raspberry pistachio sourdough bagels

Raspberry Pistachio Sourdough Bagels are a bakery-level treat that brings together the tart brightness of raspberries and the toasty richness of pistachios. I created these swirling pink and green beauties after dreaming of a brunch centerpiece that tasted as vibrant as it looked. Each bagel boasts a tender crumb, natural color, and a tangy sourdough bite that just begs for a swipe of cream cheese or nut butter.

The first time I braided these bagels my kitchen filled with a subtle fruity scent that had everyone peeking in. Now they are my signature bake when spring rolls around or when I have friends to impress over coffee.

Ingredients

• Bread flour: For robust chew and structure, look for high protein flour for best results
• Fresh or frozen raspberries: Mashed for color and flavor, choose plump berries for more juice
• Sourdough starter: Active and bubbly, adds tang and helps dough rise, if it floats in water it’s ready
• Water: Hydrate the dough, use cool water for easier handling
• Honey: Naturally sweetens and encourages fermentation, opt for local honey if possible
• Sea salt: Sharpens flavor, always use a fine sea salt for even distribution
• Freeze-dried raspberries: Boosts raspberry flavor and adds a vibrant look, crush finely
• Natural plant-based food coloring: Optional for vivid pink and olive green hues, seek clean label options whenever possible
• Pistachios: Finely ground for flavor and coarsely chopped for topping, bright green nuts with a sweet flavor, splurge on fresh shelled nuts
• Almond extract: Optional, enhances pistachio notes, a little goes a long way
• Plastic wrap or a damp towel: Keeps dough moist during rising
• Parchment paper and baking sheet: For a nonstick bake and easy cleanup

Step-by-Step Instructions

Feed Your Starter:

Give your sourdough starter a generous meal about eight to twelve hours before you want to mix your doughs. Use a clean jar and mix in water and flour until smooth. It should double in size and start to drop after peaking so you know it is active and ready.

Prepare the Raspberries:

Dice raspberries using a sharp knife and catch all their juice. If using frozen berries, warm them until juicy but let them cool fully so they don’t cook your dough.

Mix Raspberry Bagel Dough:

Combine bread flour with active starter, honey, mashed raspberries, crushed freeze-dried raspberries, and water in a large bowl. Mix until the dough is soft and elastic. Knead by hand or use a stand mixer until the dough springs back and pulls away from the bowl. Add a touch more water if stiff but avoid over-hydrating.

Shape and Rest Raspberry Dough:

Place dough in a clean covered bowl. Let rest while you prepare the pistachio dough.

Mix Pistachio Dough:

Use a clean bowl to combine bread flour, water, starter, honey, salt, finely ground pistachio, and optional coloring or almond extract. Mix again until smooth. Add coarsely chopped pistachios at the end and either knead briefly to incorporate or gently press on top.

Rest and Rise Both Doughs:

Cover both bowls and rest at room temperature for six to eight hours until roughly doubled. If your kitchen is chilly, this may take longer so patience pays off.

Cold Proof Overnight:

Transfer both covered bowls to the refrigerator and let chill overnight. This strengthens dough flavor and makes shaping easier.

Braid the Doughs:

Each dough gets divided into eight even pieces. Roll each into a short log. Pair each raspberry and pistachio log side by side and roll together to nine inches. Spin the rope to create pretty swirled stripes. Repeat for all pairs.

Shape Bagels:

Take each rope and bring the ends together, then wrap one end over the other and tuck underneath to form a seamless circle. Roll gently to seal. Place on a greased baking sheet.

Final Rise:

Let shaped bagels sit at room temperature one to three hours until noticeably puffy and airy to the touch.

Boil:

Bring water to a strong boil. Drop bagels in for one minute on each side. Lift out with a slotted spoon and let drain briefly.

Bake:

Slide boiled bagels onto a parchment-lined baking sheet. Bake at four twenty five degrees Fahrenheit for twenty to twenty-five minutes until golden and firm to the touch. Cool completely before slicing and serving.

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My favorite part is unwrapping the bagels after that overnight chill. Years ago my little niece insisted on helping twist the dough and her hands left cheerful pink fingerprints that baked up into an edible work of art. The bagels are now our regular canvas for kitchen creativity.

Bagel Storage

Bagels will stay fresh for up to two days at room temperature if sealed well. For longer storage slice and freeze them individually and pop straight into the toaster from the freezer. Take care to wrap tightly so they do not dry out or absorb freezer odors.

Ingredient Swaps

You can use all fresh raspberries or all freeze-dried if one is unavailable. Pecans or almonds work instead of pistachios if you prefer a different nut profile, though the pistachio flavor is something special. For a gluten free version, try a high-quality gluten free bread flour blend but results will be chewier.

Serving Ideas

These bagels shine beside a fresh herb cream cheese or a swipe of pistachio butter. For brunch layer with plain Greek yogurt and honey or try with whipped ricotta and a sprinkle of pistachios. Kids love them as the centerpiece of a cheerful breakfast board.

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Sourdough baking takes patience but the payoff is rich flavor and impressive color that is impossible to replicate in store-bought bagels. The mix of berries and nuts in this recipe turn an ordinary breakfast into something to look forward to making and eating every single time.

Frequently Asked Questions

→ How can I achieve vibrant pink and green colors?

Use natural food coloring or leave the dough as is for a subtle look. Freeze-dried raspberries and ground pistachios also help boost natural hues.

→ What is the best way to incorporate pistachios?

Add finely ground pistachios into the dough for flavor, and coarsely chopped pieces on top for extra crunch and visual appeal.

→ How does the overnight cold proof improve bagels?

Slow fermentation deepens flavor, enhances texture, and makes the dough easier to digest, resulting in a more complex, tender bagel.

→ Can frozen raspberries be used?

Yes. Thaw and drain them thoroughly to avoid excess moisture, reserving the juice for dough hydration and flavor.

→ What texture should the dough have before proofing?

The dough should be smooth, elastic, and hydrated but not sticky, ensuring easy shaping and a perfect final crumb.