Raspberry Pistachio Sourdough Bagels Recipe

If you’ve ever dreamed of a bakery treat that’s equal parts playful, artisanal, and downright irresistible, these Raspberry Pistachio Sourdough Bagels are about to become your new kitchen obsession. Combining tangy sourdough, sweet-tart raspberries, and rich, nutty pistachios, these bagels create a swirl of color and flavor that looks stunning on your breakfast table. They’re soft, beautifully chewy, and a true statement piece—perfect for impressing brunch guests or simply spoiling yourself. The unique twist of these Raspberry Pistachio Sourdough Bagels lies in their vibrant color, natural ingredients, and the magic of homemade sourdough, making each bite as nourishing as it is memorable.

Ingredients You’ll Need

Ingredients You’ll Need

Every marvelous bite of Raspberry Pistachio Sourdough Bagels starts with thoughtfully chosen pantry staples and a few standout stars. Each element brings a unique touch—taste, texture, and visual flair—that lets these bagels shine well beyond the average breakfast bread.

• Bread flour: Gives the bagels their classic chewy texture and ensures structure for those beautiful braids.
• Fresh or frozen raspberries (mashed): Infuses a natural fruity sweetness and that eye-catching blush hue.
• Water: Essential for achieving just the right dough consistency—make sure it’s hydrated, but not sticky!
• Sourdough starter: The heart of the bagel, adding tang, depth of flavor, and all those gut-friendly benefits.
• Honey: Lends subtle sweetness and helps balance the sour notes from the starter and berries.
• Sea salt: Brightens all the flavors and ensures each bite is perfectly seasoned.
• Freeze-dried raspberries (crushed): Provides tiny, juicy pops of raspberry and enhances the bagels’ lovely pink flecks.
• Natural plant-based pink, green, and yellow food coloring (optional): For those who crave even more vibrant swirls—totally optional, but so fun!
• Almond extract (optional): Adds extra dimension and an aromatic boost that complements the pistachios.
• Finely ground or chopped pistachios: Supplies a nutty richness that makes each bite buttery and delicious.
• Coarsely chopped pistachios (for topping): Sprinkled on top for crunch and a stunning finish.

How to Make Raspberry Pistachio Sourdough Bagels

Step 1: Feed and Prepare Your Sourdough Starter

Kick things off by ensuring your sourdough starter is bubbly, lively, and ready for action. About 8–12 hours before dough mixing, feed your starter with fresh flour and water, keeping a little extra for this recipe and your next baking adventure. When your starter has doubled in size and just starts to recede, you’ll know it’s primed for bagel bliss.

Step 2: Prepare the Raspberries

Whether using fresh or frozen berries, dice them up and set aside every drop of their juicy goodness. If working with frozen raspberries, just warm them gently and let them cool before mixing—those precious juices will soak right into the dough, delivering flavor and color alike.

Step 3: Mix the Raspberry Bagel Dough

In your favorite mixing bowl, bring together all the raspberry bagel ingredients: bread flour, water, sourdough starter, honey, salt, mashed raspberries and their juices, crushed freeze-dried raspberries, and a few drops of natural pink color if you like a bolder look. Let your mixer knead this on low for 6–7 minutes, or knead by hand for 8–10 minutes until the dough is soft, silky, and elastic. Scatter a pinch of extra freeze-dried raspberries on top for even more visual pizzazz if you wish!

Step 4: Transfer and Rest the Raspberry Dough

Gently move the raspberry dough into a clean bowl and cover with a damp towel or lid. This cozy rest lets the flavors settle and the dough relax as you prepare its pistachio partner.

Step 5: Mix the Pistachio Bagel Dough

After cleaning out your mixing bowl, add all the pistachio dough ingredients: bread flour, water, sourdough starter, honey, salt, a dash of almond extract if desired, and those wonderful ground or chopped pistachios (plus food coloring for extra green vibes). Mix or knead the dough until smooth and elastic. For bonus flavor and crunch, sprinkle the coarsely chopped pistachios over the top and gently press or knead them in—the more rustic, the better!

Step 6: Let Both Doughs Rise

Cover the pistachio dough as well and let both doughs rise at room temperature for 6–8 hours. This slow fermentation is the secret to unforgettable flavor and airy, chewy texture—worth every minute!

Step 7: Proof Overnight

Slip both covered bowls into the refrigerator for an overnight proof. This chilly rest builds deeper flavor, robust structure, and a bagel that digests like a dream. By morning, your doughs will be impossible to resist!

Step 8: Braid the Doughs for Signature Raspberry Pistachio Sourdough Bagels

Pulled from the fridge, divide each dough into eight even portions. Roll each into a six-inch log, then pair a pink raspberry log with a green pistachio log. Twirl and roll them together to create delightful nine-inch ropes, then give each a final twist so the colors swirl and meld. It’s a playful step—let the colors inspire you!

Step 9: Shape the Bagels

Now take each twisted rope and bring the ends together, overlapping slightly and making a circle. Wrap it around your hand and roll the sealed end gently against the table. This classic bagel method creates the signature round shape and ensures no seam comes undone during baking.

Step 10: Final Rise

Arrange your shaped bagels on a greased baking sheet and let them grow puffy and light at room temperature for one to three hours. If you’re in a hurry, use a warm proof setting to speed things up—the bagels should feel soft and pillowy to the touch before moving on.

Step 11: Boil the Bagels

Crank up your oven to 425°F (220°C) and bring a large pot of water to a gentle boil. Slip each bagel in and let it simmer for one minute per side. This essential step locks in that characteristic chewy crust and glossy finish—so worth it!

Step 12: Bake to Golden Perfection

Place the boiled bagels on a parchment-lined baking sheet and slide them into the oven for 20–25 minutes. You’re looking for a crisp, golden crust and that lovely aroma. Let them cool completely before slicing, if you can wait that long!

Step 13: Serve and Enjoy

Breathe in the bakery-fresh scent and marvel at your handiwork—your Raspberry Pistachio Sourdough Bagels are finally ready for the spotlight!

How to Serve Raspberry Pistachio Sourdough Bagels

 

Garnishes

Give your Raspberry Pistachio Sourdough Bagels a final flourish with a smear of unsalted butter, a swirl of whipped cream cheese, or a sprinkle of extra chopped pistachios and freeze-dried raspberries for color. Lemon zest or a drizzle of honey can also add a fresh pop for special occasions.

Side Dishes

Pair these vibrant bagels with a simple green salad, a bowl of creamy Greek yogurt, or a fresh fruit platter. Their bold flavors also shine alongside smoked salmon, herbed tofu spreads, or silky scrambled eggs—your brunch table has never looked better.

Creative Ways to Present

Slice the Raspberry Pistachio Sourdough Bagels horizontally and toast them for a warm, nutty breakfast sandwich. For a showstopping brunch, craft a bagel board with assorted spreads, fresh berries, and extra nuts. They also make a delightful gift, tied in a basket with a little jar of homemade jam!

Make Ahead and Storage

Storing Leftovers

Pop any leftover bagels (once fully cooled!) into a paper bag or bread box for up to two days at room temperature. For longer freshness, tuck them into an airtight container—the colors and flavors will still be dazzling on day two!

Freezing

Wrap each Raspberry Pistachio Sourdough Bagel individually in plastic wrap or place them in a resealable freezer bag. They freeze beautifully for up to one month, letting you relive that bakery-fresh experience any day you like.

Reheating

To bring your frozen or day-old bagels back to glory, simply thaw at room temperature, then toast or warm in a 350°F (175°C) oven for 5–8 minutes. The steam revives the crumb, and the aroma will make your kitchen feel like a bakery all over again.

FAQs

Can I use whole wheat or gluten-free flour for Raspberry Pistachio Sourdough Bagels?

You can substitute up to half the bread flour with whole wheat for a heartier bagel, but be aware the texture will be denser. Gluten-free flours require special blends and techniques, so proceed with caution and adjust hydration as needed.

What can I use if I don’t have a sourdough starter?

If you’re not a sourdough baker yet, you can swap in a combination of instant yeast and water for the starter amount—just let the dough rise for a slightly shorter period and keep an eye on the proofing times.

Can I make the doughs ahead of time and bake later?

Absolutely! Both doughs can be prepared and left to rise in the refrigerator for up to 24 hours before braiding and baking, giving you flexibility for a leisurely brunch or busy weekend baking.

How do I get those vibrant pink and green swirls?

The swirls are a result of carefully twisting together equal-length ropes of raspberry and pistachio dough. For extra bold color, a few drops of natural food coloring will really make the bagels pop, but they’re beautiful even without it!

Can I skip the boiling step?

The boiling gives Raspberry Pistachio Sourdough Bagels their chewy crust and glossy finish. If you skip it, the result will be tasty but just won’t have that authentic bagel look and bite you’re after, so it’s worth the extra minute!

Final Thoughts

From their jewel-toned swirl to their complex, tangy-nutty flavor, Raspberry Pistachio Sourdough Bagels are pure breakfast joy. I hope you give these a try soon—nothing thrills quite like slicing into a homemade bagel and enjoying the fruits (and nuts!) of your labor. Happy baking and even happier eating!

Print