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Raspberry Pistachio Sourdough Bagels

Raspberry Pistachio Sourdough Bagels for a Sweet Start

These Raspberry Pistachio Sourdough Bagels are a delightful blend of tangy raspberries and crunchy pistachios, perfect for breakfast or brunch.
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Prep Time 1 hour
Cook Time 25 minutes
Overnight Cold Proof 8 hours
Total Time 9 hours 25 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups Bread Flour Consider using all-purpose flour for a lighter bagel.
  • 1 cup Fresh or Frozen Raspberries Fresh gives a brighter flavor while frozen can work if thawed beforehand.
  • 1 cup Water Adjust based on desired texture, ensuring it’s hydrated but not sticky.
  • 1 cup Sourdough Starter Make sure it’s active and bubbly.
  • 3 tbsp Honey Substitute with agave syrup if you prefer.
  • 1 tbsp Sea Salt Essential for great taste.
  • 1 cup Freeze-Dried Raspberries Optional but recommended for added texture.
  • 1 tbsp Natural Plant-Based Food Coloring Used for aesthetics to give the dough a lovely pink hue.
For the Nutty Crunch
  • 1 cup Ground/Chopped Pistachios You can replace them with any nut you like.
  • 1/2 cup Coarsely Chopped Pistachios For topping.
  • 1 tsp Almond Extract Optional; swap with vanilla extract for a different twist.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Pot
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare Sourdough Starter: Feed your active sourdough starter about 8-12 hours before you plan to bake. Ensure it becomes bubbly and doubles in size.
  2. Prepare Raspberries: If using frozen raspberries, thaw them completely and reserve their juice. Fresh raspberries can be used directly.
  3. Make Raspberry Dough: Combine bread flour, water, sourdough starter, honey, diced raspberries, and sea salt. Knead for about 10 minutes and let it rise for 6-8 hours.
  4. Make Pistachio Dough: Clean the bowl, then combine more bread flour, water, sourdough starter, honey, chopped pistachios, and sea salt. Let it rise for 6-8 hours.
  5. Overnight Cold Proof: Refrigerate both doughs overnight to enhance flavors.
  6. Shape Bagels: Divide each dough into eight equal portions, roll into logs, twist together, and seal ends.
  7. Final Rise: Place shaped bagels on a greased baking sheet, cover them, and let them rise for 1-3 hours until they puff up.
  8. Boil: Boil bagels for 1 minute on each side in a large pot of water.
  9. Bake: Preheat oven to 425°F (220°C) and bake bagels for 20-25 minutes until golden brown.

Nutrition

Serving: 1bagelCalories: 210kcalCarbohydrates: 40gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 3gVitamin C: 3mgCalcium: 2mgIron: 8mg

Notes

Do not skip the boiling step for perfect bagel texture.

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