerate overnight.
  7. Divide each dough into 8 pieces, roll into logs, and twist together into a braided form to shape bagels.
  8. Arrange shaped bagels on a floured surface, cover with a towel, and let rise for 1-3 hours.
  9. Preheat your oven to 425°F (220°C). Boil the bagels for 1 minute on each side.
  10. Transfer boiled bagels to a lined baking sheet and bake for 20-25 minutes until golden brown.

Nutrition

Serving: 1bagelCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 3gVitamin C: 3mgCalcium: 30mgIron: 1.5mg

Notes

Ensure your sourdough starter is active for the best results. Adjust hydration based on flour absorption and be patient during rise times for fluffy bagels.

Tried this recipe?

Let us know how it was!